background

Straight from the Alps!

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.

Alfred Vogel devoted a great deal of his time to whey and from 1947 he repeatedly reported its positive effects in his magazine, A.Vogel's Gesundheits-Nachrichten (Health News).  In his standard work, The Nature Doctor, which appeared in 1952, he continually praised "cheesewater" and assured readers that, "Once someone finds out about the possible effect of whey concentrate, he knows it is to be valued."  Indeed, had it not been for Vogel, few of us would know exactly what whey is. 

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, is at the origin of A.Vogel Molkosan.

Alfred Vogel's guide to leading a healthy and happy life

Nature is just about the best thing we’ve got!

Watch the video

10% OFF WHEN YOU SUBSCRIBE TO OUR NEWSLETTER!

Become a member, discover our offers in preview, follow our news and enjoy a 10% discount on your 1st order!