Fwd: Dr. Johanna Budwig's Healing Diet and Protocol: Reasons why plain flaxseed oil is better than high lignan flax oil

Dr. Johanna Budwig's Health Diet & Protocol

Reasons why plain flaxseed oil is better than high lignan flax oil

Copyright © 2007 Healing Cancer Naturally

As a German living in Germany, I have never seen flax oil with lignans being sold in any shops or online stores in this country. I assume that it didn't exist when Dr. Budwig started to help cancer patients heal in the 1940s, or at any time prior to this, either. What seems to be traditionally sold here in the health food stores is pure straight flax oil with nothing added - no lignans, no antioxidants etc. and this clearly appears to be what Dr. Budwig's patients used.

Plain flaxoil by itself of course is a traditional German food item. It is particularly popular in the form of a (Silesia-invented) dish which combines quark and potatoes in their jackets with flaxoil. So, long before Johanna Budwig's discoveries, a combination of quark and flaxoil has been consumed by the entire family probably for centuries and many generations.

Lignans reputedly have many health benefits (seeResearch Studies On Animals & Humans Into the Effects of Flaxseed and Flaxseed Components (Lignan, Lignan Precursors & Oil) on Cancer and Tumor Growth). Although Dr. Budwig doesn't seem to have mentioned lignans per se (and lignans themselves are a relatively recent "health" discovery), she knew about the health value of freshly ground flaxseeds and made them a "mandatory" part of her prescribed daily diet, thus providing the "consumer" with generous amounts of fresh lignans.

There are a number of disadvantages getting lignans from flaxoil with manufacturer-added pressing cake residue:

1. The lignans aren't fresh, i. e. invariably more or less stale as compared to the fresh ones found in freshly ground flaxseeds.
2. Lignan flax oil is uneconomical since it contains less omega3s than regular flaxoil (some of the space [if little] in the bottle is taken up by the pressing cake particles).
3. Lignan flaxoil tends to contain addedantioxidants (which must be avoided according to Dr. Budwig's observations, compare BudwigFAQ: antioxidants).
4. To keep the lignan particles afloat and in suspension, the flaxoil needs to be repeatedly shaken or stirred, thus introducing more or less air (oxygen) into the oil which accelerates oxidation (rancidity). Rancid oil should be carefully avoided and can be detected by an (even slightly) bitter taste, a "paint smell" or a smell of fish. (Incidentally, regular flax oil produced by Spectrum has been anecdotally reported as never presenting a rancidity problem while other brands have.)
5. It's likely that some air is already being introduced into the flaxoil when the lignan-containing pressing cake is added during the manufacturing process.
6. Wolfgang Bloching, the German provider of all basic items needed for the implementation of the Budwig protocol and Dr. Budwig's long-time close associate, only carried regular non-lignan flaxoil (he recently dropped the line since the lugging of the bottles had become too strenuous for him).

All these points considered, the introduction of high lignan flax oil in the US and other countries (but not in Germany) might possibly be motivated by purely economic reasons. The manufacturer adds pressing cake residue (which otherwise may have little value for him) back into the oil, while convincing the public that the product has thus been enhanced and often even charging a higher price.

One reason to use high lignan flax oil might be the following: those who don't wish to bother with the larger aspects of the Budwig protocol beyond thebasic flax oil/cottage cheese (or quark) mix, may benefit from the addition of (even slightly stale) lignans which are likely to retain some of their beneficial properties. In fact it seems that many of the apparent healing testimonials collected by Cliff Beckwith appear to concern people falling into this category (many of which you'll find under Budwig Cancer Cure Testimonials).

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• Dr. Johanna Budwig's Healing Diet & Protocol. Unsolicited visitor's comment: "I have been educating myself on the Budwig protocol and your site is by far the most informative."

http://www.healingcancernaturally.com/high-lignan-flaxseed-oil.html

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蛋白霜打過頭的戚風蛋糕

柚子茶的味道勝過朱古力。

這次有點失敗，一是蛋白霜打的有點過頭，另一方面用了五個蛋。

大圖就是打過頭的結果，會出現大洞。

不過，都好吃。

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豆沙花包：麵團要摻低筋

一味追求高筋，Q度，如果遇到軟內餡（如奶黃餡，豆沙)時，那點筋度其實會影響口感。

摻點低筋（10%,15%,20%.）會解決這個問題。

泡菜第三版

第一版，泡菜還沒有入味已經全軍覆沒。
加推的第二版有一半是蘿蔔。那味道令到全屋一個星期揮之不去！
還有，就是那白菜泡的咸了點。

這次第三次，泡菜漿料夠重手，醃的限度適中，夠咸夠酸夠辣也夠甜，太成功了！

主材料：中形白菜兩棵
100克鹽，1升水，醃6小時後過水2次，瀝水一個小時

輔助：白蘿蔔半條，紅蘿蔔半條
蘋果一個，洋蔥半個，薑一節
：打成漿

調味料：白糖3-5勺（30-50g，老婆不捨得用她那瓶老冬蜜），韓國辣椒醬2大勺，魚露5大勺，鹽一搽匙

30克見米粉配一碗水，煮成米糊。
醃泡一天後放入雪櫃。

10分鐘有得食：撈麵（台灣刀削麵）

在數字屋買的台灣刀削麵（15團／24元。包），用了最簡單的做法：

面：4團（兩人分）
1.滾水6-7分鐘
2.花生醬一大勺，生抽3湯勺，芝麻油一湯勺，趁熱撈勻即可（10分鐘有的吃！）

另外搭配泡茶（當然是自製的啦），老婆燜肉，一流啊！

難得的半日閑

上個月加班，留下半天補假要消。

半天很零碎，本來多補半天的，無奈部門同事一個兩個都請假，所以就變的半日閒了，而且還是早上！

早上看來天氣不錯，就去「後山」出汗了。
原來，平日也一樣有人呢。中途休息時，有個阿伯迎面而來。寒暄後開始聊天，原來已經62歲了。他很嚮往每程2元的時候呢，說會多點去西貢行山。
「要保持體力，堅持行山啊！」我說。
他說行山是他的興趣。為了興趣也要長命才對。
在山頂，還見到一位滿頭白髮的老太太。這麼有精神！

山上還有一顆我種的發財樹和巴西鐵樹。發財樹在窗台上老是無精打采，看來無法成活的情況下，沒想到在這裡可以頑強生存。

下午，竟然下雨！真是難得的半日閑。天助我也！

皮藝小手工：輕裝荷包

一般來說，出門有3寶：荷包，手機和鑰匙。
我自己就一般只有二寶：手機和荷包。
到了行山時，連荷包都想省下，只帶需要的一點錢（120元，知道為什麼吧？）和八達通（連visa）。

花了兩個晚上，做了可以容納一點錢，Visa八達通以及身分證的小皮袋。

作皮藝手工，比較磨練耐心。追求完美也要講究「妥協」。完成品總是帶著滿足與遺憾。

嗯，簡簡單單。。。也不錯！

學生時代的「幫手」

老婆的眼鏡的金屬架斷了。沒有備用的，所以怎麼也要「修好」。
找出了久違的電焊工具，還有這個，有點像機器人一樣的東西。
是的，電焊「幫手」。
用完後，不禁開始欣賞這個幫手：幾十年，盡然毫無生鏽，各「關節」靈活自如，完全不像他的主人啊！
「幫手」簡歷：MIJ（日本製），1350日元（尚無消費稅的年代）

柚子茶戚風蛋糕（成分有調整）

總糖份：50克

蛋黃漿：
蛋黃：3隻（大蛋）
糖：約一半
油：20克（橄欖油）
牛奶：45克（其實多15克ok）
韓國柚子茶：60克
低筋麵粉：80克

蛋白霜
蛋白：4隻（大蛋）
糖：總分量一半
塔塔分：1／3@2.5ml量勺

幾歷滄桑

公司制度就是蓋印，蓋印！
積勞成疾，壽終正寢。
辛苦啦！

FB：可疑的登入動態？

清晨，習慣地用手機開FB時，發現帳號被鎖，然後被帶去safari開指定的link。

確認沒有印象後，就被系統帶去改密碼啦。

問題是，該登入意味著什麼？成功了嗎？

戚風蛋糕的做法

準備所有東西

1.      小蛋糕模 x2

2.      刮子

3.      篩子

4.      小碗（分蛋白黃用）

5.      大腕（蛋黃用）

6.      大膠盆（蛋白打發用，）

7.      手動打蛋器

8.      電動打蛋器（連座）

 

 

準備材料（3個蛋）

1.      白糖 60克

2.      低筋面 60克

3.      菜油 1-2湯勺

4.      牛奶或者水 45克（3湯勺）

5.      雞蛋3個

6.      醋 0.5小勺

 

 

做法

1.      將雞蛋分開 蛋黃，蛋白（大碗裝蛋黃，打蛋器的膠盆裝蛋白）

2.      蛋黃漿

a.      將糖的一半（約30克）倒入，用手動打蛋器攪拌，融化（會有點發白）

b.      加入菜油，牛奶，攪拌

c.       加入麵粉，攪拌

3.      開啟電烤爐，160度預熱

4.      蛋白霜的打發：

用電動打蛋器，倒入一點醋，打發。

大概用中高速（3-4擋）

打發過程：起大泡，小泡，細膩小泡，濕性打發，乾性打發

從細膩小泡開始到濕性打發的階段中間，分3次將剩餘的糖倒入

進入尾聲，打發盆會出現浪波，拿另外一隻打蛋器試試『撈』起，看看是否可以起垂直的尖尖

（從頭到尾都可以挺起就是乾性的，之後如果繼續就是打發過頭，之後很難混合）

5.      用刮子將一部分（1/3）蛋白霜倒入蛋黃漿碗，然後輕輕混合。

混合後將整碗倒入蛋白霜的大盆內，用刮子混合

倒入蛋糕模內，整平；從5-10cm高度摔下，震出多餘的氣泡。

6.      烘培 160度 35分鐘

 

 

 

 

乾性打發

 

 

 

sayonara 布丁

公司一個部門close，最後一個同事也last day了。
祝他事業有成，大展宏圖！

さようならケーキ

3月最後の出勤日。
さようならケ�キ、ふたつももらいました。
一人、グル�プ会社に�属、めでたいことです。
もう一人、自らやめたらしい。少奶奶になるそうです。
��ろうね、お互い�！

溫馨提示@深圳火車站

這麼多文字，就是說去東莞市在石龍站下車？