Sugar, the Warburg Hypostesis, cell respiration and oxygen
Sugar is a complete no-no on the Budwig diet. See the Warburg hypothesis about the lack of correct respiration which allowed cancer cells to fuel themselves by effectively fermenting sugar in the absence of sufficient oxygen. This is called glycolysis or non-oxidative breakdown of glucose. In 1924 the Nobel laureate, Otto Heinrich Warburg, proposed that sugar allows cancer cells and cause tumours to grow, This was the foundation for the recommendation for cancer patients to avoid sugar.
This muesli was so good this morning it was like having pudding for breakfast.
I diced half a grapefruit and added freshly ground bronze linseed meal. Then made the Budwig cream to which I added a few drops vanilla extract, 1/2 tsp Ceylon cinnamon and a teaspoon of raw honey; dolloped that on the top of the grapefruit and linseed meal and topped the whole thing with some defrosted home-grown raspberries (they are self-seeded and grow like weeds) and pinenuts. Use this for breakfast or lunchtime pudding.
This is a great dessert to serve if you are entertaining, it’s quick to make, it is much lighter and healthier, and most people prefer it to the traditional cream based Eton Mess.
2 tablespoons Gold Linseeds
Quark-Linseed Oil Cream (made from 150 g quark and 75 ml cold-pressed linseed oil thoroughly blended and optionally sweetened with 1 teaspoon Honey and or stevia)
Half a pear and half a banana sliced (or other fruit)
Raspberries and/or sliced strawberries
A little fresh fruit juice
A pinch of ground vanilla
A dusting of cinnamon (optional)
Macadamia nuts or lightly toasted sliced almonds
Grind the linseeds to a fine powder in a dedicated electric coffee grinder and place in a bowl. Add sliced fruit and juice. Mix the quark-linseed cream with vanilla and heap up in bowl. Add the raspberries and stir everything lightly. Top with nuts and an optional dusting of cinnamon.
1 portion of Quark-Linseed Oil Cream (made from 100 g quark and 3 tablespoons cold-pressed linseed oil thoroughly blended and optionally sweetened with 1 teaspoon Honey; see recipe)
A portion of raw seasonal fruit
1-2 cups freshly made juice,
spices, cinnamon, ginger, vanilla, etc to taste
Make the quark-linseed oil cream as usual but in this instance milk isn’t essential but make sure it is thoroughly blended and the oil is fully incorporated. Grind the linseeds to a fine powder in a dedicated electric coffee grinder and place in a blender with the fruit, berries, spices and fresh juice, whiz until smooth. Then add the quark-linseed oil cream and blend briefly add more juice if required.
Variations: From this basic recipe, the only limit is your imagination!
Vary the fruits and spices according to the seasons and what tickles your tastebuds that day.
Leave out the honey, make savoury smoothies instead – a sort of chilled vegetable soup.
Try a Budwig Borscht with beetroot, chives, celery, caraway, apple & nettle juice and a pinch of cayenne!
Here are some more suggestions for the Budwig Diet breakfast. All are rich in omega-3, tummy-friendly fibre, minerals, vitamins and natural antioxidants. It is an essential element of the Budwig diet or a super-nutritious replacement for conventional breakfast cereals and mueslis for anyone trying to improve their health. You can vary it endlessly with different fruits, nuts, berries and spices.
Budwig Muesli Ingredients
2 tablespoons Linseeds (brown/bronze or golden)
1 portion of Quark-Linseed Oil Cream (made from 100 g quark and 45-50g cold-pressed linseed oil thoroughly blended and optionally sweetened with 1 teaspoon honey, )
A portion of raw seasonal fruit chopped
Spices to taste
Nuts, berries, freshly made juice, spices to taste
Grind the linseeds to a fine powder in a dedicated electric coffee grinder and place in a bowl. Add chopped fruit. Mix the quark-linseed cream with any spices you fancy – cinnamon, fresh or dried ginger, vanilla extract are all good – add to bowl. If you would like the cream to be softer simply stir in some skimmed milk or freshly-pressed juice and spoon over the fruit and ground linseed. Top with berries and nuts. JB particularly recommends Brazil nuts, which contain lots of selenium, and walnuts. She also suggests pine nuts and unsweetened coconut which can be raw or shavings (but not sweetened).
Try making your muesli with these combinations added to your basic Budwig cream:
Autumn Fruits: Bronze linseed ground. Chopped apple, and add
ground vanilla to the cream and ground cinnamon to the linseed, top with blackberries and hazelnuts.
Multicolour Fruits: Gold linseed ground. Chopped pineapple and mango. Add freshly grated ginger to taste, top with strawberries and blueberries, coconut shavings and Brazil nuts.
Citrus: Golden linseed ground, 1/2 a chopped grapefruit, 1/2 banana, satsuma sections, cinnamon, fresh ginger and raspberries Brazil nuts and sliced almonds.
Eton Mess Use strawberries, raspberries and sliced banana. Add vanilla extract to the FOCC, top with berries and chopped macadamia or walnuts nuts.
Trifle: Use chopped bananas and raspberries as the basic fruit, add a few drops of vanilla extract to the FOCC, drizzle the ground linseed with a little Amontillado sherry sweetened with stevia to taste, top with more raspberries, fresh red currants, if available, and chopped pistachios or very lightly toasted almonds nuts.
Chocolate but not really wicked: Fruit chopped banana , add two heaped dessertspoons of cocoa powder to the FOCC and a little stevia powder to taste, top with the raspberries and lightly toasted almond flakes and chopped Brazils.
Tzatziki with quark/cottage cheese/Greek yoghurt, linseed oil, lemon cucumber and mint.
"Let food be thy medicine and medicine be thy food" – Hippocrates