The Benefits of Cooking Less and Breathing More Long Island City NY

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.

French Culinary Institute
(212) 219-8890
462 Broadway
New York, NY
# of Undergrads
126
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Private
Setting
Large city

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Anna Teresa Callen Italian Cooking School
(212) 929-5640
59 West 12th Street
New York, NY
 
The Urban Kitchen Cooking School
(201) 418-0101
108 Adams Street
Hoboken, NJ
 
Cakes Uniquely Yours School Of Confectionery Arts
(718) 617-4538
1258 Fteley Avenue
Bronx, NY
 
Saint Johns University (Hospitality Management)
(718) 990-2000
8000 Utopia Parkway
Queens, NY
 
La Guardia Community College (School Foodservice Management)
(718) 482-7200
31-10 Thomson Avenue
Long Island City, NY
 
New York City College Of Technology (Hospitality Management)
(718) 260-5500
300 Jay Street
Brooklyn, NY
 
Petes Eats
(718) 254-9625
397 President Street
Brooklyn, NY
 
Hudson Community College (Certificate In Culinary Arts)
(201) 714-7100
Lower Level, 161 Newkirk St
Jersey City, NJ
 
Lehman College (Dietetics, Foods, And Nutrition)
(718) 960-8000
250 Bedford Park Boulevard
Bronx, NY
 
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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