Digestive Leucocytosis

At the Institute of Clinical Chemistry in Lausanne, Switzerland, Paul Kouchakoff did extensive research on digestive leucocytosis. Digestive leucocytosis is the phenomenon of white blood cells (leucocytes) rushing to the intestines as cooked food enters the body.
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, leucocytosis does not occur.
Jamey Dina, N.D., explains that low temperature cooking may not cause this phenomenon. "The range we have been able to find is between 170 degrees Fahrenheit and 206 degrees Fahrenheit (Uncooking with Jamey and Kim)." Dr. Dina's research suggests that keeping your cooking temperature under 170 degrees prevents leucocytosis from occurring.
If one's leucocytes flock to the intestines every time one eats, day after day, the immune system cannot function optimally for the rest of the body. Eating raw foods or low-temperature cooked foods leaves the white blood cells free for other tasks and can only help in the body resist disease.