Johanna Budwig

Johanna Budwig (30 September 1908–19 May 2003) was a German chemist, pharmacologist and physicist. She developed and promoted the Budwig diet, which centers around the regular consumption of foods rich in linolenic and linoleic acids.

Flaxseed oil (cold-pressed, unprocessed) and low fat cottage cheese are the mainstay of Budwig's cancer diet (also used for heart disease) (cottage cheese has actually become to be used as a more readily-available substitute for the quark cheese which Johanna Budwig had used in her original work).

The two unsaturated fatty acids have 3 high-energy double bonds (pi-electrons) in their outer electron shells. These fatty acids affect the membranes of cells and are believed to affect oxygen transport and assimilation. Budwig's concept was that the omega-3 and omega-6 fatty acids act to repair damaged cell walls and affect chemical communication of cancer cells to the point where they normalize.

In addition to the above components, the Budwig diet advocates the consumption of organic vegetable juices (most prominently carrot juice) and polyphenols such as reservatol(found in red wine). The diet bans consumption of animal and hydrogenated fats, foods high in preservatives, meats, and especially sugar. She advocated the consumption of whole foods which contain antioxidants in their natural form.

Budwig claimed this diet would cure or prevent many forms of cancers, particularly breast and prostate cancer, and a long list of other degenerative disease including cardiovascular diseases and skin diseases.

References

• BUDWIG, J. (1956). "Cytostatic or cytodynamic control of cancer?". Hippokrates. 27 (19): 605–612. {{cite journal}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)

See also

• Catherine Kousmine

External links

• "Flaxseed and flaxseed oil (Linum usitatissimum)" Monograph from the Mayo Clinic
• Budwig Protocol