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The Benefits of Cooking Less and Breathing More Duluth MN

If you under-breathe you will have insufficient blood oxygen, forcing your enzymes to do extra work. We can think of enzymes as the labor work force of our body chemistry system. Without them, chemical reactions slow to a halt.

Le Cordon Bleu College of Culinary Arts - Minneapolis/St Paul
(651) 675-4700
1315 Mendota Heights Road
Mendota Heights, MN
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Cooks Of Crocus Hill St. Paul
(651) 228-1333
877 Grand Ave
Saint Paul, MN
 
University Of Minnesota-Crookston (Food Service Administration )
(218) 281-8341
2900 University Ave
Crookston, MN
 
Asian Culinary Arts Institutes
(612) 813-1757
306 East 26th Street
Minneapolis, MN
 
Minnesota West Community And Technical College (Food Science)
(320) 564-5000
1593 11th Avenue
Granite Falls, MN
 
Cooks Of Crocus Hill
(952) 285-1903
3925 W 50th St
Edina, MN
 
Sopra Sotto Culinary Instruction
(507) 252-5234
111 South Broadway
Rochester, MN
 
Southwest State University (Culinology)
(507) 537-6436
1501 State Street
Marshall, MN
 
Minneapolis Community And Technical College (Culinary Arts Program)
(612) 659-6000
1501 Hennepin Avenue
Minneapolis, MN
 
Hennepin Technical College (Culinary Arts Program)
(952) 995-1300
9000 Brooklyn Boulevard
Brooklyn Park, MN
 
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The Benefits of Cooking Less and Breathing More

by Michael Grant White, Breathing Specialist, Nutrition Educator, CMT, DD

From Living Nutrition vol. 5

There is a direct relationship between breathing and aliveness.  Oxygen is our primary nutrient.  Breathing is also related to positive emotions.  Stop now and hold your breath and try getting real excited. You can’t.  Nobody can.  Passion, laughter, and high states of energy all require maximal breathing ease and volume.

We have approximately 70 billion cells, all interrelated and involved in countless biochemical reactions.  If you under-breathe, your cellular functions and entire body machinery will become sluggish — you’ll lose your vitality, aging quickly.

If you under-breathe you will have insufficient blood oxygen, forcing your enzymes to do extra work. We can think of enzymes as the labor work force of our body chemistry system. Without them, chemical reactions slow to a halt. Most of our metabolic enzymes are manufactured by our bodies. Relatively few are needed for the digestion of the food we eat if the food is live and has its own enzymes intact. If our food has been cooked and the enzymes destroyed, then the body must work extra hard to manufacture and secrete extra quantities of enzymes to do the digestive work of the “fired" ones.

Most people breathe from 10 to 20% of what they optimally could.

Click here to read the rest of this article from LivingNutrition.com