In the 1930’s Dr. Paul Kouchakoff conducted research to compare the effects of cooked food versus raw food. He found that cooked food can be perceived by the body as a threat, setting off the immune response. When the immune response is chronically activated by something we do as regularly as having three or more meals a day, this causes a cascade of physiological problems This process, called Digestive Leukocytosis, occurs only when cooked or processed food is consumed. When we eat food in a natural, unprocessed state – food that has not been denatured or cooked over 118 degrees, there is no immune response. Another way of describing the optimal diet is one that contains a high percentage of “living foods.”
This is completely alien to the way most of us have been trained to eat. Traditional pairings of meat and potatoes, chicken and rice, bread and processed meats (sandwiches), while comforting and customary, are really at the root of many of the chronic conditions that many individuals do not attribute to their food intake.
However, if you can relate to any of the following symptoms, they may be a result of years of digestive leukocytosis, our systems being in a constant “state of emergency” due to irritants of cooked foods with very little natural and unprocessed food to counterbalance:
Runny nose, post-nasal drip, sluggishness and low energy, prone to sinus congestion or infections, intestinal disorders, muscle or joint pain, chronic headaches. And the list goes on…
According to Kouchakoff, if at least 50% of our daily intake is not raw and unprocessed, our health declines NOT as a result of the aging process, but rather in response to the continual wearing down of our defenses, day after day, meal after meal.
I healed myself of ALL of the above symptoms once I embarked on a raw fusion lifestyle.
Raw Fusion teaches you how to blend the incredible benefits of the raw foods lifestyle, with the comforts and convenience of conscious mainstream meals.