Re: Molkosan

I found this about Molkosan:

In order to obtain cheese from milk, the cheese maker must ensure that the solid and the liquid components of milk separate. For this to happen, the milk needs to be curdled by means of rennin and lactic acid bacteria making it thick. This solid component consists mainly of milk protein and milk fat: it is made into cheese. The left-over green and yellow liquid is whey. This fluid still contains some of milk’s very valuable ingredients but has very few of the calories. The whey is now fermented with lactic acid with selected bacteria cultures and, in addition, is enriched with dextro-rotatory L(+) lactic acids – a physiologically valuable substance which contributes considerably to Molkosan’s beneficial effect because the body can take it up directly. In the final stage, the whey, fermented with lactic acid, is subsequently released from the remaining protein and concentrated in a vacuum. Fermentation guarantees the stability of whey because fresh whey begins to turn approximately two hours after production.

Don't think of Molkosan as containing "lots of strains", it is a high lactic acid food, and stabilized at that. This food will allow many beneficial strains to grow in the gut. Molkosan has been discredited by a leading candida website as containing dextrose and corn starch, these guys haven't a clue what they are on about, something I typically see with folks who claim to be "experts" and who in fact know very little about what works in the clinic and what doesn't. Molkosan is an awesome product with candida and one I highly recommend. Forget "lots of strains", think about the environment of the gut more so.