The Greek Gods® brand is a rich, thick and creamy Greek-style yogurt with 7 active & live cultures including pro-biotics* for a healthy living. The Greek Gods® brand is a good source of calcium and is available in four flavours: Traditional Plain Organic, Honey, Honey Strawberry and Honey Vanilla.
The Greek Gods® brandGreek-Style yogurt embodies a delectable creamy taste. Ideal as a delicious breakfast treat, for dessert or to sweeten up any meal. Also, it can be used as sustitute for sour cream to add taste and texture to sauces and curries.
We invite you to experience the myth with The Greek Gods®!
*S. thermophilus, L. d. bulgaricus, L. acidophilus, Bifidobacterium sp., L. p. casei, L. rhamnosus, P. f. shermanii.
Yogurt is regarded as one of the oldest foods known to the human race. Several countries have adopted its creamy texture and rich taste and made yogurt part of their basic nutritional intake. In Greece, rich, thick yogurt is often used in recipes and served as a treat. Greek yogurt is significantly thicker than regular yogurt due to its distinctive process.
What is Greek Yogurt?
Traditional Greek Yogurt is typically made with cow's milk or goat's milk and usually contains between 9%-10% milk fat while typical yogurt varieties generally don't exceed 3.5% milk fat.
One of yogurt's claims to fame is the inclusion of probiotics, bacteria that help to maintain the natural balance of organisms (microfibra) in the intestines. Traditionally, Lactobacillus bulgaricus and Streptococcus thermophilus have been the cultures used in yogurt making. In recent years, some manufactures have added extra cultures to yogurt during processing to enhance its probiotic properties. Cultures added most often include Lactobacillus acidophilus, L. casei, L. reuteri and Bifidobacterium bifidum (Bifidus). These bacteria are considered to be probiotics because they are able to survive through the stomach to the gastro-intestinal tract. Once in the gastro intestinal tract, they help to maintain a healthy balance between the 200-plus kinds of bacteria that live there.
Currently, starter cultures and probiotics are being investigated for their possible role in just about everything from improved digestion and reduced risk of intestinal infection to improved immune function and reduced risk of certain cancers.
The most substantiated claim about yogurt is its beneficial effect on digestion in some individuals. People who are lactose intolerant have a hard time digesting milk products because they lack the enzyme lactase that breaks down the main carbohydrate in milk. Yogurt is a unique dairy food because the starter cultures actually produce lactase during fermentation. Therefore, the milk sugar in yogurt is more easily digested, even for lactose intolerant individuals. Many people who commonly experience discomfort from dairy foods are able to digest yogurt more easily, thanks to the starter cultures. This is especially true if the yogurt contains live cultures.
To maximize yogurt's health benefits look for a "Live and Active Cultures" seal on the label. This seal indicates that the yogurt meets the National Yogurt Association's criteria for live and active culture yogurt. For the added benefit of probiotics, look for any of the above listed probiotics on the ingredients list. L. acidophilus is by far the most commonly added probiotic.
*excerpts taken from: By Pat Kendall, Ph.D., R.D. Food Science and Human Nutrition Specialist Colorado State University Cooperative Extension June 25, 2001
The Greek Gods™ Cultures
In recent years, there have been numerous scientific studies examining the health attributes of cultures and probiotics. Live and active cultures are beneficial bacteria that naturally reside in your digestive tract and improve intestinal function, promote good digestive health, and lead your body's defenses against a number of ailments. A key contributor to the delectable flavour and creamy texture of The Greek Gods™ Greek-style yogurt is the balance of live and active cultures. The Greek Gods™ Greek-style yogurt contains 5: S. thermophilus and L. bulgaricus, L. acidophilus, Bifidus and L.casei.
L. bulgaricus is the 1st of 2 cultures that are commonly used to produce yogurt. L.bulgaricus is named after Bulgaria, the country where it was first used. The bacterium feeds on milk and produces lactic acid which also helps to preserve the milk. L. bulgaricus helps with the 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.
S.thermophilus is the 2nd culture commonly used to produce yogurt. Clinical studies have shown that this culture enhances digestibility, increases absorption of vitamins and minerals, and promotes intestinal lactose digestion.
Lactobacillus acidophilus gets its name from lacto- meaning milk, -bacillus meaning rod-like in shape, and acidophilus meaning acid-loving. It is a probiotic bacterium that has been shown in clinical tests to guard your small intestine, replenishing the bowel with good bacteria that may be depleted by the use of antibiotics, the consumption of caffeine and processed foods, and the exposure to life's daily toxins. It has also been said that L.acidophilus boosts the immune system.
Bifidobacterium is a probiotic bacterium that protects your large intestine, deterring harmful bacteria or yeast from robbing the body of valuable nutrients and acting as an anti-viral agent. This probiotic has also been shown helpful in hindering the colonization of Salmonella and E. coli.
L. casei is a probiotic culture that is known to improve digestion and reduce milk intolerance. Some studies have shown that strains of Lactobacillus casei have the ability to stimulate the immune response in the intestinal tract and it assists in the propagation of desirable bacteria throughout the body.