Due to LIMITED PRODUCTION, the printed version of this book is available ONLY from this website.
You can read an EXCERPT HERE.
*(This Title No Longer Available from AMAZON)
A healthy food preparation guide by a seven-time Nobel Prize nominee and Europe's foremost authority on cancer and nutrition.
Contemporary nutritional science owes a great deal to Dr. Budwig's early discoveries on fat metabolism and healing.
This brilliant scientific mind has put together a wonderfully imaginative best seller "cookbook" --a guide for the use of healthy oils in daily meal preparation.
Not only will readers discover over 500 delicious meal possibilities using the healing powers of flax oil, they will also learn more about how "good" fats and "bad" fats impact our health and our lives --as Dr. Budwig continues to elaborate on her scientific studies within the contents of this book.
AVAILABLE FOR IMMEDIATE SHIPPING
178 pages | Quality Soft Cover | Illustrated
ABOUT THE AUTHOR
Dr. Johanna BUDWIG, born in 1906, made her mark in the male-dominated world of science as one of the first researchers to conclusively link the role of essential fats to disease prevention and cure.
Studies in pharmacy, chemistry and medicine earned her a doctorate degree (Ph.D.) in physics -and during the 1940's and 50's, she furthered research to detect, isolate and identify fatty substances in human blood.
Dr. Budwig compared the blood analysis of thousands of healthy individuals to those with degenerative diseases such as cancer, diabetes and liver disease. The results were revolutionary.
Dr. Budwigs's test results conclusively showed that the diseased patients were deficient in specific nutritional factors, particularly the essential fatty acid, linoleic acid. These patients were also lacking adequate levels of phosphatide and lipoprotein necessary for good health.
She concluded that sulfur-based proteins, essential fatty acids and phosphatide are absolutely critical to building and maintaining healthy cells.
Dr. Budwig lived well into her ninety's and her tireless dedication and research in the field of nutrition precipitated her nomination for the Nobel Prize seven times over the course of her long and illustrious scientific career.