An A.Vogel Super FoodMolkosan

By Josée Fortin, biochemist and naturopath

There is lots of talk these days about new super foods. Well, Molkosan® is one of them… but it’s hardly new! In 1947, Alfred Vogel was already very fond of his formula and repeatedly praised its beneficial qualities.

This Vogel favourite is made from natural lacto-fermented whey. This preserves the minerals contained in whey, including calcium, potassium and magnesium. Molkosan is rich in lactic acid, which is put to good use in dietetics and natural medicine. Alfred Vogel’s favourite whey formula has been reformulated to not only taste better, but also for added benefits.


How do we obtain Molkosan?

First, milk is curdled due to the action of special enzymes to obtain cheese and whey. The whey is then fermented with the help of our own licensed bacterial cultures which produce a high amount of lactic acid L (+). This is called the lacto-fermentation phase. Finally, we separate the whey from the protein and it is concentrated in a vacuum, preserving all of its qualities.


What does it do?

Fermented whey balances the body’s pH or acid-base level. High body
acidity has multiple causes, including excessive consumption of refined foods, insufficient water intake, lack of oxygen, excess chemical compounds in the environment (over 70,000 compounds) and, especially, a disrupted intestinal flora.


High body acidity is a sign that the pH of the intestine is too alkaline and that the alkaline minerals such as calcium, potassium, magnesium and sodium are not properly assimilated. This is linked to a long list of health
problems, including poor stress management, sleep disorders, allergies, food intolerance, yeast infections, joint and muscle disorders (including cramps), osteoporosis, anaemia, heart disease, high blood pressure, digestive tube inflammation, eczema and psoriasis, migraines, infections, bone fractures and gallstones.


Molkosan is rich in essential minerals, but its main action lies in
maintaining the intestinal pH balance, thus helping our body to absorb basic minerals found in our food. This, in turn, helps restore our entire body’s pH level. To be assimilated, basic minerals need to bind to mild acids – such as the lactic acid in Molkosan. Restoring our body’s pH level helps avoid or eliminate the health problems mentioned above. For example, a proper pH level in the mucous membrane of the digestive tract can help relieve heartburn and stomach ulcers.


Molkosan’s mild cleansing action can also help with weight loss. Our body
stores toxins in fat cells to minimize their destructive effects. To protect itself from toxins and maintain enough fat cells, our body will actually prevent weight loss! Molkosan also has a regulating effect on sugar levels, thus
reducing sugar and starch cravings and stabilizing insulin levels. When insulin levels are high, fat cells store more fat…


Lacto-fermentation helps promote a healthy intestinal flora and slows the proliferation of fungus. Those friendly bacteria in the gut do a great job in helping ward off infections. Seventy percent of our immune system is found in the intestines!


Molkosan provides well-being from the inside through its gentle daily cleansing and pH-balancing action. It maintains a healthy intestinal flora; especially in the case of bacterial upset or gastric acidity. In addition, because Molkosan is lactose-free, it presents no digestive problems for lactose-intolerant or lactose-sensitive individuals.


Molkosan goes very well with Boldocynara and Stinging Nettle to create a great spring cleanse.  Before you start any cleanse you’ll want to make sure you Pretox

Tempeh Satay Rolls

Like all fermented foods, tempeh contains live enzymes and probiotics so consuming it unheated keeps all the good digestive bacteria alive. Marinate tempeh up to a day ahead for maximum flavour.

Prep time: 15 minutes

Total time: 30 minutes

Yields: 4 rolls

Coconut Satay Sauce:

1/4 cup (60ml) coconut milk

2 tbsp (30ml) soy sauce

1 tbsp (15ml) red curry paste

3 tbsp (45ml) coconut palm sugar or brown sugar

1 tbsp (15ml) lime juice

Tempeh Satay Rolls:

250g tempeh

4 sheets rice paper

2 cups (500ml) shredded kale

1 cup (250ml) julienned mixed peppers

1 cup (250ml) julienned asian pear

1 cup (250ml) pea or radish sprouts

1/2 cup (125ml) sprouted beans

1/2 cup (125ml) enoki mushrooms


  1. In a large shallow bowl, whisk together coconut milk, soy sauce, red curry paste, palm sugar and lime juice. Slice tempeh into 16 equal pieces and gently toss with sauce. Let marinate for 15 minutes.
  1. Dip 1 sheet rice paper in hot water and lay on damp tea towel. Layer 1/4 portion each kale, peppers, pear, sprouts, beans, mushrooms, tempeh and some sauce across centre of rice paper. With wet fingers, roll up firmly leaving ends open. Slice into 3 pieces. Repeat steps for remaining 3 rolls.Tempeh Satay Rolls

Nutritional analysis per roll:

Calories: 286 kcal

Protein: 16 grams
Fat: 10 grams
Carbohydrate: 35 grams
Fibre: 4 grams
Sodium : 495 mg

Kimchi and Zucchini Pad Thai

The sweet and sour tamarind sauce balances perfectly with spicy kimchi and smoked tofu. If you don’t have a spiralizer, run a peeler along length of zucchini to make large ribbons and slice into strands with a knife to resemble noodles. Alternatively, try using a julienne peeler available at kitchen stores.


Prep time: 20 minutes

Cook time: N/A

Yields: 4 servings


Tamarind Sauce:

3 tbsp (45ml) almond butter

2 tbsp (30ml) tamarind paste

2 tbsp (30ml) maple syrup

2 tbsp (30ml) apple cider vinegar

1 tbsp (15ml) fish sauce

2 large zucchini, spiralized (about 4 cups, 1L)

1-1/2 (375ml) cups kimchi, chopped

1 cup (250ml) diced smoked tofu

1/4 cup (60ml) cilantro leaves

1/4 cup (60ml) bean sprouts

2 tbsp (30ml) crushed peanuts

2 lime wedges


In a bowl, whisk together almond butter, tamarind paste, maple syrup, apple cider vinegar, and fish sauce. Toss with zucchini, kimchi and tofu. Divide between two plates and garnish with cilantro, bean sprouts, peanuts and lime wedges. Serve immediately.

Nutritional analysis per serving:

Calories:  206 kcal

Protein:  9 grams
Fat:  10 grams
Carbohydrate: 21.5 grams
Fibre: 5 grams
Sodium : 764.5  mg


Pad Thai

Key Lime Kefir Pudding

Avocado and chia meal flour make healthy fibre rich alternatives to conventional starch and eggs in puddings. If chia meal flour is not available, simply blend chia seeds in a high powered blender or spice grinder to a flour texture. Find coconut chips in the healthy snack aisle of the health food store.


Prep time: 10 minutes

Total time: 30 minutes

Yields: 6 servings


3 (750ml) cups kefir

1 medium avocado, chopped (about 1 cup, 250ml)

1/4 cup (60ml) lime juice

1/4 cup (60ml) honey

Key Lime Kefir

1 tbsp (15ml) chia meal flour

1 tsp (5ml) lime zest

2 tbsp (30ml) coconut chips

2 tbsp (30ml) roasted almonds


Coconut whipped cream (optional)



In a blender, combine kefir, avocado, lime juice, honey, chia flour and lime zest and blend to a smooth texture. Pour into 6 glasses or bowls and chill covered for 20 minutes to set. Crush or process coconut chips and almonds together to a coarse crumb. Top puddings with coconut whipped cream and coconut almond crumbs to serve.


Nutritional analysis per serving:

Calories: 192 kcal

Protein: 6 grams
Fat: 10 grams
Carbohydrate: 21 grams
Fibre: 3 grams
Sodium: 60 mg

Healthy and Green in 2015

To kickstart your New Year’s health regime, we have compiled the top new trends for natural living in 2015. This year’s exciting new approaches to natural health will span from multi-functional and integrative products like oils and fermented foods, to high-quality supplements and effective certifications.

Here are the key trends shaking up the market this year:

New and interesting oils offering health benefits
The war on fat has taken a crucial turn and Canadians increasingly appreciate the role that certain healthy fats play in boosting our health. In 2015, look forward to seeing a growing number of healthy oil options taking Canada by storm.

Natural health products with a focus on digestion
Leaky gut… It’s a nasty name and although this concept, officially termed “intestinal permeability”, is still in its infancy, it is quickly becoming a buzz word with implications ranging from digestion to brain health.

Fermentation goes mainstream
The trend of supporting digestion and immunity is also extending to fermented foods, which are no longer limited to last year’s trendy kimchi, tempeh and sauerkraut. This year, natural health lovers will begin to find a wider variety of new foods in different fermented forms.

Pumpkin – not just for autumn decor
Natural health experts are in agreement that there is a new superfood to look out for in 2015: pumpkin. From pumpkin seeds to oil, this nutrient-rich superfood will earn its name among natural health lovers for its benefits in healthy reproduction, immune system support, and vision.

Product Certifications – Organic and GMO-free
Canadians consistently support labelling of foods containing Genetically Modified Organisms (GMOs), citing consumers’ right to know where food comes from and the impact its production has on the environment. While the debate surrounding GMO foods continues, suppliers are increasingly stepping up to the plate and offering certified organic products, which is an assurance that foods are produced without the use of GMOs. This trend will continue throughout 2015 in response to consumers’ demand to know what is in their food, and increased labelling activism in Canada.


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