开云体育

Someone questioned (about a week ago) if vitamins should be taken with ground
flaxseed.

Sorry to be so late in responding. I take my vitamins, especially calcium,
about an hour or more after I have my fo/co and ground flaxseed. It is my
understanding that the fiber will interfere with the absorption of some
vitamins, especially calcium.

I also take calcium before I go to bed because I have read that it absorbs
better.

And... no, I don't have any references to support the above.

Carolyn

Harasts -

check
low-fat?
protein contents?

Here is a list I put together:

% Protein Cystine Methionine

Cow's Milk 7.55 0.07 0.19
Cottage Cheese 12.39 0.12 0.37
Yogurt 5.25 0.05 0.16
Goat's Milk 3.56 0.05 0.08
Goats's soft cheese* 18.52 0.08 0.49
Soy milk 2.75 0.05 0.04
Silk tofu 4.80 0.07 0.07
Whey dried 11.73 0.21 0.22

USDA Handbook 8 Database Release 15 (August 2002)

This doesn't tell about bio-availability.
So I stick to quark/cottage cheese because Dr Budwig tested it
and it works for me.

Regards

Peter

Hi,

My understanding is that Yogurt is good and so are leeks.
You can puree the leeks in a blender.

Question for the membership. Do we have any knowledge of the breadth
of options available which can be used as sources of sulpherated
protiens aside from CC & yohgurt? For example, how about ricotta
cheese, or other ethnic variants, which may be available?

Thanks all!

Hi Kelly,

Some anecdotal evidence.

Cliff
*



Subject: New Hope


About 13 weeks ago a girl in our area was found to have non hodgkins
Lymphoma. There were two lumps on her neck and a mass in her chest.

Her father was an engineer and a customer of a man in our church who filled
him in on the flaxseed oil protocol.

'The doctors started chemo and her father started her on 6 tablespoons per
day of Flaxseed oil with cottage cheese.

Within two weeks the lumps on her neck were gone and the mass in her chest
was reduced by 42%.

A couple of weeks later the only thing showing on the X rays was a shadow
where the mass had been.

The doctors have continued the chemo treatments though there have been no
detectable cancer cells now for over a month. I think the last chemo that
had been planned is now finished.

Her father has tried to talk about what they have been doing besides the
chemo but the doctors seem to be avoiding the situation. He says they seem
to realize that something unexpected is happening and don't want to talk
about it.

I have just heard from her father on May 13, 2001 that she is taking a
maintenance amount of Flaxseed Oil, and there is no detectable cancer.

Cliff

Hi,

Welcome aboard, Kelly!

I hope we can be of help.

Cliff

Hi-- I have NHL. Heard about your group on cancercured. I'd like to
join.
Thanks
Kelly S.

Hi Neil, Darla Lallatin, & All,
Neil,
You are pretty much on the mark, excpt that the ratio of Omega 3 to Omega
6[ 1:1]may be questioned a bit. However, since we get so much Omega 6 , even
without wanting it, you are more than realistic in bringing the ratio down
to 1: 1. ( In most diets, including SAD[ Standard American Diet] it reaches
1 to 50 or beyond when it should be no more than 1:4 at most according to
experts on oils! I try to avoid Omega 6
although some of it is good for us and needed by the body, as you pointed
out.
On your Tumor comment, I will ask how long were you on the Dr. Budwig
protocol? Did you follow the advice in her "Oil-Protein Diet Cookbook"? Did
you give up all white flour, synthetic sugars, hydrogenated foods, meat, the
wrong fats, etc. ? Did you take in the freshly ground up flaxseeds with your
Flaxseed Oil and low fat cottage cheese combination? How about your
reduction of stress, walks in the sun, communion with nature, closeness to &
understanding
the cosmic power, moderate excercise, etc, all of what she emphasizes in her
book, " FlaxOil As A True Aid Against Arthritis, Heart Infarction, Cancer,
and Other Diseases"?
Tumors are known to not only go down but also to disappear. BTW, Dr. Budwig
is a complete vegetraian and does not admit animal fats into the protocol
unless someone has difficulty adjusting,


I am asking about your tumor because I am an active member of the
Flaxseedoil2@.... Anyone can join by contacting Cliff Beckwith
by contacting him at this address. The knowledge gained from people on that
list is simply outstanding. Everyone is caring and it`s one of the best
lists on the Internet

Having said all that, I must say that I am cncerned with your weight gain.
As Cliff Beckwith said recently, you have to allow for a reduction of other
food intake and an increase in exercise ( walking or rebounding on a baby
trampoline are fine), in order to compensate for any weight gain if that
happens to you. In most cases people seem to lose weight because the
combiniation of the Omega 3 from the Flaxseedoil and the sulferated protein
from the dairy products gets the metabolism working again.
Pls let me know on or off newsgroup if you wish to pursue this further. I am
sending a copy of this to the Flaxseed oil list in hopes that others can
contribute their own
experiences. The list is made up of some very well experienced people, many
of whom have gone through the Standard Mill of allopathic doctors, without
positive results. Finding Dr. Budwig was and is a Godsend....

You certainly are very knowledgeable in your understanding of how things
work and I wish you well in the reduction of the tumor and in the
excessweight. I enjoy all of your posts...Keep them coming....

Thanks again, Ciao for now, Mike Cinelli
=====================================================================

Thanks Les. I was afraid I was all alone out there. Every one must be
glued to their TV!

Jon

Hi Jon,

Yes. The list appears to have been quiet for a while...

Les Catterall

Jon Palmer wrote:

Sally Fallon, president of the Weston A. Price Foundation
(www.westonaprice.org) and author of Nourishing Traditions, responds
that
the soy industry and media have spun a self-serving version of the
traditional use of soy in Asia. "The tradition with soy is that it
was
fermented for a long time, from six months to three years and then
eaten as
a condiment, not as a replacement for animal foods," she says.
Fallon states that the so-called Asian diet - far from centering
around
soy - is based on meat. Approximately 65% of Japanese calorie intake
comes
from fish in Japan, while in China the same percentage comes from
pork.
"They're not using a lot of soy in Asia - an average of 2 teaspoons
a day in
China and up to a quarter cup in some parts of Japan, but not a huge
amount."

While I agreed with many points in this aricle, the above section
fails to take into account 125 million Indonesians who eat tempe and
tofu everyday as a meat substitue or acompaniment. And they don't
have any reproduction problems.

Processed food is processed food. We should just stay away from it.
Virginia

Hi Claire,
Good point you make. My "point" in posting this is that Dr. Budwig`s
reputation is snowballing and is getting recognized by "mainstream"
alternative companies as the true leader in the Omega 3 arena. As you well
know, there are many lurkers who prefer Flaxseeds and/or Flaxseed Oil alone.
This article gives good credit to Dr. Budwig and her long time reseach and
if you go directly to the website mentioned, you will see a beautiful
colored display of her book "FlaxOil As A True Aid...etc." .

Some people will jump at the Gel but I would not, unless I were to add it to
my Dr. Budwig combination of FlaxseedOil/low fat quark (cottage
cheese/yoghurt), as I do with my freshly ground.up flaxseeds. I do not use
Flaxseeds as a substitute for the Dr. Budwig combination nor would I use the
"Gel: as such. Add it, "Yes", substitute it, "No".

Re: the point put forth by some, that the Dr. Budwig combination is only for
sick people, I chuckle and ask myself why would anyone in his/her right
mind ever say that? The book mentioned explains why it is necessary to add
the Dairy Protein to the Flaxseed oil, so why would anyone want to "reinvent
the wheel " to good health? The successs of the Dr. Budwig Combination
cannot be denied...The Dr. Budwig combination is for all people, the very
sick, the moderately ill, people who are recovering and for the healthy
who want to maintain continual good health.

Lastly, the above article points out emphatically that Flaxseed Oil is the
best source of Omega 3, and that Dr. Budwig is a vegetarian, which speaks
volumes about fish oil, etc.True, there are other sources for Omega 3 and
they could also be used as a free choice, but again, IMHO, they should be
used in addition to Flaxseed oil , not as a substitute for Flaxseed oil.
Fish oil? I do not use it. Walnuts? Yes, etc....

Lastly, we must all find our own way, but the two charts included,
illustrate some excellent information on Flaxseed Oil. It would pay anyone
to tap into the website and see for oneself: Go to
www.altcancer.com/flax.htm

Claire, I hope that I have not added to your confusion, but that I have
shed some light on your quandary, and on other some deep seated opinions
that confuse people at times.
Thanks and best & Ciao for now, Mike Cinelli
======================================================================

Hello All,
Here is a welcomed documented article on soy from a cross list. It is posted here because many of the Flaxseed oil list members have mentioned substituting soy for dairy products in the Dr. Budwig Flaxseedoil/Low Fat Quark(cottage cheese or yoghurt) combination, or because of some people are under an erroneous conception about soy as a healthy food. After reading this article, please experiment on yourself, if you dare, and and/or warn your loved ones about the crazy fad going on in the USA about soy, and how it can harm our infants and the elderly, and all in between. Soy producers, PR companies, our Lawmakers,Government agencies, newspapers and the vendors/users ( supermarkets, bakeries (in flour), and food processors) should all be made aware of our didain for their laxity and downright dishonesty. Schools should stop feeding and poisoning our children with this food that isn`t fit for any animal, humans including. Make your views known or " forever hold your peace", or is it R.I.P.??? Ciao for now and good eating soyless meals and/or formulas! Mike Cinelli
==============================================================================
From the Coconut List [Coconut-info Discussion Group] <discussiongroup@...>

This is a reprint of yesterday's article, which had the incorrect author
listed. It has been deleted from the archive and will be replaced with this
one.

---------------

The Shadow of Soy
Or, How I stopped loving and learned to worry about the bean
By Sean Carson
You've joined an army of thousands committed to being all you can be. You
rise at dawn to pound the pavement, or climb the Stairmaster to heavenly
buttocks, while listening to Deepak Chopra on your Walkman. Or, maybe you
contort yourself into yoga asanas in rooms hotter than a Korean chutney. You
drink only purified water as you toss a handful of the latest longevity
pills into your mouth. You're hungry, hungry for health, and no doubt about
it, you're no stranger to soy.
Faster than you can say "isoflavone," the humble soybean has insinuated
itself into a dominant position in the standard American diet. And that
shouldn't be a surprise. Cheap, versatile, and karma-free, soy in the 1990s
went from obscurity as vegan-and-hippie staple to Time magazine. With mad
cows lurking between whole wheat buns, and a growing distrust of
conventionally-produced dairy products, soy seemed like the ideal choice,
the perfect protein.
But like all seemingly perfect things, a shadow lurked. By the final years
of the last decade, a number of soy researchers began to cry foul. Soy Good?
Soy Bad?
As the soy industry lobbied the FDA for a cardiovascular health claim for
soy protein, two senior FDA scientists, Daniel Sheehan and Daniel Doerge -
both specialists in estrogen research - wrote a letter vigorously opposing
such a claim. In fact, they suggested a warning might be more appropriate.
Their concern? Two isoflavones found in soy, genistein and daidzen, the same
two promoted by the industry for everything from menopause relief to cancer
protection, were said to "demonstrate toxicity in estrogen sensitive tissues
and in the thyroid." Moreover, "adverse effects in humans occur in several
tissues and, apparently, by several distinct mechanisms." Sheehan also
quoted a landmark study (Cassidy, et al. 1994), showing that as little as
45mg of isoflavones could alter the length of a pre-menopausal woman's
menstrual cycle. The scientists were particularly concerned about the
effects of these two plant estrogens on fetuses and young infants, because
"development is recognized as the most sensitive life stage for estrogen
toxicity."
It wasn't the first time scientists found problems with soy, but coupled
with a Hawaiian study by Dr. Lon White on men, the controversy ended up on
national television. While industry scientists criticized both the White
study and the two FDA researchers (who are now disallowed from commenting
publicly on the issue), other researchers weighed in on the anti-soy side.
The tofu'd fight had begun.
What about Asia?
One of the favorite mantras of soy advocates is that the ubiquitous bean has
been used "safely by Asians for thousands of years." With many soy "experts"
(often with ties to the soy industry) recommending more than 250 grams of
soy foods - and in some cases, more than 100mg of isoflavones each day -
it's easy to get the impression that soy plays a major role in the Asian
diet. If you saw it on TV or read it in a magazine, it must be true, right?
Well, not exactly.
Sally Fallon, president of the Weston A. Price Foundation
(www.westonaprice.org) and author of Nourishing Traditions, responds that
the soy industry and media have spun a self-serving version of the
traditional use of soy in Asia. "The tradition with soy is that it was
fermented for a long time, from six months to three years and then eaten as
a condiment, not as a replacement for animal foods," she says.
Fallon states that the so-called Asian diet - far from centering around
soy - is based on meat. Approximately 65% of Japanese calorie intake comes
from fish in Japan, while in China the same percentage comes from pork.
"They're not using a lot of soy in Asia - an average of 2 teaspoons a day in
China and up to a quarter cup in some parts of Japan, but not a huge
amount."
Contrast that with modern America, home of "if a little is good for you,
more must be better." Walk into any grocery store, especially the
health-oriented variety, and you'll find the ever-present soybean. My
recent, limited survey of Marin food stores found soy in dozens and dozens
of items: granola, vegetarian chili, a vast sundry of imitation animal
foods, pasta, most protein powders and "power" bars, and even something
called "nature's burger," which given the kind of elaborate (and often
toxic) processing that goes into making soy isolate and TVP, would make
Mother Nature wince. There's even a bread - directly marketed to women -
containing more than 80mg of soy isoflavones per serving, which is more than
the daily dose in purified isoflavone supplements. All of this, in addition
to the traditional soy fare of tempeh, tofu, miso, and soy sauce. It's no
wonder that Californians are edamame dreaming.
So, while Asians were using limited to moderate amounts of painstakingly
prepared soy foods - the alleged benefits of which are still controversial -
Americans, especially vegetarians, are consuming more soy products and
isoflavones than any culture in human history, and as one researcher put it,
"entering a great unknown."
Oddly, nowhere in industry promotion does anyone differentiate between
traditional, painstakingly prepared "Asian" soy foods and the modern,
processed items that Fallon calls "imitation food." And therein lies the
rub. Modern soy protein foods in no way resemble the traditional Asian soy
foods, and may contain carcinogens like nitrates, lysinoalanine, as well as
a number of anti-nutrients which are only significantly degraded by
fermentation or other traditional processing.
"People need to realize that when they're eating these soy foods - and I'm
not talking about miso or tofu - but soy "burgers," soy "cheese," soy "ice
cream," and all of this stuff, that they are not the real thing. They may
look like the real thing and they may taste like the real thing, but they do
not have the life supporting qualities of real foods," Fallon says.
There's No Business Like Soy Business
"The reason there's so much soy in America is because they started to plant
soy to extract the oil from it and soy oil became a very large industry,"
says lipid specialist and nutritionist Mary Enig, PhD. "Once they had as
much oil as they did in the food supply they had a lot of soy protein
residue left over, and since they can't feed it to animals, except in small
amounts, they had to find another market."
According to Enig, female pigs can only ingest it in amounts approximating
1% during their gestational phase and a few percent greater during their
lactation diet, or else face reproduction damage and developmental problems
in the piglets. "It can be used for chickens, but it really has limitations.
So, if you can't feed it to animals, than you find gullible human beings,
and you develop a health claim, and you feed it to them."
In a co-written article, Enig and Fallon state that soybean producers pay a
mandatory assessment of ? to 1 percent of the net market price of soybeans
to help fund programs to "strengthen the position of soybeans in the
marketplace and maintain and expand foreign markets for uses for soybeans
and soy products."
They also cite advertising figures - multi-million dollar figures - that
soy-oriented companies like Archer Daniels Midland or ADM spend for spots on
national television. Money is also used to fund PR campaigns, favorable
articles, and lobbying interests. A relaxation of USDA rules has lead to an
increase in soy use in school lunches. Far from being the "humble" or
"simple" soybean, soy is now big business - very big business. This is not
your father's soybean.
There's been such a rush to market isoflavones that the before-mentioned
multinational corporation, ADM, in 1998, petitioned the FDA for GRAS
(generally recognized as safe) status for soy isoflavones. For those who
don't know GRAS, the designation is used for foods, and in some case, food
additives, that have been used safely for many years by humans. For those
who didn't know - like a number of protesting scientists - that soy
isoflavones had been widely used by generations of Americans before the late
1950s, it was a revelation indeed. Ahem.
Dr. Sheehan, in his 1998 letter to the FDA referenced earlier, states " that
soy protein foods are GRAS is in conflict with the recent return by CFSAN to
Archer Daniels Midland of a petition for GRAS status for soy protein because
of deficiencies in reporting the adverse effects in the petition. Thus GRAS
status has not been granted." And what about those safety issues?
Requiem for a Thyroid
One of the biggest concerns about high intake of soy isoflavones is their
clearly defined toxic effect on the thyroid gland. You don't have work too
hard to convince Dr. Larrian Gillespie of that. Dr. Gillespie, author of The
Menopause Diet, in the name of scientific empiricism, decided to run her own
soy experiment - on herself. She notes that she fits the demographic soy
isoflavones are most marketed to: borderline hypothyroid, menopausal
females.
"I did it in two different ways. I tried the (isoflavone) supplements (at
40mg), where I went into flagrant hypothryoidism within 72 hours, and I did
the 'eat lots of tofu category,' and it did the same thing, but it took me
five days with that. I knew what I was doing but it still took me another
7-10 days to come out of it."
In the currrent issue of the Whole Earth Review, herbalist Susan Weed tells
the story of Michael Moore - no, not that Michael Moore, but the founder of
the Southwest School of Herbal Medicine. In an e-mail to Weed, Moore
declares that "soy did me in." Weed describes how Moore, in his own
experiment, ate a large amount of manufactured soy products - protein
powders, "power" bars, and soy drinks, over a period of three weeks. Weed
writes that Moore ended up in a cardiac care unit because the action on his
thyroid had been so pronounced.
Harvard-trained medical doctor Richard Shames, MD, a thyroid specialist who
has had a longtime practice in Marin, says that "genistein is the most
difficult for the metabolic processes of people with low thyroid, so when
you have that present in high enough concentrations, the result is an
antagonism to the function of thyroid hormone.'
Far from being an isolated problem, Shames says that recent data tags twenty
million Americans being treated for thyroid problems, another thirteen
million who ought to be treated if they would get a TSH (thyroid stimulating
hormone) test, and another thirteen million who would show up normal on a
TSH test but would test positive on another, more specific test. All in all,
Shames believes that low thyroid conditions - many due to exposure to
estrogen-mimicking chemicals like PCBs and DDT in environment - are the
mother of most modern health epidemics.
That's a lot of thyroid problems. Some estimate the number to be as high as
one in ten. Shames says that 8 of 10 thyroid sufferers are women - often
older women - like Dr. Gillespie. The same demographic the soy industry has
set its targets on.
"If you're a normal person, and one in ten are not normal, the effect [of
50mg of soy isoflavones] may be fairly insignificant, but even a normal
person can have problems at levels greater than that," says Shames.
Dr. Gillespie says the daily amount to cause thyroid problems may be as low
as 30mg, or less than a serving of soymilk.
A number of soy proponents say the thyroid concerns are exaggerated and that
if dietary iodine is sufficient, problems won't likely happen.
Not so says Shames. "Iodine is a double-edged sword for people with thyroid
problems, and for those people, more is going to increase their chance for
an autoimmune reaction... throwing iodine at it is not going to be the
protective solution. Shames recommends limiting soy foods to a few times a
week, preferably fermented or well cooked.
Birth Control Pills for Babies?
Environmental toxicologist Mike Fitzpatrick, PhD says he doesn't have it out
for soy. His original concern was for babies. "They were getting more soy
isoflavones, at least on a body weight basis, than anybody else," he notes.
"It wasn't so much that I knew what that would do, but that I didn't know
what that would do." Fitzpatrick, who is also Web master of Soy Online
Services (www.soyonlineservice.co.nz), Web site devoted to informing people
about the potential problems with soy, stresses the potential dangers for
the developing human body. "Any person with any kind of understanding of
environmental endocrine disruptors, compounds {like isoflavones} that are
not in the body normally and can modify hormones and the way they work in
the body, any expert will say that infants need to avoid these things like
the plague."
Fitzpatrick was quoted - and misquoted - world wide a few years ago when he
suggested that the isoflavones in soy formula were the equivalent of birth
control pills.
"When I first did my review I did compare the estrogenic equivalents of the
contraceptive pill with how much soy infants and adults would be consuming,"
he says. "It's at least the equivalent of one or two estrogen pills a day,
on an estrogenic basis. I've been criticized that it's not the same form of
estrogen, but in terms of estrogenicity, it's a crude but valid and alarming
statistic."
The typical response by industry experts has been to downplay the uniqueness
of soy isoflavones, stating - accurately - that isoflavones of ovarious
kinds are prevalent in most fruits, vegetables, and legumes.
Is it time to toss out the apple sauce?
"No, you're not going to do that because you get exposure from all kinds of
things, but the exposure you get from soy is way, way higher," Fitzpatrick
says. "Soy formula is going to give babies a real whack, far in excess of
what you might find in apples. Soy is a very rich source of isoflavones -
that's how the industry markets their product. You don't see an apple
extract to help women deal with menopause."
You've got to wonder how the industry can market soy isoflavones as a form
of estrogen replacement therapy for menopausal women (and a host of other
health claims) and still claim that soy formula is safe for infants. And
while the mechanism for biological activity is clearly defined, the industry
keeps repeating the same tune: "no credible evidence exists."
But credible for whom? Says Fitzpatrick: "We're not talking about little
studies here but long-term effects on infants and adults, and that's what
concerns me. It's very trite. They (the industry) give half-baked answers.
What you really need is longterm studies." Likewise, "no credible evidence"
is not good enough for Dr. Naomi Baumslag, professor of pediatrics at
Georgetown University Medical School. She joined a host of others in
criticizing a recent article in JAMA that was perported to be the definitive
study on soy formula safety.
"It was not an acceptable epidemiological study - you can take it to any
decent epidemiologist and hear what they think about it, and they use it to
say that soy is safe," says Baumslag. "It's totally unsubstantiated."
Manganese Madness
Besides the dangers of prematurity and other reproductive problems posed by
isoflavones, Baumslag mentions the high levels of the mineral manganese (no,
not magnesium) often found in soy formula. The problem of manganese is so
serious that even one soy manufacturer put warning labels on its soymilk.
The company's president, in a press release, states that "there is mounting
evidence of a correlation between manganese in soy milk (including soy-based
infant formula) and neurotoxicity in small infants." With manganese toxicity
known for producing behavioral disorders, the press release even goes
further stating, "If research continues, showing that the current epidemic
levels of ADHD in children, as well as impulsivity and violence among
adolescents, are connected with the increase in soy-based infant formula use
our industry could suffer a serious setback by not dealing with the issue
upfront."
With all of the potential problems with soy formula, Baumslag notes that
formula is also missing key immunological factors only found in mother's
milk, the lack of which could give a child a life sentence of chronic health
problems. She links soy pushing to corporate profits and the PR campaigns
that they fund.
"There's been so much PR in regards to soy formula and I think you also have
to ask yourself why it's so much cheaper for them to make, which means
there's more profits. How come only 1% in the UK are on formula, where it's
closer to 30% in the United States? I don't know why it's so important for
them to push soy, they should push breast feeding." Perhaps its because
breast milk for babies isn't as lucrative as milking the soybean for
profits.

Caveat Emptor
As a former vegan - and big soy eater - I'm disturbed by the vast array of
modern, processed soy products that have come on the market in the last few
years, without any recognition of potential pitfalls. Safe bet: If it hasn't
been eaten safely for thousands of years, you probably shouldn't put it at
the center of your diet. We've been sold a bill of goods that says "soy is
good for you" but it doesn't tell you what kind of soy or how much, or even
definitively if soy really is what makes Asians so supposedly healthy.
It's well known that the Japanese also eat a very large amount of omega 3
fatty acids from fish each day - substances which have been clearly shown to
have anti-cancer and anti-heart disease effects. So, is it the soy or is it
the fish? As the industry spends millions and millions of dollars to find
something that isoflavones are good for, some health claim to justify their
unprecedented presence in the American diet, I have to ask: why are they
trying so hard? Why is there such a push to push soy?
Soy isoflavones are clearly biologically active - they affect change in your
body. It's no longer acceptable for the industry to see no bad, hear no bad,
and speak no bad. Legitimate concerns need to be studied - and not studies
funded by the industry, conducted by soy scientists.
In the meantime, I've located a wonderful, old miso company on the north
coast. They age their miso for three years in wood barrels and sell it in
glass jars. It's rich, earthy, and real. I enjoy a teaspoon in a glass of
hot water a few times a week after dinner. It tastes lively and feels good.
I no longer get the "urge" to eat soy "dogs" or soy "burgers," though I now
suspect that urge didn't come from my own instinct, but from the lofty
dictates of the soy experts.
But why wait years, while ignorant armies clash over this and that
isoflavone and studies that say one thing or another? Perhaps the safest way
to use soy, if you choose to use soy, is the way it's been used by Asians
for thousands of years: fermented, in moderation, as a condiment. In short,
color me cautious.
Sean Carson is a freelance writer and editor in the San Francisco Bay Area.
He is also a student of acupuncture and traditional Chinese medicine. He can
be reached at: devanand54@...



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[Non-text portions of this message have been removed]

I'm a little confused by this post. Is the claim that flax "gel" can be used instead of flaxseed oil? It appears that way (since the argument is made, just above, that the oil goes rancid almost immediately), but that doesn't make sense unless there is actually omega 3 oil in that gel--and then the question is raised, in what strength?

Claire

In a message dated 4/5/03 2:06:34 PM Central Daylight Time,
wilhelmh@... writes:

www.glengarrycheesemaking.on.ca

Basics of Making Cheese
<A href=">The Basics of Making Cheese</A>

Ray

"If we were to reduce the many and varied forms of cancer to a common denominator, we would then have to say that the living body lacks the ability to assimilate fat..." H.V. Euler, Nobel Laureate



Code 110 - AO Bioenergized, Organic Flaxseed (1 lb. - 454 g.) -- $ 0.99
[ Order ] ---- (Linaceae linum usitatissimum - NorLin flax cultivar)

Is there is a coincidence behind the explosion in arthritis, cancer, heart disease and other degenerative disorders and the increased dietary use of hydrogenated and other saturated fats -- at the expensive of natural, unsaturated fats in the diet? Not only do leading scientists say, "Absolutely," but they point to flax oil as the way to better health. Are enough people listening?



he notion that the West is killing itself with artificial trans-fatty acids and other saturated fats, while steadily decreasing its intake of natural, unadulterated, electron-rich essential fatty acids (ETA's), is hardly new. In fact, one of the leading books distributed at health food shows by vendors of flax products is the book you see in the right column. at the right.
Dr. Johanna Budwig (1906 - present) still stands today as one of the leading authorities on edible fats and healing, but the majority of her book is taken from a speech she gave in Xurich in November, 1959. Most of the crucial work revealing the relationship between "healthy" and "unhealthy" fats was conducted in the late '40's and early '50's.
In a nutshell, here is the argument: there are twenty (20) different types of fatty acids that the human body needs for optimum health. It can manufacture all but two (2) of these twenty. These two must be obtained from the diet and are known as the Essential Fatty Acids (EFA's): Omega-6 Linoleic Acid (LA) and Omega-3 Linolenic Acid (LNA). The EFA's combine to make two of the four major families of unsaturated fatty acids. Instead of choosing foods that contain these essential fats, consumers have chosen, over the course of the last century, to pick products with saturated fats which not only fail to provide the essentials, but prevent the human body from properly metabolizing fats... hence, the rise in the degenerative diseases associated with this loss in metabolic function.
Considering the evidence at hand, why aren't more people listening?


The Clear Winner in Omega-3 Fatty Acids

Omega-3 Alpha Linolenic Acid goes well beyond its identification as an Essential Fatty Acid (EFA). Studies confirm its ability to reduce LDL cholesterol and triglyerides, which are proven risk factors in coronary heart disease.
In the U.S., the FDA has not yet determined a Reference Daily Intake (RDI) for Omega-3 fatty acids. However, a joint committee of the World Health Organization and Food & Agriculture Organization recommends an Omega-6/Omega-3 dietary ratio between 5:1 and 10:1. The typical North American diet ranges from 10:1 to 25:1. Flaxseed provides a ratio of 0.3:1. By comparison, the ratio for corn oil is 45:1, for soybean oil 10:1, and for canola oil 3:1. [ Enlarge chart ]


Dr. Budwig doesn't leave the obvious unanswered. She has repeatedly pointed to economic factors that prevent people from understanding the importance of choosing natural, unsaturated fats - particularly those high in Omega-6 and Omega-3 oils, over the artificial varieties to which the 20th century gave birth. ("The instigators are a number of die-hard dictators in the medical institutes.")
She, and the researchers who have come behind her, distill volumes of scientific documentation to point to the harm done by margarine and other hydrogenated fats and oils. Her position on animal fats is reflected in her own self-professed vegetarianism.
In addition to her research dating back to the '40's, Dr. Budwig, as a clinician, cured thousands of cases of cancer and heart disease over the course of her career. If you could distill her advice in just one sentence: "Eat the right fats. Avoid the bad ones. And if at all available, take flax oil daily." And why flax? Because it has a higher percentage of EFA's than any other edible fat and in the best ratios.


Flaxseed versus Flax Oil
Most health food stores sell flax oil. The most prominent name in the U.S. and Canada is Barlean's Organic Flax Oil. We shy away from recommending flax oil (though we could easily carry it), because flax has many other important nutrients besides the fat (41%). It has a healthy helping of dietary fiber (28%), an amino acid pattern similar to soy (21%), ash (4%), and carbohydrates (6%) -- the last of which includes phenolic acids, lignins, and hemicellulose -- not to mention important vitamins and minerals (see table). Why throw all that nutrition away? (Note: Barlean's and other vendors now extract some of the crucial lignans as well as sell a "High Lignan Flaxseed Oil" - but, again, why not take the full nutrition of the whole food?)
Although certain studies assure us that fat oxidation is minimal from the time the flax is processed and put into bottle to the time we use it as consumers, why take any chances? -particularly when it is so much less expensive to buy the raw flaxseed? (As a general scientific priniciple, all consumers should know that once you break the hull of a grain seed, you initiate an acceleration of the oxidation (rancidity) of whatever oils are in that seed. If you buy or keep a grain seed, you should, ideally, wait to break the hull at or near the time of its consumption.)

Preparing the flax: Nothing could be easier. You simply take one cup of flaxseeds, place in a small Tupperware or Rubbermaid container, cover with 4 cups of water and let sit overnight. What you end up with is a "flax gel" that can easily be scooped and added to your favorite blender drinks. Simply add two tablespoons of "flax gel" into a blender. Next, add the fruit(s) of your choice, a tablespoon of whole raw honey for a tasty enzyme-rich flavor and a cup of water. Soaking the flaxseeds not only allows for a smoother consistency for smoothies, but it also assists in a more thorough breakdown of the seed into all of its health-giving components -- essentially predigesting the flax for you. You can also substitute "flax gel" instead of egg whites in any of your favorite recipes. The whole flaxseed is also a well-renowned colon cleanser when taken on an empty stomach first thing in the morning and right before bedtime. Simply add two tablespoons of raw flaxseeds and one cup of water into a blender and blend for one minute. Drink immediately.
The Right "Dosage": Most books advocate taking 1 Tablespoon (15 ml.) of flax oil per day per 100 pounds (45 kg. or 7 stones) of body weight. So a 200 pound man would ideally consume 2 Tablespoons (30 ml.) per day of flax oil. Since the flax seed itself is about 41% flax oil, the math is easy: consume 2.5 Tablespoons of flax per day per 100 pounds of body weight.
If you soak your flax overnight first, you will probably need to double this to accommodate the expansion due to the absorption by the flax of the surrounding water.
Regardless, if you have any problems following these instructions, just contact our staff.


Despite the age of the source material, not to mention portions that delve into the metaphysics (the book contains three lectures, with the last two dealing with flax as an intermediator in providing man his necessary intake of solar energy), this bestseller continues to inspire converts to the underlying science. Some readers, (including this author), have described their initial introduction as something of an epithany - and they claim to have forever altered the way they eat. It goes without saying that flax is part of their daily dietary regimen. We definitely recommend a thorough reading - even if you find certain parts a bit hard to swallow. (English edition, 1994, p. 59; available at Amazon.com)




It's all in the title, ... Your Guide to Healing With Essential Fatty Acids. If you really wish to understand the underlying biochemistry and physiology and you only have time for one book, get this one (available at amazon.com). Describes in detail WHY saturated fats are "bad" and essential fatty acids are "good." Covers the benefits of the right fats in the diet for cancer, multiple sclerosis, allergies and inflammatory conditions, as well as cardiovascular conditions. Some of the early chapters are a bit onerous if you are weak in the life sciences. Skip the parts that you don't understand, but by all means, GET the central message. It could save your life.




This book is a more general monograph, covering flax itself in depth. It covers all its components, makes comparisons to other seed grains... Chapter 4 is of particular interest to our readers because it covers flaxseed's use as a laxative, preventative in cancer and cardiovascular diseases, and its role in aiding the immune system. Although just 95 pages, the book is quite in-depth and draws upon 209 scientific studies and research sources. To obtain copies, call the Flax Council of Canada at (204) 982-2115. Web site: www.flaxcouncil.ca ... Email: flax@...


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Other EFA Sources:
Obviously, flax is not the only source that will fix a deficiency of EFA's (essential fatty acids) in the diet. It is, however, our choice. Other useful sources include: evening primrose oil, black currant seed oil, borage oil, and fish oil ("MAX EPA").

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Linda -
If you can get raw milk you are lucky. To make it into a product that
you can use for your fo/cc you have several choices:

Make buttermilk and then make quark from it (the German way).
You would need the buttermilk culture. Call Duncan J. Morris & Sons Inc.
in Alexandria Ontario and ask for buttermilk culture and for
instructions to make quark. Telephone : (613) 525 3133, E-Mail :
morris@..., Website : www.glengarrycheesemaking.on.ca, Contact
: Margaret

Make cottage cheese. For this call the people above as well. They will
tell you what you need. I have never made it.

Make sour milk quark. Let the milk sour naturally at room temperature
and make a type of quark form it by straining the soured milk. I have
not made it yet because I don't have raw milk and pasteurized milk
doesn't sour, it rots as you may know.

Make yogurt and eat it the way it is or make a type of quark from it by
straining it. The best way is to get a good yogurt maker. Salton has
some good models. I would buy the one that has a capacity of 1 quart. It
costs about $20 US. There are several places where you can buy them, one
of them is ebay, e.g. here is a current offering:


Make kefir and eat it the way it is, or strain it to make a soft cheese
from it which is a type of quark. You would need to get some kefir
grains, add them to your milk and let it sit at room temperature until
the milk is nicely coagulated. Then take the kefir grains out (through a
colander) and strain the rest if you want to get a soft cheese. I am new
at this and I don't know yet how the sulphurated protein content
compares to quark and cc. Here are some kefir web sites which one of our
members sent to me privately:


There are also several kefir yohoo groups. Here is a very active one:


Wilhelm


Linda Biemiller wrote:

It's not too hard. Joy of Cooking has a recipe for making cottage
cheese. I bet agoogle search would turn up hundreds.
Virginia

--- In FlaxSeedOil2@..., "Linda Biemiller"
<biemillers@d...> wrote:

I don't know how to post, but I think I found a source of raw

cow's milk and

now I want to know how, if I get it, I can turn it into quark,

yogurt, and

cottage cheese. Thanks!