It is an indisputable fact that milk cannot be replaced by any other food product. It contains all basic food ingredients - proteins, carbohydrates, fats and vitamins. The fat acids, contained in milk, neutralise the free radicals and thus slow down the ageing process. 1 glass of milk supplies 1/3 of the necessary daily supplements of vitamin B2, B12, A, Iodine, Magnesium and Calcium. Calcium is best assimilated through milk.

There are people who cannot consume the proteins and the lactose contained in fresh milk. However, yoghurt is a perfect solution for them. The milk-sour bacteria, used in producing yoghurt, create ferments, transforming the lactose into milk acid, which is very well received by the body. The quantity of milk sugar in yoghurt is smaller than in fresh milk. When milk sugar level is low, it does not have a negative effect on the digestive tract. On the contrary - yoghurt usually improves digestion and maintains the balance of the gastrointestinal micro-flora. It neutralises the damaging effect of antibiotics on the human organism, while at the same time it acts as a natural antibiotic. Yoghurt has a bactericidal effect over the dangerous staphylococci, streptococci, and typhus bacteria.

Due to the Lactobacillus bulgaricus bacteria contained in it, yoghurt strengthens the immune system. Lactobacillus bulgaricus contributes to the fast assimilation of the milk protein - 91% in one hour. This bacteria suppresses the development of remnants bacteria, thus reduces the level of released toxins.

Yoghurt is universal food and a dietary product, which both prevents and treats a multitude of diseases.

(Company materials and "Journal" magazine materials, issue 11/2004)