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.

Colorado Mountain College (Culinary Arts Program )
(970) 963-2172
690 Colorado Avenue
Carbondale, CO
 
Westwood College (Hotel & Restaurant Management Associate Degree Program)
(303) 426-7000
7350 North Broadway
Denver, CO
 
The Seasoned Chef Cooking School
(303) 377-3222
999 Jasmine Street, Suite 100
Denver, CO
 
University of Denver (School of Hotel, Restaurant and Tourism Management)
(303) 871-2334
2199 S. University Blvd
Denver, CO
 
Avalanche Ranch Cooking Classes
(970) 963-2846
12863 State Highway 133
Carbondale, CO
 
The Art Institute of Colorado (Culinary Arts Associate of Applied Science)
(303) 824-4738
675 S. Broadway
Denver, CO
 
Food for Film
(303) 530-3416
7670 Berwick Court
Boulder, CO
 
Passionate Palette
(303) 754-0005
9623 East County Line Road
Englewood, CO
 
Johnson & Wales University (College of Culinary Arts)
(303) 256-9300
7150 Montview Boulevard
Denver, CO
 
Cook Street
(303) 308-9300
1937 Market Street
Denver, 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.

Click here to read the rest of this article from LivingNutrition.com