Food Highlights from Shanghai

Eariler this month I was in Shanghai and Beijing, China for work and a to present at a global conference on metabolism. During my stay, checking out the local food scene was part of my focus. The food was delicious!

An interesting Chinese staple that I learned about quickly is congee (picured right), which is basically a simmered rice dish. It's traditionally eaten at breakfast and from what I can tell as far as toppings, anything goes: fresh cilantro, peanuts, chili paste, pickles, fish, vegetables or just plain. Personally I enjoyed it just plain, although I do want to try it with diced pickles because a local woman I met said that is the best way to have congee.

Here's a Congree recipe to try:

Ingredients:

3/4 cup long grain rice
9 cups water
1 teaspoon salt

Direcitons:
1. In a large pot, bring the water and rice to a boil.
2. When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice).
3. Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.

Visiting a famous Shanghai Restaurant, Lvbolang

Lvbolang Restaurant

I had the chance to eat dinner at Lvbolang restaurant a famous Shanghai restaurant. This restaurant has hosted world leaders including: President Bill Clinton and President Fidel Castro.

The menu was most impressive and had a large variety of options from braised eel to purse pasteries (pictured right).

My meal was tofu with black beans and steamed rice with the purse pasteries! The pasteries were almost too cute to eat. Everything tasted wonderful. While I can usually eat well with chopsticks it was a little challenging tying to eat the tofu dish! I have to say we would probably eat less at a meal if we ate them all with chopsticks, it certainly slows down the speed of eating!

Stay tuned for more highlights!

The Case for Healthy Bowels: The Vital Connection Between Your Gut and Your Health

How healthy are your bowels?

Does that sound silly? It shouldn't. In fact, improving and maintaining the condition of your bowels is serious business.

Chances are you have digestive issues. And you're not alone. According to recent studies conducted by the Dannon Company in 2007, nearly 90 percent of Americans deal with occasional problems with digestion.¹ Seventy percent of women say digestive concerns negatively impact their lives every single day.

Digestive concerns aren't a fun topic of conversation. In fact, many people have trouble talking to their own doctor about their concerns. Others suffer in silent embarrassment, worry and discomfort over the rumbling and gurgling -- the cramps, bloating and gas. The constipation. Or diarrhea.  

The fact is that if your digestive tract isn't operating efficiently, you have more to worry about than just your colon. When you carry around too few friendly bacteria and an overabundance of the bad stuff, your body doesn't make use of all the nutrients you're feeding it.

Your healthy diet won't matter, nor will the nutritional supplements you take. If your digestive system isn't operating efficiently, you aren't getting the full benefit of your good nutritional habits. Not only is your health at risk, but you're throwing money away on high-quality food and nutritional supplements that your body can't make use of.

The good news?

Improving the health of your digestive system is often a simple, straightforward process of achieving the right balance of good and bad gut bacteria. It's a matter of moving the right bacteria, in the right amounts, into permanent residence in your digestive tract. 

There are various ways to get the job done, some of which will be discussed later on in this report.

Three very positive changes occur when your good-to-bad intestinal bacteria ratio is brought into balance:

1. Your digestive symptoms diminish or disappear, leaving you comfortable and free to enjoy every day to the fullest.
2. Your body begins to use all the good food and nutritional supplements you feed it.
3. Your immune system de-stresses and is better equipped to fight off disease, contributing to a longer and healthier life.

A few interesting facts about intestinal bacteria:²

1. Your body is home to about one hundred trillion bacteria.
2.  There are 500 different species of bacteria comprising that population.
3. The ratio of good to bad bacteria is a critical measure in determining your overall health. The ideal balance is 85 percent good and 15 percent bad.
4. One of the jobs of good bacteria is to control the growth of bad bacteria by competing for nutrition and attachment sites in your colon.

Chances are you have a good idea... a gut feeling... whether your digestive system is working properly. What you probably don't know, though, is how things got out of whack to begin with.

If your colon has been suddenly overtaken by bad bacteria, it likely started in one of two³ ways.

1. Have you taken a course of antibiotics recently?

Antibiotics kill off both bad and good bacteria. If you don't have enough good bacteria in your colon to control the growth of the bad guys, the balance will tip in favor of unfriendly bacteria.

2. You've contracted disease-carrying bad guys such as the Clostridium difficile bacterium, or yeasts... or fungi. Perhaps even parasites.

But what if your digestive issues are as old as your memory or have gradually worsened over the years?

Some scientists are studying the possibility that we've taken the use of anti-bacterial products too far.⁴ They suspect that modern hygiene regimens result in too little exposure to helpful bacteria -- bacteria that protect us from allergies and other faulty immune responses.

Bacterial imbalance in your gut can be worsened by processed foods and foods that have been pasteurized or sterilized. 

Other factors affecting your good-to-bad bacteria ratio include where you live, your age, your stress level, and any health issues you may have.

The friendly bacteria that reside in your gut have a number of very important jobs to do.⁵

• Digesting and absorbing certain carbohydrates.

Without good gut bacteria, your body cannot absorb certain undigested starches, fiber, and sugars. The friendly bacteria in your digestive tract convert these carbohydrates into primary sources of important energy and nutrients.

• Keeping bad bacteria under control.

Simply stated, friendly bacteria compete with the bad guys for room and board in your digestive tract. Since beneficial bacteria are more at home there, they win most of the battles for nutrition and attachment sites within your colon.

The good bacteria tell your body how much nutrition they need and your body responds by supplying just that much and no more -- so that any excess bad bacteria are starved out. The helpful bacteria also produce a substance that kills harmful microbes.

• Preventing allergies.

Friendly bacteria train your immune system to distinguish between pathogens and non-harmful antigens, and to respond appropriately. This important function prevents your immune system from overreacting to non-harmful antigens, which is the genesis of allergies.

• Providing vital support to your immune system.

Beneficial bacteria have a lifelong, powerful affect on your gut's immune system and your systemic immune system as well. The bacteria play a crucial role the development and operation of the mucosal immune system in your digestive tract. They also aid in the production of antibodies to pathogens.

About 80 percent of the cells of your immune system are located in your digestive tract. With that in mind, it's easy to see why the health of your colon dictates your overall health.

When gut bacteria is out of balance not only is your digestion and feeling of well-being compromised, so is your immune system -- and therefore your ability to defend against serious illness and disease.

The list of conditions and diseases thought to be directly or indirectly related to a shortage of friendly gut bacteria is long and growing longer. It includes the following:

Gut-related issues:

1. Infectious diarrhea
2. Intestinal infection caused by the Clostridium difficile bacterium
3. Irritable Bowel Syndrome (IBS)
4. Inflammatory Bowel Disease (ulcerative colitis and Crohn's Disease)
5. Helicobacter pylori (H. pylori) bacterial infection which causes ulcers and chronic stomach inflammation
6. Leaky gut (a compromised intestinal wall that allows undigested foods and toxins to pass into the bloodstream, triggering an inappropriate immune system response)
7. Lactose intolerance

Surgery-related:

1. Pouchitis (a condition that sometimes results from removal of the colon)
2. Post surgical infections

Infections-related:

1. Stomach and respiratory infections in children in daycare settings
2. Urinary and female genital tract infections

Skin-related:

1. Skin infections
2. Atopic dermatitis (eczema)
3. Acne
4. Autism

Other:

• Premenstrual syndrome
• Bladder cancer
• Diabetes
• Tooth decay and gum disease

According to Dr. Martin Blaser, a pioneer in gut microbe research, chronic inflammatory conditions -- diseases like lupus, multiple sclerosis, and rheumatoid arthritis -- are among the most challenging medical issues of our day.

Blaser, a NYU Medical Center microbiologist, believes that these diseases could be genetic or autoimmune in nature. OR... they could be a response to the gradual changes in gut flora that are the result of our modern lifestyles -- the drugs we take, the food we eat, and our growing obsession with all things anti-bacterial.

Helicobacter pylori, a strain of bacteria once present in all human guts, has mostly disappeared in the West.

The good news: H. pylori plays a major role in inflammations associated with peptic ulcers and certain stomach cancers, so it appears at first glance that eradication of this microbe is movement in the right direction. However...

The bad news: H. pylori has a benefit -- it actually reduces acid reflux. Acid reflux disease is serious in and of itself, but did you know that it's also implicated in both asthma and cancer of the esophagus?

Dr. Blaser, an expert in H. pylori, links the decline of the strain to the dramatic rise in acid reflux disease and associated conditions. Blaser also points to a connection between H. pylori depletion and obesity -- the bacteria help regulate production of hormones that act on appetite and metabolism.

The theory behind the dramatic rise in allergies and autoimmune diseases holds that we are actually suffering from a lack of bacterial exposure in our modern-day environments.

Scientists believe that early contact with microbes teaches our bodies to respond appropriately to pathogens later in life. It is a lack of exposure, according to experts, that is contributing to a rise in ineffective immune systems.

How attached you are to speed and convenience when it comes to making food choices?

Modern day convenience foods -- foods that are heavily processed and often loaded with sugar -- are essentially the equivalent of pesticides in farming.

Think about it. Pesticides are designed to quickly and conveniently kill plant bugs. What they also unavoidably kill, however, are the microorganisms in the soil, and ultimately, the soil itself.

In much the same way, processed and prepackaged foods are designed to quickly and conveniently kill your hunger or thirst, or both. 

But convenience foods are often so preservative-dense and nutrient-deficient that they do more harm than good inside your body. Among other things, they promote the growth of pathogens -- bad bugs -- thereby hampering the growth of beneficial bacteria in your gut. And you know where that leads -- right?

What, exactly, are processed foods?

Simply put, they are foods altered from their natural state.⁶ They might be canned, frozen, or dehydrated. They frequently contain trans fats, and high levels of sodium and sugar. A few processed foods can be healthier than others -- 100 percent fruit and vegetable juices, for example. Or frozen vegetables.

Processed foods to be avoided include:

• boxed meals (macaroni and cheese, hamburger and tuna 'helpers,' etc.)
• chips and other high-calorie snack foods
• foods made with refined white flour (white breads, pastas, rice)
• frozen dinners
• high-fat canned foods (spaghetti, for example)
• packaged cakes and cookies
• processed meats (sausage, hot dogs, bologna and other packaged lunch meats)
• sodium-laden canned foods
• sugared cereals

If you're planning to wean yourself from convenience foods, start by eliminating processed meats. They're the worst of the worst and are thought to increase your risk of certain types of cancers.

Even though the average modern American ingests over a half-cup of sugar every day -- 175 pounds per year -- it may surprise you to know that sugar is not a food.⁷ And your body doesn't like much of it since it has trouble digesting the stuff and making use of it.

Sugar promotes the growth of disease-causing yeasts and fungi. Symptoms of a yeast (candida) overgrowth include fatigue, lethargy, depression, irritability, headaches, problems concentrating, muscle weakness, recurrent vaginal and urinary tract infections, athlete's foot, jock itch, persistent heartburn, indigestion, constipation, swollen joints, nasal congestion and sore throat.⁸

Like processed foods, sugar encourages your bad gut bacteria to grow, flourish, and overwhelm your digestive tract.

And that's just for starters.

Sugar in all its forms is the number one source of calories in the American diet. It is also the number one reason 66 percent of Americans are overweight, and half of that group is obese.

The list of sugar consumption-related health problems -- over and above those associated with weight gain and obesity -- is long and impressive. Conditions and diseases that affect every square inch of you, inside and out, can be directly or indirectly the result of excessive sugar intake.

From problems with your eyesight to the very structure of your DNA -- from tooth decay to fluid retention to Alzheimer's to cancer -- sugar can play a role.

What you should avoid:

• All artificial sweeteners, such as: NutraSweet, Equal, Splenda, sucralose and others
• The obvious sweet and dessert-type stuff -- candy, gum, cookies, cakes, pies, pastries, ice cream, etc.
• Cane syrup
• Corn syrup and corn sugar
• Invert sugar
• All the -- oses, including dextrose, fructose, glucose, lactose, and maltose

In case you don't have reason enough yet to re-evaluate your sugar intake, here's another twist in the sugar-obesity connection. Researchers have discovered a difference in gut bacteria between the overweight and those of normal weight.⁹

In the obese, a bacterial strain known as firmicutes is found in much greater abundance than in leaner individuals. In those of normal weight, the bacteroidetes strain is in greater supply.

The firmicutes bacteria appear to be much better than the bacteroidetes strain at turning calories from complex sugars into fat. But as those who are overweight begin to slim down, the bacterial balance shifts from predominantly firmicutes to predominantly bacteroidetes.

Despite the fact that modern day lifestyles and habits have contributed to our digestive issues and related health concerns, the answer is not to turn back the clock.

There are steps you can take -- foods and supplements you can consume -- that will help to re-balance the bacteria in your digestive system and maintain it at an optimum level of health.

When your good-to-bad bacteria ratio is ideal (85 percent good to 15 percent bad), your digestive symptoms will subside. You can relax knowing that you are giving your immune system the support it needs to respond effectively to serious threats to your well-being.

In contrast to the pesticide effect of processed foods and sugar on the state of your health, fermented foods act as natural fertilizers, if you will -- providing nutrients and promoting growth of healthy bacteria in your digestive tract. 

For ages, humans have used fermented foods to improve intestinal health. In fact, people of Bulgarian and Asian descent are known for their longevity -- and their consumption of fermented foods.

Traditionally fermented foods contain living micro-organisms that replenish the friendly bacteria in your digestive tract.

A few of the foods in this group include:

• Fermented milk
• Natto
• Miso
• Kimchee
• Tempeh
• Kefir
• Yogurt
• Olives
• Sauerkraut
• Pickles

It is important to note that traditionally fermented foods are not the equivalent of the same foods, commercially processed.¹⁰ The only way to insure you're consuming the real thing is to prepare your own fermented foods at home.

The word probiotics means 'for life.' The dietary supplement was invented by Elie Metchnikoff, a Russian physiologist and Nobel prize winner. Metchnikoff was the first to suggest that consuming acid-producing live organisms maintained the vitality of your large intestine, leading to a longer and healthier life.¹²

Like those found in traditionally fermented foods, the live micro-organisms in probiotic supplements help to replenish and maintain the friendly bacteria in your intestinal tract. Good bacteria drive down the pH of your gut, which creates an inhospitable environment for bad bacteria. The result is that the good guys flourish and the bad guys are kept in check.

How often should you take a probiotic supplement? Taken daily, probiotics will help ease any current digestive upsets you're experiencing and will also act to maintain the bacterial balance in your gut longer term. 

What you should look for in a probiotic supplement:

• No need for refrigeration
• Long shelf life
• Can survive stomach acid so that it reaches your small intestine
• Stays resident in your digestive tract long enough to be effective

There is mounting evidence that probiotic supplements can be beneficial for everyone -- from infants to the elderly -- for a wide range of symptoms, conditions and diseases.

Infants and children

Probiotics have gained recognition as an effective treatment for diarrhea in children. They have also been used in newborns and infants to repair and support the reliability of their developing digestive systems.

What you might not know is that a number of studies are planned or underway to test the benefit of probiotics in treating a wide variety of other conditions and childhood health issues:

1. Probiotics are being considered in the treatment of children with HIV/AIDS.¹³
2. A study is currently underway to see if probiotic supplements can prevent asthma in children.¹⁴
3. Still another study was conducted to gauge the impact of probiotic supplementation on the oral health of children.¹⁵
4. A European study reported good results in achieving relief of colic in infants.¹⁶
5. There is evidence that probiotics can prevent eczema in infants.¹⁷
6. The beneficial effects of probiotics on GI symptoms related to autism have also been studied.¹⁸

Women We've already discussed the benefits probiotics can provide to the vast majority of women who suffer from digestive distress. However, there are a number of other health issues specific to women that may also be positively impacted by probiotic supplementation. Among them:

1.  Urogenital infections¹⁹
2. Immune system support during pregnancy and breastfeeding²⁰

Aging Boomers and the elderly

Around age 60, there is a significant drop in the number of bacteria in our guts.²¹

People over 60 have 1,000 times less friendly bacteria than younger adults. The drop in helpful bacteria increases susceptibility to bowel disorders and infections. Infections may necessitate treatment by antibiotics, which further decimate the good bug count... and you see where this can head. 

Clearly, a daily probiotic supplement is an excellent way for older adults to replenish and maintain friendly intestinal bacteria.

Also as you age, your cellular immunity declines.²² (These are the white cells that are absolutely critical to your ability to fight infection and life-threatening diseases such as cancer.) 

A nine-week New Zealand study of seniors 63 to 84 indicated that consumption of the probiotic strain known as Bifidobacterium lactisresults in increases in both the number and disease-fighting capacity of white cells. And in fact, the greatest improvement was seen in seniors with the worst immune system responses prior to the study.

Dr. Joseph E. Pizzorno, Jr., physician and former member of the White House Commission on Complementary and Alternative Medicine Policy, uses probiotics to treat irritable bowel syndrome, acne, eczema -- even PMS.

Says Pizzorno, "It's unusual for me to see a patient with a chronic disease that doesn't respond to probiotics."

Two things are clear:

1. Sufficient amounts of friendly bacteria are fundamental to your good health. It's impossible to be optimally healthy if your gut's bacterial balance is out of whack. 
2. Your lifestyle -- your diet, medications, the antibacterial cleansers you use, and other factors outside your control -- are working together to compromise the number of lifesaving friendly bacteria in your digestive system.

Maintaining a good balance of gut bacteria through diet and regular probiotic supplementation is one of the most important things you can do to increase your chances of remaining healthy and vital for a lifetime.

Please see Dr. Mercola's website for more articles like this http://www.mercola.com/

Must Have Cooking & Kitchen Gadgets

 

Grill Basket

When it comes to preparing quick, healthy meals...  having the right mix of cooking and kitchen gadgets is a must! Here are a few of the many that I keep on hand....



- Clear glass containers: having a variety of clear glass containers makes it easy to store cereals, flour, rice and pasta in clear containers. What I love is it keeping staple grains like quinoa, brown rice and oatmeal in these types of containers, then refilling with bulk grains (keeps the price down). Tip: look for varieties that are dishwasher safe and have tight sealing lids.


Mini strainer

- Grill basket: grilled vegetables or fruit are a great accompaniment to any meal. Having a grill basket, makes it much easier! Tip: select a basket with  sturdy handle. (See example pictured right)



- Mini strainer: a mini strainer is perfect for rinsing cans of beans, fruit and vegetables. Tip: this can double a serving dish for fruit with meals!

- Olive oil sprayer: getting just a little oil in the pan can be a challenge!



Olive oil sprayer

Look for a heavy duty sprayer (See example pictured right), I have found the oil misters do not hold up well! Plus for an added bone, a stainless steel bottle will keep the oil in a dark environment, which helps to protect it from getting rancid. (Available from Williams - Sonoma)

- Ice pop makers (aka Popsicles):  a frozen treat is refreshing and can be healthy too. Keep a set of ice pop makers or paper cups & flat wooden sticks will do. What to do? Try mixing fresh fruit and juice for delicious frozen ice pops. Tip: check out these homemade ice pop recipes from Real Simple magazine.

 

- Rice cooker: with a rice cooker, cooking grains like brown rice, quinoa or farro, is as simple as just adding the grains and water with a rice cooker. (As included in The Skinny Rules, rule #64 must have gadgets. ) Tip: For more kitchen gadget suggestions, check out The Skinny Rules, rule #64.

Note: The products mentioned above are not an endorsement.

Raw Food - One of Your Keys to Outstanding Health

By Wes Petereson

A kitchen is nothing else than a chemical laboratory producing millions of completely new chemical substances that basically never existed in the wild and if, then very occasionally by accident. Cooking will randomly produce millions of different sugar and protein combinations commonly called Maillard molecules.

Throughout the biggest part of our evolutionary history, the one before processing, human beings have never ingested the amount of Maillard molecules we ingest today. The recent introduction of dairy products and grains has equally brought new chemical substances such as new proteins into the dietary spectrum of humans within a very short period of time.

Key Points Regarding the Effects of Cooking on Food and Health

The food's life force is greatly depleted or destroyed when it is cooked. The bioelectrical energy field is altered and greatly depleted, as is graphicallydemonstrated with kirlian photography. Live and bioactive raw food is severely diminished.

The biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance that loses its broom-like and magnetic cleansing quality in the intestines.

Nutrients, like vitamins, minerals, and amino acids are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.

Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the acceleration of the aging process.

The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation that is a factor in heart problems.

The water content of the food is decreased. The natural structure of the water is also changed to something far less than optimal.

Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and many free radicals are generated in cooked fats and proteins in particular.

Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. They have even been named "new chemical composites".

Unusable waste material is created, which has a cumulative congesting and clogging effect on your body and is a burden to the natural eliminative processes of your body.

All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees Fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes.

Eating enzyme-dead food places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.

After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.

Putrefactive bacteria, particularly from cooked meat, dominate the natural population of beneficial intestinal flora resulting in dysfunction in your intestine, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbiosis, or intestinal toxemia.

A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance that is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.

Cooked foods cause a build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."

Cooked foods cause malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.

Cooked foods cause a tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.

From time to time the body experiences detoxification crises also called purification or healing crises. This happens when toxins are released through the skin or dumped in your bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, and diarrhea.

The immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.

The wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.

In general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.

After eating a cooked meal there is a general increase in the white blood cells in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".

Leukocytosis and Cooked Food 

In 1930, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland, under the direction of Dr. Paul Kouchakoff. The effect of food (cooked/processed vs. raw/natural) on the immune system was tested and documented.

Dr. Kouchakoff's discovery concerned the leukocytes, the white blood cells.

It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called "digestive leukocytosis", which means that there is a rise in the number of leukocytes, or white blood cells, after eating.

Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response to eating. No one knew why the number of white cells would rise after eating, since this appeared to be a stress response, as if the body was reacting to something harmful, such as infection, trauma, or exposure to toxic chemicals. 

Back in 1930, Swiss researchers of the institute of Chemical Chemistry studied the influence of food on human blood and made a remarkable discovery. They found that eating unaltered, raw food or food heated at low temperatures did not cause a reaction in the blood. In addition, if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, added chemicals, etc.), this always caused a rise in the number of white cells in the blood.

The researchers renamed this reaction "pathological leukocytosis", since the body was reacting to highly altered food. They tested many different kinds of foods and found that if the foods were not overheated or refined, they caused no reaction. The body saw them as "friendly foods". However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction that is found only when the body is invaded by a dangerous pathogen or trauma. 

The worst offenders of all, whether heated or not, were processed foods that had been refined (such as white flour or white rice), or homogenized (a process in which the fat in milk is subjected to artificial suspension), or pasteurized (also seen in milk, flash-heated to high temperatures to kill bacteria), or preserved (chemicals added to food to retard spoilage or to enhance taste or texture).

In other words, foods that were changed from their original God-given state. Good examples of these harmful foods are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and regular salt. The researchers found that if these altered, chemical foods were chewed very thoroughly, the harm to the blood could be lessened. In addition, another amazing finding was that if some of the same food in its raw state was eaten with the cooked counterpart, the pathological reaction in the blood was minimized. However, avoid these unnatural, processed foods; replace them with delicious whole foods for optimal health.

Dr. Mercola's comments

More and more I am coming to realize that the bulk of the food that we eat should not be cooked. That is one of the main reasons why drinking one quart of vegetable juice is so important to obtaining and maintaining your health.

I would encourage you to obtain at least 50% of your food as uncooked. The vegetable juicing and a salad at lunch will easily put you over that volume.

The raw egg yolks in the juice are an important part of the raw food approach. If you are healthy and have large amounts of vegetables, the salmonella is not going to be an issue for you, especially if the eggs are free range and organic.

In some cases daily juicing might cause some loose stools, which are easily resolved with some good bacteria.

I am still in the process of increasing my percentage of raw food eaten to over 90% of my total daily food intake. My nutritionist, Jim Marlow, recently encouraged me to start eating raw ostrich meat and I have found that to be quite enjoyable and not really much different than the way I would normally prepare my meat at medium rare.