Budwig's research highlighted the crucial role of essential fatty acids, particularly linoleic acid (omega-6) and alpha-linolenic acid (omega-3), in cell function. She believed that modern diets were often deficient in these essential nutrients.

She explained that the combination of the oil and quark would improve cell oxygenation. Budwig believed that the sulfur protein in quark/cottage cheese would help to make the flaxseed oil water soluble so that it would be more easily absorbed by the body.

Budwig insisted on the use of fresh, cold-pressed flaxseed oil, emphasizing that the oil should be consumed soon after pressing to prevent oxidation and maintain its therapeutic properties.