The MS Recovery Diet by Ann Sawyer and Judi Bachrach

The first time I tasted flax seed oil, I was young and working for Siegfried in his bookstore. We were “going together” and he invited me home to meet his family over breakfast. It was a breakfast unlike anything I had ever experienced: cottage cheese drizzled with freshly pressed flax seed oil and seasoned with herbal salt. I loved it at the first taste! At that time I knew nothing about the healing properties of flax seed oil as the highest single source of omega-3 fatty acids. Or that the German scientist, JN0-303 braindumps Dr Johanna Budwig, was famous for her oil-protein diet (flax seed oil with quark or cottage cheese) for treating cancer and other degenerative diseases. Years later, Siegfried became my husband as well as a well-known magazine and book publisher. He wrote the best-seller Fantastic Flax in the alive Natural Health Guide series, in which he states that recent clinical studies at universities and hospitals around the world substantiate the important role of flax seed as a healing food. My body intelligence knew this fact from the moment I tasted flax seed oil. In addition to being a potent cancer fighter, the omega-3 fatty acid in flax seed and its oil controls high blood pressure, eases digestion, relieves constipation, increases energy, speeds fat metabolism and soothes ulcers. Now, as an experienced home cook, BH0-001 braindumps I use either flax seeds or the oil in my food preparation every day. Flax is such a versatile food that it can easily be included in every meal. A few drops of flax oil added to my fresh morning carrot-beet juice gives me better absorption of the carotenoids. I add ground flax to oatmeal porridge or muesli. Flax seed oil is the basic ingredient of my salad dressings and dips and it is the oil of choice in my potato salad. Do not fry or sauté with the delicate flax seed oil, as heat damages the fat molecules. However, the flax seeds themselves can be safely used in baking when they have been soaked beforehand. Bread baked with flax seeds stays moist much longer and has a rich nutty flavour. My family’s favourite dessert, Rumpelstiltskin, also contains this wonder seed. You’ll find this recipe in this issue as well as in Fantastic Flax, E20-322 braindumps which has many other wonderful recipes. I recommend you get a copy from your local health food store.