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Raw Food In Your Diet

These are the insights of over 300 experiments conducted by Paul Kouchakoff on the consumption of raw and cooked food on 10 individuals of different age and sex.

The amount of white blood corpuscles or WBC increases when there are infections in our body or when any foreign elements are introduced to our body. The correlation of percentage between them also changes.

Such increase of WBC is also observed after consuming food and this phenomena is called as digestive leukocytosis.

However, the degree of digestive leukocytosis is different when raw food, food cooked with high temperature and manufactured food are consumed. This variation can be judged to be an indication that the body prefers food that causes the least digestive leukocytosis.

After the consumption raw food, no change in the WBC is noticed; and therefore, there is no change in the correlation of percentage between them.

After the consumption of the same food but cooked in high temperature, a change in the WBC is noticed, but the correlation of the percentage between them is the same. This high temperature varies from food to food. Water heated to 87° does not change the WBC but if it is heated to 88°, the WBC changes. The highest temperature at which food can be cooked for half an hour with consistent heat without changing the WBC is called critical temperature.

However, after the consumption of manufactured food such as sugar, wine and processed chocolates, a change in the WBC and a change in the correlation of the percentage between them is observed.

The experiments have shown the above changes in the blood happens irrespective of the quantity of food consumed. Also, the changes start the moment food enters the stomach.

This effect of cooked food can be neutralised by the inclusion of raw food in the diet if it meets certain critical temperature conditions. This game of neutralisation gets too complicated for an ordinary cook.

The effects of manufactured food too can be offset by the inclusion of two raw food. One raw food can deprive them of altering the correlation of percentage of WBC, but two can negate both the effects.

Key takeaways

Most scientific studies and their inferences are quite difficult to grasp from an every day living point of view. To make things easier, here are the key takeaways of the experiments.

• Don't overcook food. Although one may not be able to figure out the exact temperature further which the nutrients are destroyed, it is a good habit to not overcook cook.
• Include food that can be consumed raw in your meals, such as fruits and vegetables.
• Don't stupidly eat any raw food. Food such as meat, fish, grains, lentils, certain vegetables will do you more harm than good if eaten raw. Use your common sense.

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