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
 
Kennedy King Colege (Washburne Culinary Institute)
(773) 602-5000
6800 South Wentworth Avenue
Chicago, IL
 
The Illinois Institute of Art (CULINARY ARTS PROGRAM)
(312) 280-3500
350 N. Orleans St
Chicago, IL
 
Lincoln Land Community College (Culinary Arts program )
(217) 786-2200
5250 Shepherd Road
Springfield, IL
 
Benedictine University (Nutrition Department)
(630) 829-6000
5700 College Road
Lisle, IL
 
Technology Center of Dupage
(630) 691-7588
301 S. Swift Road
Addison, IL
 
Chicago Wine School
(312) 491-0284
1942 South Halsted Street
Chicago, IL
 
College of DuPage (The Foodservice Administration program )
(630) 942-2800
425 Fawell Boulevard
Glen Ellyn, IL
 
Northern Illinois University (Nutrition, Dietetics & Hospitality Administration)
(800) 892-3050
1425 W. Lincoln Hwy
DeKalb, IL
 
Kendall College (School of Culinary Arts)
(866) 667-3344
900 N. North Branch 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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