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The Benefits of Cooking Less and Breathing More Salem OR

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.

Chemeketa Community College (Hotel, Restaurant, and Resort Management)
(503) 399-5000
4000 Lancaster Drive NE
Salem, OR
 
Chemeketa Community College (Hotel, Restaurant, and Resort Management)
(503) 399-5000
4000 Lancaster Drive NE
Salem, OR
 
Oregon Culinary Institute
(503) 961-6200
1717 SW Madison Street
Portland, OR
 
In Good Taste Cooking School
(503) 248-2015
231 NW 11th Ave
Portland, OR
 
International School of Baking
(541) 389-8553
1971 NW Juniper Avenue
Bend, OR
 
Western Culinary Institute
(503) 223-2245
600 SW 10th Avenue, Suite 400
Portland, OR
# of Undergrads
806
School Information
Private
Setting
Large city

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Institute for Culinary Awakening
(503) 752-2588
Portland, 1
Portland, OR
 
Oregon State University (Restaurant/Foodservice Managemen
(541) 737-2643
101 Milam 123 Women's Building
Corvallis, OR
 
Central Oregon Community College (Cascade Culinary Institute)
(541) 383-77
2600 N.W. College Way
Bend, OR
 
Western Culinary Institute
(888) 891-6222
600 SW 10th Avenue Suite 400
Portland, OR
 
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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