Whey has a long history of use in healthcare and was known as far back as the time of Hippocrates (400 B.C.). In the 18th Century, whey enjoyed a renaissance, securing an enviable reputation and became popular with visitors to health resorts such as those in Gais, Switzerland, which was frequented by European royalty.
In the past, the trend has been to use probiotics for digestion problems. However, the difficulty is that if the internal environment hasn’t changed, probiotics will be killed off just as the original friendly bacteria were.
Concentrated, lactofermented whey (from Swiss milk & without protein), L+ lactic acid, potassium citrate. Pasteurised. Refrigerate after opening (5 °C). Product keeps for 2 months after opening when stored in the fridge.