Budwig Formula

Picture of Budwig Formula
Flax Seed Kefir Smoothie Panacea.

The German Doctor Johanna Budwig was the Linus Pauling of flax oil.
She was nominated for a Nobel Prize seven times but never got one.
She analyzed the chemical properties of fats and investigated their health effects.
She found that fresh flax oil is the best. She also found a way to make it more available to the
body by reacting it with certain proteins. By the early 1950's she'd tried it with good success
on many patients and developed a method anyone could do at home.

To learn more and hear about people's experiences with the system, try the [ FlaxSeedOil2 yahoo group.]

I learned about this stuff from my Dad, who was trying out remedies for various health
conditions. It seemed to make a major difference for him. He has one at every meal.

I have one of these every morning. Among other things, my joints seem to feel better when I'm
drinking it than when I skip it for a while.

Here's my method. I don't use bottled oil because my life is too irregular to keep it
refrigerated and fresh. I grind the seeds each time.

It's important that it be fresh. When the oil oxidizes it crosslinks and turns into a "varnish" that is worse for you than other oils.

Put two or three tablespoons of flax seeds in a coffee grinder. If you don't have a coffee grinder you can just put them in a blender and skip to the next step.
Grind them until they don't seem to be evolving anymore.
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zevieee4 years ago
Thanks for adding this instructable! I've been using this twice daily for 22 months now... it's very powerful stuff, and it's a very sensitive concoction that Dr. Budwig spent many years perfecting. *** Use organic cold pressed flax seed oil, 3 tablespoons should be refrigerated and kept tightly sealed, shake before use.*** Sour Milk Product should be 6 tablespoons of 'sulphured protein', namely quark (which is what Dr. Budwig used) but since nobody's ever heard of it in the US, cottage cheese is the best replacement. Alternatives are STRAINED yogurt, this is very important since the electrochemical reaction that takes place in the blending does not occur effectively with plain yogurt (or kefir) since it's mostly water. You can easily take any yogurt and let it sit in some cheesecloth for 7-8 hours and all the water will drip out leaving you with a perfect and delicious alternative to quark or cc. *** If you want to add more milk, water, soymilk or anything else first blend just the cheese and flax oil well (until they are no longer distinguishable) and then add or blend in the other stuff.. to your health!
TimAnderson (author) 5 years ago
yay! first comment after it's been online for more than a year. This stuff is great. Anytime my joints hurt, I eat this stuff for a few days and they stop hurting
So I had been blending flax meal, greek yogurt and soy milk for breakfast, but it was setting up in the glass a bit like mortar.  Instead of adding more soymilk, I decided to chop up 1/2 an apple into the blender and it did the trick, it's delicious! Tomorrow I'll try it with the new Grand Champion kefir milk I got from the goat farm today and maybe leave out the soy.  Catherine Whiteacre (her nubian just won grand Champion at the state fair last week!) gave me 2 kombucha mothers as a gift ! I thought about trying your kefir kombucha hybrid but I think I'll hybridize after I establish a relationship with each. 
TimAnderson (author)  katmckee5 years ago
No need to hybridize if you can keep a real kefir mother alive.
My dad had much better luck at this than I did. He used raw organic milk, which probably helped.
katmckee5 years ago
i'm going to try this
Smart! By the way, what's Budwig?
Budwig is Budwig,of course.
You could try to read the first paragraph to find out.
Sorry, I'm blind. :P Just kidding. Haha, I didn't read the first paragraph cause it looked like a huge section of history. :P
couldn't resist :)
jaysbob7 years ago
you left out a big point; hows the stuff taste?! I've had flax in the past and it seems pretty neutral but it seem like grinding it to get the oil would somehow exponentially increase the flaxyness of it. Or is it just all overpowered by the whatever dairy product you choose? I might have to try this though. I'm pretty sure I've got a massive container of Flax sitting around somewhere in my refrigerator, it would be nice to finally have a use for it...