Dr. Davis has done a deep dive on curcumin and learned what a terrific supplement it is for bowel health. Perfect yogurt. These tablets have mint and citrus flavoring. William Davis, MD, cardiologist and author of the #1 New York Times bestselling Wheat Belly books, as well as Undoctored and, most recently, Super Gut, brings the unvarnished truth about many health conditions. I should be clear here that I am a total newbie to yogurt making and even yogurt consumption. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. And because people have done it by mistake, dont use a commercial yogurt as the substrate. . re: A little research showed that lymphocyte numbers are increased following oral delivery of Lactobacillus caseu which is evidence that probiotic stimulation can increase the size of lymphocyte populations.. And yes, I take a long time to make sure all the Inulin/Gastrus is mixed thoroughly. Super Gut: An Easy Approach to Healing SIBO | Dr. William Davis Lindsey Elmore 8.46K subscribers Subscribe 2.9K views 10 months ago Dr. William Davis, cardiologist, and author of the #1. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20with%20whey%20in%20pan%2001a_zps1kjiuumr.jpg. To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. Does your NGNS program include any particular strategy for gut flora cultivation (target daily prebiotic fiber intake, periodic probiotics)? Im still not clear if that includes the L.reuteri yogurt under discussion here. Do this by boiling a kettle and carefully pouring the hot water over the equipment. Anyway, we arent quite sure where well end up with incubation time and amendments in the L.reuteri project, but chances are its going to need more than 8hours. 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. Such a response is a presumptive test for SIBO: The Prebiotic Fiber Test An adverse response says almost nothing about any given prebiotic fiber. I have made well over 100 batches without a single failure, so I know that you can do it, too. For any IP lawyers who care to opine, heres the patent for ATCC PTA-6475: US7344867B2, and here are the broad claims: 1. This prevents clumping of the prebiotic fiber. What brand and model? re: someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt, Weve got lots of folks experimenting, and reporting both in the blogs and on the subscription forum. 2. He gave them a list of foods low on the glycemic index. 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. 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. inulin for 1/2 gallon of milk plus 1/2 cup of HWC. FYI I am 64 yo male in what I think is god health want to stay that way. Do indeed ferment for 36 hoursno more, no less. When is the ideal time to separate the whey from the curds? 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. I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. Ive found that with full fat cream and 1/2 & 1/2 I have successfully made yogurt. 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. Sorrymy additional info crossed your reply. Temperatures above 43 C will kill the L. reuteri strains. The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. Some people have re-seeded their yogurt by adding a few more crushed tablets of probiotic after several rounds of yogurt-making. 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. I was just curious to see if you knew anything about that. 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. It also yields a thicker, richer end-product. Assuming the finished product was refrigerated, it seems unlikely. Smell I cant guess about. If you give it a try, be sure to come back and report your experience. Were any other inflammation, immune or infection markers checked? Maybe my Instant Pot is malfunctioning and temp is too high now. ________ Blog Associate (click my user name for details). It is our belief at Luvele that the combination of ingredients in BioGaias L Reuteri probiotic are not always equal from tablet to tablet. 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. 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. 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. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Thank you. Not clear. ?, re: Can I get an unflavored tablet/capsule?. That 110F might have caused some die-off. Dr Daviss original methodspecified 10 probiotic (BioGaia Gastrus) tablets be used to inoculate milk into yogurt. ________ 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. Grains, of any kind, in any form, are harmful. Ive been looking through the ingredients and it has hydrogenated oil in it, it is well known that these managed substances are very harmful to our gut biome, also it does not say if the sweetener is plant based which will be fine, or the other, I must say these ingredients make me very hesitant and will not partake until I am reassured otherwise, can anyone help me out here because I would love to give this a try. Lisa Killingsworth wrote: Id like to know if it is OK to combine the two yogurts in the same container for refrigeration?. The L reuteri yogurt recipe . Lactobacillus reuteri from the whey strained from each previous batch. ________ Blog Associate (click my user name for details). Did you add the tabs whole, or crush them first? 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. The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billiona considerable jump. These strains may just be slower metabolizers. 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. Use any source of heat that emits 6,000 joules of energy per minute. I considered using sugar, but ended up adding inulin and unmodified potato starch as extra substrate (2tbsp. Have you validated that your incubator temps stays in the 95-105F (35-40.6C) range during the ferment? 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). Had very good luck making my first batch with an Instant Pot Used 2 quarts of grassfed organic milk, a couple of teaspoons of inulin, and about 10 L.R. Don't use a blender with your yogurt, as this kills the living microbes. Id like to know if it is OK to combine the two yogurts in the same container for refrigeration? Check the container Nutrition Facts. Ive been making this 1/2 gallon at a time. Bad move. We have been consuming both as well. For how long do you maintain it at 110 degrees? How does adding 10 to the batch affect the flavor of plain yogurt? Dr. Davis Infinite Health Inner Circle 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 If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. 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. And in any event what wider diet & lifestyle was adopted to reduce on-going risk generally? I only let it go 1 day and the taste was actually stronger although it was still rather thin. Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? ________ Blog Associate (click my user name for details). I didnt notice this at first. If you dont want to use inulin, unmodified potato starch works. Those proportions look correct to me, but Im no expert at this. But frankly, when I cant find suitable H&H, Ijust use half cream + half milk. (Just Google BioGaia Gastrus to find a retailer.) So we start with L. reuteri ATCC PTA 6475 provided by the Swedish company, BioGaia, who has somehow locked this species up with patents (not sure how; I thought biological organisms were non-patentable). Greek yogurt because the whey contains the good bacteria., Could you post a link for that? SIBO Yogurt - Dr. William Davis - Sports Nutrition World 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 An easy way to drastically increase testosterone How to grow and treat your microbiome like a garden Restoring beneficial gut microbes with delicious homemade yogurt (I can vouch for this) The link between mental health and your gut How to minimize your exposure to glyphosate And tons moreRead the show notes: https://fatburningman.com/dr-william-davis-how-to-heal-your-gut-with-delicious-homemade-yogurt/Learn more and support Dr. William Davis at https://DrDavisInfiniteHealth.comJoin The Wild Guild and get freebies on Patreon: https://www.patreon.com/abeljamesFollow me on Twitter: http://www.twitter.com/fatburnmanLet's be friends on Instagram: https://www.instagram.com/fatburningman/Like the show on Facebook: http://www.facebook.com/fatburningman And click here for your free Fat-Burning Kit: http://fatburningman.com/bonus Many commercial products arent, because terminating the growth extends shelf life and avoids refrigeration. 1) Has anyone on this blog so far experienced the Biogaia Gastrus tablets and their Complete shut-down of appetite, an anorexigenic effect? Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. 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. re: and then I started getting bloating and gas pains.. Im a bit concerned that we could see a BGY fad explode, resulting in severe shortages of this probiotic (and who knows what response from Biogaia). I put the liquid in my Instant Pot and set it on the Boil setting for Yogurt. ________ Blog Associate (click my user name for details), 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. To ensure the L reuteri strains stay pure and uncontaminated, we recommend re-inoculation not occur indefinitely. Is it a preference? Corns version of wheats gliadin protein is called zein, and rices is orzenin. The water must not be filled over the tall line indicated on the inside wall of the maker. In the Wheat Belly / Undoctored program context, however, is doesnt very much matter, as the prebiotic is considered beneficial, and the small amount that might be left unfermented in a portion of yogurt would make no real contribution to the 20grams/day we deliberately endeavor to consume. If it does concern you, the oil can easily be driven to nil. Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. Did you happen to run a water-only test batch and check the actual temp with a probe thermometer? Linda S. wrote: Ive made this with coconut milk (full fat in the can).. Do you refrigerate it at any point? Both samples were otherwise treated identically; they had the same amount of probiotic culture, prebiotic powder and were incubated for the same length of time. However, may people still struggle with inconsistent results. Which of these would be the suspect, if not both, isnt clear. . Depending on the device, when doing cold-start, checking for fatal warm-up hot spots is also worth a ponder, etc. I was really hoping for the yogurt maker to work. ________ Blog Associate (click for details). Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. If almost any of the MIT rodent results present in humans, its a pretty dramatic development. The effects are sustained across yogurt generations, with no added Gastrus. It made L.r. Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. Its just the yogurt. If you are fermenting from cold-start, in the Instant Pot pot, and it develops hot spots near the heating elements, that could cause localized die off (but would not explain the pink colonies). More On Gut Bugs And The 'Not-Yogurt' - Fat Head Depending on themilk you used, your yogurt may have a thin layer of cream on top. The CEC recipe is going to make a yogurt, and not a progurt, so to speak. You can freeze portions for a month or two, with some shift in texture. Cheese cloth is generally preferred. Stay tuned. All the hits I got were about the whey, which is usually discarded, having potential as a biofuel. I just tasted it, it is fabulous. Only then add the remaining half-and-half. Initial batches do, but in my routine, most of such a batch ends up in ice cube trays for use as future starter. re: but it morphs into a cottage cheese consistency I dont like.. Hair and skin effects are reported anecdotally. Some people even heat their materials, e.g., in the oven, to kill any contaminants. and if so, what was the temp when the culture was added? In general: because some of the strains being explored in the program express more bacteriocins than others, and might suppress the benefits of the other strain(s) present. You may well be right. I do my best to just avoid it. 4. Dont heat your end-result, i.e., dont heat on a stove or stir into a hot mixture, as this kills the microbes. All declined an invitation to taste. The top of the yogurt grew a pink bacteria and smelled. Should I try and stop the yogurt maker before I see that clear separation? Trending in reviews - Amazon.com 1 Litre of Wholemilk2 tablespoons pure organic inulin powder (or prebiotic powder of your choice)3 tablets ofBioGaia Gastrus, crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch. I am chilling the last batch to see if it thickens. Not sure whether those matter, but I have suspicion the UHT might raise incubation time. Pour1/3 cup of preheated and cooled milk into a small ceramic bowl.7. So I have been amplifying bacterial counts by making yogurt. Ive made maybe 12 batches of the stuff with varying degrees of success. Saliently, theres more live culture than transfat. 014: Secret DIY Anti-Aging Yogurt Recipe from Dr. William Davis Of Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). EVER. I wonder if I could tolerate this? We ended up abandoning the not-so-smart-pot we originally bought for making yogurt, because the ygrt temp was too high, too unstable, and had hot spots near the heating elements (which is a real problem in cold-start). re: 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.. Its hard to deny its worth getting into you! ________ Blog Associate (click for details). Their business arrangement with Biogaia may preclude it. Adding any grains to the yogurt counteracts the benefits that might have been derived from the L.Reuteri 6475. I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines. It smelled extremely tangy and cheesy. As you can see from that article, my personal process varies a bit. what yogurt machine, nominal temp, temp regulation? Davis started his own wheat-free experiment and asked his overweight, diabetes -prone patients to do the same. Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. I bow to your better knowledge. So adding more tabs is a waste of money, and definitely wont fix any instances of contamination by unwanted species. Strain specificity can be a crucial factor. I tried to keep it at 110 degrees but at that point I was using a small rice cooker and using the keep warm setting on it. Both my wife and I have noticed our hair getting thicker which is great but a blood test showed my red blood cells a bit out of whack. Should I buy a Sous Vide or yogurt maker?. Dont use a blender with your yogurt, as this kills the living microbes. As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. This person is encountering the same problem: https://i.imgur.com/rwxcnx8.png. What happened? No one really wants to eat thin and separated yogurt, do they? Also, I have no familiarity with how promptly reactions occur with the various common dairy intolerances (and search pulls up too many results not on topic). was added? 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? 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. Add the inulin powderto the small bowl of milk andmix to form a slurry. Pro: it likely contains just as much probiotic and metabolite content as the yogurt. There was a lot of good information in it but the focus was too much on SIBO and SIFO, and that wasn't clear until I started to red it. I looked at the user manual PDF for that, and cant tell: . You can consume some immediately, if you like it warm, of course. Wow! The milk is now ready to begin fermentation. I used molasses as the added substrate. The lowest it will go to is 104. It simply didnt make much yogurt. ________ Blog Associate (click for details). The second batch I tolerated just fine also until about half way through it and then I started getting bloating and gas pains. What should I look out for that implies failure? Sometimes impossible to find organic cream where I live. Have We Discovered the Fountain of Youth? It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. If it is, its the first report Ive seen on either blog or the subscription forum. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? Dr. William Davis: Everything To Know About Healing Your Gu There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us. 9. 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? Megan wrote: For how long do you maintain it at 110 degrees?. Undoctored: Why Health Care Has Failed You and How You Can Become An investigation has been opened on gaining insight on these questions. I stir in several drops of stevia Why not the WFMF sweetener? but helped). If store-bought, half and half milk is available in your area, we recommend you follow Dr Davisoriginal method that does not heat the milk. re: I decided on a whim to add a tablespoon of dextrose (glucose)., Please do report the results, success or fail. re: I am following the Listen to Your Gut protocol and it warns not to consume prebiotic fiber if you have intestinal issues like mine.. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. I still have 29 tablets left and Id like to try again, but Im a bit gun-shy the tablets, inulin, and half and half were all an expensive failed experiment! re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. That (better) would depend on the objectives. ________ 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). It averages 10-12% fat, which is more than regular milk but less than regular cream (and it cant be whipped). We have extra Gastrus standing by, just in case. Ive been using it. per day. Whether Lactobacillus reuteri ATCC PTA 6475 yogurt has specific benefit in unresolved SIBO is not yet clear. Place the yogurt in the fridge for at least 6 hours to set then enjoy. 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? Kinda cheesy tasting. Dr. William Davis: Everything To Know About Healing Your Gut Whenever I have to start over from tabs, by the way, I do exactly this, but for reasons of consistency, and not amendment avoidance. - I havent tried using the lid. To what temperature and for how long? 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. 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 always heat the 1/2 gallon of milk (plus 1/2 cup of HWC), to 180F and hold it there for 10 minutes, before letting it cool down to 110F and fermenting for 14 hours. As the milk cools, a layer ofskin will form on the top. .) Conventional yogurt-makers pre-heat because they typically start with a reduced fat milk and pre-heating improves the texture and mouthfeel of the end-result. If I found myself in that situation, Id tend to run long. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. Has anyone noticed this effect? Aquick look turned up nothing in connection with the Biogaia Gastrus product perse. Switch the yogurt maker off and remove the yogurt jar. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. SIBO Yogurt - Dr. William Davis