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
 
Calphalon Culinary Center
(312) 529-0100
1000 W. Washington Blvd
Chicago, IL
 
Harper College (Hospitality Management culinary arts program)
(847) 925-6707
1200 W. Algonquin Road
Palatine, IL
 
College of Lake County (Food Service)
(847) 543-2000
19351 West Washington Street
Grayslake, IL
 
Parkland College (Foodservice/Restaurant Management )
(217) 351-2200
2400 West Bradley Ave
Champaign, IL
 
Elgin Community College (Culinary Arts & Hospitality program)
(847) 697-1000
1700 Spartan Drive
Elgin, IL
 
The Illinois Institute of Art (CULINARY ARTS PROGRAM)
(312) 280-3500
350 N. Orleans St
Chicago, IL
 
Kendall College (School of Culinary Arts)
(866) 667-3344
900 N. North Branch Street
Chicago, IL
 
Southern Illinois University-Carbondale (Food and Nutrition)
(618) 453-2329
1205 Lincoln Drive
Carbondale, IL
 
Lexington College (Culinary Arts Deparment)
(312) 226-6294
310 South Peoria Street
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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