Cooking Food Destroys Food Value
The WHITE BLOOD CORPUSCLES are the body's first line defense against toxic or harmful substances. The normal corpuscles count of the blood is about 6,000 cubic centimeter (ccm0. When this count doubles, triples or goes up to 4 times to 5 times, this is indicative of the pathological condition. Dr. Kouchakoff of Switzerland conducted over 300 experiments with cooked and process food, foods that are not natural to the human dietary. Foods cooked at the temperature from 120 degrees to 190 degrees F, which destroys enzymes, cause LEUKOCYTOSIS in his subjects. Leukocytosis is the term applied to an abnormally high white blood corpuscles count. With the short time after food had been cooked at this temperature range, his subjects white corpuscle count TRIPLED. But foods eaten in this temperature range by his subject did not cause leukocytosis if certain types of raw foods were added to the meal. But if the food as at temperature higher than the 190 degrees, no amount of raw food would offset the pathological effects of the cooked food, and leukocytosis always occurred. The fact that the body treats cooked and processed food as antagonistic to it, should be sufficient message to us to limit cooked and processed food in our diet.
Cooked Food Are Disease Causing
Dr. Pottenger experimented with feeding cooked and natural food to two groups of cats. Control groups feds exclusively on cooked foods suffered mental derangement, decrease sexual abilities, development of menstruation in the females, arthritis, heart troubles, homosexuality, general sickness, and a shortened life. Test groups fed on the very same foods in their natural state enjoyed superb vigor and health. Experiments on calves demonstrated that calves cannot live their own mother's milk, if the milk has been subjected to the heat of pasteurization. Calves died within on to two months from diseases born of malnutrition and systemic poisoning.
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