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This profile was last updated on 10/10/11  and contains information from public web pages.

Dr. Paul Kouchakoff

Wrong Dr. Paul Kouchakoff?
Phone: +44 **** ******  HQ Phone
Local Address: Lausanne, Switzerland
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...   more
Background

Employment History

  • Institute of Clinical Chemistry

Education

  • MD
10 Total References
Web References
Dr. Paul Kouchakoff's ...
blog2.healthdiscoveries.com, 10 Oct 2011 [cached]
Dr. Paul Kouchakoff's research at the Institute of Clinical Research in Lausanne, Switzerland, in 1930, showed cooked food caused digestive leukocytosis, or an increase in white blood cells, a normal reaction if the body is acting to something harmful, such as infection, injury, or toxins. Eating fresh raw foods showed no stress on the immune system or no increase in the white blood cell count. Dr. Kouchakoff's research also showed that processed foods (i.e. white flour, white rice, homogenized milk, pasteurized milk, regular table salt, etc.) caused pathological leukocytosis.
Why eat raw? | Decadently Raw
decadentlyraw.com, 20 Sept 2011 [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.
Wayne's Online Newsletter
www.waynegreen.com, 31 Dec 2010 [cached]
Dr. Douglass ( Second Opinion newsletter) cited the work of Dr. Paul Kouchakoff of the Institute of Clinical Chemistry, who studied the influence of cooked food on our blood.
...
Kouchakoff tested this with vegetables, cereals, raw fish, raw meat, raw eggs, nuts, honey, butter, unpasteurized milk, etc. The same foods, when heated, were treated by the blood as dangerous invaders.
Dr. Paul ...
www.livingfoodnetwork.org [cached]
Dr. Paul Kouchakoff
Dr. Paul Kouchakoff of the Institute of Clinical Chemistry in Lausanne Switzerland reported in 1930 that the white blood cell count goes up dramatically when eating cooked food indicating its toxic effect on the body.
...
Dr. Kouchakoff of Switzerland conducted over 300 detailed experiments, which pinpointed the pathogenic nature of cooked and processed foods.
Dr. Paul ...
www.livingfoodnetwork.org, 25 Oct 2011 [cached]
Dr. Paul Kouchakoff
Dr. Paul Kouchakoff of the Institute of Clinical Chemistry in Lausanne Switzerland reported in 1930 that the white blood cell count goes up dramatically when eating cooked food indicating its toxic effect on the body.
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