The Budwig Diet for Cancer
A German biochemist, Dr. Budwig (1908-2003) was an expert in fat research and was nominated six times for the Nobel Prize. She developed the Budwig diet, which acted as both a preventative and curative for cancer and centers around the consumption of essential fatty acids. Two essential ingredients of the diet are flaxseed oil mixed with cottage cheese. It also includes organic vegetable juices and bans the consumption of animal and hydrogenated fats (trans fat), foods high in preservatives, meats, and particularly sugar.
This diet was evaluated by Dr. Dan C. Roehm, MD, FACP (oncologist and former cardiologist) in 1990 who claimed “this diet is far and away the most successful anti-cancer diet in the world.”
When Dr. Budwig discovered the fatty residues of margarine in soft tumors, she was prevented from publishing her findings and lost her job. Dr. Budwig on the hazards of hydrogenated fats and the importance of unprocessed unsaturated fats, said:
“The usual methods of preserving foods are based on the addition of “oxydation” inhibiting substances which render inert that process itself, the combustible process of foods. The majority of preservatives can be labeled as respiratory poisons in that their effect is to block the combustion of fat – its continued interaction with oxygen.”
The metabolism of fat has such an extensive effect on the vital functions and every individual organ – quite simply, on life itself, including the generation of new life, that the lack of unsaturated fats is no longer acceptable.
1) Budwig, J. (1994). Flax as a True Aid Against Arthritis, Heart Infarction, Καρκίνος, and other Diseases. Apple Tree Publishing Company. 2) Roehm, D. (1990). The Biological Electron: Re-examining the Work of Dr. Johanna Budwig. Townsend Letter for Doctors, July, p. 480. 3) Last, W. website article: “Persecution of Natural Cancer Therapists.”