Bulgaria is considered to be the homeland of yogurt, and it really is. However, this fermented milk product has spread all over the world thanks to the Russian scientist.
You often eat yoghurt, but never thought about how they appeared? Here is their history - from ancient times to our days.
The appearance of yogurt: milk, wool, heat and shaking
Fermented dairy products were made possible by nomadic peoples several thousand years ago. The Scythians and their relatives transported milk in wines on the backs of horses. During the day it was languishing in the heat, cooled down at night, and bacteria got from the air and animal wool into leaky tanks. Constant shaking intensified the effect of fermentation, and gradually the milk turned into a thick drink with sour taste - a distant relative of yogurt. It could be stored for a long time - this was especially important for nomadic peoples, who were unable to regularly update their drinking and food
Later, the Thracians paid attention to the long shelf life of the sour milk product - they started to deliberately start the fermentation process to keep the milk more suitable for food. The ancient Bulgarians - another nomadic people - first made a drink from horse milk - koumiss. Later they settled on the Balkan Peninsula, got sheep and started making yoghurt out of sheep's milk.
Discovery of lactic acid bacteria
Yogurt in its usual form appeared only at the beginning of the XX century. In 1905, the Bulgarian scientist Stamen Grigorov studied in detail the composition and microflora of the Bulgarian yogurt - the same one that the ancient Bulgars made from sheep's milk - and found in it several lactic acid bacteria. In 1907 they were named Lactobacillus bulgaricus and Streptococcus thermophilus.
The discovery attracted the attention of the Russian scientist Ilya Mechnikov, who was developing his own theory of the causes of aging and longevity. The biologist was sure that intestinal flora had a strong influence on the state of health - he believed that in its normal state a person can count on a long and happy life. Mechnikov came to the conclusion that the largest number of long-livers inhabits Bulgaria - and related it to the fact that Bulgarians often eat yogurt.
It was Mechnikov who became one of the popularizers of yogurt. The product was sold in pharmacies as a remedy called jagurt and it was especially recommended to children and the elderly. Modern scientists, of course, do not consider yogurt a medicine. However, it is difficult to underestimate Mechnikov's contribution to the spread of yogurts.
What is yogurt?
Fermented milk product yogurt resembles sour cream by consistency, it is made by squeezing milk from cows and bacteria. Streptococcus and a Bulgarian stick are used among the most common bacteria.
To date, the shelves of supermarkets are full of a huge assortment of different yogurts. They are so popular because of the promotion of advertising and the alleged usefulness of this product. But is it worth believing in advertising, is it really? Maybe behind the beautiful packaging hides a product harmful to health?
Use of yogurt
What's the use of yogurt?
The product improves digestion, cleansing the body of toxins. Living microorganisms regulate digestion, and the processing of protein structures produces nutrients.
It strengthens the immune system
It contains a large amount of calcium and phosphorus, which in turn are important for life.
Yogurt helps cleanse the human bloodstream and eliminate cholesterol. Also applicable for the prevention of varicose veins.
Can cure thrush in women.
Yogurt improves brain activity, increases concentration. Helps to improve memory.
Another important advantage: it creates a feeling of lightness thanks to the light texture.
What harm does the use of yogurt do?
Taste enhancers are used in production, which is very harmful to health.
Contribute to the destruction of dental enamel. This can be prevented by following basic oral hygiene and care.
The product in question contains more sugar. This can lead to diabetes mellitus.
Fruit yoghurts are particularly dangerous. Why not? Because it is not profitable for the manufacturer to add real fruit. Pay attention to the content of dairy products now produced. Mangoes, peaches and others. They are much more expensive than, for example, to take the same apples or banana.
A lot of yogurts have a shelf life of up to a month. Be careful when eating these yogurts. After all, manufacturers add elements to the composition of harmful elements to keep the shelf life of the product.
Children should not eat yoghurts bought by adults, because the sugar content is exceeded, as well as in such yoghurts increased acidity. There are special yogurts for children.
In the process of pasteurization in the manufacture of yoghurts useful bacteria die, and harmful bacteria remain.