At the Institute of Clinical Chemistry in Lausanne, Switzerland, Paul Kouchakoff did extensive research on digestive leucocytosis. Digestive leucocytosis is a phenomenon in which, simply put, white blood cells (leucocytes) rush to the intestines as cooked food enters.
Before Kouchakoff's work, digestive leucocytosis was thought to be perfectly normal. But Kouchakoff found that when food is eaten raw, digestive leucocytosis does not occur. In fact, he found that if something raw is eaten before something cooked, this phenomenon does not occur.Read more on Leucocytosis in the book, Raw Foods Bible.
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