12 Facts About Budwig diet

Johanna Budwig diet was a German biochemist, alternative cancer treatment advocate and writer.

Budwig diet was a pharmacist and held doctorate degrees in physics and chemistry.

Budwig diet was born in Essen and at the age of 16 joined the Kaiserswerth Deaconess Institute.

Budwig diet studied pharmacy in Konigsberg and Munster where she met her mentor Prof.

Budwig diet worked under Kaufmann as a research assistant and completed her doctorate in 1939.

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Budwig diet believed sulphydryl compounds were important to cellular metabolism and cellular respiration.

Budwig diet used these techniques to compare the fatty acid profiles of sick and healthy individuals.

Budwig diet argued that highly heated and chemically modified fats found primarily in margarine were dangerous to human health.

Budwig diet argued that linseed oil which contains alpha-Linolenic acid, an essential omega-3 fatty acid and sulphur proteins in the form of low-fat quark or cottage cheese are a great importance in the diet.

Budwig diet became known for her "Budwig Creme", for which linseed oil, milk and low-fat quark are stirred together until no oil is left.

The Budwig diet avoids animal fats, butter, margarine, meat, seafood and sugar.

Budwig diet recommended the consumption of garlic, leeks or onions as these plants contain proteins with sulphur content.