Guest guest Posted August 14, 2001 Report Share Posted August 14, 2001 www.enzymeuniversity.com Over a century ago, Virchow described " digestive leukocytosis " a condition in which the white blood cell count increases after a meal. Further research by Kouchakoff identified cooked and processed foods as the causative factor. Kouchakoff observed that raw food induced no change in WBC counts while cooked foods, particularly cooked meat, caused rapid increases in serum leukocyte levels. When incompletely digested food molecules are absorbed, the body identifies this particulate matter as foreign antigens and forms circulating immune complexes. The immune system then mobilizes macrophage leukocytes to digest the food. Interesting.... According to <A HREF= " http://www.enzymeuniversity.com/howellbio.html " >Dr. Howell</A>, " cooked, enzyme-free diets contribute to a pathological over-enlargement of the pituitary gland [which in turn] regulates the other glands " . Likewise, the human pancreas is grossly hypertrophied in relation to all other members of the animal kingdom. Howell concluded that the massive size of the human pancreas is the result of a pathological adaptation to a cooked food diet. Research conducted at the University of Minnesota showed significant changes in the organ weights of rats fed heat-treated food. Both the pancreas and submaxillary glands increased in weight by 20 to 30 percent. Research by Grossman further substantiates the adaptive role that diet plays in pancreatic secretion. Quote Link to comment Share on other sites More sharing options...
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