by Dr. Johanna BUDWIG
Find Out Why Fats Govern All Aspects of the Human Body. Now translated for the first time into English by Apple Publishing, these lectures by seven-time Nobel Prize nominee and world-renowned Scientist & Biochemist have brought about a scientific revolution connecting the relationship between Cancer and Fat Metabolism.
Fewer people have had a greater impact on the medical community and modern nutritional science. A must read, Dr. Budwig is considered by many to be the foremost authority on fats and healing.
Dr. Johanna BUDWIG, born in 1906, made her mark in the male-dominated world of science as one of the first researchers to conclusively link the role of essential fats to disease prevention and cure.
Studies in pharmacy, chemistry and medicine earned her a doctorate degree (Ph.D.) in physics -and during the 1940's and 50's, she furthered research to detect, isolate and identify fatty substances in human blood.
Dr. Budwig compared the blood analysis of thousands of healthy individuals to those with degenerative diseases such as cancer, diabetes and liver disease. The results were revolutionary.
Dr. Budwigs's test results conclusively showed that the diseased patients were deficient in specific nutritional factors, particularly the essential fatty acid, linoleic acid. These patients were also lacking adequate levels of phosphatide and lipoprotein necessary for good health.
She concluded that sulfur-based proteins, essential fatty acids and phosphatide are absolutely critical to building and maintaining healthy cells.
Dr. Budwig promoted the regular use of a combination of high quality, unrefined flax seed oil and sulfur-based proteins found in milk and quark (a milk product similar to cottage cheese).
Her prescribed diet also included organically grown fruit, vegetables, juices, nuts and seeds, buck-wheat and fresh fish. She emphatically spoke out against the hydrogenation process of oils being used to make margarine, which she believed to be a cause of cancer.
Dr. Budwig's tireless dedication and research in the field of nutrition precipitated her nomination for the Nobel prize seven times over the course of her scientific career.