Overcooking food - losing nutriets? high leukocyte count?

[Guest guest]

Hello,

I have been cooking my veggies/fruits for about 45 min to an hour because I had

to start adding higher quantities due to extreme fatigue. My eyes wouldn't

focus, hard to move, or think, etc. I also added an iron suppliment back in when

I started upping my servings/day of carbs. I started feeling better, also

getting better from a flair.

Just did some blood work, and iron levels (except ferretin) are normal. Ferretin

is still low - makes sense if I am still recovering from very extreme anemia (up

from 1/2 hemoglobin I was supposed to have).

My leukocyte count was also still elevated. I just started watching the Food

Matters movie recommended by someone (sorry can't remember who!) a day or so

ago, and they mentioned that when you cook over half your food - not sure if

that is just veggies of meat too! - your body treats the incoming food as an

invasive substance and produces leukocyte white blood cells to attack it.

My thoughts are: am I cooking my food for too long? Will I lose more nutrition

by cooking longer? I still consume the juice/water left over by cooking it down

into the food again. Also, I am avoiding bananas and other high-carb carbs

because I had thrush, and I think I have had candidaitis for at least a few

years pretty severely, though no one would diagnose it. So my raw foods are

limited to avocado at this point.

Do others experienced elevated leukocyte counts on the diet? If so, do they

dwindle on their own after the body starts healing, or does it take the

re-introduction of raw foods later on before they go down?

Thanks everyone! All pieces to the puzzle....

Kat

27

dx UC June 2009

SCD Feb 2010

prednisone 5mg/day, rhodiola rosea, iron and other supplements