Why add L. bulgaricus?
In 1908, Elie Metchnikoff, a Nobel Prize recipient working at the
Pasteur Institute, observed that Bulgaria had an incredible number
of people who lived more than 100 years at a time in which
Bulgaria was not well advanced, medically or otherwise.
When Metchnikoff observed that Bulgarian peasants consumed
large quantities of yogurt, he isolated the responsible bacteria (L.
bulgaricus and S. thermophilus) and used them in trials. In his 40
years of study he determined that these two bacteria were greatly
responsible for the Bulgarian phenomena and primarily important
for their ability to produce lactic acid, which in turn interferes with
the colonization of harmful bacteria and benefits of minimizing
cancer risks. Moreover, L. bulgaricus is extremely proteolytic
(i.e., able to split proteins for easy digestion and absorption). L.
bulgaricus can support the alleviation of acid reflux and a runaway
appetite.
L. bulgaricus benefits the overall support of good, indigenous
gut flora; inhibition of undesirable organisms; enhanced digestion
of milk products and other proteins; production of natural antibiotic
substances; effective immune enhancement; maximum effectiveness
of waste disposal; and colon cleansing without disrupting
beneficial flora.

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