Re: cottage cheese substitute?

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.

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