Dairy Foods Blog


Thank Bulgaria for yogurt, a creamy and healthy low-sugar, high-protein food

Yogurt has a storied history dating back 4000 years, when ancient inhabitants of Bulgaria carried fermented sheep's milk in bags around their waists.

April 25, 2014
/ Print / Reprints /
ShareMore
/ Text Size+
Trans

By Phil Domenico


Yogurt has a storied history dating back 4000 years, when ancient inhabitants of Bulgaria carried fermented sheep's milk in bags around their waists. Bulgaria is proud of inventing and producing the healthiest yogurt in Europe - thanks to their unique bacteria.

In the early 1900s, Bulgarian scientist Stamen Grigorov isolated the bacteria that make yogurt. Russian Nobelist Ilya Mechnikov attributed yogurt as the reason why Bulgarians lived so long. He linked aging to toxic bacteria in the bowel, and showed that fermented milk inhibits these germs with its low pH1, and by seeding the intestine with good bacteria21,27,28. Mechnikov named the yogurt microorganism Lactobacillus bulgaricus, and encouraged yogurt consumption18. Industrialization began when Isaac Carasso’s small yogurt business in Barcelona came to America during the Nazi reign36.

A mildly sour-tasting yogurt is Bulgaria’s heritage, and is still considered the best of all dairy products currently available. Bulgarians consume ~400,000 tons per year. Nothing tastes quite like it.


Organic yogurt benefits the health of children

Kids are most vulnerable to toxic runoff and poor nutrition from industrial farming, which has been linked to learning deficits, autism and cancer9,29. That’s what makes high quality, organic dairy worth it.

Buying organic is also nutritionally sound. Omega-3 fats in full-fat, organic dairy promote cognitive, motor and visual development. Healthy brains depend on omega-3s from animal fat11,12,14,32. Omega-3s also reduce anger18, eczema15 and inflammation32. Children obtain these essential nutrients mostly from fish, meat, dairy, eggs and breast milk. Vegetarian omega-3s are healthy, but are converted inefficiently to brain fats30.

Childhood obesity is a serious public health threat. Roughly 9 million children over age six are obese13. Full fat, organic, fermented dairy may reduce food cravings and help manage weight, with its low glycemic index5, and abundance of protein, calcium35, omega-3 and conjugated linoleic acid (CLA)4. Fat-soluble antioxidants in grass-fed dairy also help protect against the ravages of obesity and metabolic dysfunction10,22,33.


Milk quality hinges on what cows eat. When free to graze, the good fats in milk get much better (CLA is 60% higher in milk from grazing cows). Women who eat organic dairy have 50% more CLA in their breast milk25. CLA helps reduce body fat and maintain muscle4. The natural form of CLA from dairy is far superior to synthetic supplements.

Milk from grazing cows is also much higher in omega 3, vitamin E, beta carotene, lutein and zeaxanthin3. Full fat dairy helps meet the daily needs of these powerful antioxidants for eye, skin and cardiovascular benefits6. Pasture-fed milk is also lower in inflammatory omega-6 fats. Generally, grazing cows produce more nutrients than grain-fed cows38, and customers say it tastes better3. Grazing also reduces fossil fuel consumption significantly, since grain production and chemical spraying are energy intensive23.

The health benefits of dairy fat

Not all fats are bad. Some fats are quite beneficial, especially when organic. Fat from cows subjected to GMO grain, corn and toxic chemicals is tainted with pesticides, hormones, antibiotics, heavy metals, and omega-6 fats. In contrast, organic dairy fat is largely toxin-free and more nutrient dense.

Cholesterol is not bad, either, unless it’s damaged. Free radicals - from poor diet, heat exposure or stress - oxidize fats, but antioxidants from wholesome, fresh dairy protect fats from rancidity. Processed foods and sugar are what really fuel the current obesity epidemic, not cholesterol2,5.

Saturated fat is also not bad. The Mediterranean diet teems with saturated fat, yet is heart healthy26. Fat provides flavor in food, stimulates fat burning, and promotes satiety, which helps with weight loss. Saturated fat also promotes fertility. Expectant and lactating mothers would benefit from eating full-fat organic yogurt. However, conventional dairy fat contains far more toxins and fewer nutrients.

Full-fat, organic dairy is key to a weight loss program7. Numerous studies support low-carb, high-fat diets for weight loss2,8,34. Carb restriction shifts metabolism towards fat burning, leading to appetite reduction, weight loss, and cardiovascular health2,34. Foods high in protein and calcium help protect bone during weight loss, compared to high-carb diets31. Dairy calcium, CLA4 and omega-3 fatty acids20 also help with weight control. Thus, weight management may hinge on milk quality17.


Thank you, Bulgaria for giving us yogurt

Trimona Yogurt is Bulgaria’s finest; the only yogurt that’s organic, grass-fed, unstrained (with whey protein), low in lactose16, and derived from whole milk. Trimona’s live, active cultures help control harmful germs, improve digestive health24, increase nutrient absorption, and bolster immunity21,38. It tastes so good and is so good for you.

Bulgarian yogurt is praised for its rich, creamy taste and healthfulness. Its tartness denotes low sugar (lactose), which helps prevents spoilage. All ingredients in Trimona Yogurt are certified organic, which prohibits antibiotics, hormones, toxic pesticides and fertilizers. Choosing Trimona contributes to a cleaner, safer earth and healthier people.


Phil Domenico is a research scientist and author of numerous peer-reviewed and trade publications. He received a BA from SUNY at Albany in biology/psychology, a PhD in microbiology from the University of Texas Health Sciences System, and held postdoctoral fellowships at the Rockefeller University in New York and LSU Medical Center in New Orleans. Follow Domenico on Twitter: @drwillip and read his blog, "The Science of Nutrition.



References

1. Adolfsson O, et al., Yogurt and gut function. Am J Clin Nutr 2004;80: 245-56.

2. Bowden J. Living the Low Carb Life. New York: Sterling Publishing Co, Inc. 2004.

3. Butler G, Nielsen JH, Slots T, et al. Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation. J Sci Food Agric 2008;88:1431-41.

4. Corl BA, Mathews Oliver SA, Lin X, et al. Conjugated linoleic acid reduces body fat accretion and lipogenic gene expression in neonatal pigs fed low-or high-fat formulas. J Nutr 2008;138:449-54.

5. Dickinson S, Hancock DP, Petocz P, et al. High–glycemic index carbohydrate increases nuclear factor-B activation in mononuclear cells of young, lean healthy subjects. Am J Clin Nutr 2008;87:1188-93.

6. Domenico P. Ingredients for eye health. Dec, 2012. http://newhope360.com/author/philip-domenico-phd 

7. Eagan MS, Lyle RM, Gunther CW, et al. Effect of 1-year dairy product intervention on fat mass in young women: 6-month follow-up. Obesity 2006;14:2242-8.

8. Gardner CD, Kiazand A, Alhassan S, et al. Comparison of the Atkins, Zone, Ornish, and LEARN diets for change in weight and related risk factors among overweight premenopausal women: the A TO Z Weight Loss Study: a randomized trial. JAMA 2007;297:969-77.

9. Grandjean P, Landrigan PJ. Developmental neurotoxicity of industrial chemicals. Lancet 2006;368:2167-78. 

10. Giugliano D, Ceriello A, Esposito K. The effects of diet on inflammation: emphasis on the metabolic syndrome. J Am Coll Cardiol 2006;48:677-85.

11. Henriksen C, Haugholt K, Lindgren M, et al. Improved cognitive development among preterm infants attributable to early supplementation of human milk with docosahexaenoic acid and arachidonic acid. Pediatr 2008;121:1137-45.

12. Innis SM. Dietary (n-3) Fatty Acids and Brain Development. J Nutr 2007;137:855-9.

13. Institute of Medicine. Preventing Childhood Obesity: Health in the Balance.
(http://www.iom.edu/CMS/22593.aspx). Accessed June 2008.

14. Jacobson JL, Jacobson SW, Muckle G, et al. Beneficial effects of a polyunsaturated fatty acid on infant development: Evidence from the Inuit of Arctic Quebec. J Pediatr 2008;152:356-64. 

15. Koch C, Dölle S, Metzger M, et al. Docosahexaenoic acid (DHA) supplementation in atopic eczema: a randomized, double-blind, controlled trial. Brit J Dermatol 2008;158:786-92.

16. Kolars JC, et al. Yogurt-an autodigesting source of lactose. NEJM 1984;310:1-3.

17. Lanou AJ, Barnard ND. Dairy and weight loss hypothesis: an evaluation of the clinical trials. Nutr Rev 2008;66:272-9. 

18. Metchnikoff E. The Prolongation of Life. New York: CP Putnam's Sons; 1908.

19. Owen C, Rees AM, Parker G. The role of fatty acids in the development and treatment of mood disorders. Curr Opin Psychiat 2008;21:19-24.

20. Parra D, Ramel A, Bandarra N, et al. A diet rich in long chain omega 3 fatty acids modulates satiety in overweight and obese volunteers during weight loss. Appetite 2008;51:676-80

21. Parvez S, Malik KA, Ah Kang S, Kim HY. Probiotics and their fermented food products are beneficial for health. J Appl Microbiol 2006;100:1171-85.

22. Pereira MA, Jacobs, DR Jr, Van Horn L, et al. Dairy consumption, obesity, and the insulin resistance syndrome in young adults: The CARDIA Study. JAMA 2002;287:2081-9. 

23. Pimentel D. Impacts of Organic Farming on the Efficiency of Energy Use in Agriculture. Organic Center’s State of Science Review. 2006 (www.organic-center.org).

24. Ripudaman S. Beniwal, et al., A randomized trial of yogurt for prevention of antibiotic-associated diarrhea. Digest Dis Sci 2003;48:2077-82. 

25. Rist L, Mueller A, Barthel C, et al. Influence of organic diet on the amount of conjugated linoleic acids in breast milk. Brit J Nutr 2007;97:735-43.

26. Robinson KM. The Mediterranean Diet. http://www.webmd.com/food-recipes/guide/the-mediterranean-diet

27. Rolfe RD. The role of probiotic cultures in the control of gastrointestinal health. J Nutr 2000;130:396-402S.

28. Savilahti E, Kuitunen M, Vaarala O. Pre and probiotics in the prevention and treatment of food allergy. Curr Opin Allergy Clin Immunol 2008;8:243-8.

29. Silbergeld EK, Graham J, Price LB. Industrial food animal production, antimicrobial resistance, and human health. Annu Rev Public Health 2008;29:151-69.

30. Stark AH, Crawford MA, Reifen R. Update on alpha-linolenic acid. Nutr Rev 2008; 66:326-32.

31. Thorpe MP, Jacobson EH, Layman DK, et al. A diet high in protein, dairy, and calcium attenuates bone loss over twelve months of weight loss and maintenance relative to a conventional high-carbohydrate diet in adults. J Nutr 2008;138:1096-1100.

32. University of Maryland Medical Center. Omega-3 fatty acids. http://umm.edu/health/medical/altmed/supplement/omega3-fatty-acids

33. Vaisman N, Kaysar N, Zaruk-Adasha Y, et al. Correlation between changes in blood fatty acid composition and visual sustained attention performance in children with inattention: effect of dietary n-3 fatty acids containing phospholipids. Am J Clin Nutr 2008;87:1170-80.

34. Wang L, Manson JE, Buring JE, et al. Dietary intake of dairy products, calcium, and vitamin D and the risk of hypertension in middle-aged and older women. Hypertension 2008;51:1-7.

35. Westman EC, Feinman RD, Mavropoulos JC, et al. Low-carbohydrate nutrition and metabolism. Am J Clin Nutr 2007;86:276-84.

36. Zemel MB, Thompson W, Milstead A, et al. Calcium and dairy acceleration of weight and fat loss during energy restriction in obese adults. Obesity Res 2004;12:582-90.

37. http://en.wikipedia.org/wiki/Isaac_Carasso

37. http://www.probiotics-lovethatbug.com/bulgarian-yogurt.html

38. http://www.reuters.com/article/2010/05/28/us-milk-grass-fed-cows-idUSTRE64R5GY20100528


 
 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

Table Of Contents Subscribe

Cheese Flavors

What’s your favorite flavor to eat in cheese?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.