Q:Budwig flax oil theory

[Guest guest]

I recently saw a new patient who is using flax oil as recommended by Dr. Budwig. She is a researcher who has looked into fatty acid metabolism, though I'm not extensively familiar with her work. I was taught that flax oil is likely to go down the pro-inflammatory prostaglandin pathway if a person does not have optimal enzyme function (desaturases), therefore, I do not typically recommend it's use in folks who are chronically ill and have suboptimal pH and body temperature. My patient says this is not an issue, as long as the flax oil is taken with organic cottage cheese, due to it's sulphur content.

What follows is an explanation of the theory

The theory is: the use of oxygen in the organism can be stimulated by protein compounds of sulphuric content, which make oils water-soluble and which is present in cheese, nuts, onion and leek vegetables such as leek, chive, onion and garlic, but especially cottage cheese.

Ferments of cell respiration closely connected with the highly unsaturated fatty acids, are also needed for proper oxidation. It is essential to use only unrefined, cold-pressed oils with high linolic acid content, such as linseed, sunflower, soya, poppyseed, walnut, and corn oils. Such oil should be consumed together with foods containing the right proteins otherwise the oils will have the OPPOSITE EFFECT, causing more harm than good. ...anybody have experience or more details on this ?

Thanks

N.D.

N.field, RI

401*597*0477