Why Dr. Budwig called refined oils and margarine ‘dead’ oils?
Dr. Budwig used only “cold-pressed”, “virgin” or “extra-virgin” oils in her food preparation and she was a big fan of extra virgin coconut oil. When cooking, only use coconut oil as it will not break down with the heat. For salads any cold pressed oil, such as olive oil is recommended. Dr. Budwig of course used cold pressed flaxseed oil with her Quark (German cottage cheese) mixture that she feed her cancer patients.
However she strongly condemned all other processed and refined oils, calling them dangerous dead oils that cause death to those who consume them. One margarine manufacturer admitted that if there was one more process done to their margarine it would ‘turn into plastic’!
Dr. Budwig noticed that sick cancer patients’ blood was all clumped together instead of free-flowing as in healthy people. Also the blood had a strange greenish unnatural color, which was a sure sign of oxygen deficiency. She blamed it on bad oils. To quote Dr. Budwig, she said: “Our eating habits are often lacking in high unsaturated acid fats, and contain an excess of man-made oils known as trans fats (or partially hydrogenated oils)”. These Trans fats are found in commonly used cooking oils and margarine. Vegetable oils may be labeled “100% pure” which may deceive you into believing they are not harmful, but most companies extract oil from corn, canola, sunflower seeds, and other plants through extreme heat, and other artificial processes, none of which are the natural extraction procedure. According to Dr. Budwig, corrosive and caustic chemical products, namely, sodium hydroxide (commonly known for its use as a drain cleaner) are also used in the refining process.
As a result, these oils are no longer alive, and are no longer advisable for consumption. Additionally, when these heavy oils are incorporated into our cell membranes, they destroy the electric charge. Without that charge, our cells start to suffocate due to a lack of oxygen. The aforementioned trans fats are also a trigger factor for Type II Diabetes, since insulin is a large molecule and trans fats challenge the molecule’s entry through the cell membrane.
After administering a mix of flaxseed oil and quark, Dr. Budwig found that the blood of her patients was no longer clumped together and displaying a greenish color. Instead, she could see a bright red color, which was a very positive indicator and a sign of improvement and increased oxygen intake.
Refined vegetable oils are also abundant in processed foods such as; mayonnaise, tomato ketchup, and others sauces and dressings fried food, fried chicken, French fries, chips, doughnuts, etc. When these oils are mixed with proteins, they hinder blood and lymphatic circulation, cause heart damage and inhibit our regeneration process. This slows down – and potentially halts completely – the bio-electric activity in these areas.