Raw Food Living
A raw food diet can increase your nutrient intake, your energy level and help you lose or maintain and ideal weight. Raw food contains enzymes which aid digestion. These enzymes, which regulate the body’s metabolic processes, are thought to be destroyed when food is heated above 110-120 degrees Fahrenheit. Because eating food without enzymes makes digestion more difficult, the resulting toxicity is considered to be the cause of obesity and chronic disease.
Studies show that if you even simply heat your food you will lose the disease fighting enzymes contained within the food. When you cook food your immune system reacts to it as a toxin. Your body goes through a process called Digestive Leukocytosis. Digestive Leukocytosis is a white blood cell count above normal that usually indicates illness, but a startling finding is that eating cooked food also produces this condition, and is yet another good reason to eat more raw foods.
Leukocytosis means there is an increase in the number of leukocytes (white blood cells) in the blood. This can be triggered by any number of things, such as fever, infection, inflammation, etc., and is most commonly found in physically ill persons with conditions such as cancer or viral and bacterial infections.
In fact, a person’s white blood cell count is often a laboratory finding used in order to diagnosis disease. Conditions, such as those mentioned warn the body that something is wrong and help is needed.
Why cooked food triggers Digestive Leukocytosis
Aside from viruses and bacteria causing a higher white count, there is another culprit: cooked food. For a long time this condition was considered to be a normal occurrence after eating. Doctors and researchers thought this was a normal response during digestion. However, sometime later Dr. Paul Kouchakoff found that leukocytosis mysteriously did not occur when only raw foods were consumed.
The only inference we can gain from this discovery is that the body's immune system is activated after eating cooked food. But why does the body feel the need to defend itself from cooked food? The answer is actually very logical. When we cook our food, we change it drastically. Not only are nutrients lost, but they are denatured on a chemical level and even deemed unrecognizable to the body in such a way that it actually responds as if the food were a foreign invader. Your body fears for your safety and promptly sends white blood cells to your rescue.
Raw food, however, is in the form nature intended and is useable and recognizable to the body. It nourishes instead of causing distress and confusion. Cooked food not only looks like a threat to the body, but actually is a threat. It takes a great deal of time and energy to digest and gives off toxins and leaves waste behind in its wake. This is even more reason that the white count in a person's body would be high due to eating cooked food.
Ways to avoid Digestive Leukocytosis
If you eat a raw foods diet then you have nothing to fear but even if you feel you can't possibly commit fully to a raw foods diet, there are many ways to easily replace cooked foods with raw ones to prevent leukocytosis symptoms without depriving your taste buds.
Dr. Kouchakoff himself even stated that eating 10% of your meal raw can prevent leucocytosis. Of course if you are eating 100% raw you are going to look and feel a whole lot better. At Raw Blend we recommend to eat at least 51% raw food at all times to maintain optimum health and to avoid Digestive Leukocytosis.
Raw Food and Vitamix
The right equipment can make living a raw food lifestyle a breeze. The Vitamix is an essential tool in any raw foodist kitchen. The Vitamix makes juice, blends beautifully, grinds nuts for nut butter, chops vegetables, makes frozen fruit desserts and can even warm food to just the right temperature. The powerful motor combined with stainless steel blades and a specially designed container enables this appliance to perform dozens of difficult kitchen tasks in a matter of minutes--with no need for any attachments.
The Vitamix machine ruptures the cell walls of raw foods to make the enzymes more bioavailable. Valuable life-giving nutrients locked inside the pulp, peels and seeds of fruits and vegetables cannot be absorbed as easily when these foods are simply chewed. When fresh, whole foods are taken down to the cellular level by the Vitamix, the nutrients become readily available to nourish your body. Breaking the food into microscopic particles also releases more flavor, so your raw food meals are not only more nutritious, but also very delicious when made in the Vitamix.