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 a strained yogurt, which means they remove the liquid whey fraction. Bulgarian yogurt retains the whey, since it is one of the highest quality proteins, and is stocked with vitamins and minerals. Most Greek yogurt is further adulterated by removing fat and adding sugar. Some also add inferior protein and thickeners.
Lactose is a natural sugar in milk that many people have digestive troubles with. Trimona yogurt is much easier to digest than most dairy products. 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 convert lactose into substances that promote gut health. Indeed, customers with lactose intolerance have tried our yogurt and usually don’t experience problems. Other “lactose-free” yogurts add enzymes to the yogurt, which is against our philosophy.
Bottom line: most people with lactose 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 found mostly in conventional dairy breed cows such as Holstein (A1) appeared way back due to natural mutation or in cows engineered to mass-produce milk. These dangerous allergens, which have been linked to type 1 diabetes in children, are not present in pure A2 cows which are preferably used to make Trimona yogurt.
The only sugar in our yogurt is the low remaining lactose. One serving per cup only has 6g. The active live bacterial cultures convert much of the lactose to prebiotic fiber, to make yogurt even healthier.*
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. Some Greek yogurts add inferior proteins to their product, like milk solids and hydrolyzed protein. 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. Low-fat diets have not been shown to reduce the risk of heart disease or death. In contrast, milk fat from dirty factory farms is loaded with pesticides, hormones, and antibiotics, and is pro-inflammatory due to a high omega-6 to omega-3 ratio. In contrast, 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.*
Rather than listen to the outdated hype about cholesterol–which only serves the people who sell expensive drugs–take a good look at what our forefathers and mothers ate, when heart disease and diabetes were rare. It was none other than full-fat, unstrained, organic, grass-fed yogurt.
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.