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Bulgarian yogurt is unique, worldwide famous fermented milk product. The yogurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity.
Bulgarian yogurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt. These bacteria cause profound changes in the milk content and synthesize substances which positively influence the human organism.
After ingestion, the yogurt enters the stomach where the microorganisms are exposed to the stressing influence of the hydrochloric acid and pepsin if the gastric juice. The high protein content of the milk acts as a buffer and prevents the yogurt microorganisms from the impact of hydrochloric acid. Furthermore, L. bulgaricus and S. thermophilus are resistant to acids and consequently significant portion of the bacteria pass to the lower divisions of the gastrointestinal tract. The uptake of large amounts of beneficial lactic acid bacteria has a strong influence on the intestinal microflora. Many of the pathogenic microorganisms in the intestine are not able to adhere and therefore are excreted from the human organism. Additionally, consumption of Bulgarian yogurt changes the environment in the intestine in a way that it suppresses the development of pathogenic microorganisms and stimulates the synthesis of mucins, which enhances the physical resistance of the intestine.
Bulgarian yogurt also stimulates the immune system of the entire human body. It leads to increase of the amount of lymphocytes, killer cells, cytokines and enhanced synthesis of gamma-interferon, which blocks the multiplication of viruses.
Studies conducted in France demonstrated that humans consumers of yogurt are less endangered to colon cancer. Substances with anticancer activity are biosynthesized by the yogurt bacteria in the course of the lactic acid fermentation.
Bulgarian yogurt is irreplaceable source of biologically accessible calcium for the human organism. It is estimated that yogurt delivers 75 % of the calcium needed daily by the population of Western Europe and North America. The calcium contained in yogurt binds the bile acids and prevents the mucose membrane from irritation. Low pH of the milk ionizes the calcium. Ca2+ ions bind to a specific milk protein – calmodulin – and in this way calcium is absorbed in the intestine. Moreover, the calcium in Bulgarian yogurt protects the human organism from intestinal diseases. Together with the specific action of L. bulgaricus and S. thermophilus the high calcium concentration in yogurt promotes the establishment of an intestinal environment which inhibits the pathogenic microorganisms.
Bulgarian yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. These lactic acid bacteria degrade about 30 % of the lactose during the fermentation which facilitates the lactose assimilation. In addition, the lactose facilitates the absorption of calcium in the intestine. Experiments indicate that Bulgarian yoghurt is much more efficient remedy for lactose digestion deficiency than fermented milks containing Bifidobacteriae and L. acidophilus. There is a tight correlation between the amount of biologically accessible calcium taken up with the food and the blood pressure. Therefore consumption of Bulgarian yogurt is also recommended for individuals suffering form high blood pressure.
Besides its remarkable biological qualities Bulgarian yogurt possesses a high nutritional value. The lactic acid improves the peristaltic of the duodenum, small and large intestine. Bulgarian yogurt is easier to digest compare to fresh milk and contains increased concentrations of free amino acids.
Bulgarian yogurt is a unique and powerful biological tool for strengthening the human health.