Flax Oil: Another Complex Miracle of Nature

by | Sunday, June 20, 2004 | 0 comment(s)

Benefits of Omega 3 Fatty Acids from Fresh, Ground Flaxseed

In our efforts to bring you the best in living food nutrition, we would like to introduce our new product, the flaxseed kit. The kit consists of an electric grinder, the seed, some suggested recipes and the amazing little book, by Dr. Johanna Budwig who was nominated seven times for the Nobel Prize, and is considered by many to be the foremost authority on fats and healing.

Dr. Budwig, as did Ann Wigmore, suggests a diet including raw fruits and vegetables but in addition she contends that the body needs certain fatty acids which one can easily obtain from flax which will not only establish correct respiration (the body’s ability to utilize oxygen properly) and true metabolism in the body, but will dissolve the bad fats already deposited in the body which cause problems such as arthritis, cancer, heart infarction, and alleviate many other abnormalities such as psoriasis, thick blood, diabetes, improved brain and nerve functioning as found in young children who have problems in school, and the drying out of mucous membranes.

"Heart infarction studies reveal nothing abnormal in the picture except for solid fat, which encircles the normally lean heart muscle, confining and disturbing the heart’s action. In rheumatic disease, the only factor which distinguishes the diseased muscles from the healthy ones is isolated fat. The electron microscope has shown that the only substance which characterized the cancerous cells, as opposed to healthy ones, was isolated fat; the formation of fat in the cell nucleus, cell body, and cytoplasm. It was the single distinguishing feature of cancerous cells in contrast to healthy ones." (Johanna Budwig)

Johanna Budwig found out that when living tissue rejects some fats, the body isolates them and then deposits them in places where fats are not normally found. She found using paper chromatography, i.e. testing fatty substances on paper, that it was possible to analyze a milligram of a blood to the thousandth degree—which meant that the fat in a drop of blood could be broken down into its various constituents and precisely catalogued by its different fatty acid components. Since her discovery, a high number of correlations between fatal diseases and the metabolism of fats has been discovered by scientists all over the world. The main thing they found was that " ‘fat’ is not always ‘fat’."

And---CERTAIN LYPOLYTIC SUBSTANCES FOUND IN UNSATURATED FATS, CAUSES FAT TO DISSOLVE AGAIN !

"How is it that fats can both cause tumors to form and also to dissolve? How is it that fats both cause and prevent heart infarction?" Johanna Budwig in her book describes what fat is and that it consists of glycerin, which has three arms. Chains of fatty acids are attached to each arm. She explains the difference between saturated and unsaturated fats and concludes that what people need in Europe as well as in America are highly unsaturated fats. She says, "In the highly unsaturated fats, the so-called linoleic acids, there is generated a field of electrons, a veritable electrical charge which can be quickly conducted off into the body, thus causing a recharging of the living substance—especially of the brain and nerves. She says that a lack of highly unsaturated fatty acids paralyses many vital functions in the body, primarily in respiration, actually cutting off the air we breathe (Using flax seed should have positive implications for athletes.).

Her main contention is that "these unsaturated fats have been chemically treated so that their unsaturated qualities are destroyed, the field of electrons removed. Their ability to associate with protein and thereby to easily achieve water solubility in the fluids of the living body—all this is destroyed. These fats are no longer active at the surface and capillary level -- that means they can no longer flow into the capillaries. Medically speaking, one says ‘the blood needs thinning’. The solid fats, which are not water-soluble and cannot associate with protein are no longer capable of circulating through the fine capillary networks. The blood thickens and circulation problems arise."

She says that well meaning methods of treating fats gives them a longer shelf life but that it destroys their fatty acid substances and that this is no longer acceptable because fats have such an extensive effect on the vital functions of every individual organ in the body! She concludes that it is best to use threefold unsaturated fats prepared from flax oil, together with the substance which easily dissolves them, and that is cottage cheese.

Budwig states that "the usual methods of preserving foods are based on the addition ‘oxidation’—inhibiting substances which render inert that process itself, the combustible process in the foods." And that "when we supply respiratory activating fats and prevent the ingestion of preservatives, which are respiratory poisons, then great numbers of patients who have been given up as hopeless cases by many clinics, will recover their health." She related the experience she had at one of her lectures: A woman stood up whom she had never seen before and told of her husband who had a tumor of the lung and whose daughter had a hopeless case of psoriasis and degeneration of the joints’ cartilage substance and had been pronounced incurable by several clinics and that there was nothing to be done except bed care and nursing. Her son also had minor health problems. This woman declared that everyone had regained their health after having changed their nutrition to include the oils and proteins that Budwig had recommended.

Budwig’s book is another testimony to us that the Creator knew what he was doing when he created fat in living plants and that they are necessary to the body in their pristine state i.e. the way He created them. Budwig suggests the proper way to press the oil and the way to store it after pressing. It must be refrigerated. She suggests that if one uses flax seed and grinds it, it must be consumed within ten minutes as the fat tends to get rancid immediately. Flax oil properly pressed and refrigerated is not even available in some areas (sometimes at health food stores and sometimes not) and is very expensive! Flax seed stores well for many years and contains the proteins that are needed to prepare the oil for absorption by the body. It was provided there by the Knower of all things. We appreciate the knowledge of this ‘complex’ miracle that Johanna has provided in her book.

Copyright © 2012 by Living Whole Foods, Inc. All rights reserved. Permission granted up to 100 words in a review when proper credit is given. Proper Credit = website reference: www.wheatgrasskits.com and article citation.


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