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Tamar Valley Dairy
produces yoghurt from all natural ingredients including
strains of live yoghurt cultures;
Lactobacillus
Acidophilus, Bifidus
and Casei.
These live yoghurt strains help to maintain or restore the
natural balance in the bowels.
Lactobacillus Acidophilus, Bifidus, and Casei ( aBc) cultures
produce lactic acid which creates an environment too acidic
for disease-causing bacteria to grow. This effect is seen
in vitro and is one of the food preservation benefits of
lactic acid producing bacteria. The inhibition of disease
causing bacteria in the gut is due to factors such as strengthening
the gut wall mucosa and even the production of bactericidal
chemicals by these friendly bacteria. Emerging evidence
also shows that some strains of acidophilus bacteria may
play a role in oral and dental health.
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