The Influence of Food Cooking on the Blood Formula of Man

By Paul Kouchakoff, MD

Summary: A classic and profound study on the direct effect of cooking food on the human immune system. Presented by Dr. Paul Kouchakoff at the First International Congress of Microbiology in 1930 and later translated and published by the Lee Foundation for Nutritional Research, the research focuses on the phenomenon of “digestive leukocytosis,” or the increase and mobilization of white blood cells in response to eating food. Dr. Kouchakoff observed that this immune response occurs only when the food eaten is cooked and, moreover, that processed foods (which are often exposed to high temperatures in their preparation) incite an even graver response than cooked whole foods. Raw foods, on the other hand, not only fail to cause digestive leukocytosis but can prevent cooked foods from causing it if eaten at the same meal. Dr. Kouchakoff spent many years studying the effects of cooked food versus raw food on the human immune system, and it remains a great mystery and tragedy that no one has followed up on his startling findings. From Proceedings: First International Congress of Microbiology, 1930. Translated and reprinted by the Lee Foundation for Nutritional Research.