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The Benefits of Cooking Less and Breathing More Peoria 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
 
Kaskaskia College (Culinary Arts Program )
(618) 545-3000
27210 College Road
Centralia, IL
 
Chicago Wine School
(312) 491-0284
1942 South Halsted Street
Chicago, IL
 
Prairie Kitchens
(847) 998-0700
P.O. Box 372
Morton Grove, IL
 
Cooking with the Best Chefs
(630) 980-6800
10 West Pine Street, Unit 6
Roselle, IL
 
Cooking Fools
(773) 276-9377
1916 W North Ave
Chicago, IL
 
Southern Western Illinois College- Bellevile (Culinary Arts and Food Management)
(618) 235-2700
2500 Carlyle Ave
Belleville, IL
 
Harper College (Hospitality Management culinary arts program)
(847) 925-6707
1200 W. Algonquin Road
Palatine, IL
 
Joliet Junior College (Culinary Arts Department)
(815) 280-2255
1215 Houbolt Road
Joliet, IL
 
The Illinois Institute of Art (CULINARY ARTS PROGRAM)
(312) 280-3500
350 N. Orleans St
Chicago, 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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