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 Cooking School of Aspen
(970) 920-1879
414 East Hyman Avenue
Aspen, CO
 
Emily Griffith Opportunity School (Culinary Arts Program)
(720) 423-4700
1250 Welton Street
Denver, CO
 
Mesa State College (Culinary Arts Program )
(970) 255-2600
Bishop Campus, 2508 Blichmann Ave
Grand Junction, CO
 
Pueblo Community College (Culinary Arts Faculty )
(719) 549-3200
College Center, Room 115
Pueblo, CO
 
Cook Street
(303) 308-9300
1937 Market Street
Denver, CO
 
Westwood College (Hotel & Restaurant Management Associate Degree Program)
(303) 426-7000
7350 North Broadway
Denver, CO
 
Stir It Up Cooking School
(303) 494-2665
1140 S Lashley Lane
Boulder, CO
 
Mise En Place Cooking School
(303) 293-2224
1801 Wynkoop, Ste 175
Denver, 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
 

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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