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.
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Healthy,
oxygenated fats are capable
of binding with protein and
in the process become water-soluble.
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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.
|
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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.
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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
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Products that provide essential fatty acids:
