Meet a Bulgarian Treasure,Lactobacilus Bulgaricus

 The Original Yogurt

Have you ever wondered why the bacteria used to make yogurt is called Lactobacillus bulgaricus?
There are yogurts on the market that claim originality, but the origins of yogurt are loud and clear in the Bulgarian countryside, and in the health and longevity of the Bulgarian people. In 1905, a Bulgarian scientist, Dr. Stamen Grigorov, discovered Lactobacillus bulgaricus, the bacteria essential to the yogurt fermentation process. Soon thereafter, Dr. Ilya Mechnikov showed that fermented milk was responsible for the hardiness of the Bulgarian people, won a Nobel Prize for his work, and spent his days touting Bulgarian yogurt as a medicine throughout Europe.

Nutritionally rich in vitamins, minerals, good fats and protein, yogurt has been a traditional Bulgarian food associated with good health for thousands of years.

HOW IS BULGARIAN YOGURT DIFFERENT FROM OTHER YOGURTS?

Bulgarian Yogurt is NOT strained, whereas ALL Greek yogurt is. Why should YOU care? Well, by straining it you remove some of the most beneficial ingredients: the WHEY. The whey fraction contains the highest quality protein in milk, along with a number of essential minerals, like calcium. Strained and discarded, acid whey also becomes an environmental issue.

Also, Bulgarian Yogurt has a distinctly tangy taste and is therefore very low in sugar. Of course, our yogurt is Organic, Non-GMO Verified, Gluten-free, Kosher and A2/A2 tested.

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