A calorie is simply a measure of heat that is released when something is burned.
The amount of energy, or heat, that is released from the foods we eat is the measurement of how many calories those foods contain.

To extract the energy from food, the body breaks it down and sends it to our cells where it combusts with oxygen, releasing the energy.

Our digestive system is like a fire: it needs food for fuel and the right amount of air to maintain its power. Without oxygen we are unable to utilize the energy in the foods we eat. In simple words: Calories need oxygen to burn. With food, quality is vital; with oxygen, quantity is what counts most.

Relaxed breathing during meals strengthens metabolism. If you eat when feeling tense, eat too fast, or are distracted by work, your breathing is shallow and your metabolism weak. The breath is a fundamental ingredient to our meal.

• Have meals in an area richer in air when possible, such as in a room with an open window as opposed to one with circulated air, like a sealed office building.
  
• If dining out, choose a restaurant that has a relaxed atmosphere rather than large and noisy dining area.
  
• Dine with people who inspire you and keep conversation positive.
  
• Sitting up straight allows a fuller breath capacity.

Food Focus: Greens
The spring season is a time of renewal. It's a time for spring cleaning, also for the body. Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine, and provide the materials for a thorough cleansing.

Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free.

Think of these foods as another way of adding that oxygen into your diet: isn’t that what they produce?!

They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll, and many other micronutrients and phytochemicals.

Members of this royal green family include kale, collard greens, swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe, watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach and broccoli.