The Benefits of Cooking Less and Breathing More Grand Junction 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.

Mesa State College (Culinary Arts Program )
(970) 255-2600
Bishop Campus, 2508 Blichmann Ave
Grand Junction, CO
 
Johnson & Wales University (College of Culinary Arts)
(303) 256-9300
7150 Montview Boulevard
Denver, CO
 
The Seasoned Chef Cooking School
(303) 377-3222
999 Jasmine Street, Suite 100
Denver, CO
 
Pueblo Community College (Culinary Arts Faculty )
(719) 549-3200
College Center, Room 115
Pueblo, CO
 
Cullinary School of The Rockies
(303) 494-7988
637 South Broadway
Boulder, CO
 
Passionate Palette
(303) 754-0005
9623 East County Line Road
Englewood, CO
 
Metropolitan State College of Denver (RESTAURANT Management)
(303) 556-3152
Speer Blvd. and Colfax Ave
Denver, CO
 
Colorado State University (Department of Food Science and Human Nutrition)
(970) 491-3663
234 Gifford Building
Fort Collins, CO
 
The Cooking School of Aspen
(970) 920-1879
414 East Hyman Avenue
Aspen, CO
 
Avalanche Ranch Cooking Classes
(970) 963-2846
12863 State Highway 133
Carbondale, 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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