Overview For The Budwig Diet
It is an anti cancer diet developed in 1952 by Dr. Johanna Budwig, a German biochemist who was nominated seven times for the Nobel Prize. Her vegetarian diet consist of eating ground flaxseed, raw honey, flaxseed oil, cottage cheese, quark (strained yogurt), fruits, vegetables,and grains.
She forbid her patients from eating animal fats, butter, animal products, eggs, white flour, and sugar. Her success rate for curing cancer was over 90 percent. On average, it took her patients over three months to see signs of cancer shrinking and road to recovery. She highly advised her patients to stay on the diet for life to prevent cancer from coming back. Patients who followed her direction showed great results while those who went back to their old eating habits showed cancer returning.
During her 50 years of practice, she took many terminally ill cancer patients from hospitals. Many bed ridden patients who were too weak to eat were given ground flaxseed with sparkling champagne. Once they were well enough to eat, flaxseed oil blended with cottage cheese or quark with fruit toppings were given to eat. During the course of the day, patients drank pressed vegetable juice such as carrots, apple, and beets. Different variations of vegetables were introduced. Sun light therapy was advised. For dinner, lightly steamed or cooked vegetables and grains were permitted to eat. Her Oil Protein Diet Cook Book has great tasty recipes. For exercise, Budwig advised her patients to use a rebounder, lightly jumping up and down to help with lymphatic drainage.
Ms. Budwig work was only published in German until 1999. Many of her previous works from the 50s, 60s, and 70s have been translated into English, French, and Croatian. Such titles include The Oil Protein Diet Cookbook, the Budwig Cancer and Coronary Heart Disease Prevention Diet, and numerous other titles.
She is credited for discovering the omega-3s and the Budwig diet. The diet is believed to be beneficial because of the anti cancer properties from flaxseed oil and cottage cheese.
For this reason, many doctors allow patients to try the diet, provided their nutrition is met, and their condition does not worsen. After all, cutting out sugars, animal fats, red meat, eggs, and white flour is a recommendation many doctors already give to their cancer patients.
Oil Protein Diet is a recipe book for the Budwig diet.
The Oil Protein Diet Cookbook written by Dr. Johanna Budwig provides over 500 delicious recipes for cancer fighting foods. The main ingredients are organic flax seed oil and quark (strained low fat yogurt) or cottage cheese.
The book is divided into sections: breakfast, lunch, snack, and dinner. For the unwell (terminally ill cancer patients) she recommends organic sparkly champagne and grounded flax seeds.
*Organic grounded flax seeds must be consumed within 15 minutes because it oxidizes and looses it’s power to heal. Once it oxidizes, it is better not to eat it.
You can modify it to meet your needs or follow from the book. My favorite is chocolate mousse.
As part of the Budwig diet, organic products are recommended because it does not contain pesticide and chemicals which are not good for cancer patients.
- leafy green vegetables
- buckwheat groats
- green tea
The following Foods you should avoid promotes cancer cells to grow rapidly within the body. They are not recommended as part of the Budwig diet.
- refined white flour
- hydrogenated fat
The original is the “ice cream with cocoa” on page 139 but I modified it.
- 3 tablespoon flax seed oil (preferably organic Barlean)
- 1 teaspoon organic raw honey
- 100g quark (strained low fat yogurt)
- 1 tablespoon cocoa powder
- 1 tsp vanilla
- 1/4 cup of fruits (I prefer grapes)
Do you know that drinking freshly pressed vegetable juice, everyday can heal and prevent cancer. It’s true. Dr. Budwig recommended her patients to drink it in the morning as part of the Budwig diet. You can use 3 to 4 variety of vegetables such as chard, celery, beets, carrots, dandelion, or apples…
Oleolux is a recipe that is part of Dr. Budwig’s protocol for cancer patients. She created it as an effort to give her patients a healthy and tasty replacement of butter. It is always used unheated on recipes that you make every day.
It is easy to make at home and almost taste like seasoned garlic butter or spread. All ingredients should be organic. The recipe requires using 10 garlic cloves, 1 medium size onion, 125 ml of flax oil, and 250 g of unrefined cold press coconut fat or oil.
In a mediums size sauce pan, add the coconut oil with the onion sliced in half. As the onion simmers on low heat for 15 minutes, it will slightly turn brown. Add 10 cloves of garlic for 3 minutes. In a different bowl, preferably a glass bowl, strain the mixture through the sieve or a strainer. Add the flax oil, which should be chilled in the freezer prior to use. Pour the oil in small proportion to the ingredients.
When the ingredients are all mixed, place the mixture in a glass container with a lid and put it inside the refrigerator where it should be always chilled and kept. Within a short time, the mixture becomes solid, almost like butter or spread.
You can use the spread for making tasty recipe or simply use it like a spread on bread, buckwheat, potatoes, yam, or in warm soup. It has a rich garlic buttery taste.
*As a rule, never heat the prepared formula, as the heat can destroy the nutrients.
~ source from The Oil Protein Diet Cookbook, Dr. Johanna Budwig, copyright 1994