What is Quark?
Quark is a very common fresh cheese in Europe and is especially popular in Germany. Quark is a cultured dairy product made from fermenting milk with beneficial bacteria, which improves digestibility and enhances flavor. Quark is made by warming soured milk (or adding cultures to heated milk), allowing it to sit until it curdles (when the milk proteins become denatured and separate), then straining out the curds from the whey.
Despite a similarity in texture, quark is very different from Greek yogurt or cottage cheese. Quark contains Lactococcus lactis bacteria, which actually works at a much lower temperature than the bacteria contained in yogurt (the high temperature culture Lactococus thermophilus). Too much heat kills beneficial bacteria.
Quark is a unique and healthy dairy product. Quark is very high in protein and contains neither rennet nor added salt. Quark made from full fat milk is high in vitamin K2. Vitamin K2 helps to regulate where calcium is used in the body. It helps maintain bone strength by keeping calcium in your bones. It helps prevent blockages in the arteries by removing calcium from blood vessels.
Quark is an important part of the Budwig diet protocol for cancer. Organic cold-pressed flaxseed oil, the riches source of omega-3 fatty acids, is combined with quark, which is rich in sulphurated amino acids (proteins). This combination allows the unsaturated fatty acids to become water-soluble and therefore easily assimilated. The highly unsaturated fatty acid (flax oil), which works in conjunction with sulfurated amino acids (such as in quark protein), is vital to the absorption and utilization of oxygen. Sulfur has a similar electron configuration to oxygen and enables the transport of oxygen across cell membranes. In 1931 Dr. Otto Warburg proved that cancer cells cannot live in an oxygen-rich environment.
Some people make their own version of quark from yogurt, but there is some controversy. When making yogurt quark, organic non-homogenized yogurt is strained to remove whey. Dr. Budwig never recommended or sanctioned the use of yogurt as a suitable substitute for quark in the Budwig Diet in any of her writings. She was adamant on using quark (cottage cheese). This may have just been due to the ready availability of quark in her country.
• Fermented Milk Products
• Quark on Wikipedia
• How to Make Quark Cheese
• Quark Cheesemaking
• What is Quark? Is it Healthy?
• The Budwig Protocol
• Cancer, Sulfur, Garlic, and Glutathione
• Did Dr. Budwig Recommend the Use of Yogurt?
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