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.

Molkosan^® is concentrated and needs to be diluted to make a drink:

• Molkosan^® Drink: Add 1 teaspoonful (or 1 tablespoonful, if desired) to a glass of spring or mineral water for a refreshing drink.
• To make a Fruit Drink: Add 2 teaspoons to half a glass of apple juice. Top up with mineral water - You could also try our Molkosan^® Fruit a delicious fermented whey drink with fruit juices and stevia.
• To make a Molkosan^® Fruit Smoothie: Mash fresh fruit in a blender, add 1 tablespoon of Molkosan^® and fill with mineral water
• To make Molkosan^® Fruit Tea: Prepare a fruit tea of your choice with honey and add 2 teaspoons of Molkosan^®. Drink warm or with ice

Molkosan^® Postbiotic is available in 200ml and 500ml bottles. It can be used by adults and children over the age of 2 years.

After opening, store in the fridge where Molkosan^® Postbiotic will keep for up to 2 months.

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.

1. Who can’t take Molkosan^®?

Molkosan^® is not suitable for those with a Milk allergy and is also not suitable for Vegans. 

2. How long can I use Molkosan^® for?

There is no restriction on the long term use of Molkosan^®.

3. Can I take Molkosan^® whilst pregnant or breast-feeding?

This is not recommended unless directed by a healthcare professional.

4. What is L+ lactic acid?

L+ lactic acid is the substance naturally produced by lactic acid bacteria in the human gut.

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