SKU: 88533866252

Starter Cultures for Homemade L.Salivarius and L.Reuteri Yogurt (Pack of 12 sachets)

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Description

Starter Cultures for Homemade L.Salivarius and L.Reuteri Yogurt (Pack of 12 sachets)Product description History Balkan's long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Balkan Peninsula before more than 3000 years when stock breeders placed sheep's milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word 'yogurt' is derived from the words for 'thick' and 'milk' in ancient Thracian. In the early 1900s, a Bulgarian scientist called Dr.

Product description

History Balkan's long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Balkan Peninsula before more than 3000 years when stock-breeders placed sheep's milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word 'yogurt' is derived from the words for 'thick' and 'milk' in ancient Thracian. In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation - a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it. Interested in Dr. Grigorov's discoveries, another scientist, the Russian Ilya Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the country's most traditional food - yogurt. According to Metchnikoff's research, the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. Based on these facts, Metchnikoff proposed that consumption of fermented milk would "seed" the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called "Bulgarian Bacillus".

Ingredients

Lactic bacteria and traces of milk and lactose. No additives and maltodexrine. Check the back image for details

Directions

See step by step instructions inside the package. For best results, use whole milk with the highest fat and lactose content

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SKU: 88533866252

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n8
Fort Morgan, US
★★★★★ 5
Superb resource
Format: Paperback
Excellent resource for any medic, whether you're working in austere conditions or not. Format is laid out very well and the pictures are clear and in color. Highly recommend
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Reviewed in the United States on May 8, 2025
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D. STEADE
Charlottesville, US
★★★★★ 5
Awesome and Invaluable Reference
Format: Paperback
I purchased the 2nd Edition Reprint in 2023. As a former US Army Special Operations Critical Care Flight Medic (160th SOAR Nightstalker) and current Remote Critical Care Flight Paramedic, I can honestly say this handbook is leaps and bounds above some of the other handbooks I've owned. I never leave home and go to work witout it.
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Reviewed in the United States on January 13, 2025
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Sarah Garlick
Natrona Heights, US
★★★★★ 5
Perfect new book
Format: Hardcover
Book was wrapped in shrink wrap and in perfect condition outside and inside.
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Reviewed in the United States on January 6, 2026
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Victoria
Pawtucket, US
★★★★★ 5
Great for preparing for RHIA Exam
Format: Hardcover
Very effective
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Reviewed in the United States on July 4, 2025
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Annie
Lake Worth, US
★★★★★ 5
Lots of information
Format: Hardcover
This is a keepsake if you are currently in Health Information Management. Please note however, this book is very heavy and thick.
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Reviewed in the United States on December 30, 2024

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