The European scientific community once again confirms the exceptional health qualities of Bulgarian yogurt, emphasizing its unique microbiological composition. Leading nutritionists from across the European Union highlight the importance of specific strains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which make this dairy product so special.
According to an in-depth analysis by the European Food Safety Authority (EFSA), the bacterial strains in Bulgarian yogurt possess remarkable regenerative properties. They effectively help restore intestinal microflora, especially after antibiotic treatment or during gastrointestinal disturbances.
Bulgarian scientists from the National Institute of Food and Nutrition documented impressive results in a report from March 2025. The study categorically proves that regular consumption of traditional yogurt improves the absorption of essential nutrients such as calcium and B-group vitamins.
A large-scale clinical study conducted by the Medical University in Sofia among 312 volunteers revealed quantitative health benefits. When consuming twice daily for a month, participants reported an 18% improvement in digestive system functioning and a 22% reduction in stomach discomfort.
Additional research reveals that yogurt produced from pasture-raised animal milk contains elevated levels of omega-3 fatty acids and conjugated linoleic acid. These components have proven positive effects on the immune system and cardiovascular health.
The Ministry of Health officially recommends including Bulgarian yogurt - a product with protected designation of origin - in the daily diet of all age groups. This dairy phenomenon is now being integrated into health programs and school menus as a reliable ally of prevention and well-being.
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