What about the occurrence of leucocytosis when eating cooked food as
opposed to eating the same food in it's raw state? I have read about this
in many books which make a case for a raw food diet.

Does this also have no scientific basis at all? It seemed to me from all
that I have read that it did. Usually, I hear the enzyme debate but I do
not hear much about the other reasonings behind raw food diets. I am
curious and interested.

    Aria