About Us

Actually, a few years ago I didn't have much to do with the world of "healthy eating." My ideas about food and drink corresponded to what we in my generation, born in the late 1960s, had heard. And the connection between nutrition and health was only very vaguely discernible to me.

The topic is now literally "on everyone's lips." This is thanks in no small part to such accessible books as Giulia Enders' "Gut: The Inside Story of Our Body's Most Underrated Organ" and Bas Kast's "The Nutrition Compass ." Both are very interesting, worthwhile, and above all, informative books that clearly explain how we can not only avoid harming our bodies through nutrition, but also meaningfully support them (i.e., ourselves) on a daily basis. My story, however, begins a little earlier:

"A few years ago (2014), a good friend of mine was diagnosed with Parkinson's disease. Initially, I was ignorant and helpless in the face of this news, as I had no prior experience with the topic. But from that point on, I was naturally more aware of it. Having been confronted with this disease firsthand, I happened to read a press release from the Max Planck Institute in Dresden , which presented a new and cautious theory suggesting—to put it very simply—that certain lactic acid bacteria might alleviate and positively influence the course of Parkinson's. Among the bacteria specifically highlighted and explicitly used in this study was Lactobacillus bulgaricus, the same bacteria required to make authentic Bulgarian yogurt."

I knew immediately: My boyfriend needs real Bulgarian yogurt! My logic was simple: Such yogurt can't hurt, and if it helps, that would be great.

The next step was somewhat less simple: procuring Bulgarian yogurt in 2014, right in the middle of Germany. It proved considerably more difficult than expected, as despite an intensive search at the time, I couldn't find any natural yogurt of Bulgarian origin.

So, with the help of an interpreter, I set off for Bulgaria and began my search for the yogurt.

We found yogurt very quickly – as expected, right in the first supermarket. But unfortunately, subsequent visits to various dairies quickly brought us back down to earth. Even in Bulgaria, yogurt in supermarkets is a standardized food product that must be produced and sold according to EU standards. The lactic acid bacteria we were looking for, to which the Max Planck Institute had attributed potential beneficial properties, were not present in these yogurts. After many fruitless attempts, we finally received a concrete tip.

And this tip led us to Lactobacillus Bulgaricus, which we now have in our Lacto Lux forte capsules.

Based on this recommendation, we had the opportunity to meet the remarkable Bulgarian professor Maria Baltadzhieva, who has been researching Lactobacillus bulgaricus (LB) for over 50 years! Like probably no other person, she knows everything about its origin, properties, effects, and optimal growing conditions. She is familiar with the most important strains, has categorized them, and published her findings in numerous studies and research reports.

In the conversations I was able to have with Professor Baltadzhieva during my visits, she told me exciting and insightful information about Lactobacillus Bulgaricus.

The foundation of modern knowledge about the effects of lactobacilli and probiotics was laid at the beginning of the 20th century by the biologist Elias Metschnikoff.

Metchnikoff investigated in detail why the measured life expectancy of the Bulgarian rural population was statistically higher than that of other rural populations. He found his answer in the daily consumption of fermented dairy products and other lactic acid products.