by
Dr. William G. Drew
Many of you have asked why margarine and other processed
vegetable oils are bad for you. This is not an easy question.
In fact, no less than four Nobel Prize winning scientists
were involved in providing us with the foundation to understand
the nature of fats and their vital interactions with oxygen
and proteins. But it was the genius of a persistent German
biochemist that finally solved the puzzle.
In order to understand the answers that
were provided to us by Dr. Johanna Budwig it is necessary
to first understand some of the characteristics of good
oils like flaxseed oil.
Dr. Budwig is without question Germany's
premier biochemist. She is best known for her exhaustive
research on the chemical properties and health benefits
of flax seed oil. And, she knows what she's talking about.
This accomplished researcher not only holds a Ph.D. in
Natural Science, with in-depth medical, pharmaceutical,
botanical and biological training, but is one of the world's
foremost authorities on fats. Over the years Dr. Budwig
has published a number of books including "Cancer
-- A Fat Problem," "The Death
of the Tumor," and "True Health
Against Arteriosclerosis, Heart Infarction & Cancer."
Dr. Budwig has helped many terminally ill
patients (considered terminal by the mainline medical
monopoly) regain their health through a nutritional program
that is not only cheap but which works. The basis of
this nutritional program is the use of flaxseed oil blended
with low-fat cottage cheese.
Dr. Budwig began her research into the importance
of essential fatty acids in the mid 1950s. The essential
fatty acids include linoleic [lynn-o-lay-ic] acid and
linolenic [lynn-o-lynn-ic] acid which must be supplied
by the diet. The Korean War was over and Elvis Presley
had just burst onto the scene. Few people noticed or cared
what this devoted researcher was doing. But when she began
to talk about and publish her research findings, those
with vested interests in the commercial fats industry
began an active campaign to prevent her from publishing.
Dr. Budwig was calmly persistent and ultimately became
world renowned among her peers for her discoveries.
Johanna Budwig has lots to say about the
dangers of "pseudo" fats. What are pseudo fats?
Pseudo fats are fats that have been chemically altered
to extend their shelf life. The chemical alterations do
indeed prevent or delay normal oxidation of the fat molecules
which cause them to turn rancid. However, in the process
of chemically altering the fats, their vital nature has
been irreversibly changed. These changes render them harmful
-- very harmful -- to the body.
For the most part fats that have undergone
chemical alterations are referred to as "hydrogenated,"
"partially hydrogenated" and even "polyunsaturated."
This process simply bubbles hydrogen gas through warm
oils which were chemically and physically extracted from
vegetable sources such as soybeans. The hydrogen bonds
to the fat molecules so that oxygen can no longer interact
with it. During hydrogenation, the oil changes from a
clear liquid to a solid at room temperature.
Pseudo fats are also referred to as "polyunsaturated."
If that word sounds familiar it is. It's the same word
repeated millions of times in TV commercials designed
to dupe you into believing that hydrogenated fats are
really healthy. Nothing could be farther from the truth.
| Healthy,
oxygenated fats are capable of binding with
protein and in the process become water-soluble. |
|
Partially hydrogenated fats are deceptively
alluring. They are clean looking, white as snow and only
melt in the frying pan. But don't be fooled. Partially
hydrogenated is just another term for pseudo fat. Pseudo
fats represent the quickest and surest ways to health
failure and shortened life span known to man. Maybe that
is why they are referred to as vegetable shortenings.
When fats are hydrogenated something drastic
happens to their vital and life-sustaining characteristics.
Hydrogenation destroys the nutritive value of the fat
and creates a slow-developing toxicity demonstrated
to be involved in (if not totally responsible for) diverse
diseases including heart diseases and cancer, the two
leading causes of death.
Exactly what happens to fats when they are
hydrogenated? In healthy fats there exists a vital electron
cloud which enables the fat to bind with oxygen. Healthy,
oxygenated fats are capable of binding with protein and
in the process become water-soluble. This water solubility
is vital to all growth processes, cell damage restoration,
cell renewal, brain and nerve functions, sensory nerve
functions, environmental responsivity, and energy development.
In fact, the entire basis of our energy production is
based on lipid metabolism.
Hydrogenation destroys the vital electron
cloud and as a result hydrogenated fats can no longer
bind with oxygen. Furthermore, the necessary binding of
the fat with protein is also screwed up. In the heart
for example, these "altered" fats are rejected
because they cannot carry oxygen nor properly bind with
protein for energy production. It is important to understand
that the heart relies heavily on fats for energy production.
These chemically altered, rejected fats now become inorganic
fatty deposits on the heart muscle.
| ...water
solubility [of fats] is vital to all growth
processes, cell damage restoration, cell renewal,
brain and nerve functions, sensory nerve functions,
environmental responsivity, and energy development. |
|
Hydrogenated fats are NOT true polyunsaturated
fats. Instead, once the electrons (from the electron cloud)
have been removed by the process of hydrogenation, these
fats no longer combine with oxygen and end up blocking
circulation, damaging the heart, inhibiting cell renewal,
and impeding the free flow of blood and lymph. Unless
cells are supplied with healthy, live, electron-rich lipids
they fail to thrive. Fail Failure to thrive is strongly
associated with health failure.
| ...chemically
altered, rejected fats now become inorganic
fatty deposits on the heart muscle. |
|
True polyunsaturated fats are unique in
that they are very protein- and oxygen-greedy. True polyunsaturated
fats are absolutely essential for life as we know it for
they are critically involved in all aspects of cellular
and organ life. This life-giving ability is only possible
when these precious lipids become water-soluble. They
become water-soluble and free flowing when they bind to
protein.
Now you can understand why Dr. Budwig is
so high on flaxseed oil and protein-rich cottage cheese.
When high quality, electron-rich fats such as flaxseed
oil are combined with proteins, the electrons are naturally
protected until the body requires the energy. And this
energy source is fully and immediately available on demand.
BENEFITS OF FLAXSEED OIL
AND COTTAGE CHEESE COMBINED
Impressive results have been obtained from
studies using flaxseed oil with low-fat cottage cheese
in patients suffering from numerous disorders. Flaxseed
oil combined with low-fat cottage cheese exhibits:
The basic formula for combining flaxseed oil with low-fat
cottage cheese is: 2 Tablespoons flaxseed oil mixed
with 1/4 cup of low fat cottage cheese. It is important
to understand that only when consumed in combination with
one another at the right ratios does this combination
produce benefits. This is due primarily to the fact that
the essential oils need to bind to protein before the
body can assimilate them. Use this combination at least
once per day. It may be used twice to three times per
day when sickness of any type is present.
Good Health Requires Oil and Protein in Combination
Oil and protein must be thought of as an inseparable
combination. Nutrition must provide the combination and
the body must be able to allow them to work together.
If the combination of oil and protein is not present or
present in the wrong proportions, then the body becomes
very sensitive to toxins.
Sulfur rich proteins are vital to good health. It was
Myerhof who discovered that sulfur-rich proteins worked
in perfect combination with the fatty acid linoleic acid
to enable muscles to recover from fatigue. He also found
that this "perfect" combination also enabled
muscles to recover much faster. But it was Albert Szent-Gyorgyi
who discovered the role of oxygen in this unique combination.
He discovered that sulfur-rich proteins in combination
with linoleic acid will take up oxygen. Otto Warburg added
another piece to the puzzle when he hypothesized that
oils were necessary to create aerobic conditions once
again in metabolic disorders where oxidation was depressed.
This was precisely the case in cancer patients and in
severe diabetics. Unfortunately, he was not able to confirm
his hypothesis due to technical limitations in that era.
Thanks to the tireless work of Dr. Budwig we now know
that linoleic acid (i.e. flaxseed oil) interacts with
sulfur-rich proteins (i.e. low fat cottage cheese) to
bind oxygen and promote aerobic metabolism which restores
health. It is important to note that neither linoleic
acid or sulfur-rich protein alone will accomplish these
tasks. This is because the oils must first bind to the
proteins before oxygen can be bound and before the body
can assimilate the combination.
| If the combination
of oil and protein is not present or present
in the wrong proportions, then the body becomes
very sensitive to toxins. |
|
Effects in Cancer Patients
Flaxseed oil and low fat cottage cheese given to cancer
patients increased hemoglobin levels, restored phosphatides
and lipoproteins to their normal levels. These changes
occurred as their tumors shrunk and disappeared. All of
this occurred as energy and vitality returned. Most of
these changes will occur during the first 90 days of use.
All the research of Dr. Budwig and others leads to this
indisputable fact: Supplementing your diet daily with
flaxseed oil combined with sulphurated proteins could
very well be the most important thing you do for yourself
every day.
|
The basic formula for combining
flaxseed oil with low-fat cottage cheese is:
2 Tablespoons
flaxseed oil mixed with
1/4 cup of low fat cottage cheese
|
|
Products that provide essential fatty acids:
Black
Currant Seed Oil
Borage
Seed Oil
Evening
Primrose Oil
Balance
Plus
