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Avogel Molkosan From £6.25
For hundreds of years people have been impressed by the nutritional value and sharp refreshing taste of fermented whey drinks. Its use can be traced as far back as the time of Hippocrates, 400BC. Whey experienced a real renaissance in the 17th Century and its reputation grew in the 18th Century when it was popular with visitors to the resort in Gais, Switzerland, which was even frequented by European royalty.
Molkosan® is made from fresh whey by a special lactofermentation (using Lactobacillus bacteria), concentration and pasteurisation process.
There are 1 reviews with an average rating of 5.00
Penelope Dale from United KingdomOwner07 August 2009 10:57
Molkosan is really excellent although quite sharp tasting!
It is great for the digestive system taken internally.
It can also be applied externally for skin complaints.
I always like to keep some in and take a couple of teaspoonfuls in a glass of water most days.
A Vogel explains it's uses thoroughly in his book The Nature Doctor.
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