The Benefits of Cooking Less and Breathing More Naperville IL

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.

Technology Center of Dupage
(630) 691-7588
301 S. Swift Road
Addison, IL
 
Two Kitchens
(630) 717-9630
2035 S. Washington St. Suite #155
Naperville, IL
 
Wilton School of Cake Decorating & Confectionary Art
(630) 963-1818
2240 W. 75th St
Woodridge, IL
 
Fullers Second Floor
(630) 323-7750
35 East 1st Street
Hinsdale, IL
 
Joliet Junior College (Culinary Arts Department)
(815) 280-2255
1215 Houbolt Road
Joliet, IL
 
Sur La Table Cooking Classes
(630) 428-1110
55 South Main Street
Naperville, IL
 
Benedictine University (Nutrition Department)
(630) 829-6000
5700 College Road
Lisle, IL
 
College of DuPage (The Foodservice Administration program )
(630) 942-2800
425 Fawell Boulevard
Glen Ellyn, IL
 
Cooking with the Best Chefs
(630) 980-6800
10 West Pine Street, Unit 6
Roselle, IL
 
Moraine Valley Community College (Restaurant/Hotel Management and Culinary Arts)
(708) 974-4300
9000 W. College Pkwy
Palos Hills, IL
 

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.

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