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This profile was last updated on 11/16/11  and contains information from public web pages.

Dr. Paul Kouchakoff

Wrong Dr. Paul Kouchakoff?

Employment History

  • Institute of Clinical Chemistry


  • MD
  • M.D.
12 Total References
Web References
Dr. Paul Kouchakoff MD of ..., 16 Nov 2011 [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.
Researcher 1930s' Dr Paul ... [cached]
Researcher 1930s' Dr Paul Kouchakoff (Institute of Clinical Chemistry) tested a variety of foods and discovered
Why eat raw? | Decadently Raw, 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, 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 ... [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.
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