Beyond the most frequently asked questions (below), we welcome all questions, and will provide supportive scientific studies to support our claims.
Our recipe produces a tart, European-style yogurt, containing friendly bacteria and nutrients linked to the health and longevity of the Bulgarian people. The unique, active bacterial cultures in our yogurt are essential to the yogurt-making process. The primary species is Lactobacillus bulgaricus, discovered by the Bulgarian microbiologist Dr. Stamen Grigorov in 1905. Special strains of this species are used to create Trimona’s distinctive tangy taste and homemade-yogurt aroma.
L. bulgaricus is a bacteria essential to the yogurt making process. It was discovered by the Bulgarian scientist Dr. Stamen Grigorov back in 1905, and is found in all yogurts. However, not all L. bulgaricus are the same. There are a variety of strains currently in use. Trimona’s strains were carefully selected from dairy farms in the mountains of Bulgaria.
Our Bulgarian style yogurt is made with organic whole milk from grass-fed cows. Yogurt made with milk from cows that graze on pastures has the optimum ratio of Omega-6 to Omega-3 essential fatty acids. The milk fat contains about five times more conjugated linoleic acid (CLA) than cows fed with corn and grain. CLA is another healthy fat found primarily in whole, grass-fed cow milk that may improve immunity and body composition.*
Greek yogurt is by definition strained yogurt, which means that the liquid whey fraction is removed. Trimona Bulgarian yogurt retains it, because the whey is one of the highest quality proteins, and is stocked with vitamins and minerals. It’s been shown that whey protein may neutralize the potential cancerous effect of casein. We need the balance of the two milk proteins which work in symbiosis – whey protein is fast digesting but short lived, and casein lasts for hours and promotes satiety.
Lactose is a natural sugar in milk that many people have digestive troubles with. Trimona yogurt is easy to digest. Its lactose content is diminished substantially during the fermentation process. This is what gives it the distinguished tart and tangy taste, which means less sugar. Our special bacteria consume most of the lactose and convert it into lactic acid which helps with the forming of the curd. Indeed, many consumers with lactose intolerance have tried our yogurt and don’t usually experience any problems.
“Lactose-free” yogurt doesn’t always mean that the lactose has been completly removed. The enzyme lactase is usually added to this type of yogurt to break down the lactose which is disaccharide into glucose and galactose. That’s why often lactose free yogurt tastes sweeter and has higher glycemic index.
Bottom line: Most people with lactose digestive issues tolerate Trimona yogurt well.
Dairy is not a singular thing. A2 cows differ substantially from A1 cows. And cow milk differs from goat/sheep milk. Organic, grass-fed A2 cows make much less milk daily than do A1 cows, so it’s richer, healthier, non-toxic, and free of allergens. The allergy component often called “devil in the milk” is found mostly in conventional dairy breed cows such as Holstein (A1) and appeared way back due to natural mutation (proline converted to histidine) or in cows engineered to mass-produce milk. Its scientific name is BCM-7 (beta-casomorphin-7). It is a group of seven amino acids in the A1 beta casein peptide chain. This dangerous allergen, which has been linked to type 1 diabetes in children and various autoimmune diseases is not present in pure A2 cows which are preferably used to make Trimona yogurt. Good news is that this casomorphin goes through a process of degradation during fermentation of yogurt. It is diminished to a miniscule amount in yogurt and some cheeses. Even so, Trimona uses predominantly milk from A2 cows.
One serving per cup has only 6g.
Yes. We don’t have additives, artificial preservatives, sweeteners, or gluten thickeners added to our yogurt.
The protein content in Trimona yogurt is what is natural from unadulterated dairy. Eight grams per serving is a healthy shot of protein, especially when whey is part of it. It’s important to get enough protein every day, but there’s such a thing as too much, especially when it is of poor quality.
Remember, not all protein is the same. We need both proteins – whey protein and casein because they are exceptional sources of amino acids. Whey is a fast-digesting protein and casein is a slow-digesting protein. They work in perfect symbiosis - whey has higher levels of leucine, a potent amino acid that stimulates protein synthesis. Casein slowly releases amino acids into circulation and blocks protein breakdown. Whey and casein in yogurt are the ideal team in promoting satiety. Some proteins can be toxic, like the casein from Holstein (A1) cows. Protein quality trumps quantity any day. That’s the promise of Trimona yogurt
Trimona is a whole dairy product that retains all the healthy fat in dairy. Because it is organic and grass-fed, this fat is highly nutritious and adds wonderful, natural flavor. Fat is necessary in the diet to maintain a healthy brain, hair and skin, and to stimulate energy and weight loss. Organic milk contains 62% more omega-3s than conventional milk. Grass feeding makes the milk richer in omega-s, vitamin E, beta-carotene, and CLA– an immune boosting fat. Indeed, grass-fed and organic make a profound difference in nutrition. The legendary hardiness of the Bulgarian people is a testament to good fat.
The cholesterol in Trimona yogurt is similar to that in any dairy product. But cholesterol is not the problem. Cholesterol is an integral part of the human body, and is not a bad thing until it becomes damaged by poor diets, lack of freshness, overcooking, lack of antioxidants and nutrients, high-carb, low-fiber, etc. Scientists consider cholesterol from foods a minor component of blood cholesterol. The cholesterol in Trimona is not detrimental to health, as the legendary health of Bulgarians proves. Plus, it comes packaged with an abundance of healthy fats in our yogurt that far outweigh any ill effect. In fact, grass-fed yogurt is one of the very few foods shown in clinical trials to reduce the risk of type 2 diabetes.*
Yes. Raw milk is good for you but it’s rarely available in stores. Government agencies in many states require pasteurization of dairy products for public safety. Pasteurization kills all the unwanted pathogens and milk spoilers. The live active cultures in yogurt are added afterwards to provide the digestive, detoxifying, anti-inflammatory benefits that have been appreciated for millennia by eastern European people.*
No. We use only WHOLE MILK from GRASS-FED, organic cows. Fats from whole, grass-fed milk are beginning to be appreciated for their health benefits. We can provide many supportive documents and links to trusted sources upon request.
Goat and sheep milk are healthy alternatives to cow milk, and avoid allergies experienced by a quarter of the population. However, those allergies come from Holstein (A1) cows, while brown (A2) cow milk–used predominantly in Trimona yogurt does not contain the BCM7 (casein toxin). Plus, grass-fed cow’s milk has close to 5 times more CLA than corn and grain fed cows. CLA, a good fat called "conjugated linoleic acid" is a special immune-boosting nutrient, and powerful anticarcinogen.
Just like goat and sheep milk are alternatives to cow milk, Trimona yogurt is an alternative to conventional cow milk yogurt.