You can also freeze the yogurt without killing the microbes. I used molasses as the added substrate. Consume one-half cup per [] 2. It may be a while before we have a predictable picture on that. It appears that its ultra-pasteurized and has VitaminD3 added. Ive tried making this x2 with no success. There are several reasons why anyone might be avoiding dairy, which is why the coconut milk versions of the recipes have been in development. Related questions are: how many generations can be fermented from an initial batch? It initially stayed in the container when inverted, so I had to break it up and scoop it out. I crushed the Gaia tabs with mortar and pestle. So, if one elects to avoid whey, what then to do with that fraction (assuming you get stratification, which some people dont). Its also not fully clear, in the case of this yogurt, whether the benefits seen are primarily due to CFU amplification, exogenous metabolite generation, or some combination thereof; and then, what an ideal portion size is. 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 . These tablets have mint and citrus flavoring. Here is some of it sliced on a plate just to illustrate the consistency. Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Dr. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the " Wheat Belly" series, " Undoctored," as well as his newest book " Super Gut." We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma I used the CEC LR Superfood Starter which can be found here: https://cuttingedgecultures.com/lr-superfood/ The recipe I used is included with the culture, but is the same recipe that Dr. Davis uses. In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. Now I have all I need to make the L-reuteri yogurt. They just say to avoid yogurt. https://cuttingedgecultures.com/lr-superfood/, Making L. reuteri yogurt with coconut milk, I was wrong: Young people SHOULD obtain L. reuteri. Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. I take that to refer to the US version of the Biogaia Gastrus. Also wondering if I put a particular strain of bacteria into my gut in a high count could that perhaps have consequences on the other bacteria in my gut since they have a relationship? Cannot live without it! Yet Im in the process of straining it now. Any insight would be greatly appreciated! And what was the temp when the L.r. Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. We have been consuming both as well. It would appear as though other substrates, such as glucose, galactooligosaccharides (GOS), and others would be better choices than inulin or FOS. (Or do I need to worry about boiling the container in which I make the slurry?). Switch the yogurt maker off and remove the yogurt jar. Ive made this with coconut mild (full fat in the can). The original post doesnt mention anything going up to 180 degrees is that step not necessary at all? Taxes and shipping calculated at checkout, Add description, images, menus and links to your mega menu, A column with no settings can be used as a spacer, Link to your collections, sales and even external links, Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. I have just put the whey into ice cube trays to save the cultures for the next time Im making yogurt. Of course Ive never gotten an answer from a doctor about it. What strategies are needed to maximize the yield from a box of Gastrus? L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) For the second batch I bought a yogurt maker because I knew the temperature would be controlled. ________ Blog Associate (click my user name for details). We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. There is no harm leaving it in. So adding more tabs is a waste of money, and definitely wont fix any instances of contamination by unwanted species. It is possible they contribute to the unreliability / inconsistent results. Here is one of them. Dr. Davis: It could be something as common as gas, excessive gas, bloating, irritable bowel syndrome. Its pretty quick, within the hour,. Initial batches do, but in my routine, most of such a batch ends up in ice cube trays for use as future starter. Dr. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. The non-microbial ingredients in the tablets are irrelevant after the first batch of yogurt. The Dr. Oz Show: Wheat Belly 10-Day Grain Detox, Deepak Chopra: Dr. Davis and Deepak Chopra sit down to discuss his Wheat Belly Total Health Book. It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. Pour the milk into a large clean saucepan.2. Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker from Mercola), stays at 43 degree centigrade)- twice and it is totally liquid. You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water. We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. Susan wrote: I wonder if this is making me constipated.. I started a half-gallon batch of the Gastrus yogurt last night. It appears that even a modest portion of saved starter has a massive number of CFUs. Could it have gotten stronger? We empathise with your failed attempts because weve had plenty along the way too. 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. Are the benefits due to: CFU amplification, and/or the exogenous metabolites, and if so do the metabolites vary by substrate, and perhaps time? 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. Kinda cheesy tasting. I use the whey, either stirring in some when I pull out a serving of yogurt, or putting some in icecube trays to use as starter later. Im not expecting problems. I experimented with different amounts of the ingredients for a few weeks. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. 2. Dont know yet. Smell I cant guess about. 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. . As it happens, Coagulans & Reuteri do coexist in the SIBO yogurt blend, for which a bargain temperature has been worked out, and relative population drift over a very few generations is not thought to be an issue. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6.. To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. Whenever I have to start over from tabs, by the way, I do exactly this, but for reasons of consistency, and not amendment avoidance. [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. So mixing those two, particularly post-ferment, is not likely a problem. Thats a heck of a statement! We do not consider this a concern as the whey can be poured out leaving thicker yogurt curd in the jar. I am going to get some inulin. re: and then I started getting bloating and gas pains.. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. Hold the milk at this temperature for 20 30 minutes. We run one anyway. re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. Which is why Ive opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions? When you try the L.reuteri yogurt, the goal is to have only the strains found in the Gastrus tablets. In medium to large bowl, combine contents of 2 capsules, sugar or prebiotic fiber, and 2 tablespoons of half-and-half or other liquid. re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. Learnings will be reported. Do choose dairy with no added ingredients, i.e., no added gellan gum, xanthan gum, carrageenan, etc. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years. A 100 watt incandescent bulb will do that. re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. CFU amplification is the leading explanation for the generational capability. Batches started with saved yogurt get a much firmer head start, so to speak. It simply didnt make much yogurt. Any particular named program? Bad move. The top of the yogurt grew a pink bacteria and smelled. Subsequent batches, made from saved-off solids or whey fraction of first batches, usually take on a more homogenous consistency. Can you suggest some starting details for me? Also note; we have spoken directly with BioGaia in Sweden who are the manufactures of the L Reuteri probiotic, and they themselves strongly point out that L Reuteri was not designed or developed for making yogurt. In our aim to replicate half and half milk, we considered non-whipping pouring cream (with a lower fat content), a better addition to milk. Excessive consumption may have a laxative effect due to the content of sweetener in the product. Make sure the inulin and the crushed-to-a-fine-powder Gastrus tablet are dissolved completely before you add them to the 110F milk/HWC mixture. Yours looks good. See figure S7 of that research (the darker bar is the 6475 strain). Listen to Dr. Davis Defiant Health Radio podcast on your favorite podcast source: Buzzsprout, Stitcher, Google Podcasts, Spotify, Amazon Music, Pandora, iHeart Radio, TuneIn + Alexa and others. Luveles L Reuteri Yogurt Disclaimer:The team at Luvele are learning that making L Reuteri yogurt is still very experimental. It might be some reaction, not by your immune system, but by your current uninvited gut flora, to either the live culture and/or their metabolites. re: The top of the yogurt grew a pink bacteria and smelled.. First batches (from tabs) frequently look like that. what brand of milk, cream or half&half? re: The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box., True enough, but run the numbers on how many batches can be made from 30 tablets, if using saved-off yogurt as starter. Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). 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. Greek yogurt because the whey contains the good bacteria. The only noticeable difference was the jar with 3 tablets formed a pocket of whey separation. I was just curious to see if you knew anything about that. Yes, Im right (in this case, at least) because all I am doing is relaying one of the basic fundamentals of Wheat Belly. When is the ideal time to separate the whey from the curds? My first device for yogurt making, a not-so-smart pot with an under-documented, non-adjustable yogurt cycle, turned out to run at 110-115F, and that had to be confirmed with a separate probe thermometer. We have, just today, one report of yes on the Undoctored blog. . I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. Or what else would you suggest? 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? 1. These are just the protein parts of each grains gluten. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20with%20whey%20in%20pan%2001a_zps1kjiuumr.jpg. thats been in the fridge for 8 hours. I dont know what you mean by 10 probiotics.. Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation. To keep the strains in abundance, some customers suggest adding 1 crushed probiotic tablet with the third of a cup L. reuteri yogurt or whey. Can someone clarify if the yogurt is recommended for a BC survivor? I had not heard of Dr. Davis before I found him through Donnas podcast. No one really wants to eat thin and separated yogurt, do they? Not sure what to do. Why arent we seeing any of the benefits? I do cover the pot, though, with one thin layer of saran wrap. On the other hand, if the advice were (and is not) to get high CFUs of L.r. But, I thought the L Reuteri die at temps above 109, Im unclear on exactly what you are responding to, so let me just address, re: But, I thought the L Reuteri die at temps above 109. Is the prebiotic fiber consumed by the probiotic bacteria? 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. 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 rest was a semi-solid disk of small-curd cheese-like substance. Sound plan. Dr. Davis and the Inner Circle team help people like YOU lose weight, improve health, increase energy and even turn the clock back on appearance. Run that cycle unless you know you dont need to. Im keeping a log of all the traffic, and may generate an FAQ. Do you stir it in, or pour it all off?. What brand/product of coconut milk did you use? He asked them to eat those. And the tabs add a trivial number of CFUs compared to whats in even a tbsp of a prior batch of progurt. yogurt, but the results were entirely unsatisfactory. Because our experiments produced thick textured, tart tastingyogurt we are confident that bacterial fermentation occurred however, without clinical trials on the yogurt, accurate CFU counts are unknown. Keep in mind that the point of the recipes is the CFUs, and not yogurt perse. That looks pretty darned delicious, Robert! Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). If it does concern you, the oil can easily be driven to nil. It does not appear so, short of ordering isolated Lactobacillus reuteri ATCC PTA 6475 as research material (and I havent researched how that would be done). I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. re: then used yogurt setting at normal temperature, which tests at about 105 degrees Would it hurt to go to low, which seems to be about 95 degrees?. And this yogurt is so much richer and better tasting than products you buy in grocery stores. I see web pages for the UHT variant with VitaminD added (and its not at all clear to me why they would do that, nor am I sure it doesnt matter). That amount has never concerned me personally, and may be less than naturally-occurring TF in things like eggs. Dr.Davis has already reported that he tried the tablet directly with no apparent result (vs. consuming the yogurt, with prominent effect). Did you add the tabs whole, or crush them first? We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. If its based on trying this particular yogurt, thats a completely different situation. One more question Bob, so if one uses the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt? Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series, Undoctored, and of the new book Super Gut. I'm making Bulgarian yogurt for a long time. Any unresolved dysbiosis might complicate guesses here, too. They do not need to be considered permanent guests. re: I used Meyenburg goat milk from grocery.. Make sure the temp has fallen below 115F/46C before adding the culture. You may well be right. re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. I just started our first L.reuteri yogurt batch using thawed-out frozen goat milk taken from our Dwarf Nigerians last year, so I dont yet know what to predict. If my statement is correct.. which I am not sure if it is.. then isnt this a man made product from a lab and not the actual bacteria as it would occur in nature? The only reason I am doing this is for the health benefits brought about by the 6475, so I add a couple crushed tablets with every subsequent batch just to make sure the 6475 strain is maintained. Place the yogurt in the fridge for at least 6 hours to set then enjoy. It was the 2019 Revised & Expanded. Would a tablespoon a day do it?. Any help would be great. Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes. Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. Before we go on, if youre new to all this, here is Dr William Davis sharing about the significant benefits of L reuteri. If we lump the two L.r. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? First batch was thin but I consumed it just fine usually a few tablespoons in the morning. This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. Should I buy a Sous Vide or yogurt maker?. how prompt is the reaction? Depending on the device, when doing cold-start, checking for fatal warm-up hot spots is also worth a ponder, etc. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. Don't worry. James White wrote: Ive been looking through the ingredients and it. Weve been consuming both. Here is a summary on the Lactobacillus reuteri yogurt that I have been talking about over several blog posts, all put together for ease. what yogurt machine, nominal temp, temp regulation? Lactobacillus reuteri from the whey strained from each previous batch. Do you refrigerate it at any point? The method is below. Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.). The color does change a bit from the starting liquid, but is not an obvious yellow. Cover the milk & let cool to below 42C (107 F). If making the yogurt in a larger pot, using a perforated spoon or scoop to transfer it to the storage containers might suffice. Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar. Didnt enjoy it, at all. This, of course, assumes the oven leaks the correct amount of joules to maintain the interior of the oven at 110 degrees F. For smaller batches (one loaf-sized pan) I have calibrated a cheapo toaster oven that will keep the fermenting mixture right at 110 degrees. If almost any of the MIT rodent results present in humans, its a pretty dramatic development. Add the crushed probiotic powder to the milk & inulinslurry and mix in. Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. The counts are further increased by performing fermentation in the presence of prebiotic fibers. 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. re: I would like to participate in this L.reuteri experiment, but strongly suspect dairy as fuel for an auto-immune response., Dairy reactions broadly fall into several categories: lactose: largely metabolized whey: largely fractionates and could be discarded casein beta A1: use bovine A2 or non-bovine milk hormones: seek non-medicated herd, but we are talking about nursing female animals, after all, so theres a limit to what can be done about that ________ Blog Associate (click my user name for details). It also yields a thicker, richer end-product. As it seems youve made a few batches of yogurt here have you experienced the anorexigenic effect after eating this specific L Reuteri strain of Biogaia Gastrus yogurt? Since the WB & Undoctored programs do teach people to read labels, they have, quite reasonably, raised questions about what else is in these probiotics (although usually about the carb and flavorants). What happened? 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. Including me. I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. Kariree05 wrote: I just ruined my 3rd batch of yogurt.. My Luvele yogurt maker instructions make no reference to cultures and substrates. Set to what temperature? So I guess Im coming at this from a different direction! Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. Its really worth knowing how it behaves. I am chilling the last batch to see if it thickens. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. Valid question, but to set expectations, I doubt it. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. Kathy Carlson wrote: using a new yogurt maker. Ive been pulling off cup for this, which may be more than is needed. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. 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? You can consume some immediately, if you like it warm, of course. Also my yogurt device is a crockpot express brand and only says low or high for temperature, it doesnt say how many F it uses :(, mrojas_76 wrote: Can I use only cream or has to be half and half?. If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurt has us confident that a 24-hour incubation is sufficient. 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). Ive also been reinoculating with one crushed tablet every 5th batch done from starter, which may prove to not be necessary. [options are 36, 38 or 40 C] One quart Organic Valley whole milk, pasteurized + homogenized. When I said, I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water., What I should have said was, I recommend you fill it up with water, set it on 110F, let it sit for 1/2 an hour, and measure the temp of the water.. In the WB/Undoctored program, dairy elimination is one of the top options for addressing a weight loss stall. Had there been some odd colorations (e.g. Dr. William or Bill Davis is a cardiologist, a New York Times #1 bestselling author of the Wheat Belly book series and is the Medical Director and founder of the Undoctored program including the Undoctored Inner Circle, where he helps individuals take back control of their gut, health and lifestyle. And yes, I take a long time to make sure all the Inulin/Gastrus is mixed thoroughly. 1 quart half-and-half. Do indeed ferment for 36 hoursno more, no less. Dr. Davis and the Inner Circle team help people like YOU lose weight, improve health, increase energy and even turn the clock back on appearance. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt ? What kind of goat milk, by the way?