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The healthy yogurt of Bulgaria -  your natural source of youth 

WORKS AGAINST CARIES AND BAD BREATH  

The regular consumption of yogurt removes bad breath – this fact has been found out by Japanese scientists, quoted by Reuters. The people, who regularly consume 90 grams natural yogurt twice per day in the course of 6 weeks, have a lower level of carbon sulfide. The carbon sulfide together with other volatile sulfide compounds in the mouth cavity contributes to the bad breath. The scientists have reached this conclusion after an experiment with 24 people, suffering from the disease halitosis (bad breath). After a six-week observation in 80% of the cases the bad breath had disappeared. 

The everyday consumption of milk and dairy products protects from caries. The alkaline reaction of the milk neutralizes the sugar acids formed in the mouth after fermentation. Namely these acids destroy the enamel of the teeth. The lactic-acid bacteria in the yogurt inhibit the development of the microorganisms in the mouth cavity which cause the process of fermentation. And the cheeses have a defensive function because of their high contents of calcium, protein and phosphorus.   

SLOWS DOWN THE AGEING OF THE ORGANISM 

The Bulgarian yogurt microorganisms, such as Lactobacillus Bulgaricus, attack and neutralize the harmful bacteria, which cause the ageing of the human organism. This influence has been discovered by the Nobel Prize winner Ilya Mechnikov as far back as the year 1908. According to the theory of the Russian scientist, which still has wide support in the academic world today, the ageing is a result of toxic substances, obtained from the action of decomposing bacteria in the large intestine. With the years these bacteria cause slow poisoning and breakdown of the nervous system. Ilya Mechnikov had concluded that after comparing the life expectancy data in 36 countries. He had found out that the Bulgarians live longest and attributed this fact to the regular consumption of Bulgarian yogurt with live cultures of Lactobacillus Bulgaricus.

 ACTIVATES THE IMMUNE SYSTEM

This effect has been proved by a great number of scientific studies. According to them the live lactic-acid bacteria in the yogurt are a powerful weapon for support of the immune defensive barrier and for the successful fight with infections. Some products formed by the lactic-acid bacteria (bacteriocines and milk acid) also inhibit the growth of  virulent organisms. The yogurt helps reducing high temperature. It diminishes the allergic reactions and has a beneficial effect on allergies.

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