The Benefits of Cooking Less and Breathing More Springfield MA

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.

Connecticut Culinary Institute - Suffield
(860) 668-3500
1760 Mapleton Ave
Suffield, CT
# of Undergrads
128
School Information
Private
Setting
Suburban

Data Provided by:
Pathfinder Regional Vocational Technical Center
(413) 283-9701
240 Sykes Street
Palmer, MA
 
Holyoke Community College (Food Service Management Option)
(413) 538-7000
303 Homestead Ave
Holyoke, MA
 
Le Cordon Bleu College of Culinary Arts - Cambridge
(617) 218-8000
215 First St
Cambridge, MA
# of Undergrads
261
School Information
Private
Setting
Town

Data Provided by:
McCann Technical High School
(413) 663-5383
70 Hodges Crossroad
North Adams, MA
 
William Dean Technical High School
(413) 534-2071
21 Brenton Lane
Holyoke, MA
 
Branford Hall Career Institute (Culinary Arts Program)
(413) 781-2276
112 Industry Avenue
Springfield, MA
 
Clemens College (Culinary Arts Management - Associate of Science Degree)
(800) 955-0809
1760 Mapleton Ave
Suffield, CT
 
William Dean Technical High School
(413) 534-2071
21 Brenton Lane
Holyoke, MA
 
Joseph P. Keefe Vocational Technical School
(508) 416-2100
750 Winter Street
Framingham, MA
 
Data Provided by:

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