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:

Even flaxseed oil alone and especially when combined with cottage cheese

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: