I watched this video this morning and wanted to share it. The lovely man, a medical doctor who has learnt to see health and disease in a different way recommends natural, remedies to support other treatment and build the body back to health.
This article highlights some of the reasons, including diabetes and heart disease risk why Dr Johanna Budwig steered people away from meat and saturated fats and recommended the use of like to use Cold-Pressed Linseed (Flax Seed) Oil instead of saturated fats whenever we can. http://care.diabetesjournals.org/…/ear…/2018/05/24/dc18-0071
I found this new live culture kefir quark in Waitrose yesterday. Johanna Budwig promoted live fermented foods for the Budwig Diet. Kefir is milk fermented with a special broad spectrum culture. The bugs in this culture are good bacteria which promote a healthier gut biome so are believed to benefit the digestion, immune system and the health of the whole body.
High protein, low fat
This has a lovely fresh flavour, a super texture, very low fat (virtually fat-free) and 12% protein which makes it ideal for the Budwig Diet. The downside is it is only in little tubs with a plastic spoon and is quite pricey but if you want a live culturedquark and don’t want to make it yourself this is a good option. Hopefully in the future it will become available in larger tubs.
The Budwig diet is often called the Flax Oil Cottage Cheese FOCC diet because the cornerstone of the diet is thoroughly blended flax seed (linseed) oil and cottage cheese which is turned into a muesli with fruit, ground flax, nuts and honey added.
In her recipe for this muesli Johanna Budwig gave the recipe for quark to be used. It is a simple European cottage cheese, made in the home; it is much smoother and nicer for the Budwig muesli than British cottage cheese. In many parts of Europe traditional home made quark used to have live cultures which makes it a healthier option. This Kefir quark made a lovely Budwig Muesli blended with Flax Farm cold-pressed linseed (flaxseed) oil.I made the Budwig muesli just the same way as normal.
Budwig Muesli Recipe
I blended the tub of kefir quark thoroughly with 45 ml cold-pressed linseed (flax seed) oil, added a few drops vanilla extract, sweetened with stevia extract and added 2 heaped dessert spoons freshly ground linseed, a small tangerine , half a banana , a teaspoon of raw honey and topped with strawberries and walnuts; yum! See more Budwig recipes
Johanna Budwig was recommending not eating meat and saturated fats but a diet rich in prebiotic linseed, fermented foods, yoghurt and sauerkraut seventy years ago. Modern scientists are increasingly gaining understanding of the anti-inflammatory benefit Continue reading Western Diet, Inflammation and Gut Biome→
Oleolux is a savoury butter or topping for food created by Dr Johanna Budwig. It is a rich golden-yellow blend of cold-pressed linseed (flax) oil and raw coconut oil delicately enhanced with onion and garlic. Cholesterol-free, rich in Omega-3 and other beneficial fats, it makes a healthy alternative to butter, cream or olive oil in everyday meals for anyone looking for tasty food and a healthier lifestyle. The garlic and onion are healthy additions and probably help the absorption of the omega-3.
Ingredients for Oleolux:
125g Cold-Pressed Linseed (Flax) Oil
250g Cold-Pressed Coconut Oil
1 Medium Onion
10 cloves garlic mashed
Weigh the Linseed Oil into a suitable container, preferably glass that has a lid, or can be covered, it needs to be large enough to take the coconut oil as well. Place it in the freezer for 20 minutes.
Melt coconut oil in a large pan from which it is going to be easy to pour the oil.
Slice the onion and cook at a very gentle heat so that it is lightly straw coloured after 15 minutes.
Add the crushed garlic cloves and cook for a further 3 minutes.
Remove from heat, allow to cool a little and strain through a sieve into the chilled linseed oil and put in the fridge to cool. When it has set it is ready to use.
Store in the fridge.
Best used within a month.
How to Use Oleolux
Melt into cooked veg, potatoes and buckwheat.
Use instead of butter on bread.
Use to fry with; though if using oleolux for frying do not heat for more than 1-3 mins and then only at a gentle heat.
Stir into risotto, lentils and soup.
Buckwheat with Oleolux
Melt 50g oleolux in a warm pan. Add 150g raw whole buckwheat groats (grains) and stir gently over a gentle heat for 3 minutes, then add 250ml boiling water and simmer very gently for 15-30 mins or until soft.
This can be made into a risotto style dish by using low salt veggie stock instead of water, adding sliced veg. such as onions, celery. carrots, mushrooms, at the very start or for softer veg such as spinach 3-10 mins from the end of cooking and sprinkle with chopped herbs, black pepper, cayenne, yeast flakes, etc.
OLEOLUX RECIPE was last modified: April 4th, 2016 by John Straw