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Wrong Paul Kouchakoff?

Dr. Paul Kouchakoff

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Background Information

Employment History


Institute of Clinical Research



Institute of Clinical Chemistry , Lausanne , Switzerland

Web References (12 Total References)

Flexitarian Cookbook - Semi-Vegetarian Diet Focusing on Vegetarian Food [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

Cooked Food [cached]

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

Dr. Paul Kouchakoff's ... [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.

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.

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