Category Archives: Budwig Diet

Autoimmune, Budwig Diet, Uncategorized

Review of the Budwig Diet as an Anticancer Therapy in Light of Modern Advances in Science

Revisiting the Budwig Diet Protocol with Recent Research Findings Authenticate it as an Effective Evidence Based Anticancer Therapy

By Paulraj S and Ramalingan K from Journal of Cancer Research and Reports. Published  October 2025

This article reviews the Budwig Diet in the light of improved modern  understanding of the science that Dr Johanna Budwig proposed.

Revisiting the Budwig Diet Protocol with Recent Research Findings Authenticate it as an Effective Anticancer Therapy. pdf 

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This research article revisits the Budwig Diet protocol in light of modern scientific literature to assess whether contemporary evidence supports its role as an anticancer therapy. Continue reading Review of the Budwig Diet as an Anticancer Therapy in Light of Modern Advances in Science →

Arthritis, Autoimmune, Backache, Budwig Diet, Cancer, Inflamation, Multiple Sclerosis MS, Uncategorized, Weight Loss & Control

Drugs, Surgery or Alternatives?

In the UK and the USA, and increasingly across the world, public messaging and legislation encourage unquestioning trust in conventional medicine while discouraging consideration of traditional approaches and those labelled as “alternative”.

Whilst some legislation has been essential to protect people from ignorance and exploitation, in the modern era we need to be broader-minded  about diet and lifestyle treatments that are considered alternatives.  Over the years I have seen many people turn around incapacitating and life-limiting conditions just by using alternatives and no meds or surgery.

In some areas, modern medicine is amazing.  It has saved us from terrible diseases such as polio and smallpox,  made childbirt safe and in the treatment of emergencies is almost miraculous. However, many medical treatments can have poor outcomes, especially in treatment of chronic conditions Continue reading Drugs, Surgery or Alternatives? →

Arthritis, Autoimmune, Backache, Budwig Diet, Overcoming MS, Weight Loss & Control

Seeded and Spiced Chickpea Flatbread (gluten-free)

Number 1 Tasty Flatbread – and it’s Gluten-Free

My favourite gluten-free bread. Crispy yet satisfying and full of flavour. Whichever seeds you use, it always turns out well. Toasting flaxseeds transforms them into rich, nutty bites that beautifully complement the chickpea base and other seeds. Delicious with cheese, dips, soup, or pâté. The recipe is versatile. When you leave out the cumin and nigella seeds, the flavour becomes more delicate, making it equally enjoyable with marmalade or jam. Chickpea flour is a naturally high-protein, high-fibre alternative to traditional flour, and wonderfully tasty too.

Naturally High in Protein and Fibre

Chickpeas and seeds are naturally nutritious. They provide protein, fibre, minerals, antioxidants, and essential fats, including polyunsaturated omega-3 and omega-6, along with monounsaturated fatty acids.

Supports balanced blood sugar and helps with appetite control. Helps you feel fuller for longer and chickpeas can help control the appetite at the next meal and even the next day.

Ingredients

  • 200 to 250 g chickpea flour
  • Freshly ground black pepper
  • I don’t add salt, it’s optional

1 tablespoon each, more or less to taste

  • Bronze flaxseeds
  • Gold flaxseeds
  • Sesame seeds or Poppy seeds (optional)

Approximately 1 teaspoon each, optional

  • Nigella seeds
  • Cumin seeds

Method

The aim is a crispy exterior with a soft, moist interior and toasted seeds on one side.

  1. Place the seeds you are using into a small container.
  2. Mix the chickpea flour with enough warm water to form a batter about the thickness of pouring cream. It can be mixed using a spoon, food processor, or stick blender.
  3. Add black pepper to the batter, or sprinkle it on the outside with the seeds.
  4. Heat a frying pan to moderately hot. Add a little oil if desired. It can also be cooked in a dry non-stick pan.
  5. Pour enough batter to cover the base of the pan. The flatbread should be approximately 5 mm to 1 cm thick (1/4 – 1/3 inch) but feel free to experiment.
  6. Immediately sprinkle all the seeds and spices over the batter.
  7. When the top is set and the underside is golden brown, carefully turn the flatbread.
  8. Cook the second side until lightly browned. The second side requires less cooking time. The seeds will be slightly toasted and may even gently pop. Then remove from the pan.

Serve warm, straight from the pan.

Unused batter will keep for up to three days in the refrigerator.

Gluten-free seeded spiced chickpea flatbread with flaxseed

 

Arthritis, Autoimmune, Backache, Budwig Diet, Inflamation, Overcoming MS, Uncategorized, Weight Loss & Control

Recipe for Brian; Spiced Green Coriander & Carrot Dip

Tasty Healthy Dip

This dip is absolutely brimming with flavour and packed with health-boosting ingredients and nutrients many of us don’t get enough of. It contains only good fats.  Flaxseed oil, Nature’s richest source of omega-3, is one of the most beneficial fats you can include in an anti-inflammatory way of eating. It is completely free from the questionable ingredients often found in supermarket dips.

healthy saturated fat, salt-free, dairy-free dip Continue reading Recipe for Brian; Spiced Green Coriander & Carrot Dip →