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Wrong Paul Kouchakoff?

Paul Kouchakoff

Research

Institute of Clinical Research

HQ Phone:  +44 1628 501700

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Institute of Clinical Research

10 Cedar Court, Grove Park White Waltham Road

Maidenhead, Berkshire,SL6 3LW

United Kingdom

Company Description

The Institute of Clinical Research is developing a framework to map career options and development options and development opportunities against the underpinning knowledge, skills and competencies required by the new Professional Standards for Clinical Researc... more

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Web References(15 Total References)


Cooked Food - LB Healing Products

www.grainmills.com.au [cached]

According to Paul Kouchakoff , MD, of the Institute of Clinical Chemistry, Lausanne, the white blood cell count of a healthy


Why eat raw? | Decadently Raw

decadentlyraw.com [cached]

- In 1930, Dr. Paul Kouchakoff did research at the Institute of Clinical Chemistry in Lausanne, Switzerland.
He wanted to demonstrate the effect of food on the immune system. He tested raw food vs. cooked/processed/pasteurized food. His research concerned leukocytes, which are white blood cells. Leukocytes are "cells of the immune system defending the body against both infectious disease and foreign materials. Kouchakoff discovered that immediately after a person eats cooked food, their blood responds instantly by increasing the number of leukocytes.


Flexitarian Cookbook - Semi-Vegetarian Diet Focusing on Vegetarian Food

happycookingco.com [cached]

Dr. Paul Kouchakoff MD of the Institute of Clinical Chemistry, Lausanne, Switzerland Proceedings : First International Congress of Microbiology, Paris 1930 was the first to discover" The Influence of Food Cooking on the Blood Formula of Man"
Dr Paul Kouchakoff said; " After every dose of food, we also observe a general augmentation of white corpuscles, and a change in the correlation of their percentage. This phenomenon has been considered, until now, a physiological one, and is called digestive leukocytosis". Digestive Leukocytosis is the increment of white blood cells due to the process in which foods are cooked, when you cook foods at high temperatures above 200 degrees the immune system reacts to it as a toxin and treats it as a if it was being invated by a foreign organism and starts generating white blood cel activity against the cooked foods you've eaten. CONCLUSIONS: "After over 300 experiments on ten individuals of different age and sex, we have come to the following conclusions: 1. The augmentation of the number of white corpuscles and the alteration of the correlation of the percentage between them which takes place after every consumption of food, and which was considered until now as a physiological phenomenon, is, in reality, a pathological one, It is called forth by the introduction into the system of foodstuffs altered by means of high temperature, and by complicated treatments of ordinary products produced by nature." Dr. Paul Kouchakoff stated that if you ate a diet that is at least 51% Raw that you would have no leukocytosis or whiteblood cel reaction so your immune system wouldn't be activated with a false alarm and over burden an already burden immune system.


thedigestiondoctor.com

Dr. Paul Kouchakoff of the Institute of Clinical Chemistry in Lausanne, Switzerland noted that people who consumed unaltered, raw foods that had been heated at low temperatures did not cause the elevation in white blood cells that eating processed, excessively heated, refined, homogenized, pasteurized or preserved foods did.
Kouchakoff further noted that each raw food has a maximal temperature at which it can be cooked, before it is altered, causing the physical reaction in the blood.


Flexitarian Cookbook - Semi-Vegetarian Diet Focusing on Vegetarian Food

www.happycookingco.com [cached]

Dr. Paul Kouchakoff MD of the Institute of Clinical Chemistry, Lausanne, Switzerland Proceedings : First International Congress of Microbiology, Paris 1930 was the first to discover" The Influence of Food Cooking on the Blood Formula of Man"
Dr Paul Kouchakoff said; " After every dose of food, we also observe a general augmentation of white corpuscles, and a change in the correlation of their percentage. This phenomenon has been considered, until now, a physiological one, and is called digestive leukocytosis". Digestive Leukocytosis is the increment of white blood cells due to the process in which foods are cooked, when you cook foods at high temperatures above 200 degrees the immune system reacts to it as a toxin and treats it as a if it was being invated by a foreign organism and starts generating white blood cel activity against the cooked foods you've eaten. CONCLUSIONS: "After over 300 experiments on ten individuals of different age and sex, we have come to the following conclusions: 1. The augmentation of the number of white corpuscles and the alteration of the correlation of the percentage between them which takes place after every consumption of food, and which was considered until now as a physiological phenomenon, is, in reality, a pathological one, It is called forth by the introduction into the system of foodstuffs altered by means of high temperature, and by complicated treatments of ordinary products produced by nature." Dr. Paul Kouchakoff stated that if you ate a diet that is at least 51% Raw that you would have no leukocytosis or whiteblood cel reaction so your immune system wouldn't be activated with a false alarm and over burden an already burden immune system.


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