Re: cottage cheese substitute?

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. Tweet