Digestive leukocytosis

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By the term Verdauungsleukozytose (engl. Digestive leucocytosis or post-prandial leucocytosis ) is a temporary increase in white blood cells ( leukocytes hereinafter) after ingestion. It is a physiological process.

In alternative medicine circles, this increase in white blood cells is viewed as a response to inappropriate food (overcooked, industrially produced, etc.). It is an inflammatory reaction that is absent when eating raw vegetable foods . This idea is based on a lecture by the Swiss doctor Paul Kouchakoff at the Paris Congress for Microbiology in 1930 ( The Influence of Cooking Food on the Blood Formula of Man ). Contemporary medical investigations of the time did not find the phenomenon again; at most random, short-term fluctuations in the number of leukocytes were seen.

Modern studies confirm a transient increase of leukocytes to 50-140%, especially through mobilization of neutrophilic granulocytes from bone marrow. It is still open whether it is an immune response to the foreign proteins contained in the food or a physiological reaction to a high fat content in the meal. However, there are no scientific data that support the relationship postulated in 1930 with cooked / "denatured" food.

Similar changes in the blood count of healthy test persons also occur after physical exertion and after smoking cigarettes. In sick people, leukocytosis is usually a sign of inflammation or a disease of the blood-producing system.

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