A special combination: quark with flax seed oil
A dietary imbalance between omega-3 and omega-6 fatty acids can lead to an increase of inflammatory substances in the body to which the development of many diseases affecting civilization have been attributed.
In Dr. Johanna Budwig’s opinion, the wrong kinds of fatty acids were the greatest evil in increasingly industrialized food. Dr. Johanna Budwig saw a clear relationship between impaired oxygen uptake and the synthesis and or structure of cell membranes. These membranes lacked polyunsaturated fatty acids, the regulating energy-rich and thus life giving and driving force behind normal cellular function. But omega-3 fatty acids are not only necessary for good oxygenation of the cell.
The Oil-Protein Diet
Dr. Johanna Budwig’s extensive knowledge of oils and fats along with the results from her research led her to develop the oil-protein diet. In this nutrition concept, natural and energy-dense foods play the leading role. Essential fatty acids, in particular omega-3 fatty acid and alpha-linolenic acid, and sulfur containing amino acids, such as methionine and cysteine, are paramount. In flax seed oil, a vegetable oil which contains nearly 60% omega-3 fatty acids, and quark with a high content of sulfur containing amino acids, Dr. Johanna Budwig found the perfect pairing to form the foundation of her diet. The consumption of amino acids which include a sulfur group promotes healthy digestion of as well as tolerance of fatty acids. The bond generated between these two components allows them to form lipo-proteins (lipos = fat / protein = protein), which increases their shared solubility. It is in this form that sulfurous amino acids are able to aid in the transport of long chain fatty acids. Co-administration of fatty acids and amino acids in a homogeneous mixture as in quark with flax seed oil ensures a timely incorporation of valuable nutrients into the body.