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Where does Gero come from ?
.. a place where people live the good life and are healthy and strong, often even at the golden age of 120!
.. The place is Abkhasia, a region lying between the Black Sea and the Caucasus Mountains where a local, traditional yoghurt is an important part of the daily diet. The Abkhasians attribute their good health and longevity to their daily intake of this yoghurt that have been manufactured in the traditional way for centuries.
This is where unique GERO yoghurt originates from.
Benefits to consumers Gero is the ONLY yoghurt on the South African market that is made with the live Abkhasian culture with it's important probiotic and health-enhancing qualities. Probiotics are specific microbial cells that have a beneficial effect on the health and well-being of a person, and are mainly ingested via fermented dairy products, particularly those with live bacteria such as Gero yoghurt. Probiotic bacteria balance disturbed microflora in the gastrointestinal tract and relieve related dysfunctions. The Abkhasian culture is special as it consists of various live selected microbial strains, and its beneficial qualities are derived from the unique composition and characteristics of the bacteria it contains. Dairy Gold, the licence holder for Gero yoghurt in South Africa, imports this culture from Abkhasia for the manufacture of Gero yoghurt, as your enjoyment and good health is their concern.
Suitable for the whole family With GERO you can meet the nutritional needs of the whole family. It is a functional food that contains the nutrients required to maintain a healthy body and to act as a buffer against disease. The low pH of Gero aids the absorption of calcium, and the yoghurt enhances gut function and the stability of gut microflora, protects against infectious diseases, alleviates lactose intolerance, improves digestion and nutrient absorption, and stimulates the immune function.
Gero yoghurt and diabetes
Diabetics rely on the inclusion of Gero yoghurt in their diet because of its low glycemic index (GI). The GI is a numerical indicator of how fast and how high a particular food raises glucose or blood-sugar levels. A food with a low GI raises blood sugar levels only slightly, while a food with a high GI will cause blood-sugar levels to spike, eventually triggering diabetes. Gero is a particularly beneficial food for diabetics because of its low GI which causes sugar (glucose) to be absorbed slowly and steadily, giving a perfect blood glucose response and making the consumer experience increased satiety.
Types of Gero yoghurt
Tantalise your taste buds with Gero's wide range of flavours while satisfying your individual requirements -
fat free plain,
fat free, sugar free fruit,
fat free, sugar free flavoured.
Gero restore the natural balance - it is not a medicine: All humans try to keep age at bay, retain virility and remain mentally alert. Over the centuries, man took extraordinary measures to achieve this end. At no time in history has the race to remain young been more frenetic. Millions of kilograms of vitamins are consumed annually, oceans of health drinks drunk, and young animals led to the slaughter for their placentas - all in the pursuit of youth. Meanwhile, in Abkhasia, the peasants have been getting it right for centuries. Here, in a remote region of the Georgian Republic, between the Caucasian Mountains and the Black Sea, the members of a tiny community live up to 110 and 120 years. Even at this age they reputedly have superb muscular strength and unimpaired mental faculties. Intriqued by the abkhazian phenomenon, a group of 100 physcicians, gerontologists, microbiologists and antropologists from the US and former USSR went to georgia in 1978 to study the lifestyle of this tiny community.Four years later, when the results were correlated, the findings unanimously pointed to yoghurt as the secret to their health. Every man, woman and child had yoghurt in their daily diet, and the entire community was in robust health. The old folk were particularly impressive with fitness levels that enabled them to do a full day's work in the fields.The scientists found that all of the really elderly Abkhasian people had a high content of lactic acid bacteria in their intestines - high enough to inhibit the pathogenic bacteria present in the gut and thus to act as a natural preventative against disease.The source was a special culture, found only in the region, which was used daily to make fresh yoghurt. The yoghurt, by Western standards, was unpalatable; unsweetened, with a raw, sour flavour and was eaten with fresh fruit and vegetables - even meat.