“I have the answer to cancer, but American doctors won’t listen. They come here and observe my methods and are impressed. Then they want to make a special deal so they can take it home and make a lot of money. I won’t do it, so I’m blackballed in every country”
Too many in the natural health field, especially writers, scoff at the Budwig Diet’s core protocol as unreal and unsuited for reversing cancer. There are other dietary requirements that are part of her protocol. Lots of sunshine and stress management are also part of Johanna Budwig’s approach to healing the whole person.
That core protocol is flaxseed oil and cottage cheese. Originally it was flaxseed oil and quark, a crumbly textured white cheese resembling ricotta that is common among German speaking nations, Scandinavian countries, and much of the Eastern European region. But quark is not available in America. So here it’s cottage cheese instead of quark.
Even Dr. Andrew Weil was quoted as criticizing the Budwig Diet with “curing cancer with cottage cheese is wishful thinking”. Yet over a 50 year period, Johanna Budwig had a 90% plus cancer cure rate in Germany among 4500 patients afflicted with all types of cancers. Some cancer victims that she cured with her protocol were considered terminal.
THE SCIENTIFIC BASIS OF USING FLAXSEED OIL AND QUARK OR COTTAGE CHEESE TO CURE CANCER
As a biochemist and physicist in the early 1950`s, Johanna was a senior scientist in the German Federal Health Office, comparable to the American FDA but with less bureaucratic corruption. Her task was to help determine what might be appropriate for cancer curing medication from German pharmaceutical companies.
One pharmaceutical company forwarded applications to her for a sulfhydryl group, which are proteins (amino acids) that contain sulfur. That company was considering applying the sulfhydryl group toward cancer medication. The data obtained from that company enabled Budwig to get an overview of the problems involved with oxygenating cancer cells through dietary means. Cancer cells cannot thrive in oxygen.
This was an area that the 1931 Nobel Prize winner Otto Warburg had hoped to resolve. He was the one who discovered that cancer cells thrive in an anaerobic environment, but could not survive in an oxygen rich environment. He was looking for a respiratory enzyme that would help oxygenate cancer cells.
Warburg was aware that fats had something to do with inhibiting or enhancing cellular oxygen absorption, but during his time fats were not classified with their biochemical structures and functions. It was around 1951 that Johanna Budwig discovered methods for determining the different properties of fatty acids.
Consequently, she was funded to continue her research categorizing the different properties of fatty acids. Johanna examined the molecular properties of many fats, determining if they were saturated or unsaturated, if they were isolating linoleic acid or lauric acid and if they inhibited or enhanced cellular oxygen absorption. Factually, most of what is known today about fatty acids comes from Johann Budwig’s mid 20th Century research discoveries.
By1952, Dr. Budwig submitted a paper on the results of her research, stating:
Without these fatty acids, the respiratory enzymes cannot function and the person suffocates, even when he is given oxygen-rich air. A deficiency in these highly unsaturated fatty-acids impairs many vital functions. First of all, it decreases the person’s supply of available oxygen. We cannot survive without air and food; nor can we survive without these fatty acids.
Johanna Budwig had determined that organic cold pressed flaxseed oil was the most suitable fat to combine with an easy to eat protein-sulfur of quark/cottage cheese for the elusive respiratory enzyme that could penetrate cancer cells. These two disparate foods were able to combine and create the oxygen within cancer cells for restoring normalcy.
The Budwig Diet was arrived at from extensive research, which was not even possible until her discoveries of how to determine the properties of fatty acids. Cottage cheese/quark with pure cold pressed flax oil for curing cancer is not merely a culinary quirk.
She was born in 1908 and died in 2003 at the age of 95 from complications due to injuries after a fall in her home. As a result of her research from the 1950’s and on, she was nominated for the Alternative Nobel Prize, Europe’s counterpart to the Swedish Nobel Prize, seven times.
Naturally, her successful treatment of many cancer patients, some of whom were terminal, led to professional envy in Germany. She was harassed through the German court system a couple of times, and both times the courts favored her! She proceeded to expand her knowledge and legitimacy by getting a doctorate in Natural Sciences to become a PhD Naturopath.
This broadened her understanding of how connected all living things are with bio-electrical energy and sunlight. She talks of how seeds that absorb the sun’s energy, such as flax seeds, connect with the human organism’s innate intelligence to convert bio-electric energy for its organic needs – thus the sunshine aspect of her therapy to connect with the flax oil consumption.
Budwig was medically blacklisted because she publicly opposed chemotherapy and radiation on cancer patients. She also didn’t make friends with cooking and salad oil manufacturers when she started exposing the terrible health consequences of using heated, chemically treated processed or hydrogenated oils that were being foisted on the public from the 1950’s on.
Until only recently, virtually all consumers had been suckered into using those oils, which actually contribute toward creating cancer. Ironically, if Budwig’s concerns had been publicized, a lot of poor health turned cancerous from bad oils would have been eliminated.
When it comes to the cottage cheese in this video, realize that low fat was recommended solely because low fat was the dimwitted trend for so long. Whole milk products, raw if possible, are fine. Adhere strictly to the rest of what’s in this video.