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A.Vogel: What makes the new Molkosan so effective? |
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What makes the new Molkosan so effective? It's 95% L+ Lactic Acid Content ! Molkosan is a superfood made of fermented whey (lactoserum), a product rich in alkaline minerals such as calcium, potassium and magnesium, but which is, above all, a source of L+ lactic acid. This drink, a particular favourite of Alfred Vogel, has been reformulated not only to improve its flavour but also to boost its benefits. Molkosan is prepared with whey fermented with Bioforce’s own patented bacterial cultures, which produce a significant quantity of L+ lactic acid (95%). Fermented whey’s beneficial effects on our intestinal flora is well known. It fosters the development of good bacteria in the colon while rebalancing the intestinal pH. All bacteria are highly sensitive to pH and require a specific level in order for their proteins to work effectively. If exposed to a different pH, proteins tend to deform, which negatively affects their ability to function properly. Healthy intestinal flora develop when the pH is between 4.5 and 5.0; the production of large quantities of lactic acid helps maintain this pH range. Unfortunately, when a good proportion of the intestinal flora is destroyed, the concentration of lactic acid in the intestines plummets and the pH gradually increases, becoming more alkaline. If the pH becomes too high, it becomes increasingly difficult for good bacteria to sustain sufficient enzyme activity; undesirable parasites or bacteria, such as Candida Albicans, are then free to take hold since the pH is more suitable for their needs. Taking Molkosan can help rebalance pH levels, thereby promoting the formation of healthy intestinal flora while eliminating harmful bacteria and parasites. In addition to restoring the intestinal pH to an appropriate level, Molkosan has positive effects on the entire body’s pH.
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