Wow! To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes. Well, they cant know that for humans, because the product hasnt been around that long. ________ Blog Associate (click my user name for details). are reporting the effects listed above. . Some people have re-seeded their yogurt by adding a few more crushed tablets of probiotic after several rounds of yogurt-making. With cows milk, Ive been using 24 to 36 hours. My earlier link has an extended trouble-shooting checklist. Check the container Nutrition Facts. Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. 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. It is also possible to freeze a portion of yogurt or whey and use at a later time. Set to what temperature? Neutrophil % low at 32.4 and Lymphocyte% high at 55.6. I also use 2 tbsp. Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. Jan 22, 2022 - If you wish to avoid dairy products yet obtain all the magnificent benefits of our L reuteri yogurt, here is how to make the yogurt with coconut milk. Most people do it right away, while the batch is still warm. 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. How to make L. reuteri yogurt: A step-by-step guide - Dr. William Davis It may be too high, as the organisms die at 115 degrees F and higher. I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. The water must not be filled over the tall line indicated on the inside wall of the maker. Did you happen to run a water-only test batch and check the actual temp with a probe thermometer? As Robert has already pointed out, oats are strongly discouraged on this program. If you choose a pasteurized dairy product, there is no need for pre-heating. What am I doing wrong? One with the recommended 10 tablets and one with only 3 tablets. Just looked at the batch of yogurt [?] The color does change a bit from the starting liquid, but is not an obvious yellow. I am going to get some inulin. Related questions are: how many generations can be fermented from an initial batch? (Our last flow cytometry run yielded a live count of 262 billion.) So 10 tablets is going to be less than 2.3g of the oil, and (assuming a cup serving) is then diluted across 12portions of 1st-batch progurt. ________ Blog Associate (click for details), Can I use only cream or has to be half and half? 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? 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. These are just the protein parts of each grains gluten. ________ Blog Associate (click for details). This hasnt been posted to the Blog that I recall. [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. And this yogurt is so much richer and better tasting than products you buy in grocery stores. 2) Ive read elsewhere on the Internet that these Biogaia Gastrus tablets were not designed to make yogurts.. https://www.amazon.com/ask/questions/Tx2ZRL71EFP1BZV/ref=ask_ql_ql_al_hza, John M wrote: I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive., re: I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive.. 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). As the Undoctored experience with both small intestinal bacterial overgrowth, SIBO, and our Lactobacillus reuteri yogurt grow, we are learning new lessons about the interaction between the two.. Recall that SIBO is a peculiar but exceptionally common situation in which unhealthy bacterial species such as E. coli, Shigella, Campylobacter, and Pseudomonas have proliferated, then ascended from . orange, pink), or growths (furry, green, black), then contam would be a prime suspect. In large glass/ceramic bowl, combine 2 tablespoons of liquid with the inulin, sugar or other prebiotic, and the crushed probiotic tablets. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. Making our Lactobacillus reuteri yogurt should be easy and require very little effort. To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. ________ Blog Associate (click my user name for details). John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. First time: Organic cane sugar Inulin 2 can coconut milk BioGastrus tablets crushed Ferment 36 hours Pure liquid, awful smell, afraid to taste, 2 cans coconut cream 1can coconut milk Inulin Organic cane sugar BioGastrus tablets Ferment 30 hours. An do you leave the lid on? Making yogurt generates a product with overt effects in adults. Bonus, this is delicious!16. I hope this helps you! Thank you dr. Davis for clarifying that confusion for me. 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. Bob, Thanks for replying so quickly. Even better, filter through a coffee filter or cheesecloth placed into a colander; place the setup into a large bowl or pan and allow the whey to drip out over 4-6 hours, lightly covered. 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. Dr. William Davis' Wheat Belly Plan for Weight Loss- Woman's World SIBO Yogurt - Dr. William Davis Its just the yogurt. Ive tried making this x2 with no success. It lasted over 10 days with just my ex-girlfriend and me eating it. If they tested in rodents to determine Tolerable Upper Limit (of just the CFUs), Ive not seen that data. If I wanted to try using cream only, Id be tempted, as needed, to add some unmodified potato starch to make the net carbs equivalent to H&H. I made a batch and since Im the only one who is eating it, it might last several days. I recall that Dr. Mercola had this done with some of his sauerkraut and the lab found that it contained 10 trillion CFUs per 4-6 ounces (if memory serves correctly). The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billiona considerable jump. That 110F might have caused some die-off. One thing that is confusing here is that it seems like there is one set of instructions above written by Dr. Davis and then other comments below and links to other posts with more instructions, so Im not certain what to follow. Any help would be great. 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. When a company patents a product doesnt that mean they had to change its original structure in some way in order to get the patent? This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. Thanks again for your response. Keep in mind that the point of the recipes is the CFUs, and not yogurt perse. Other L. reuteri strains may mimic these effects, but we simply dont know that for certain, as the studies have not been performed. Kathy Carlson wrote: using a new yogurt maker. re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. The jar on the right was not heated - the end product curdled, expanded in the jarand producedan unusual amount of whey separation at the bottom. We empathise with your failed attempts because weve had plenty along the way too. Dr. Davis has made at least one batch, using sucrose (table sugar) as extra substrate, but I dont know any other details about that particular recipe and process. Do you take some out after 12 hr to keep as your starter or do you just set some aside once its done? For anyone needing to assess their status, the lab markers which there are specific program targets are found here. Same for 180F. All I get is a liquid.. re: I think the first batch I allowed to get too hot and likely killed the L. reuteri., re: Do you think the goat milk is the issue?. Also, what does contamination look or smell like? re: Do you refrigerate it at any point?. Assuming the finished product was refrigerated, it seems unlikely. re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. 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. It averages 10-12% fat, which is more than regular milk but less than regular cream (and it cant be whipped). Does anyone know of the side effects with such a high amount of L. reuteri CFU in the yogurt ? Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. ________ Blog Associate (click for details). Has anyone noticed this effect? 1 quart half-and-half. Dont know yet. As we always do, the, Half and half isnt available in Australia, so, in our, If store-bought, half and half milk is available in your area, we recommend you follow Dr Davis. Ive also been reinoculating with one crushed tablet every 5th batch done from starter, which may prove to not be necessary. How could you notice thicker hair after so short a time? re: The top of the yogurt grew a pink bacteria and smelled.. Just move the knob to some position that holds 110F and put a mark there. Tasty, too. ________ Blog Associate (click for details), Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker stays at 43 degree centigrade)- twice and it is totally liquid. Do you get a lot of whey? Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. The unique probiotic benefits of L reuteri yogurt * 1T of inulin * 10 crushed BioGaia Gastrus tablets. Thanks for the report, and thanks also for bringing up, re: but a blood test showed my red blood cells a bit out of whack. Why arent we seeing any of the benefits? Did 4 more boil cycles but temp only raised to about 160 at highest. Maybe if you had a buzz cut, I could see it, but if you have longer hair, I would think it would be a few months before you would notice anything.? I plan to try it again, but havent settled on the next recipe. As I mentioned earlier, weve made conventional yogurt with goat milk using pretty primitive equipment. 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. I am experimenting with using a larger amount of milk pulled from the pasteurized mixture in a mug and then using a hand blender stuck down in the mug to forcefully dissolve the inulin/gastrus powder into the milk. They do not need to be considered permanent guests. THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again. Those proportions look correct to me, but Im no expert at this. Dr. William Davis: Everything To Know About Healing Your Gut Expand the Ingredients as needed to confirm: Ingredients Bulking agent (isomalt), L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475, fully hydrogenated vegetable oil (palm), flavour enhancer (ascorbic acid), mandarin flavoring and mint flavoring. (We are not actually making yogurt by the standard FDA definition; we are simply fermenting dairybut it looks and tastes like yogurt so we call it yogurt even though it is much more powerful.) Dee wrote: Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation.. Share your ideas, comments and photos at the end of this post :). What culture? 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. Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. OV uses milk from so many different sources. 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? Im not expecting problems. Heres an earlier variation: 2019-09-06: Making L. reuteri yogurt with coconut milk that is no longer the current recommendation and which illuminates the challenge of posting developmental recipes to the blog, as the older articles dont get updated. The recipe posted does not include a lot of lore that first time yogurt makers might need. July 3, 2019 By Dr. William Davis. I have been on a strict No Grain and No Sugar diet for more than 3 years and recently after readying your posts on yogurt, started making my own yogurt adding Lact. re: Companies like BioGaia will perform clinical trials to make sure the CFU they are recommending are safe and does not cause any side effects down the line ( say 10 or 15 years later). Should I buy a Sous Vide or yogurt maker?. Idont recall seeing any adverse reactions raised, other than perhaps the occasional person not being happy with specific dream content where vivid dreams have been restored. That wouldnt be my presumptive explanation here. But even on a pessimistic evolutionary view, MotherNature doesnt much care about us one way or the other once we reach about twice reproductive age. Cover the milk & let cool to below 42C (107 F). Robert Rominger wrote: Can you freeze the starter batch of yogurt so it wont get weak after a week or two in the fridge?. Tracey Baca wrote: What should I look out for that implies failure?, re: Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times.. If the process needs more bugs, you need to start over. Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel . I have done 16 hours or so a couple times, but it morphs into a cottage cheese consistency I dont like. That is generally guessed to be a fungus, which would be some opportunistic organism from the local environment. You can consume some immediately, if you like it warm, of course. 9. The thickness of this yogurt is evidence enough. Yes, Im right (in this case, at least) because all I am doing is relaying one of the basic fundamentals of Wheat Belly. Is that true? So if any of the damaging dont-cares can be beaten back by simple steps, you can either choose to address them, or brighten some Malthusians day. Lisa Killingsworth wrote: Id like to know if it is OK to combine the two yogurts in the same container for refrigeration?. Stay tuned. If so, the recipe you are using (which is for Biogaia Gastrus L.reuteri strains alone), is not the same as the basic recipe that CEC has on their page: nostarch, 100F-110F, 6-8hours. No one really wants to eat thin and separated yogurt, do they? Ive made maybe 12 batches of the stuff with varying degrees of success. Super Gut - Protein Power re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. While I wander off and make inquiries on that, let me get more insight on the context, The possible benefits of these exploratory yogurts rest on a foundation of the core program, which is challenging to do on a vegan diet. It's not yogurt | The Undoctored Blog Once opened, they are considered safe to consume for one to two weeks, with some degradation in sensory quality after the first week. Weve been consuming both. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. Their growth rate appears to taper off dramatically above about 106F, and 106 is only suggested as a trade-off temp for the SIBO blend recipe. It is our belief at Luvele that the combination of ingredients in BioGaias L Reuteri probiotic are not always equal from tablet to tablet. William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. Im keeping a log of all the traffic, and may generate an FAQ. 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. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. 4. SIBO Yogurt - Dr. William Davis - Sports Nutrition World Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). Ferment longer than 36 hours and the rate of microbial death begins to exceed the numbers obtained via doublings (likely due to competition for resources) and you can actually obtain, Do verify the temperature of whatever device you are using to maintain the fermenting temperature, as not all devices are accurate. So adding more tabs is a waste of money, and definitely wont fix any instances of contamination by unwanted species. Of course Ive never gotten an answer from a doctor about it. Its pretty quick, within the hour, sometimes even before I finish eating it. He uses 1 Tbls of inulin. Dont get too caught up on the precise temperature. If its based on trying this particular yogurt, thats a completely different situation. ________ Blog Associate (click my user name for details). In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. The second batch I tolerated just fine also until about half way through it and then I started getting bloating and gas pains. ________ Blog Associate (click my user name for details). 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? Let's make Dr Davis yogurt Part 1 - Enjoy! Can you suggest some starting details for me? Which is why I've opted to make a full cream/ 1/2&1/2 fat yogurt in the first place. So I guess Im coming at this from a different direction! If you like you Chobani, you can keep your Chobani. Its cultures make a fine yogurt, but a different animal from the experiment were running here. Got it. what yogurt machine, nominal temp, temp regulation? Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Do not submerge equipmentin boilingwater. Do choose dairy with no added ingredients, i.e., no added gellan gum, xanthan gum, carrageenan, etc. I really need to dig up that paper on half-life, but my guess is that to maintain a gut population of these L.reuteri strains would require ingestion perhaps as often as every 4days. I use 12-14 hours at a very steady 100F to make a firm and very tasty yogurt using 8 crushed tablet in a 1/2 gallon of whole milk plus 1/2 cup of HWC. After sitting in the refrigerator, the curds dry out and become a semi-solid mass. ________ Blog Associate (click for details). Saliently, theres more live culture than transfat. Do you stir it in, or pour it all off?. Anyway, it probably wont surprise you that yours is the first such report thats come to my attention, and without a clear picture of the overall dietary context, I probably cant speculate usefully. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Then added slurry to warm milk.used a candy thermometer to measure to 110. Should I try and stop the yogurt maker before I see that clear separation? 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. Just trued some and no amount of mixing could get rids of the clumps (curds). ________ Blog Associate (click my user name for details). Once the process finishes,, how much yogurt did you end up with? Ive made too much curds & whey for my liking. Just as ingesting prebiotic fibers increases bacterial counts in your intestines, so it goes in making yogurt, as well. Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. It was quite tasty not too tangy Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter. John M stated, 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?. (If in doubt, just let it ferment a few more hours.) Im still not clear if that includes the L.reuteri yogurt under discussion here. You can build REAL momentum and achieve spectacular results for your clients, patients, and community: Substantial weight loss Lower blood sugarsmany type 2 diabetics become non-diabetics I have since read the Wheat Belly book and started that journey and am starting the Super Gut book now. Enjoy a daily serving of probiotic-rich kefir, yogurt, or vinegar-free sauerkraut. Yes, just one qt total base. You might be the first person to ask on any of the blogs, or in the subscription forum. Im not at all familiar with the details of LYTG, so cant say if it has overlooked any opportunities already incorporated into the Undoctored program. Undoctored Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. I love this stuff. Can you suggest some starting details for me? Kimchi doesnt give me any reactions in my stomach, but I dont like the taste, its too spicy hot for me. I dont know what effect that would have, if any. ________ Blog Associate (click for details). The method is below. Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. Dr. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. Gently stirred that into rest of milk. ________ Blog Associate (click my user name for details). ________ Blog Associate (click my user name for details). 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?. Apparently there are several variations on how to make this yogurt. 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. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. I used Meyenburg goat milk from grocery. this would be a traditional 100W incandescent (Edison) bulb, which are getting hard to find. Dr. Davis Infinite Health Inner Circle 1. 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). not much at first, but then as the pot cools and the yogurt sits in the fridge, they whey tends to drain from the main body of the yogurt. Thank you. Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? I agree with the 50:50 ratio. (We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.) That data has been referenced in other yogurt threads here, and discussed on the subscription forum. The lowest it will go to is 104.. Not sure if theres anything in itnothing on the label. I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. I wanted to practice first time without the Biogaia Gastrus tablets as they are expensive. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%2001b_zpsr8ymlvfv.jpg, http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%2001c_zpsrbaaz8op.jpg. Where just having some L.reuteri around is the key, I would think so. -Some method of maintaining mixture at 100 degrees F Yields: Around 4 one-half-cup servings Step 1: In medium saucepan, heat coconut milk to boiling, then remove Sauce Medium 252 Show detail Preview View more Seems like I might need to ferment longer. I just tasted it, it is fabulous. I use an extra large coffee filter and drain it for 5-8 hours, depending on how thick you want it, reserving the whey which I add back if I want it more creamy. ;-). We have experimented using fewer tablets and are pleased to say that we had significant results with only 3 tablets. Dee stated, That looks pretty darned delicious, Robert! Pour1/3 cup of preheated and cooled milk into a small ceramic bowl.7. So I have been amplifying bacterial counts by making yogurt. So the problem is likely not due to that, perse. ________ Blog Associate (click for details). 1) The Goal Setting Guide: Learn how to set goals and actually accomplish them within 90 days! Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. 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). 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. ________ Blog Associate (click my user name for details), The talk is letting it sit in an oven with temps of 110 degrees. re: Has anyone on this blog so far experienced the Biogaia Gastrus tablets. That looks pretty darned delicious, Robert! John M stated, Thank you for your 2 cents worth. I was really hoping for the yogurt maker to work. Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. per day. In the WB/Undoctored program, dairy elimination is one of the top options for addressing a weight loss stall. By the way, Ive written a new book about the intestinal microbiome that goes far beyond any other book before it, packed with prescriptive strategies to achieve all sorts of health effects. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. 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).

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