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Raw Food

Raw Food

Raw Food In History

The History of Raw Foods Movement

In the late 18th century and well into the 19th century, the monks and nuns of France and Germany employed raw-food-eating and fasting to gain greater physical and spiritual health. These benefits became evident to the aristocracy of Europe who then went on retreats in order to attain the same benefits of living food. By the late 19th century leaders such as Arnold Ehret, with his mucous less diet system, taught the ways of raw-food-eating to the general public. By the early 20th century his work was being accepted among some other innovative thinkers. The Canadian, Bernard McFadden, the American, Paul Bragg, and Dr. Christine Nolfi of Denmark were all fully enthralled with spreading the word about pure uncooked food. Dr. Nolfi actually coined this ‘living food’ term some 75 years ago, after healing herself of breast cancer. In Canada, Dr. Tilden systematically presented lifestyle programs which encouraged the use of living food.


The modern history of the raw foods movement really started with the scientific work of M.D. Nobel Prize Nominee Dr. Paul Kouchakoff “The Influence of Food Cooking on the Blood Formula of Man of the Institute of Clinical Chemistry, Lausanne, Switzerland, Proceedings: First International Congress of Microbiology, Paris 1930.


Dr. Paul Kouchakoff working at the Institute conducted research on the raw food diets. Due to this research and the results this doctor proved that our bodies “normal” toxic reaction to eating only occurs when cooked food is ingested. Consequently, his findings points to ‘Digestive’ Leukocytosis (an immediate increase in our white blood cell count after eating) does not occur when raw plant foods are consumed. Leukocytosis is the stress response found normally when a dangerous pathogen or trauma invades the body. He showed us that we have no stress response when we eat raw, vegetarian foods. Finally, the Modern History of the Raw Foods Movement becomes more informed by the medical and scientific revolution of the 21st Century.


Here is the Dr. Kouchakoff briefe description of his findings: “After every dose of food, we also observe a general augmentation of white corpuscles, and a change in the correlation of their percentage. This phenomenon has been considered, until now, a physiological one, and is called a digestive leukocytosis” After the consumption of the same natural foodstuffs, altered by means of high temperature, we find that the general number of white corpuscles has changed, but the correlation of their percentage has remained the same. After consumption of manufactured foodstuffs not only has the number of white corpuscles changed but also the correlation of percentage between them.


“All our experiments have shown that it is not the quantity, but the quality of food which plays an important role in the alteration of our blood formula, and that 200 milligrams or even 50 milligrams of foodstuffs produce the same reaction as large doses of them”.


Does this occur only when such foodstuffs are heated to boiling point, or is the same phenomenon called forth by lower temperatures?


It appears that every raw foodstuff has its own temperature which must not be surpassed in heating, otherwise it loses its original virtues and calls forth a reaction in the system.


Ordinary drinking water, heated for half an hour to a temperature of 87°(C,) does not change air blood, but this same water, heated to 88° (C,) changes it. We have given the name “critical temperature” to the highest degree of temperature at which a particular food-stuff, can be cooked without changing our blood formula.


This critical temperature is not the same for all raw foodstuffs. It varies within a range of ten degrees.


The lowest critical temperature for water is 87°; for milk it is 88°; for cereals, tomatoes, cabbage, bananas, 89°; for pears, meat, 90°; for butter, 91°; for apples and oranges, 92°; for potatoes, 93°; for carrots, strawberries and figs, 97°. (conversion to Fahrenheit)

The lowest critical temperature for water is 87°; for milk it is 88°; for cereals, tomatoes, cabbage, bananas, 89°; for pears, meat, 90°; for butter, 91°; for apples and oranges, 92°; for potatoes, 93°; for carrots, strawberries and figs, 97°. (conversion to Fahrenheit)

CONCLUSIONS:


After over 300 experiments on ten individuals of different age and sex, we have come to the following conclusions. The augmentation of the number of white corpuscles and the alteration of the correlation of the percentage between them which takes place after every consumption of food, and which was considered until now as a physiological phenomenon, is, in reality, a pathological one, It is called forth by the introduction into the system of foodstuffs altered by means of high temperature, and by complicated treatments of ordinary products produced by nature.


After the consumption of fresh raw foodstuffs, produced by nature, our blood formula does not change in any lapse of time, nor in consequence of any combinations.


After the consumption of foodstuffs produced by nature, but altered by means of high temperature, an augmentation of the general number of white corpuscles takes place, but the correlation of percentage between them remains the same.


After the consumption of foodstuffs produced by nature, but altered by manufacturing processes, an augmentation of the general number of white corpuscles as well as a change in the correlation of their percentage takes place.


It has been proved possible to take, without changing the blood formula, every kind of foodstuff which is habitually eaten now, but only by following this rule, that it must be taken along with raw products, according to a definite formula.


In a healthy organism, it is not possible, by the consumption of any food to alter “The Influence of Food Cooking on the Blood Formula of Man correlation of percentage between the white corpuscles, without augmenting their general number.” We can change our blood formula in the direction we desire by dieting accordingly. Blood examination can only have significance as a diagnosis if it is made on an empty stomach.

(Doctor Kouchakoff has never been awarded the prize, food lobby was influential already, big boys did not want to lose the profits, roomers browsing around that Dr.Kouchakoff got paid from those boys,or shut down by some other means, the history is always on the dark side)


Intrigued yet? Looking to test drive a raw foods diet and see how it goes? Here are a few suggestions of where to gather the information you will need to begin learning more. Ultimately, you may want to pick up a few books and read up on different recommended plans are: The pH Miracle” and “Ph. Miracle for Weight Loss” of Doctor Robert O.Yang Ph.D ,“Miracle of fasting” Bragg just to mention a few that I liked the most, but there is a lot of them out there.

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