Tolerance, naturalness and well-being

With our products we want to promote general well-being and therefore pay great attention to naturalness and tolerance. It is increasingly known that physical and mental health and well-being also originate from our intestines. We therefore attach particular importance to the fact that our products not only serve the optimal supply of nutrients to your body, but that your intestinal flora also feels optimally cared for.

The intestinal flora, or more correctly expressed the microbiota, is the entirety of the microorganisms living in the intestine. Sometimes the term microbiome is also used. The microbiome is the genetic information of all the microorganisms living in the intestine – just like the genome is the entire genetic information of humans.

The microbiota is the link between the food we eat and the metabolism of our body, including the immune system. It can best perform this task when it is species-rich and in balance. This ensures that as many positive effects as possible are achieved and at the same time prevents harmful microorganisms from getting out of hand.

What is the influence of biodiversity?

The diversity of species is promoted by a varied diet, by consuming foods that are as unprocessed as possible, fiber-rich foods, prebiotics and probiotics, fermented foods and also through exercise. In addition, the latest findings show a direct connection between the biological diversity of the soil on which the food is grown, organic cultivation, the resulting diversity of microorganisms in the food and the diversity in the intestine. It is negatively influenced by drugs such as antibiotics, some food additives such as artificial sweeteners or emulsifiers, and environmental pollution such as air pollution.

We pay attention to the microbiota with our products by ensuring that all ingredients are natural, that we do not use any artificial sweeteners or emulsifiers and that the degree of processing is as low as possible. To explicitly promote the microbiota, we add dietary fiber to our Recovery Shakes. The Recovery Shake Powder contains acacia fiber, a dietary fiber from the dried juice of acacia.

What is fermentation?

In the Molke Shake we use fermentation with yoghurt cultures. In biology and biotechnology, fermentation refers to the conversion of organic substances by microorganisms, also known as “cultures”. In food production, fermentation plays a central role in the production and natural preservation of many foods, for example yoghurt, beer or sauerkraut.

To make our Molke Shake, we add lactic acid bacteria to the whey, which are also used to make yoghurt. They break down the lactose present in the whey, the milk sugar, into lactic acid. Lactic acid naturally makes the products last longer and health benefits are attributed to it. In addition to lactic acid, other substances are also formed, for example flavorings for the yoghurt-like taste and substances that bring a creamy mouthfeel to the product. We also add lactase, which is a natural enzyme. It breaks down the remaining milk sugar and makes the whey safe to digest, even for people who are lactose intolerant.

Fermentation for the natural optimization of the health value of our products and for natural taste and texture optimization still has a lot of potential and is the focus of our research together with the Bern University of Applied Sciences HAFL. Because our goal is clear: Ultimate regeneration for body, mind and environment – and the microbiota!


Frequent questions about naturalness, tolerance and well-being

It depends on why you cannot tolerate dairy products. If you cannot tolerate the milk sugar, the lactose, you can enjoy our Molke Shake without hesitation. The Recovery Shake Powder, however, contains lactose (note for people who have tested or bought Recovery Shake Powder from the first production: this was lactose-free and is labeled as such). If you have an allergy to milk proteins, our products are not suitable, because whey is part of milk and contains milk proteins.

The lactose is broken down through fermentation with yoghurt cultures. To be absolutely sure, lactase, a natural enzyme, is used in the process to break down the remaining lactose. The Molke Shake is lactose-free and can also be enjoyed by people who cannot tolerate lactose without hesitation.

This observed positive effect on digestion is most likely due to the whey proteins – and the absence of the other milk proteins (caseins), which are often present in protein-enriched products.

We only use whey and whey proteins, which are easier to digest than caseins. This effect is likely to be enhanced in the Molke Shake by fermentation with the yoghurt cultures.

In contrast to caseins, whey proteins also have a growth-promoting effect on various species of bifidobacteria and lactobacilli (probiotic bacteria), which are important for a balanced, healthy intestinal flora. And last but not least, it is certainly also our focus on naturalness and balance.