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.