The Fosube "Green" Shake (Savory)
The primary reason why dairy is used in the shake—and preferred—is because it contains high-quality sulfur protein (i.e., cystine and methionine) which is needed to render the flaxseed oil water soluble and enhance its electron and oxygen-carrying potential. If a person is lactose-intolerant, he or she will usually find that using raw milk (in conjunction with flaxseed oil) is not only tolerable but will often “cure” one’s lactose-intolerance because of the high enzyme content of the raw milk. Lactose-intolerance is usually a result of not being able to digest pasteurized/homogenized dairy products; in those forms the digestive enzymes in the milk have been destroyed and, therefore, the body must supply all of the enzymes needed to digest the milk. This eventually depletes one's enzyme store. The body's allergic reaction to milk is the way it defends itself against further depletion of its vital enzymes.
The whey protein concentrate used for the Shake is very low in lactose (and contains 1 gram of sugar). Most people can tolerate this amount. To be safe, and to help train your body, you can begin with a small amount and work your way up to a full scoop (which is the amount needed to potentiate 4 Tbs (60ml) of flaxseed oil.) Adding a raw egg to the shake (which contains about 300 mg cysteine-methionine) might also be helpful when not using milk, although animal fats are not recommended on the Budwig protocol.
Nut butters are good protein-bases because they have the right texture but they do not contain enough sulfur-protein to be effective. They can be used as a protein base if combined with more sulfur-rich proteins, such as rice protein. The key to supplying a non-dairy protein base is, a) it must have the right viscosity to insure proper mixing (the proper viscosity being the same as that of flaxseed oil), and b) it must have sufficient amounts of sulfur proteins to potentiate the flaxseed oil (being around 200mg cystine-methoinine for every tablespoon of flaxseed oil). Not all proteins will be able to fully combine with the flaxseed oil. Proteins that can be fully blended in a liquid base usually work best; this would include whey protein concentate, rice bran protein, hemp protein, nutritional yeast, etc.
One-Cup "Green" Shake (Savory)
Liquid Base
1. 3/4 cup pure water, or
a) vegetable both or liquid remains from steamed vegetables
b) fermented vegetable juice (such as sauerkraut juice)
c) buttermilk (if including dairy) and water
d) fresh vegetable juice
Protein Base (equaling 800mg+ of sulfur protein)
2. 1 Tbs Rice Protein
3. 1 Tbs Hemp Protein powder
4. 1 tsp Brewer’s Yeast (Lewis Labs)
5. 3-5 grams chlorella (powder)
6. 1 scoop “Green Powder” (Tree of Life)
Vegetable Base
Option A. Option B. Option C.
5 cilantro stalks 5 cilantro stalks 1/2 cup red cabbage (st*)
1/3 green pepper 1/3 zucchini 1/4 cup mushy basmati
1/3 C asparagus (st) 1/4 red pepper 1/4 cup broccoli (st)
1/3 C carrots (st) 1/2 cup carrots (st) 2 scallions
1 scallion
*lightly steamed
You can experiment with different combinations. Harder vegetables, such as carrots, broccoli, Brussel sprouts, celery, and beets should be diced and lightly steamed so that they can be properly blended. Softer vegetables, such as zucchini, peppers, or cucumber can be diced and added raw. Especially beneficial vegetables and grasses include asparagus, broccoli, carrots, celery, and parsley.
Spice
8. 2-3 cloves raw garlic
9. 1/8 tsp hot spice mixture (cayenne, black pepper, ginger) -- if needed, for digestion
10. pinch of Himalayan salt
Additional Items
2 Tbs ground flaxseed
2 tsp Wheatgerm oil
1-2 tsp rice bran solubles (with tocotrienals)
Other Items (optional)
1-2T of barley grass juice powder and/or alfalfa grass juice powder
1 tsp diatomaceous Earth
1 Tbs Chia seeds (ground)
1/2 tsp green papaya or 1/2 tsp bromelain powder (2000gdu/gram)
1 tsp Lecithin granules
1 capsule of Evening Primrose Oil
1-3 tsp RNA powder (especially for slow oxidizers)
1-3 tsp Liver powder (or 1-3 oz of raw liver or raw liver juice)
2 Tbs raw wheat germs
Procedure:
1) Put Liquid Base (3/4 cup) in a tall glass container. Add protein base (items 2 - 6) and mix with a hand-held stick blender.
2) Chop garlic into small pieces. Add garlic and spices and blend. (If adding lecithin granules, add at this time).
3) (Procedure for Option A). Chop carrots into small pieces and place in steamer. Break off bottom of asparagus and place in steamer. After the carrots and asparagus are steamed. force-cool in cold water. Chop asparagus into small pieces. Chop cilantro and green pepper into small pieces.
4) Added cilantro and green pepper to container and blend. Add carrots and asparagus and blend.
5) Move all blended contents to a rounded mixing bowl.
6) Add the flaxseed oil to the blended contents and whisk in (with a hand-held spiral whisk) until the oil “disappears.” Do not use an electric blender or hand-held blender for mixing in the flaxseed oil, or any time after the flaxseed oil has been added. The electro-magnetic charge produced by the blender strips away the electron-rich charge from the oil.
7) Add wheatgerm oil (and primrose oil) and whisk in.
8) If adding rice bran solubles (or any other dry ingredients) add at this time. Whisk in.
9) Grind the flax seeds in a coffee grinder and whisk in.
The Fosube "Green" Shake is not actually a shake but more like a vegetable dip or spread. You can eat the finished "dip" with rice crackers or vegetable sticks, or pour over a vegetable and/or grain dish. (Buckwheat, millet, and basmati rice are good choices for grain dishes.) for texture (and crunchiness) , you can add pumpkin seeds or some other kind of nuts. Due to the more involved preparation, this shake takes about 10 to 15 minutes to make (as opposed to the Fosube Sweet Shake, which only takes about 5 minutes).
The primary reason why dairy is used in the shake—and preferred—is because it contains high-quality sulfur protein (i.e., cystine and methionine) which is needed to render the flaxseed oil water soluble and enhance its electron and oxygen-carrying potential. If a person is lactose-intolerant, he or she will usually find that using raw milk (in conjunction with flaxseed oil) is not only tolerable but will often “cure” one’s lactose-intolerance because of the high enzyme content of the raw milk. Lactose-intolerance is usually a result of not being able to digest pasteurized/homogenized dairy products; in those forms the digestive enzymes in the milk have been destroyed and, therefore, the body must supply all of the enzymes needed to digest the milk. This eventually depletes one's enzyme store. The body's allergic reaction to milk is the way it defends itself against further depletion of its vital enzymes.
The whey protein concentrate used for the Shake is very low in lactose (and contains 1 gram of sugar). Most people can tolerate this amount. To be safe, and to help train your body, you can begin with a small amount and work your way up to a full scoop (which is the amount needed to potentiate 4 Tbs (60ml) of flaxseed oil.) Adding a raw egg to the shake (which contains about 300 mg cysteine-methionine) might also be helpful when not using milk, although animal fats are not recommended on the Budwig protocol.
Nut butters are good protein-bases because they have the right texture but they do not contain enough sulfur-protein to be effective. They can be used as a protein base if combined with more sulfur-rich proteins, such as rice protein. The key to supplying a non-dairy protein base is, a) it must have the right viscosity to insure proper mixing (the proper viscosity being the same as that of flaxseed oil), and b) it must have sufficient amounts of sulfur proteins to potentiate the flaxseed oil (being around 200mg cystine-methoinine for every tablespoon of flaxseed oil). Not all proteins will be able to fully combine with the flaxseed oil. Proteins that can be fully blended in a liquid base usually work best; this would include whey protein concentate, rice bran protein, hemp protein, nutritional yeast, etc.
One-Cup "Green" Shake (Savory)
Liquid Base
1. 3/4 cup pure water, or
a) vegetable both or liquid remains from steamed vegetables
b) fermented vegetable juice (such as sauerkraut juice)
c) buttermilk (if including dairy) and water
d) fresh vegetable juice
Protein Base (equaling 800mg+ of sulfur protein)
2. 1 Tbs Rice Protein
3. 1 Tbs Hemp Protein powder
4. 1 tsp Brewer’s Yeast (Lewis Labs)
5. 3-5 grams chlorella (powder)
6. 1 scoop “Green Powder” (Tree of Life)
Vegetable Base
Option A. Option B. Option C.
5 cilantro stalks 5 cilantro stalks 1/2 cup red cabbage (st*)
1/3 green pepper 1/3 zucchini 1/4 cup mushy basmati
1/3 C asparagus (st) 1/4 red pepper 1/4 cup broccoli (st)
1/3 C carrots (st) 1/2 cup carrots (st) 2 scallions
1 scallion
*lightly steamed
You can experiment with different combinations. Harder vegetables, such as carrots, broccoli, Brussel sprouts, celery, and beets should be diced and lightly steamed so that they can be properly blended. Softer vegetables, such as zucchini, peppers, or cucumber can be diced and added raw. Especially beneficial vegetables and grasses include asparagus, broccoli, carrots, celery, and parsley.
Spice
8. 2-3 cloves raw garlic
9. 1/8 tsp hot spice mixture (cayenne, black pepper, ginger) -- if needed, for digestion
10. pinch of Himalayan salt
Additional Items
2 Tbs ground flaxseed
2 tsp Wheatgerm oil
1-2 tsp rice bran solubles (with tocotrienals)
Other Items (optional)
1-2T of barley grass juice powder and/or alfalfa grass juice powder
1 tsp diatomaceous Earth
1 Tbs Chia seeds (ground)
1/2 tsp green papaya or 1/2 tsp bromelain powder (2000gdu/gram)
1 tsp Lecithin granules
1 capsule of Evening Primrose Oil
1-3 tsp RNA powder (especially for slow oxidizers)
1-3 tsp Liver powder (or 1-3 oz of raw liver or raw liver juice)
2 Tbs raw wheat germs
Procedure:
1) Put Liquid Base (3/4 cup) in a tall glass container. Add protein base (items 2 - 6) and mix with a hand-held stick blender.
2) Chop garlic into small pieces. Add garlic and spices and blend. (If adding lecithin granules, add at this time).
3) (Procedure for Option A). Chop carrots into small pieces and place in steamer. Break off bottom of asparagus and place in steamer. After the carrots and asparagus are steamed. force-cool in cold water. Chop asparagus into small pieces. Chop cilantro and green pepper into small pieces.
4) Added cilantro and green pepper to container and blend. Add carrots and asparagus and blend.
5) Move all blended contents to a rounded mixing bowl.
6) Add the flaxseed oil to the blended contents and whisk in (with a hand-held spiral whisk) until the oil “disappears.” Do not use an electric blender or hand-held blender for mixing in the flaxseed oil, or any time after the flaxseed oil has been added. The electro-magnetic charge produced by the blender strips away the electron-rich charge from the oil.
7) Add wheatgerm oil (and primrose oil) and whisk in.
8) If adding rice bran solubles (or any other dry ingredients) add at this time. Whisk in.
9) Grind the flax seeds in a coffee grinder and whisk in.
The Fosube "Green" Shake is not actually a shake but more like a vegetable dip or spread. You can eat the finished "dip" with rice crackers or vegetable sticks, or pour over a vegetable and/or grain dish. (Buckwheat, millet, and basmati rice are good choices for grain dishes.) for texture (and crunchiness) , you can add pumpkin seeds or some other kind of nuts. Due to the more involved preparation, this shake takes about 10 to 15 minutes to make (as opposed to the Fosube Sweet Shake, which only takes about 5 minutes).