Beat the bloat with
Molkosan Vitality

The Story of Molkosan^�

As long ago as 400 B.C., Hippocrates recommended drinking whey for its health beneﬁts. 500 years later, a 'whey-cure resort' was established in Italy and Roman nobility came seeking relief from their digestive complaints and weight problems. Whey also had a reputation for improving the complexion, adding a beauty angle to the Cure.

In the 1700s, Swiss farmers noticed that pigs fed on whey seemed to thrive especially well. Taking whey themselves they found that digestive and skin problems improved and fungal problems such as athlete's foot were easily cured.

Later, health resorts in Switzerland adopted this as a treatment and the 'whey-cure' became extremely popular. People from all over Europe travelled to health resorts such as the one in the town of Gais in the Appenzell region. Here, fresh whey would be handed out in the village square in the early morning, after bells had been rung to alert guests to the arrival of their 'medicine'.

The beneﬁcial properties of whey began to be investigated after the Second World War. By this time, Alfred Vogel had set up his clinic in Teufen and inevitably, he was curious about the use of whey.

Finding it of great beneﬁt to his patients, he began experimenting with ways of preserving the substance so that its use was not restricted to those living within reach of an alpine herd!

Vogel found a way of preserving whey by fermentation, producing a concentrated liquid with fat and protein removed. This made it suitable for those intolerant of dairy products. More importantly, this process increased the amounts of L(+) lactic acid - the substance we now know to be so very beneﬁcial.

Vogel insisted on using whey from cows grazing on the uplands as their milk was enriched with the many herbs growing in this pastureland, and where there was no use of chemicals.

The pure whey concentrate which Alfred Vogel produced, we now know as Molkosan.


Beat the bloat with Molkosan Vitality		The Story of Molkosan^� As long ago as 400 B.C., Hippocrates recommended drinking whey for its health beneﬁts. 500 years later, a 'whey-cure resort' was established in Italy and Roman nobility came seeking relief from their digestive complaints and weight problems. Whey also had a reputation for improving the complexion, adding a beauty angle to the Cure. In the 1700s, Swiss farmers noticed that pigs fed on whey seemed to thrive especially well. Taking whey themselves they found that digestive and skin problems improved and fungal problems such as athlete's foot were easily cured. Later, health resorts in Switzerland adopted this as a treatment and the 'whey-cure' became extremely popular. People from all over Europe travelled to health resorts such as the one in the town of Gais in the Appenzell region. Here, fresh whey would be handed out in the village square in the early morning, after bells had been rung to alert guests to the arrival of their 'medicine'. The beneﬁcial properties of whey began to be investigated after the Second World War. By this time, Alfred Vogel had set up his clinic in Teufen and inevitably, he was curious about the use of whey. Finding it of great beneﬁt to his patients, he began experimenting with ways of preserving the substance so that its use was not restricted to those living within reach of an alpine herd! Vogel found a way of preserving whey by fermentation, producing a concentrated liquid with fat and protein removed. This made it suitable for those intolerant of dairy products. More importantly, this process increased the amounts of L(+) lactic acid - the substance we now know to be so very beneﬁcial. Vogel insisted on using whey from cows grazing on the uplands as their milk was enriched with the many herbs growing in this pastureland, and where there was no use of chemicals. The pure whey concentrate which Alfred Vogel produced, we now know as Molkosan.

The Story of Molkosan�

The Story of Molkosan^�