The Benefits of Cooking Less and Breathing More Rockford 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
 
Lincoln Land Community College (Culinary Arts program )
(217) 786-2200
5250 Shepherd Road
Springfield, IL
 
Kennedy King Colege (Washburne Culinary Institute)
(773) 602-5000
6800 South Wentworth Avenue
Chicago, IL
 
Dierbergs School of Cooking - Edwardsville
(618) 307-3800
6671 Edwardsville Crossing Drive
Edwardsville, IL
 
Flavour Cooking School
(708) 488-0808
7401 w. madison
Forest Park, IL
 
College of DuPage (The Foodservice Administration program )
(630) 942-2800
425 Fawell Boulevard
Glen Ellyn, IL
 
The French Pastry School
(312) 726-2419
226 West Jackson Boulevard
Chicago, IL
 
The Illinois Institute of Art (CULINARY ARTS PROGRAM)
(312) 280-3500
350 N. Orleans St
Chicago, IL
 
Heat and Spice Cooking School
(773) 742-2331
925 West Cullom Avenue
Chicago, IL
 
Weber Grill Restaurant Cooking Classes
(847) 413-1277
1010 N. Meacham Road
Schaumburg, 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.

Click here to read the rest of this article from LivingNutrition.com