The Budwig Diet: Origins, Scientific Basis, and Clinical Evidence

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I. Origins and Theoretical Background

The Budwig Diet was developed in the 1950s by German biochemist and pharmacist Dr. Johanna Budwig (1908–2003), who was one of Europe’s leading experts in the study of fats and oils and was nominated several times for the Nobel Prize. Through her research, she discovered that many cancer and chronic disease patients suffer from a deficiency of essential fatty acids in their cell membranes, leading to impaired cellular oxygenation.

She proposed that oxygen deficiency at the cellular level is one of the root causes of cancer. By combining foods rich in unsaturated fatty acids with sulfur-containing proteins, she believed cells could restore their membrane function and improve oxygen uptake. This concept later became known as the “Budwig Protocol.”

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