The miraculous bacteria Lactobacillus bulgaricus contained in Bulgarian yoghurt has exceptional properties and is only found on the Balkan Peninsula, primarily in Bulgaria. Outside this area it gradually degenerates. This is why Bulgaria exports dairy cultures around the world, for example to Japan, Russia, Korea, the USA and the Middle East.
Dairy products with live active cultures have been a fundamental source of life and health since the dawn of man.
Bulgaria is known for the longevity of its population. This is caused by the great daily consumption of yoghurts and other dairy products with live cultures.
A hundred years ago, in the year 1905, Bulgarian Stamen Grigorov discovered the cause of fermentation in Bulgarian yoghurt. These are two bacteria – lactobacillus bulgaricus and streptococcus thermophilus. However, the life-giving product of these bacteria has been known in Bulgaria since the times when it was settled by Thracian tribes.
In Bulgaria yoghurt has been known since the 13th century. There are documents in Bulgarian and in other languages confirming that this product was used in national medicine for centuries. The first written mention of yoghurt is in a source from the 8th century, which refers in Turkish to "yoghurut". Several centuries later this name had changed to "yoghurt". According to historians, however, the word "yoghurt" is of Hunnish-Altaic origin and is thus connected with the Proto-Bulgarians. "Yogh" means "thick" and "urt" = milk. Information has been preserved that Genghis Khan gave his army yoghurt as provisions. According to sources yoghurt appeared in Western Europe in 1644. The legend is that a Turk cured the Frankish Emperor Ludwig XI of diarrhoea with sheep's yoghurt, Nevena Mirčeva writes in the Bulgarian newspaper Standartnews.
Bulgarian yoghurt contains the cultures Lactobacillus delbrueckii sp. bulgaricus and Streptococcus salivarius sp. thermophilus living in symbiosis.
Yoghurt is a food that should definitely not be left out of our diet. It is important for the microflora in our stomach and thereby has a beneficial effect on our digestive system. Yoghurt contains probiotic substances. Probiotics are preparations containing symbiotic live microorganisms in a lyophilised and fermented form which are used in order to negate and reduce the effects of damaging factors and have a positive effect on the body. Probiotics are used following antibiotic treatment.
-Bulgarian yoghurt prevents the spread of undesirable bacteria in the intestines
-Bulgarian yoghurt is rich in vitamins A, B2, B12, D, and folic acid
-Bulgarian yoghurt is a source of calcium and phosphorus
-the consumption of Bulgarian yoghurt increases the strength of the body's immune system
-Bulgarian yoghurt is easily digestible and is recommend for diets
-Bulgarian yoghurt is a good source of protein
-Bulgarian yoghurt supports child growth and development-everyday consumption of Bulgarian yoghurt with live cultures reduces the risk of various ailments such as cancer, fungal afflictions, and digestive problems.
The collective name for milk bacteria is Lactobacillus acidophilus, which performs several functions in the microflora.
Lactic bacteria create a favourable environment for microbiological balance in the digestive tract and form a natural barrier against infectious bacteria.
-lactic bacteria help remove excrement and contribute to intestinal microflora
-reduce putrefactive processes and reduce the risk of carcinoma
-prevent the proliferation of pathogenic organisms in the vaginal environment
-fight infections in the oral cavity
-help the body's immunity
-fight diarrhoea and constipation
-fight chronic discharges
-fight chronic infections
-prevent intestinal diseases
-yoghurt reduces cholesterol levels in the blood
The bacteria behind milk fermentation are a deciding factor in how healthy we are, what our skin looks like, how well we can handle stress, how we feel, how tired we are and how often we have digestive problems.
Please note !!
Adding sugar to yoghurt results in worsened digestibility as a result of the creation of yeasts.
For best curative effects one should use unflavoured white yoghurt with live active cultures. Our dairy products are naturally biologically conserved products.