BUDWIG-The OIL-PROTEIN DIET: Free Preview
by Dr. Johanna Budwig (authorized translation)
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Contemporary nutritional science owes a great deal to Dr. Budwig’s early discoveries on fat metabolism and healing. This brilliant scientific mind has put together a wonderfully imaginative best-selling “cookbook” –a guide for the use of healthy oils in daily meal preparation.
Not only will readers discover over 500 delicious meal possibilities using the healing powers of flax oil, they will also learn more about how “good” fats and “bad” fats impact our health and our lives –as Dr. Johanna Budwig continues to elaborate on her scientific studies throughout the contents of this book.
Dr. Johanna BUDWIG made her mark in the world of science as one of the first researchers to conclusively link the role of essential fats to disease prevention and eventual cure.
Dr. Budwig promoted the regular use of a combination of high quality, unrefined flax seed oil and sulfur-based proteins found in milk and quark (a milk product similar to cottage cheese).
Her prescribed diet also included organically grown fruit, vegetables, juices, nuts and seeds, buck-wheat and fresh fish. She emphatically spoke out against the hydrogenation process of oils being used to make margarine, which she believed to be a cause of cancer.
Dr. Budwig’s tireless dedication and research in the field of nutrition precipitated her nomination for the Nobel Prize seven times over the course of her long and illustrious scientific career.
Originally written in German, this unique “cookbook” was founded upon scientific principles encompassing physics and medicine. Therefore, much care and attention was necessary in translating this very important work for the benefit of layperson and professional alike.
Dr. Budwig – scientist, author and lecturer, has spent more than half a century explaining her simple truth to the world – how highly unsaturated essential fatty acids (like those found in flax oil), when combined with high quality protein (which makes essential fats easily soluble), will counteract toxic and poisonous accumulations in all tissue.
Her flair in preparing food is an extension of her scientific discoveries and will inspire many as they get a sense of this amazing woman’s enthusiasm – her zest for life. The very young and not so young – the athlete as well as the convalescing – will benefit greatly by adhering to the simple regimens outlined within these pages.
Hippocrates wrote, “…let food be your medicine!” Dr. Budwig shows the reader exactly how!
EDITOR’S NOTE: What you should know before you read this book.
Due to the strict translation requirements of this book, the following explanations should help clarify certain questions a reader may have.
QUARK: is a cultured low or non-fat dairy product (similar to yogurt or cottage cheese), widely distributed throughout Europe but relatively more difficult to find in North America. Quark, yogurt, cottage cheese or skim milk contains plentiful amounts of sulphur-rich proteins which work cooperatively with Essential Fatty Acids (EFA’s) like those found in flax oil. Dr. Budwig recommends using high quality dairy products – more likely found in Natural Health Food Stores.
LINOMEL™: is a patented brand name and originally created using honey together with milk powder. In William Fisher’s book “How to Fight Cancer and Win” he outlines a simple substitute for LINOMEL™.
Using a small food processor (or coffee grinder) he recommends grinding flax seed and adding a small amount of honey at a 6:1 ratio (honey optional).
COCONUT FAT (Oil): Purchase only high quality, unrefined coconut fat available at your local Health Food Store.
*LINOMEL™ International Patent Rights for Name & Production held by Author.
METRIC CONVERSION TABLE
10 g = 0.35 oz. 5 cc = 1 teaspoon
100 g = 3.5 oz. 15 cc = 1 tablespoon
125 g = 4.4 oz. 30 cc = 1 ounce
150 g = 5.25 oz. 250 cc = 1 cup
250 g = 8.8 oz. 960 cc = 1 quart.
NOTE: 2 cm of yeast extract (as squeezed from a tube) is approximately 3/4″ in length.
OLEOLOX-FAT: referred to often throughout this book (see recipe below), is a fat to be used as a spread on bread, vegetables, buckwheat, rice, etc. (or in soup).
250 g coconut fat,
1 medium sized onion,
10 garlic cloves,
125 cc Flax Seed Oil.
Cut 1 medium sized onion in half and brown slightly in 250 g of heated (100 cc) coconut fat. Cook for approximately 15 min. Add 10 garlic cloves and heat for an additional 3 minutes only. Strain the fat through a sieve or strainer into 125 cc of Flax Seed Oil (previously chilled for 1/2 hour in the freezer). Keep this mixture refrigerated and bring to the table in small portions as required.
My experience in counseling patients has led me to the following conclusion: It is no longer sufficient today to simply advise people to avoid harmful fats and chemical preservatives in food – instead I advise them to adhere as close to nature as possible when choosing fats, fruits, vegetables and cereals.
Viewed objectively, this advice should help even the seriously ill cancer patient regain his/her health. Unfortunately, however, the homemakers of our day have a weak command of the culinary arts. Knowledge of spices is retained principally by the butcher, while the homemaker is at best, familiar with salt, pepper, chives and parsley.
Cooking with the aforementioned herbs and spices, the homemaker is able to enhance the flavor of the food without adding “ready-made products” such as bouillon cubes or meat products. It is much more pleasant for the whole family, if the homemaker understands how to give his/her cooking that personal touch. The cooking methods should increase the family’s pleasure of being at home.
Receiving superior foods at home will soon tire you of restaurant cooking that makes use of wrong and overheated fat. The correct choice and use of fats is extremely important for the whole family, affecting even their emotional well-being. This cookbook, “THE OIL-PROTEIN DIET” presents a model of nutrition by restricting itself to optimal foods.
As a rule, flax oil and OLEOLOX should never be heated. If you prepare sauces according to my recipes, the sensitive, unsaturated fatty acids of flax oil are somewhat protected by the sulfhydryl group of spices (eg. pepper). Be careful not to heat the OLEOLOX more than one minute. This cookbook is designed to help not only the ailing, but also those wishing to assist the unwell in their recovery. [End of Preview]
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