Mixing Instructions
It is crucial that the flaxseed oil and the sulfur-based protein (milk + whey) be fully combined to render the flaxseed oil water-soluble and to potentiate its oxygen-carrying capacity. The prime efficacy of the Fosube Shake is based upon this combination of flaxseed oil and a sulfur-based protein.
This combination was discovered by Johanna Budwig; she combined flaxseed oil with quark (a milk product similar to cream cheese). Low-fat cottage cheese can also be used. The reason why these dairy products are used are: a) they contain high amounts of sulfur-based protein, which is needed to hydrolyze the flaxseed oil, and b) their thick consistency makes it easy to mix with flaxseed oil. The consistency of this mixture is often too thick and many people lighten it up by adding a little milk. If the protein base is of a dissimilar viscosity to the flax oil they will not mix properly. For example, flaxseed oil will not mix well with milk because of the different viscosities (and because milk alone does not contain enough sulfur proteins). The addition of whey protein and a portion of berries thickens the milk so that it is then able to combine with the flaxseed oil.
If you see some oil floating on top, or are unable to clean out the container with water alone (and there is an oily residue) then a) there is not enough cysteine and/or methionine (and you will have to add more whey or an egg), or b) the shake is too watery and needs to be thickened.
In sum, the flax oil must be completely mixed with the protein base in order for the shake to be fully potentiated. Some people wait a few minutes after blending in the flaxseed oil as they feel this insures complete mixing of the two ingredients.
<< Return to Making the Shake
It is crucial that the flaxseed oil and the sulfur-based protein (milk + whey) be fully combined to render the flaxseed oil water-soluble and to potentiate its oxygen-carrying capacity. The prime efficacy of the Fosube Shake is based upon this combination of flaxseed oil and a sulfur-based protein.
This combination was discovered by Johanna Budwig; she combined flaxseed oil with quark (a milk product similar to cream cheese). Low-fat cottage cheese can also be used. The reason why these dairy products are used are: a) they contain high amounts of sulfur-based protein, which is needed to hydrolyze the flaxseed oil, and b) their thick consistency makes it easy to mix with flaxseed oil. The consistency of this mixture is often too thick and many people lighten it up by adding a little milk. If the protein base is of a dissimilar viscosity to the flax oil they will not mix properly. For example, flaxseed oil will not mix well with milk because of the different viscosities (and because milk alone does not contain enough sulfur proteins). The addition of whey protein and a portion of berries thickens the milk so that it is then able to combine with the flaxseed oil.
If you see some oil floating on top, or are unable to clean out the container with water alone (and there is an oily residue) then a) there is not enough cysteine and/or methionine (and you will have to add more whey or an egg), or b) the shake is too watery and needs to be thickened.
In sum, the flax oil must be completely mixed with the protein base in order for the shake to be fully potentiated. Some people wait a few minutes after blending in the flaxseed oil as they feel this insures complete mixing of the two ingredients.
<< Return to Making the Shake