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LEUKOCYTE REFERENCES

by Tom Billings

The term leukocytosis refers to an elevated white blood cell count in people. It turns out that many types of cooked foods can causes leukocytosis. As the immune system of the human body responds to infections via leukocytosis, some raw fooders cite this phenomena as evidence that cooked foods are inappropriate.

Accordingly, a common question in raw food circles is: what are the citations for research on leukocytes? The classic reference on the effect of raw vs. cooked food on blood leukocytes is the work by Kouchakoff. The English language reference is:

Paul Kouchakoff, "The Influence of Cooking Food on the Blood Formula of Man", First International Congress of Microbiology, Paris, 1930.

Note: you may have trouble finding the proceedings volume per the above title; the copy in the library at U.C. Berkeley is titled in French, not English. The paper is in English, however.

Kouchakoff also wrote something in French that may be relevant: (from the University of California, Berkeley, library database)

Author: Kouchakoff, Paul.

Title: Nouvelles lois de l'alimentation humaine basees sur la leucocytose digestive, par P. Kouchakoff. (Travail presente a la seance du 2 decembre 1936.). p. [319]-348 incl. tables, diagrs. 25 cm.

Notes: Bibliographical foot-notes.

Subjects: Leucocytes. Metabolism.

Contained in: Memoires de la Societe vaudoise des sciences naturelles. Lausanne, 1937. no. 39, v. 5, no. 8.

Additionally, a check into a computerized library database, or medical journal database, for the subjects/keywords: leukocytes (sometimes spelled leucocytes) or leukocytosis, will likely yield a large volume of material on the subject. However most of the material you will find will not be on the topic of raw vs. cooked foods. The Kouchakoff material addresses that topic directly. 

 

 

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