Many cultures and groups live in the lands surrounding the Arctic Ocean. Among these are the Eskimo (comprised of the Inuit, Inupiat, Yupik and several other groups), who range from Alaska to Canada and Greenland, the Saami (previously called the Lapps) of Scandinavia, the Nenets of Northwest Russia, the Sakha (Yakut) of Russia and the Chukchi of Siberia.

The bacteria used to ferment Silk Cultured Soy are: L. bulgaricus, S. thermophilus, L. acidophilus, B. bifidum, L. casei and L. rhamnosus. These bacteria are also found naturally inside the body's digestive tract and are believed to boost immunity and prevent digestive ailments. Silk Cultured Soy is dairy-free. The bacteria used are from non-dairy sources.

In the strictest sense, the Arctic is all of the Earth north of the Arctic Circle, which is located at 66 degrees, 32 minutes North Latitude. However, there are other definitions to suit specific scientific or political interests. For instance, the U.S. Congress has decreed that all of the Bering Sea, which extends southward to about 53 degrees North Latitude, is part of the Arctic for internal U.S. planning and budgeting purposes.

The number and variety of animals living near the poles changes dramatically with the seasons. Only a few hardy animals, such as the musk ox, polar bears, Arctic hares, wolves, and the Arctic fox manage to stay in polar regions all year round. However, during the brief, light-filled months of summer, thousands of migratory birds and mammals seek out the rich feeding grounds, plentiful breeding sites, and relatively safe refuge of the high Arctic.

The bacterial activity of live cultures produces a better tasting yogurt and can also strengthen the immune system. Although live bacteria always exist naturally in our digestive system, the addition of these live, probiotic bacteria further stimulates the immune system, keeping it tuned-up and active, and it also increases the ratio of “good” verses “bad” bacteria.

One purchased yogurt I have found suitable is the unflavored Dannon brand. I buy it by the quart and add berries to it for flavor. Another good option is to make your own. I like the kefir starter by Body Ecology. Kefir is drinkable yogurt. You can find their kefir starter at Body Ecology.

To be legally called a yogurt, it must have a minimum of 1 million micro organisms per gram (special friendly bacteria called starter cultures). This is prescribed by the Food Standards Code. This amount should also be present until the end of shelf life (best before date).

The Arctic environment is unique in many ways and offers the opportunity for a great many discoveries about how the physical and biologic environments function under the "extreme" conditions found in the Arctic. Several species of animals are unique to the Arctic (e.g., polar bear, walrus, musk ox) and many species of birds have their summer home there.

The Arctic is inhabited by several different groups of indigenous people, and also by relatively recent immigrants of mostly European background. In Alaska, for example, indigenous people account for about 70% or more of the total population in mainland areas bordering the Bering, Chukchi, or Beaufort Seas. In Russia, only 15% or fewer of the inhabitants along the north coast are indigenous people.

nbsp   No. Penguins didn't evolve in the northern hemsiphere, and with the exception of the Galapagos penguin, no species of penguin naturally inhabits any land north of the equator. Galapagos penguins sometimes feed and stray slighly north of the equator. No. It was published in an April Fool's edition of Discovery Magazine. No land mammals are indiginous to Antarctica. How silly!

Nu-trish milk contains active cultures in the billions of organisms per serving similar to a serving of yogurt.

long as the product is still good and kept refrigerated. Refrigeration is the ideal condition to keep the cultures alive! You can freeze a cup of yogurt. A cup of yogurt that has been frozen and thawed will have a different look and texture than fresh yogurt. The cultures become dormant when frozen, but once thawed either in the refrigerator or by your body heat when ingested; they will become live and active once again.

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There are more than 400 species of bacteria normally living in our intestines. Approximately 85% of these organisms are "good" and 15% are "bad". When the balance of "good" to "bad" organisms is reversed, our health can be compromised, sometimes severely. Consuming Live and Active Cultures in our food helps to restore a healthy balance of these organisms. For mote information, visit : www.aboutyogurt.com.

All yogurts by definition begin with milk and the living organisms Lactobacillus bulgaricus and Streptococcus thermophilus, which turn milk into yogurt by converting lactose (milk sugar) into lactic acid. Besides making lactose easier to digest, these and other yogurt cultures may also aid immune function, help prevent gastrointestinal infection, lower cholesterol and even reduce the risk of osteoporosis and cancer.

Generally, Lactobacillus bulgaricus and Streptococcus thermophilus are the essential live cultures in yoghurt and cultured milk. The U.S. Food and Drug Administration (FDA) approve the addition of these live cultures in milk products. These live cultures in milk products nourish the intestines, thus maximising the absorption of nutrients in our bodies. They ensure that our digestive system stays healthy and even help stabilize our immune system.

LGG and “Only the Good Stuff” claims currently apply only to Danimals Drinkables and will apply to Danimals Cups later this year.

These rituals were built on the foundations of their cultures, and to truly understand them, one must understand the culture first, and then the ritual. In general, these rituals formed a powerful element of these cultures' spiritual and cultural life.

The Arctic Circle is an imaginary line at latitude at 66° 32~33' North (depending on the earth's wobble) defined by the northernmost point where you can still see the sun on winter solstice, the shortest day of the year, December 21.

The first Arctic explorers were the Inuit themselves. Though most of their journeys remain undocumented, the Inuit have been traveling and exploring the icy waters and frigid continents of the Arctic region for thousands of years in search of food, supplies and settlement areas. It was not until the 1800's that Europeans began to search in earnest for a "Northwest Passage" to the Orient.

The Arctic is becoming an increasingly popular tourist destination. Whether you are an experienced outdoor camper or an armchair enthusiast, Arctic travel offers something for everyone. From full-blown expeditions to the North Pole to brief excursions along a mainland coast, Arctic travel can take many forms depending on your budget, curiosity and adventurous spirit. You can visit the Arctic on your own or as part of a tour.

Studies now underway in the Arctic should lead to more reliable forecasts of weather over the Arctic and in heavily populated mid-latitude areas. We will learn more about how the Arctic influences the global climate and achieve greater insight about the climate our children will experience. We will be better able to quantify, manage and use the natural resources of the Arctic.

There is no simple answer to this question. Good records of temperature and precipitation are available for the last 50 years, but data quantity and quality are diminished in prior years. It is clear that the Arctic has undergone significant change in the last 50 years, but the changes differ in different regions in the Arctic. For example, Alaska has experienced significant warming over the past 30 years, with average wintertime temperatures about 6 degrees warmer now than in the 1960's.

The Arctic is a vast, ice-covered ocean that is surrounded by tree-less, frozen land, which is often covered with snow and ice. The rigors of this harsh environment are a challenge to living, working and performing research in the Arctic. None the less, the Arctic is an ecosystem that teems with life including organisms living in the ice, fish and marine mammals living in the sea, birds, land animals such as wolves, caribou and polar bears, and human societies.

We use carefully selected strains of lactic cultures that are typical for the kinds of cheeses we produce.