A few years ago, I actually had little to do with the world of ‘healthy nutrition’. My understanding of food and drink reflected what had been told to my generation in the late 60s. And I could only vaguely draw a connection between nutrition and health.
By now, the subject has literally become ‘on everyone’s lips.’ Not least thanks to such generally understandable books as Gut: The Inside Story of Our Body’s Most Underrated Organ by Giulia Enders or Ernährungskompass by Bas Kast. Both are very interesting and above all instructive books that are worth reading as they clearly explain how we can stop harming our own bodies through nutrition as well as support it (i.e. ourselves) in a meaningful way every day. But my story began a bit earlier:
A few years ago (2014), a good friend of mine was diagnosed with Parkinson’s disease. At first, I felt ignorantly and helplessly confronted with this information, as I had not dealt with this topic before. But from then on, I of course became more sensitised about the subject. Confronted with this disease in my immediate vicinity, I happened to read a press release from the Max Planck Institute in Dresden, which presented a theory that was both new and cautious. Accordingly, put very simply, certain lactic acid bacteria could possibly alleviate and positively influence the course of Parkinson’s disease. Among other factors, Lactobacillus Bulgaricus, which is needed for the production of genuine Bulgarian yoghurt, was highlighted and explicitly used for this study.
It immediately became clear to me: My friend needs real Bulgarian yoghurt! My logic was simple: yoghurt won’t harm him and if it does end up helping him, that would be great.
The next step wasn’t quite as simple. Acquiring Bulgarian yoghurt in 2014, in the middle of Germany. It turned out to be much more difficult than I expected, as I simply couldn’t find any natural yoghurt of Bulgarian origin at the time, despite searching intensively.
And so I travelled to Bulgaria, supported by an interpreter, and began looking for that type of yoghurt.
We quickly found yoghurt – right in the first supermarket, as we had expected. Unfortunately, following various visits to the dairy quickly brought us back down to earth. In Bulgaria, too, supermarket yoghurt is a fundamentally standardised foodstuff, which must be produced and offered according to the applicable EU standards. These yoghurts did not contain the lactic acid bacteria that we were looking for and which the Max Planck Institute ascribes possible positive properties to. Following several unproductive excursions, we finally had a promising lead.
And this tip led us to Lactobacillus Bulgaricus, which we now offer in our Lacto Lux forte capsules.
Thanks to this recommendation we got to meet the great Bulgarian professor Maria Baltadzhieva, who has been researching and studying the Lactobacillus Bulgaricus (LB) for more than 50 years! Likely unmatched in her field, she knows everything about its origin, characteristics, effects and optimal conditions. She knows the most important strains, has categorised them and published them in many studies and research reports.
Throughout my conversations with Professor Baltadzhieva during my visits, she shared exciting and insightful information about the Lactobacillus Bulgaricus.
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