Excerpts from: Flax Oil as a True Aid Against Arthritis, Heart Infarction, Cancer, and other Diseases by Johanna Budwig
The latest research results, in the Cancer Research Institute in Paris-the only research institute equipped with the largest state-of-the-art electron microscope in existence-showed 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.
What is unsaturated fat? Upon analysing fatty substances, we come to the fatty acid chains with 18 links, and can observe that the links are, in places, not so firmly attached to each other. The chain is fragile there, loose; it absorbs water easily-as if you were to fray a smooth silk thread in one place and then draw it through water. The frayed part absorbs water, or dye, more easily. In the same way, these fatty acid chains with their weak, unsaturated connections, form protein associations very easily. The fatty acids become water soluble through this association with protein. There are unsaturated fatty acids in, for example olive oil, which has itself only one unsaturated connection. This fat is not harmful, but neither is it the most beneficial. . . The moment two unsaturated double links occur together in a fatty acid chain, the effects are multiplied and 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. To stabilize these fats the unsaturated connections, which require oxygen so actively, are destroyed by industrial handling methods. But it is exactly those highly unsaturated fatty acids which play a decisive role in the respiratory functioning of the body. Without these fatty acids, the enzymes in the breath cannot function and we asphyxiate, even when given extra oxygen, as for example in hospitals.
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 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 These fats are no longer active at the surface and capillary level, that means they can no longer flow into the capillaries.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.
The chains of fatty acids in fish oil have 26, 28 or 30 links, with numerous unsaturated connections. In this form, fish or liver oil is ideal for the body due to the numerous unsaturated connections of the electron groups and their ability to associate with protein and bring about the formation of new material. This is due to the electrical dipolarity between fat and protein during cell growth and is indispensable for the regeneration of any body substance, in adults too. Fish oils which have been rendered oxygen-inert by means of solidification and which have had their electron fields destroyed are no longer able to carry out the above listed reactions as part of the fats metabolism within the living organism.
The metabolism of fat has such an extensive effect on the vital functions and every individual organ-quite simply on life itself, including the generation of new life, that the lack of unsaturated fats is no longer acceptable.
The majority of preservatives can be labeled as respiratory poisons in that their effect is to block the combustion of fat-its continued interaction with oxygen. When, in such a situation as described, 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.
The drying out of mucous membranes is nowadays widespread and often a course of complaint. This problem is easily remedied by reintroducing the body to natural, highly unsaturated fats, and this is significant. The fats which are alien to the body block the metabolism of other fat in the delicate glands, capillaries and filter stations. Such solidified, heat-treated oils must be avoided. Only then will the vital functions return to normal-the glandular secretions within a very few days, sometimes 24 hours.
The basic problem with diabetics is really an impairment of the fats metabolism system, and not that of the conversion of sugar. The sugar assimilation problem is only secondary.
When the heart by means of isolated, solidified fats, shows that the wrong kind of fats are being ingested, then there exists a lack of optimal fats essential for the heart action and functioning. And it is exactly in this situation that highly unsaturated fats are also lacking in the blood. Oxygenation of the blood via lungs is hindered and the heart is therefore forced to pump the same amount of blood through the body three or four times before the tissues are properly supplied with oxygen. Now, as a third element in this situation, there appears the fact that only natural fats can easily pulse their way through the finest of the capillary networks. The solidified, inert bulk fats only act as further hindrances in the blood.
The oil and protein intake which I advise consists of simple food, mainly the most active fat I know-flax seed oil-in easily digestible form accompanied by cottage cheese and, as a consolation for the gourmets among you, in appetizing, tasty meals. It has been tried for many years by the Swiss who find it palatable when properly prepared. There is a cookbook available for those new to it. This simple food revises the stagnated growth processes thereby naturally causing the tumour or tumours present to dissolve and the whole range of symptoms which indicate "a dead battery" are cured. In a short time the patient feels well again. It is preferable, however, not to wait until three or four doctors have pronounced a tumour as incurable but rather your principle task is to recover your health completely by optimal nutrition.
A few words about flax seed because the risks involved are high. The optimal fats are, of course, the most oxygen-active ones. When flax seed is rough-ground, the beneficent fatty acids, that is the threefold unsaturated ones, the very best ones, will spoil rapidly-within 10 to 15 minutes. And if you rough-ground flax seed from a health food store, by the time you get it home, its goodness has been destroyed and the oxidation waste products are harmful, particularly so, the older they are. Caution is advised with flax seed. There is one product which contains honey as a preservative. And I feel that flax seed products which contain honey as preservatives for the rough-ground flax seed are always the best. Eating whole flax seed is a waste of money because the body cannot extract its goodness.
In my lecture today, "What can we do to prevent and cure cancer?", I have formulated the theme rather more strictly. With special reference to the disease of cancer, I would like you to consider from the outset, that every interference or intervention which disturbs man's biological-dynamic balance, his place in the cosmic scheme of things, in the dipolar field current of electro-magnetic powers which surrounds the world and its creatures and which govern the entire cosmos; that every interference with these far reaching relationships, promotes the disease of cancer:
I investigated the high temperature treatment of fish oils, for the purpose of making them keep longer, and killing their fishy taste. I came to the conclusion that these oils then do great harm to the entire internal glandular system, as well as to the liver and other organs and are therefore not suitable for human consumption.. . . these fish oils are very harmful to both human and animals, as they disrupt the functioning of the glands and poison the liver.
The lipotropic protein connections, e.g. cystein, as they are found in Quark, cottage cheese or nuts are able to make water-soluble the biological highly unsaturated vegetable oils in seed oils. And that is what matters. When you mix together Quark or cottage cheese and linseed oil in your blender the fat becomes water-soluble.
The living mass of mankind derives its being-as does all life in nature-from the sun! This has been forgotten until now in biology and medical science. The living body can only take in and store solar electrons through resonance absorption. To absorb the electrons into the living body, we must already have in the body's electron system either the same wavelength or a multiplicity of wavelengths. Thus, the human who eats refined foodstuffs or food which lacks electrons not only cuts off his oxygen enough to suffocate himself, he also cuts himself off from the effects of the sun.
From the cardinal viewpoint of the body's vital functions, one suddenly becomes aware of just how dangerous is so much of our interference in the biological-dynamic balance of Nature. It doesn't matter whether it has to do with methods of insecticide usage, or with the antibiotics given in the fattening of stock, or with methods of preservation which utilize respiratory poisons or with the destruction of our wealth of electrons. These methods all turn fats into breathing inhibitors, when they should be breathing activators. The fats then become storage depots for these poisons, becoming in that action of storing, a disturbance factor which acts in opposition to the storage process of life- giving solar electrons. This means man is brought low, degraded and hindered in his positive evolution.
Doctors tell cancer patients that they should avoid the sun; that they can't tolerate it. That is correct. The moment, however, that these patients-cancer patients as well-have been following my oil-protein nutritional advice for two or three days, which means that they have been getting sufficient amounts of the essential fats, they can then tolerate the sun very well. Indeed they emphasize how fine they suddenly feel in the sun-how much their vitality and vigor is stirred and stimulated. And that brings us to the decisive point of this lecture.
The electrons in our food serve as the resonance system for the sun's energy. The electrons in our food are truly the element of life. Their electro-magnetic field attracts the photons in sunlight. These photons with their own vitality and continual movement, without which the physicist cannot imagine life existing, these photons, which are in resonance with the electrons in seed oils, are focused on the same wavelength as the sun's energy, serve the life element.
The electrons of highly unsaturated fats-from seed oils, which lie on the same wavelength as sunlight, are capable of drawing solar energy and storing it, then, upon demand, of activating it as the purest energy of the dematerialized clouds of electrons, and making it available for the vital functions.