Hi Peter,

from the article you quoted:
>Back in 1930, Swiss researchers of the institute of Chemical Chemistry
>studied the influence of food on human blood and made a remarkable
>discovery.

Tom Billings on 3/7/1996 gave the reference about leukocytosis:
>Paul Kouchakoff, "The Influence of Cooking Food on the Blood Formula of
>Man", First International Congress of Microbiology, Paris, 1930.

Besides these experiments it seems, nobody ever has found again these
results. It is known, that enzymes are destroyed above 104F, not 190F. Some
months ago I accidentally overheated avocados in my riping box and
applied app. 120F to them. After the meal I noticed, that I was not
satisfied, which never happens to me with raw avocados. Later I watched
that digestion of these slightly heated avocados was bad whereas raw
avos always digest fine.

I don't believe in the findings of that article nor in the temperatures
that "don't harm".

Best raw wishes,

Stefan
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