The Benefits of Cooking Less and Breathing More Pompano Beach FL

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.

Le Cordon Bleu College of Culinary Arts - Miami
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Sheridan Technical Center
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Everest University - Pompano Beach (Hospitality Management (BS))
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225 North Federal Hwy
Pompano Beach, FL
 
Lenore Nolan-Ryan Cooking School
(954) 491-2340
228 Commercial Blvd
Lauderdale By The Sea, FL
 
Broward Community College (Food Science & Human Nutrition)
(954) 201-7350
111 EastLas Olas Boulevard
Fort Lauderdale, FL
 
William McFatter Technical Center
(954) 895-8471
6500 Nova Drive
Davie, FL
 
Atlantic Technical Center (CULINARY ARTS AND CHEF TRAINING)
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4700 Coconut CreekParkway
Coconut Creek, FL
 
Primavera Restaurant Chef Giacomos Cooking Classes
(954) 336-5393
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Fort Lauderdale, FL
 
CHEF JEAN-PIERRE'S COOKING SCHOOL
(954) 563-2700
1436 North Federal Hwy
Fort Lauderdale, FL
 
Lynn University (Hospitality Management)
(561) 237-7000
3601 North Military Trail
Boca Raton, FL
 
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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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