In the particular case of the two strains of Lactobacillus reuteri in Biogaia Gastrus, it appears that they do not colonize the human gut on an extended basis, which is why Biogaia has a product suitable for repeat sales, and why we are making yogurt from it on a regular basis. Rebecca Kennedy wrote: I vaguely recall Dr Davis addressing breast cancer & the yogurt., You recall correctly: 2018-06: Who should NOT do the L. reuteri yogurt? That looks pretty darned delicious, Robert! I would love to see an analysis of this yogurt. If your experience is based on commercial yogurts, thats one thing. It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. Straight from the maker the L. reuteri yogurt will be warm. You may well be right. We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. He is Chief Medical Officer and co-founder of Realize Therapeutics Corp. that is developing innovative solutions for the disrupted human microbiome and author of the book Super Gut. Can I get an unflavored tablet/capsule? . A friend referred me to this blog and Ive practiced making 1/2 gallon of yogurt. We do not consider this a concern as the whey can be poured out leaving thicker yogurt curd in the jar. If you give it a try, be sure to come back and report your experience. That doesnt seem to be the question you are asking about.. Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. Im about to try a coconut milk based run, and guess that it will take a full 36 hours. Ive been adding one crushed tablet every 5th batch, but am not sure thats necessary. Saving some as starter is a different matter, as sensory qualities dont matter, just viability of the L.reuteri bacteria. If you choose a pasteurized dairy product, there is no need for pre-heating. So, if one elects to avoid whey, what then to do with that fraction (assuming you get stratification, which some people dont). Did you happen to run a water-only test batch and check the actual temp with a probe thermometer? John M wrote: I used full fat 4% whole fat Chobani Greek yogurt as my starter.. Dr. Its just the yogurt. We recommend using a double boiler pot filled with boiling water. -Allan, THats amazing! Here are some tips for assessing success and troubleshooting problems. Simple and convenient, but precise. I'm making Bulgarian yogurt for a long time. A 100 watt incandescent bulb will do that. Dr. Davis mentioned in his post that people eating the yogurt have reported a number of benefits: smoother skin (including fewer wrinkles), increased muscle mass, a rise in testosterone, weight loss, etc. Didnt enjoy it, at all. . Biogaia may also only have tested doses to clinical effect for a specific benefit (that might not include oxytocin provocation, bacteriocins, etc). Its mere serendipity that they do, as many unit-dose probiotics make less than ideal yogurt cultures. Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. Meet with Dr. Davis . I poured-off 2- cups whey [originally started with one quart of whole milk]. Whether or not their cultures can be used in a 36h ferment is not something Id have any guesses about. of inulin in each batch. It may be a while before we have a predictable picture on that. If the milk accidently boils briefly, dont panic reduce the heat and continue. Idont know how soon well know something. What I woke up to this morning was a mush that was covered in a yellow top layer, with more solid-ish substance in the middle but very, very runny and watery around the sides. [not UHT] I heated to 180 degrees F, cooled to 110 degrees F. Then added small amount of cooled milk to slurry of 10 crushed Bio gastrus tabs with 1 Tbsp Inulin. Do you stir it in, or pour it all off? The second batch I tolerated just fine also until about half way through it and then I started getting bloating and gas pains. Id like to know if it is OK to combine the two yogurts in the same container for refrigeration? I use my oven: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. Thanks for your reply. 11. - I havent tried using the lid. Danielle Rigney wrote: why dont you try making it again with a quart of coconut milk without sugar you can always add sweet drops once fermentation is done.. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? ________ Blog Associate (click my user name for details). Use any source of heat that emits 6,000 joules of energy per minute. re: but it morphs into a cottage cheese consistency I dont like.. This has been a success for me so far. strains together as one ingredient, that means the oil cant be more than 33% of the 700mg (233mg, and is likely a whole lot less). Dr. William Davis (IG: @drdavisinfinitehealth) is a renowned preventive cardiologist and author of the groundbreaking #1 New York Times bestseller Wheat Belly.He's also written three other New York Times bestsellers and several other books including Undoctored, which is the book we discussed the first time he was on the show.. Today we're chatting about Dr. Davis' latest book, Super Gut . If you use coconut milk, you will need to add sugar, e.g., one tablespoon, to the prebiotic or use more sugar in place of the prebiotic, as there is no lactose to ferment in coconut milk. As I mentioned earlier, weve made conventional yogurt with goat milk using pretty primitive equipment. The milk is now ready to begin fermentation. I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water. It may be too high, as the organisms die at 115 degrees F and higher. Dr. Davis: It could be something as common as gas, excessive gas, bloating, irritable bowel syndrome. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6.. If it takes 10tabs for batch#1, and we use a modest saved-off portion as starter for all subsequent batches, perhaps adding 1tab every 5thbatch, we might get a years worth of yogurt for that$30. Wow! Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the. Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. Do you take some out after 12 hr to keep as your starter or do you just set some aside once its done? 9. It smelled extremely tangy and cheesy. Making yogurt generates a product with overt effects in adults. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. Filed Under: DIY Healthcare, Health Information Tagged With: diy health, diy healthcare, diyhealth, diyhealthcare, dr william davis, probiotic, reuteri, undoctored, yogurt About Dr. William Davis William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. Bad move. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? Iused to routinely run my L.r. ________ Blog Associate (click for details). I vaguely recall Dr Davis addressing breast cancer & the yogurt. Maintain the mixture at 100 degrees F. This can be accomplished with a yogurt maker, Instant Pot, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range. Which is why Ive opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. Would a tablespoon a day do it?. It did not say in the recipe to add sugar. I am game but not sure what I am doing wrong. Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. Thanks for any thoughts you might have. But frankly, when I cant find suitable H&H, Ijust use half cream + half milk. I have not observed any substantial health benefits by ingesting the tablets. It smelled wretched. Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. We bought a sous vide unit for precise temperature, ferment for 36 hours, started with gastrus tablets, then used some yogurt from current batch for next batch, use the inulin you recommended and half and half with no other ingredients. The expiry date on commercial yogurts is typically a month (but thats unopened). Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. For instance, the original post cites 1 quart of half-and-half and 1 T of inulin with 10 tablets, but posts below have much higher quantities of liquid with 10 tablets. Maybe I just need to regroup and purchase the tablets. For any IP lawyers who care to opine, heres the patent for ATCC PTA-6475: US7344867B2, and here are the broad claims: 1. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? What separates a basic yogurt from plain milk and cream would be appear to be just the microbes and their metabolites (including short chain fatty acids). SIBO Yogurt - Dr. William Davis - Sports Nutrition World Sign in Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Saturday, March 26, 2022 Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Home Weight Loss SIBO Yogurt - Dr. William Davis Weight Loss THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. They have all completely separated into curds & whey. I am going to attempt making the yogurt today, I want to use my stove light the way you do it. 1 quart half-and-half. Then is was a dish of mushy small-curd cheese-likesomething. Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. Thats a heck of a statement! My machine cant handle the quantities youve had success with. When is the ideal time to separate the whey from the curds? Joan wrote: Theres so much talk about yogurt being good for you but I have always found it makes me sick.. Kirkinportland wrote: My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours?, Answered where asked earlier. re: I have since read the Wheat Belly book, Was that the original 2011 book, or the 2019 Revised & Expanded? Which is why I've opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience? Just move the knob to some position that holds 110F and put a mark there. Starting from tablets also has the challenge that its actually not all that many CFUs. Even it I dont have the winning solution yet, I can take the inulin. Ive made maybe 12 batches of the stuff with varying degrees of success. Its an essential step with raw milk (like the goat milk in the batch brewing here now), and Id recommend it for non-dairy yogurt base as well, just to eliminate any stray microbes. How long is it safe to keep the yogurt in the fridge to eat? We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. ________ Blog Associate (click my user name for details). I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). There is no harm leaving it in. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. Any thoughts on what Im doing wrong? Elements that might have the most bearing on gut motility would include: grain free, magnesium restoration, daily prebiotic fiber, and ample hydration. It initially stayed in the container when inverted, so I had to break it up and scoop it out. re: Its just the yogurt. What if you could dramatically improve your body composition, balance your hormones, and even reverse the signs of aging just by eating one little food?My wife, Alyson and I already made a couple of batches and can't believe the difference in how we feel, and it's only been a couple of weeks.So what is it?It's a very particular type of yogurt, replete in scientifically proven strains of probiotics that you can whip up right at home.Today we're here, once again, with one of our very favorite doctors in the whole wide world, Dr. William Davis.Dr. How could you notice thicker hair after so short a time? People who consume 1/2 cup per day of this preparation (mixed with blueberries, strawberries, etc.) Including me. ________ Blog Associate (click my user name for details). I just tasted it, it is fabulous. It appears that its ultra-pasteurized and has VitaminD3 added. (It actually makes a delicious frozen yogurt; heres a simple. Dr. William Davis, DIY Healthcare: How To Get Off Statins 264K views5 years ago The Four Dangers of Stopping a Statin Drug 210K views3 years ago Secrets Hidden in Your Resting Heart Rate 136K. ________ Blog Associate (click my user name for details). Depending on the device, when doing cold-start, checking for fatal warm-up hot spots is also worth a ponder, etc. He is also author of the new Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor. Ah, thanks; Lactobacillus reuteri {possibly ATCC} SD-5865, CFUs per portion not so far discovered Ihave never tried that myself, and dont recall seeing any discussions by people who have tried it in a 36h recipe, so I dont know what to predict in terms of either resulting consistency or physiologic effects. Would a tablespoon a day do it? They do not need to be considered permanent guests. See response to a separate question of yours on this thread. Smell I cant guess about. Erika wrote: How long is it safe to keep the yogurt in the fridge to eat?. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurthas us confident that a 24-hour incubation is sufficient. Con: Its insulinotrophic (provokes insulin). And, if you join the discussions in our Undoctored Inner Circle website, you can add a number of other interesting fermentation projects that achieve effects such as shrinking your waist, deepening sleep, heightening your immune response, accelerating recovery after strenuous exercise, and reducing arthritis pain. If making the yogurt in a larger pot, using a perforated spoon or scoop to transfer it to the storage containers might suffice. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? Sounds like that machine was optimized for just Joes yogurt recipe. Cannot live without it! So the problem is likely not due to that, perse. Barb has overcome her own gut health issues through healthy eating. If they tested in rodents to determine Tolerable Upper Limit (of just the CFUs), Ive not seen that data. Perfect yogurt. re: Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs., In the modern settler populations, there are various reasons for oxytocin decline, and the majority are non-ancestral. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. Sam A wrote: It seems as if BioGaia has changed the formula or a large batch of their stock has been exposed to heat and doesnt come alive., Where did you order it from? One of the things it does is to increase and maintain the mucus layer in the gut and strengthen the integrity of the gut lining. Frozen, sauces, any and all combinations, in any recipes, all brands. re: My question is, what does this mean and is it good or bad?, Insufficient data so far, and I havent studied lymphocytes at all (its not a marker we routinely track in the program). The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Jul 7, 2021 | Diet and Lifestyle | 29 comments. ________ Blog Associate (click for details). Okayso its specifically the L. reuteri that needs the longer hours. That is generally guessed to be a fungus, which would be some opportunistic organism from the local environment. It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). If we can develop some context here, I can at least make informed inquiries. With respect to what you have on hand, you could try the twin sauce dish trick to see if theres life as we know it. Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. Many of them contain emulsifiers and other stuff that can potentially interfere with fermentation. Bob, Thanks for replying so quickly. Since Im about to try this, Id like to see whats to be learned here. ________ Blog Associate (click my user name for details). 1. To what temperature and for how long? Place the cover lid on top. The results speak for themselves. ________ Blog Associate (click for details), Im vegan so no dairy. Dr.Davis has already reported that he tried the tablet directly with no apparent result (vs. consuming the yogurt, with prominent effect). Please understand, at the end of the day, the L reuteri probiotic DOES NOT make yogurt, traditional yogurt that is, you can only try to make a yogurt like product. I ordered the LR Superfood and L.Gasseri Superfood starters from Culture Food Life, and the instructions that come with the starters say to ferment both at 100 degrees. Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). Yes, Im right (in this case, at least) because all I am doing is relaying one of the basic fundamentals of Wheat Belly. I use 8 crushed Biogaia Gastrus tablets in the initial batch, and then I use 2 crushed tablets added to 1/2 cup of the previous batch to start subsequent batches. Yes, just one qt total base. Ill probably put together an FAQ on it in a couple of weeks. William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. ________ Blog Associate (click my user name for details). Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. Or what else would you suggest? I plan to try it again, but havent settled on the next recipe. re: Both my wife and I have noticed our hair getting thicker, Neat. If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. Thanks so much for your insight, Val, Valiegirl wrote: I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt?. Ingredients: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat's milk/cream, sheep's milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon) 10 tablets of BioGaia Gastrus (available on Amazon), crushed Method: Ive been discussing this idea of making yogurt by starting with a specific strain of Lactobacillus reuteri ATCC PTA 6475, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. ________ Blog Associate (click my user name for details). Heres the product details page on their site for the USA product. He gave them a list of foods low on the glycemic index. OV uses milk from so many different sources. Because the process of heating made such a vast improvement, we wondered if cream was required at all? This discovery is quite new.. Thank you dr. Davis for clarifying that confusion for me. Making L. reuteri yogurt is really a simple process, but it still trips up some people. Did test Instant pot temps with water bath with reliable thermometer. See figure S7 of that research (the darker bar is the 6475 strain). ________ Blog Associate (click my user name for details), It is the case that in making this recipe (with a dairy base), the resulting product (in my households experience so far) stratifies into about 50% yogurt and 50% whey (and the whey has the consistency of cream). The growth curve of L.reut vs. temp, like most probiotic bacteria, is a shape. Ive made 3 subsequent batches; the first subsequent batch I used 2 tbs of the whey to culture, the next I again tried 2 tbs, the last I used 1 tbs. Do make sure the coconut milk contains only coconut (and perhaps water). ________ Blog Associate (click my user name for details). However, may people still struggle with inconsistent results. Can someone clarify if the yogurt is recommended for a BC survivor? Check the container Nutrition Facts. All the hits I got were about the whey, which is usually discarded, having potential as a biofuel. You will also want to verify setting it on 180F actually holds it at 180F. Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. Pour the slurry into the jar with the milk and whisk to incorporate. I used molasses as the added substrate. The method is below. The key is to not let the mixture vary a lot, especially being careful to not exceed 110 by more than a couple/few degrees. As Robert has already pointed out, oats are strongly discouraged on this program. this would be a traditional 100W incandescent (Edison) bulb, which are getting hard to find. ________ Blog Associate (click my user name for details), Wow. It says a lot, however, about the microbes you harbor. Ive been pulling off cup for this, which may be more than is needed. Its pretty quick, within the hour,. Yes, but likely less so in short ferments, and more so in longer ferments. And yes, I take a long time to make sure all the Inulin/Gastrus is mixed thoroughly. Which of these would be the suspect, if not both, isnt clear. Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. are reporting the effects listed above. I have started a second batch in the yogurt maker with the cup I drew off at the 12 hour mark. Of course Ive never gotten an answer from a doctor about it. I agree with the 50:50 ratio. This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. After 24 hours the timer will go off.13. How did you perform the cool-down? no other dairy products do this to me, no other food at all does this to me. Once opened, they are considered safe to consume for one to two weeks, with some degradation in sensory quality after the first week. Because the most robust data were generated using the ATCC PTA 6475 strain of L. reuteri (and, to a lesser extent, the DSM 17938 strain), I have been confining my efforts to this strain. Weve been consuming both.. At that time I noticed a significant decrease in appetite that has benefited me all these years, so I am not all that surprised to notice much more of a decrease. Robert Rominger wrote: What are the pros and cons of eating/drinking the whey?.

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