The healing properties of flax oil have been widely known since ancient times. But the discovery of Ph.D. in chemistry and physics, biochemist, physician and pharmacologist Joan Budwing makes this oil almost a panacea.
Research by biochemist Joan Budwing
While science has managed to overcome such terrible diseases as plague, typhus and dysentery, it is in a powerless attempt to fight cancer, cardiovascular diseases, and atherosclerosis.
After 30 years of research, German biochemist Joan Budwing came to the conclusion that the main cause of these diseases is a deficiency of the most important ingredients — phosphatides and lipoproteins. During research, she found that healthy people have significantly higher levels of omega 3 fatty acids than sick people.
Budwing developed the theory that eating natural flaxseed oil and eliminating sugar, animal fats, vegetable oils, fatty meats, butter, and margarine from the diet prevents the development of cancer, atherosclerosis, and cardiovascular disease.
daily anti-cancer diet
For the prevention of cancer, she recommended every morning to consume 100 grams of fresh cottage cheese (cottage cheese) and 5 grams of cold-pressed linseed oil. Linseed oil, being a source of Omega 3 polyunsaturated acid, compensates for the deficiency of phosphatides and lipoproteins.
For the regular use of flaxseed oil, there are two barriers — storage and assimilation. Flaxseed oil oxidizes very quickly and loses its beneficial properties. In addition, Omega‑3 is destroyed if manufacturers do not cold, but hot pressing.
To prevent diseases and maintain the body in a healthy state, it is recommended to take a polyunsaturation of omega‑3 acids of plant origin four times a year for four weeks.
Take care of your health!
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