Although curd packs and several other milk applications are well enough known, whey, the serum of the milk, is the form most frequently used in caring for the sick. Both sweet and sour whey contains most of the milk’s mineral nutrients, while cheese, which separates from the whey, is valued chiefly on account of its high protein and fat content. Enzymes, especially rennet used in the manufacture of cheese, doubtlessly play an important part in the therapeutic effects of whey. Milk itself is a wholefood, which implies that it contains all the necessary elements to sustain life. Among these elements are protein, fat, sugar, minerals and trace elements. So whey, the by-product of cheese manufacture, still has considerable nutritional value, actually much more than it was once thought to have. It is, therefore, of little wonder that in former times royalty and the famous from France and other countries made special journeys to Switzerland to take the world-renowned Swiss Whey Cures. Usually the visitors were afflicted with metabolic problems such as obesity, circulatory congestions, intestinal complaints, pancreatic insufficiency and flatulence. Whey cures also rectified conditions of dysbacteria, a complaint that is even more widespread today. Artificial preservatives and food additives, pesticide sprays etc., all contribute to the harm done to the body, which will have to put up a fight against them and their consequences.
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