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The Benefits of Cooking Less and Breathing More Eugene OR

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.

Lane Community College (Culinary Arts and Food Service Management)
(541) 463-3000
4000 East 30th Ave.
Eugene, OR
 
Mt Hood Community College (Hospitality and Tourism Management)
(503) 491-6422
26000 SE Stark St.
Gresham, OR
 
Lane Community College (Culinary Arts and Food Service Management)
(541) 463-3000
4000 East 30th Ave.
Eugene, OR
 
Western Culinary Institute
(888) 891-6222
600 SW 10th Avenue Suite 400
Portland, OR
 
Linn-Benton Community College (Culinary Arts Degrees and Certificates)
(541) 917-4811
6500 Pacific Blvd. SW
Albany, OR
 
Western Culinary Institute
(503) 223-2245
600 SW 10th Avenue, Suite 400
Portland, OR
# of Undergrads
806
School Information
Private
Setting
Large city

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Sur La Table - Portland
(503) 295-9685
1102 NW Couch Street
Portland, OR
 
Young Chefs Acadmey - Tualatin
(503) 691-2433
19283 SW Martinazzi Avenue
Tualatin, OR
 
International School of Baking
(541) 389-8553
1971 NW Juniper Avenue
Bend, OR
 
Portland Community College (Culinary Assistant Training)
(503) 244-6111
12000 SW 49th Ave.
Portland, OR
 
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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