The Benefits of Cooking Less and Breathing More Springfield 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.

Lincoln Land Community College (Culinary Arts program )
(217) 786-2200
5250 Shepherd Road
Springfield, IL
 
Triton College (Division of Career Education Culinary Arts)
(708) 456-0300
2000 Fifth Ave
River Grove, IL
 
Elgin Community College (Culinary Arts & Hospitality program)
(847) 697-1000
1700 Spartan Drive
Elgin, IL
 
College of Lake County (Food Service)
(847) 543-2000
19351 West Washington Street
Grayslake, IL
 
Kennedy King Colege (Washburne Culinary Institute)
(773) 602-5000
6800 South Wentworth Avenue
Chicago, IL
 
Technology Center of Dupage
(630) 691-7588
301 S. Swift Road
Addison, IL
 
Rend Lake College (Culinary Arts program)
(618) 437-5321
468 N. Ken Gray Pkwy
Ina, IL
 
Wilton School of Cake Decorating & Confectionary Art
(630) 963-1818
2240 W. 75th St
Woodridge, IL
 
Joliet Junior College (Culinary Arts Department)
(815) 280-2255
1215 Houbolt Road
Joliet, IL
 
The Illinois Institute of Art (CULINARY ARTS PROGRAM)
(312) 280-3500
350 N. Orleans St
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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