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The Benefits of Cooking Less and Breathing More Laredo TX

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.

Culinary Institute Alain & Marie Lenotre
(713) 692-0077
7070 Allensby
Houston, TX
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82
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Culinary Academy of Austin
(512) 451-5743
6020-B Dillard Circle
Austin, TX
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Austin Community College (Culinary Arts Program)
(512) 223-7000
5930 Middle Fiskville Road
Austin, TX
 
Young Chefs Academy - Lakeway
(512) 699-4081
2300 Lohmans Spur Suite 192
Lakeway, TX
 
Alvin Community College (Culinary Arts Program)
(281) 756-3949
3110 Mustang Road
Alvin, TX
 
Texas Culinary Academy
(512) 837-2665
11400 Burnet Road, Suite 2100
Austin, TX
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Carl Wunsche Sr. High School
(281) 891-7650
900 Wunsche Loop
Spring, TX
 
Young Chefs Academy - Katy
(281) 371-2433
23010 Highland Knolls
Katy, TX
 
The Art Institute of Dallas (The International Culinary School at The Art Institute of Dallas)
(214) 692-8080
8080 Park Lane, Suite 100
Dallas, TX
 
Abilene Christian University (Bachelor of Science in Nutrition)
(325) 674-2338
206 Hardin Admin Bldg Box 28084
Abilene, TX
 
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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