The Fosube Shake
  • The Fosube Shake
  • Making the Shake
  • Simplified (Quick) Version
  • Shake Ingredients (Best Sources)
  • Fructose
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The Simplified Shake

The three essential ingredients of the Budwig Protocol (and the Fosube Shake) are:

    1. Flaxseed Oil (3T)
    2. Sulfur Protein Base (enough to emulsify the oil)
    3. Flaxseeds
(ground) or Chia Seeds (ground)

    People who do not have the time to make The Fosube Shake, or who want a simplified alternative, can use the standard Budwig Protocol (using flaxseed oil and cottage cheese) or a Modified Budwig Protocol (using flaxseed oil and Yogurt+Whey Protein). 

    The protocols below can be taken two times per day for a therapeutic dose and one time per day for a maintenance dose.


1. Budwig Protocol (from The Oil-Protein Diet Cookbook, p. 10)
    100g Quark / Cottage Cheese  (600 mg sulfur protein)
    3 T Milk
    2 T Linomel (Ground flaxseeds with honey and milk powder)
    2-3 T Flaxseed oil
    1t Honey
    Fruits and/or fruit juices


2. Modified Budwig Protocol (Using Yogurt + Whey Protein)
    1C Yogurt* (330 mg sulfur protein)
    12g  Whey Protein Concentrate (650 mg sulfur protein)

     2-3T Flaxseed oil   
     2T (heaping) Flaxseeds, fresh-ground. (After grinding = 4T)
    (1/2t Honey / Coconut Sugar + a few drops of stevia)
    Fresh Bee Pollen  (1t-3t)

    Fruits, berries, and/or fruit juices

Mixing Instructions:
    Place one cup of yogurt in a bowl. Using a large spoon mix in 12g of whey protein concentrate until the powder is fully dissolved.  Then mix in 3T of flaxseed oil into the yogurt-whey mixture until all the oil disappears. Grind 2T of flaxseeds and mix in.  (Always use fresh-ground flax seeds.) Mix in honey, bee pollen, and fruit/berries according to taste.


3. Low Lactose Version
    12g Whey Protein Concentrate (650 mg sulfur protein) or
        15g Brown Rice Protein (700 mg sulfur protein) or
    1C Oatmeal (mushy)
    2T (heaping) Flaxseeds, fresh-ground. (After grinding = 4T)
    2-3T flaxseed oil
    1/2 t Honey + stevia
    Fresh Bee Pollen  (1t-3t)
    Fruits, berries, and/or fruit juices


    * Yogurt: It is preferable to use yogurt (or kefir) strains that produce dextrorotatory [right-turning] L(+) Lactic Acid yogurt, though any high-quality, organic yogurt will do. Most commercial yogurt is racemic, or neutral, containing equal amounts of right-turning lactic acid (or Dex-Lactic Acid) and left-turning lactic acid (or Lev-Lactic Acid).

   “Consuming left-turning lactic acid can be problematic. On the polarized light circuit at least, right-turning is far more beneficial than left-turning. For the human body, only the right-turning, L(+) lactic acid is natural and physiologically correct. Left-turning D(-) lactic acid is a foreign substance for the human organism. It does not contain the necessary enzymes for proper utilization by the body.”

   For your yogurt, it is preferable to use bacterial cultures that produce optically right-turning lactic acid or dextrorotatory L(+) lactic acid. The most common type of culture, involving Acidophilus, is neutral, producing equal amounts of L(+) and D(-) lactic acid.  Dextrorotatory L(+) lactic acid-producing strains include:


    L. Sporogenes
    Lactobacillus Casei
    Streptococcus Lactis                                                         
    Bifidobacteria
    Lactobacillus Salivarius

Sulfur-Protein Content:


1 Cup (8 oz) Cottage Cheese (226g)
Methionine – 840 mg
Cystine – 260 mg
Methionine + Cystine = 1100 mg

1 Cup Yogurt / Whole Milk (245g)
Methionine – 250 mg
Cystine – 78 mg
Methionine + Cystine = 328 mg

Whey Protein Concentrate (non-denatured)  (10g) / (20g)
Methionine – 250 mg / 500 mg
Cystine –  290mg / 580 mg
Methionine + Cystine =  540 mg / 1080 mg

    For a complete list of sulfur proteins see: Sulfur Proteins