I have heard of this before, the need for sulphur along with flax seed oil. Sulphur is used for "fat digestion and absorption" as it says here http://www.chemicalbalance.com/part_three_manual.htm. I do know that one does not absolutely need eggs or cottage cheese for a source of anything. In my opinion, this is just the meat and dairy industries trying to get in on treating diseases which they cause. Sulphur is definitely in garlic and onions, as it also says on the above link.

In addition, sulphur would also be largely unused in the body, without being accompanied by enzymes. Enzymes are killed easily with heat over, around 108 degrees fahrenheit...about the body temp that would kill a human. This is well under the pasteurization temps used on cottage chese and milk. If one were to consume fresh garlic or onions, they would contain the enzymes needed for absorption of the sulphur...and you would avoid robbing your own vital organs of them. This is what happens when you eat pasteurized or cooked anything, your body is robbed of energy to digest the food...and this leads to deficiency and disease. From what I've heard, cooking also produces toxins in the process and certain pathogens can even resist the high temperatures. Hope this helped.

Yes eggs would be a good subs for CC. I use kifer milk instead of cc and make a smoothie of Kifer,2 raw whole organic eggs, 2tbsp flaxoil, 1tsp of coconut oil mixed with frozen fruits. I mix this in the Tribest blender.

You can go to http://www.mnwelldir.org for info on omegaessentials where a researcher at the Uof MN found something that works as good as using CC/Flaxoil. go to http://www.cliffbeckwith.com for info on flaxoil stories.

Sorry for posting a link that didn't work... http://www.chemicalbalance.com/part_4_manual.htm
or just http://www.chemicalbalance.com

As far as I am awarer, the flax need protein to make it more effective, so maybe some almonds/nuts will do.

U can substitue cottage cheese by na tural Yoghurt as suggested to me by my docter.
wish success.

Just to clarify things a bit, here is my understand of what Dr. Budwig wrote.

The key to Dr. Budwig's discovery was the combining of cold pressed flax seed oil with a SULFUR-BASED PROTIEN. I emphasize that because it is the type of protien that is important, not the mere presence of sulfur. Dr. Budwig's choice for the sulfur-based protien was quark, which is european and very similar to our cottage cheese. She did suggest yogert as a substitute, but in a greater quantity than cottage cheese.

So far as the use of organic cottage is concerned, that is not manditory. Dr. Budwig indicated it weould be preferred, but that you counld use regular cottage cheese. I use a regular, fat-free, cottage cheese that I buy in the super markets.

Hope this helps.