The Benefits of Cooking Less and Breathing More Durango CO

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.

The Seasoned Chef Cooking School
(303) 377-3222
999 Jasmine Street, Suite 100
Denver, CO
 
Stir It Up Cooking School
(303) 494-2665
1140 S Lashley Lane
Boulder, CO
 
Johnson & Wales University (College of Culinary Arts)
(303) 256-9300
7150 Montview Boulevard
Denver, CO
 
Colorado State University (Department of Food Science and Human Nutrition)
(970) 491-3663
234 Gifford Building
Fort Collins, CO
 
Pikes Peak Community College (Culinary Arts program)
(800) 456-6847
5675 S. Academy Blvd
Colorado Springs, CO
 
ACF Culinarians of Colorado
(303) 308-1611
1937 Market Street
Denver, CO
 
Mesa State College (Culinary Arts Program )
(970) 255-2600
Bishop Campus, 2508 Blichmann Ave
Grand Junction, CO
 
Emily Griffith Opportunity School (Culinary Arts Program)
(720) 423-4700
1250 Welton Street
Denver, CO
 
Metropolitan State College of Denver (RESTAURANT Management)
(303) 556-3152
Speer Blvd. and Colfax Ave
Denver, CO
 
Food for Film
(303) 530-3416
7670 Berwick Court
Boulder, CO
 

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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