Yogurt

Bulgarian yogurt is creamy in taste but not as thick as other, artificially improved yogurt. It contains the Bulgaricus strand of live culture which originated in Bulgaria. The Bulgaricus strand combined with Acidophilous, Thermophilous & Bifidum is the most beneficial in supporting one's health.   

Bulgaria’s long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Bulgarian lands, when stock-breeders placed sheep’s milk in lambskin bags around their waists, and fermented yogurt using their own body heat. Being credited as the inventor is not Bulgaria’s only source of yogurt pride; it also produces the healthiest yogurt in Europe, thanks to unique bacteria native to the country.
In the early 1900s, the Bulgarian scientist, Dr. Stamen Grigorov, found the specific Lactobacillus bacteria responsible for Bulgarian yogurt fermentation. Grigorov went on to identify two more bacteria: Streptobacillus and Streptoccus thermophilus, which coexisted with Lactobacillus in perfect symbiosis. He also found that these two bacteria are not part of human intestinal micro-flora, but are very beneficial when introduced to it.
Interested in Dr. Grigorov’s discoveries, the Nobel prize-winning, Russian scientist, Ilya Mechnikov, noted that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to Bulgaria’s consumption of yogurt. According to Metchnikoff, aging is promoted by putrefactive microbes in the large bowel. He knew that milk fermented with lactic acid bacteria inhibits the growth of toxic bacteria, because of the low pH produced from lactose fermentation. Metchnikoff proposed that fermented milk would “seed” the intestine with lactic acid bacteria, decrease intestinal pH, and suppress growth of toxic bacteria. Dr. Metchnikoff named the primary yogurt microorganism Lactobacillus bulgaricus after the Bulgarians. In the early 1900s, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe.
Industrialization of yogurt began in 1919 when Isaac Carasso started a small yogurt business in Barcelona, and brought the business to America during the Nazi reign. His product was similar to Trimona Yogurt, but consumers were not ready for it. Now there are a growing number of health conscious consumers attracted to it.
In Bulgaria, yogurt is called sour milk, and has a long and storied history that is said to date back at least 4000 years. A mildly sour-tasting yogurt, kiselo mlyako, is their invention and heritage, and is considered the best and healthiest of all dairy products currently available to consumers. Bulgarians consume close to 400,000 tons each year, and consider their yogurt the best. None of the yogurts from a dozen countries outside the Balkans tastes anything like the Bulgarian variety.

For Healthy Kids

Children are always the most vulnerable. Toxins and nutritional deficits inherent in industrial farming increase the risk of learning deficits, autism and cancer. Children should be eating only organic dairy and butter, since most toxins are concentrated in animal fat—up to hundreds of times more than in plant sources. There is a premium to buying high quality organic dairy, but it’s worth it for the children’s sake, and to support the local economy. Without government oversight, it falls upon individuals and families to be proactive for children’s health. People vote with their dollars.
Organic food stands out nutritionally as well. Full-fat organic dairy contains omega-3 fats that build a child’s cognitive, motor and visual development. In its ideal state, nearly half the brain is composed of omega-3 fatty acids, found abundantly in fatty fish and organic animal products. Fetal and infant cognitive, visual and motor skills depend critically on these essential fatty acids from the diet and breast milk. Omega-3s also reduce irritation and anger, and help relieve eczema, due to their powerful anti-inflammatory effects. Vegetarian omega-3 alternatives (e.g., flax, walnuts, hemp) are healthy, but converted inefficiently to brain and nerve fats.

Amazing Graze
What cows are fed makes a big difference in milk quality. During warmer months, when cows are free to graze, the good fats in milk get even better. For example, CLA is 60% higher in milk from grazing cows. Women who eat organic dairy have 50% more CLA in their breast milk than those who don’t. CLA is a healthy fat that helps reduce body fat and maintain muscle mass.* CLA is popular as a weight loss supplement. However, the organic, natural version is superior to synthetic supplements.
Milk from grazing cows is also higher in omega 3 fatty acids, natural vitamin E, beta carotene, lutein and zeaxanthine. Full fat dairy is a great way to meet the daily needs of these antioxidants. Pasture-fed cow milk also has lower levels of inflammatory omega-6 fatty acids, compared to conventionally-fed cows. Good fats, vitamins and antioxidants in milk support health in numerous ways.* Letting cows graze naturally produces a profound difference in composition from conventional milk. And, customers say it tastes better. Grazing is also associated with a significant reduction in fossil fuel consumption, since grain production and chemical spraying is energy intensive.

 Let’s Eat Fat                             
The notion that all fats are bad is mistaken. Indeed, some fats can be very beneficial. The key is whether they are organic or not. Fat from conventional animals are loaded with pesticides, synthetic hormones, antibiotics, heavy metals, and inflammatory omega-6 fats. Cows on mismanaged farms, subjected to toxic chemicals, eating unnatural food, and being kept alive with antibiotics, produce very toxic fats. In contrast, fat from organic cows is largely toxin-free, and replete with healthy fats to support health.
All animal fats contain cholesterol, but cholesterol is not the problem. The real problem in the current epidemic of cardiovascular disease is cholesterol rancidity. Oxidative free radicals arise from diets deficient in vitamins, minerals, essential oils and antioxidants. Rather, high-glycemic, processed food is behind the current epidemic of chronic, debilitative disease, not cholesterol or organic fat. Giving up good fat leads to a significant loss of key nutrients from the diet.
Some of the fat in whole milk is saturated. However, organic saturated fat is not the culprit, and is actually needed for the body to work properly. The Mediterranean diet is abundant in saturated fat, yet linked to heart health. Fat is what provides much of the flavor in food. Fat intake actually stimulates fat burning, and promotes satiety for longer periods, which can help with weight loss. Infertility may stem from diets too low in saturated fat. Pregnant mothers – and those who wish to be – should consider eating lots of full-fat organic yogurt. Saturated fat from regular dairy may be loaded with toxins, and lacks fat-soluble nutrients. Think of organic fat as a treasure chest full of healthy nutrients, especially for young children.

 Weight Loss Super food
Organic dairy products can be an important part of a weight loss program. It sounds counter intuitive, but full fat dairy may be even more supportive of a weight loss regimen. Numerous studies support low carbohydrate, high fat diets for weight loss. Carbohydrate restriction shifts the body towards fat burning, which can lead to appetite reduction, weight loss, and improvements in cardiovascular health. High protein and fat compensate for carb restriction, to promote satiety and reduce food cravings.
High protein diets have been criticized for their potential harmful bone effects. Yet, dairy protein promotes bone health. A diet high in protein and calcium has been shown to reduce b one loss during weight loss compared to a conventional high-carbohydrate diet. Vitamin D further enhances calcium uptake from foods and prevents against inflammation and infection. 

Thank you, Bulgaria
Yogurt is tied to longevity, and Bulgaria – a country with more people aged 100 years and older – is a major consumer. Bulgarian yogurt is one of the best probiotics out there.

My top 5 Foods

1. Olive oil Press an olive and you get one of the healthiest fats in the world. The main benefit of olive oil, and there are many, is that it lowers “bad” LDL cholesterol and raises “good” HDL cholesterol, thanks to its monounsaturated fats. Olive oil is also packed with antioxidants called phenols, which may protect artery walls from cholesterol buildup.
Researchers even discovered recently that olive oil acts as an anti-inflammatory, which further protects your heart, and the rest of your body, too. Inflammation is strongly linked not only to heart disease but also to type 2 diabetes, Alzheimer’s disease and cancer.

2. Beans Beans are good for your heart, thanks in large part to their soluble fibre, which soaks up cholesterol so the body can dispose of it before it can stick to artery walls. Studies find that diets high in soluble fibre can cut total cholesterol by 10 to 15 percent. The same soluble fibre, combined with beans’ protein, makes beans beneficial to blood sugar. Their magnesium helps relax arteries, giving blood more room to flow and lowering blood pressure. Finally, a recent study ranked beans among the top antioxidant foods.

 3. Broccoli Consider broccoli your number one cancer fighter, thanks to its sulfur compounds, such as sulforaphane, which you can smell as broccoli cooks. These compounds signal our genes to boost production of enzymes that detoxify potential cancer-causing compounds. Eat more broccoli, and you could slash your risk of everything from breast and lung cancer to stomach and colon cancer by as much as half.

Sulforaphane has also been found to kill the bacteria that cause ulcers. Broccoli’s also a surprising nondairy source of calcium and potassium, making it good for your bones as well as your blood pressure. Its vitamin C and beta-carotene protect your eyes from cataracts and safeguard your brain cells from memory-robbing attacks by free radicals.

 4. Garlic Garlic has antibacterial, antifungal and antiviral properties; it even appears to banish some antibiotic-resistant bacteria, at least in test tubes. Most of its disease-fighting potential comes from its sulfur compounds, which act as antioxidants, providing many of its cardiovascular benefits. Garlic lowers cholesterol only modestly, but it also acts as a blood thinner, reducing the formation of blood clots and your risk of heart attack and stroke. Just six or more cloves a week can slash your risk of colorectal, stomach, and prostate cancer in half, compared to eating one clove a week or less. The sulfur compounds flush out carcinogens before they can damage cell DNA, and they force cancer cells that do develop to self-destruct.

5. Dark chocolate Dark chocolate contains hefty amounts of disease-fighting flavonoids, antioxidants also found in red wine and many fruits and vegetables. In fact, it appears to have more flavonoids than any other food. Studies find its antioxidants can improve blood pressure, prevent blood clots, slow the oxidation of LDL cholesterol and reduce inflammation. Some research suggests that eating 45 g a day can cut heart attack risk by 10 percent.
Eating dark chocolate can also lower insulin resistance, the main problem behind diabetes.