Plant Omega‑3 is the best cancer prevention

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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