Added Proteins Make Flax Absorbable

Oil and water don't mix. We humans are about 70% water so vegetable oils or high oil content seeds can be difficult to absorb, robbing us of many of their benefits. Enter Dr. Johanna Budwig. The oil-protein diet is a nutritional concept in which natural and energy-dense foods play the leading role. In the foreground are the essential fatty acids, in particular alpha-linolenic acid, and the sulfur-containing amino acids, methionine and cysteine. In flax seed oil, a vegetable oil with more than a 50% content of alpha-linolenic acid, and quark, which is high content sulfur-rich amino acids, Dr. Budwig found the perfect partners for forming the basis of her nutritional plan. The positively charged, Sulfur-rich amino acids attract the negatively charged fatty acid molecules and have a stabilizing effect on highly unsaturated fats which are very prone to oxidation. The combination of protein with fat also promotes the digestibility and tolerability of fatty acids. 

The sulfur-rich amino acids methionine and cysteine are the main components of milk proteins found in cows, sheep, and goat's milk, as well as the products they are made from, such as quark.

The combination of quark with flax seed oil is well tolerated, even by persons who are sensitive to the lactose present in dairy products. However, sulfur-containing amino acids are present in many other foods, such as buckwheat, millet, quinoa, or amaranth. Even sulfur-rich vegetables, herbs, and spices, such as onions, leeks, garlic, wild garlic, chives, peppers, etc. contain amino acids. The concept of the relationship between the sulfur-rich amino acids and essential fatty acids, especially in the omega-3 alpha-linolenic acid, can be found again and again in all of the recipes for oil-protein diet.  



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