The Benefits of Cooking Less and Breathing More Paterson NJ

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
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126
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Adventures In Cooking
(973) 305-1114
12 Legion Place
Wayne, NJ
 
Chef Central-North Paramus
(201) 576-0178
Paramus Towne Square
North Paramus, NJ
 
Viking Cooking School - Fairfield
(973) 244-1580
4 Sperry Road
Fairfield, NJ
 
Cooktique
(201) 568-7790
9 West Railroad Avenue
Tenafly, NJ
 
Rockland County Technical Center (Rockland BOCES)
(914) 627-4700, ext. 4369
65 Parrott Road
West Nyack, NY
 
Bergen Community College (Culinary Arts Program)
(201) 447-7100
400 Paramus Road
Paramus, NJ
 
Bergen County Technical Schools (Academy For Culinary Arts And Hotel Administration)
(201) 343-6000
200 Hackensack Avenue
Hackensack, NJ
 
Fairleigh Dickinson University (Hotel And Restaurant Management)
(201) 692-2554
1000 River Road
Teaneck, NJ
 
The Urban Kitchen Cooking School
(201) 418-0101
108 Adams Street
Hoboken, NJ
 
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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.

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