Is Meiji Bulgaria Yogurt healthy?
Meiji Bulgaria’s yogurt does not contain additives such as sugar, stabilisers and artificial flavouring. Research studies on LB81 conducted by Meiji has found several benefits, including improved gut health and bowel movements. It has also been linked to improved cholesterol levels.
What is LB81?
[180g] Meiji Bulgaria Yogurt LB81 Low-Sugar is a low-sugar yogurt that uses LB81 lactic acid bacteria originating from Bulgaria, which is the birthplace of yogurt,, and comes in a large 180 g package, allowing you to enjoy the health benefits and good taste of yogurt.
What is Bulgarian yogurt good for?
The primary benefit of Bulgarian yogurt is its high probiotic content, which supports digestion and a healthy gut microbiome, Del Coro says. ICYDK, prebiotics — a type of carb found in certain foods — provide food for probiotics. In other words, they help the good gut bacteria thrive.
Is Bulgarian yogurt better than Greek yogurt?
Greek yogurt’s going to be better if you want a little bit more protein but Bulgarian yogurt is going to be a bit better if you’re looking for the diverse probiotic effect since there’s about 90 billion CFU in a serving of Bulgarian yogurt versus Greek yogurt, about 25 – 30 billion CFU.
What is the difference between Greek yogurt and Bulgarian yogurt?
Greek yogurt has taken off, practically overnight. Many people enjoy it for its thick, rich, and creamy texture. Bulgarian yogurt, in contrast, is also creamy in taste yet it is not as thick as Greek yogurt and contains the Bulgaricus strand of live culture which originated in Bulgaria.
What language is most like Bulgarian?
Bulgarian is most closely related to modern Slovenian, Sebo-Croatian, and Macedonian. It is also closely related to East Slavic languages like Ukrainian, Belarusian, and Russian, and to West Slavic languages like Sorbian, Polish, Slovak, and Czech.
Was yogurt invented in Bulgaria?
Yoghurt has a long history in this country. Many Bulgarians claim it was accidentally discovered here around 4,000 years ago when nomadic tribes roamed the land. The nomads carried their milk in animal skins, creating a ripe environment for bacteria to grow and cause fermentation, producing yoghurt.