The Benefits of Cooking Less and Breathing More Rochester MN

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.

Sopra Sotto Culinary Instruction
(507) 252-5234
111 South Broadway
Rochester, MN
 
Le Cordon Bleu College Of Culinary Art
(651) 675-4700
1315 Mendota Heights Road
Mendota Heights, MN
 
Saint Paul College (Culinary Arts Program)
(651) 846-1600
235 Marshall Avenue
Saint Paul, MN
 
Hibbing Community College (Culinary Arts Degree)
(218) 262-7200
1515 East 25th Street
Hibbing, MN
 
Asian Culinary Arts Institutes
(612) 813-1757
306 East 26th Street
Minneapolis, MN
 
Le Cordon Bleu College of Culinary Arts - Minneapolis/St Paul
(651) 675-4700
1315 Mendota Heights Road
Mendota Heights, MN
Tuition
$19,875.00
# of Undergrads
742
School Information
Private
Setting
Suburban

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Cooks Of Crocus Hill St. Paul
(651) 228-1333
877 Grand Ave
Saint Paul, MN
 
The Way-Cool Cooking School
(952) 949-6799
16544 W. 78th Street
Eden Prairie, MN
 
Riverland Community College (Food Safety Training)
(507) 433-0600
1900 Eighth Avenue NW
Austin, MN
 
Southwest State University (Culinology)
(507) 537-6436
1501 State Street
Marshall, MN
 
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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