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Introduction

There are two kinds of quarks. The first is a building block of electrons and only understood by nuclear physicists. That kind is not the subject of this article.

The other quark is a delicious, nutritious fermented milk product. Germans pronounce it “qvark”. That, and to some extent its companion flax oil, is what I am writing about.

A Little Background on Quark

My Interest in Quark

In the early 1980’s I lived in Germany and ate lots of quark. I used to

mix it with Meusli, a kind of granola, for breakfast. It’s delicious.

German nutritionist Johanna Budwig is famous for discovering the

Figure 1 Quart of Quark

“biochemical miracle” known as the flax oil-quark-champagne protocol that is known to reverse the course of degenerative diseases like diabetes, heart infarction, arthritis, and cancer. I am interested in the causes and cures of cancer, and devoted a web site to it: http://cancercure.ws. So, naturally, I was delighted to discover that Budwig’s formula can actually cure cancer victims.

Her protocols or formulae are floating here and there around the web, but a lot of mystery surrounds the nature and use of “quark,” for you cannot buy it, particularly not under the name quark, in the typical American grocery store.

And so, I am writing this little article to open the kimono on quark. It won’t be a mystery any more. Here I shall describe quark, its similarity to and difference from yogurt, how to make it in your home kitchen, and its use in some wonderful recipes.

Yogurt and Quark – Description and Comparison

Yogurt is a smooth, viscous, sour fermentation of milk. Quark is a form of yogurt fermented from buttermilk starter culture. It has about the same texture and taste as yogurt, but is less sour. Yogurt and Quark are fermented from different bacteria that require different fermentation temperature and time. In short, quark bacteria are “mesophilic” and requires a lower fermentation temperature and longer fermentation time than the “thermophilic” yogurt bacteria.

Why Yogurt and Quark Are Good to Eat

Because both products are made from milk, they contain an abundance of protein and calcium. They also contain a significant amount of nutritional sulfur. In addition, they contain live bacteria that are good for the small intestine. The bacteria properly balance yeasts in the gut, consume lactose and produce lactic acids that and antibiotics that inhibit growth of bad bacteria, convert proteins into B vitamins, produce vitamin K (for healthy bone growth), and clean the villi, small fingers of tissue on the intestine lining that increase absorption of nutrients into the

Making Quark Isn’t Rocket Science

Page 1

Copyright © 2005 by Bob Hurt

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