Kitchen Raid Intro & The 51% Raw rule:

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This applies to your entire meal. 51% of your entire meal must be raw uncooked fruits and vegetables each time you eat.

The effect of raw food versus cooked food on the immune system

In 1930, under the direction of Dr. Paul Kouchakoff, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland. The effect of food (cooked and processed versus raw and 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 phenomenon called 'digestive leukocytosis', in which there is a rise in the number of leukocytes – white blood cells – after eating.

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

Back in 1930, the Swiss researchers at the institute of Chemical Chemistry made a remarkable discovery. They found that eating raw, unaltered food did not cause a reaction in the blood. In addition, they found that if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, chemicals added, 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
types of foods and found that if the foods were not refined or overheated, 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 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 which had been refined (such as white flour and white rice), or pasteurized (a process in which milk is flash-heated to high temperatures to kill bacteria), or homogenized (also seen in milk where the fat in milk is subjected to artificial suspension), or preserved (chemicals are added to food to delay spoilage or to enhance texture or taste).