Strain specificity can be a crucial factor. SIBO Yogurt - Dr. William Davis SIBO Yogurt by Dr. Davis | Mar 20, 2022 | Microbiome | 43 comments SIBO, small intestinal bacterial overgrowth, is everywhere. ________ Blog Associate (click my user name for details). 11. I do eat sauerkraut and pickles with no reactions, love those. Dee wrote: Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation.. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. Although I experimented with re-inoculation years ago, I no longer recommend it. 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! I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110. but helped). DISCLAIMER 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. 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. Related questions are: how many generations can be fermented from an initial batch? Can I get an unflavored tablet/capsule? and if so, what was the temp when the culture was added? ________ Blog Associate (click for details). William Davis: People think of human bodies as being nothing more than human. 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. inulin for 1/2 gallon of milk plus 1/2 cup of HWC. For the second batch I bought a yogurt maker because I knew the temperature would be controlled. One last question do you put the pot that you showed us in the picture of your yogurt in the stove? Im afraid we might be boring the other folks in this thread. You might be the first person to ask on any of the blogs, or in the subscription forum. In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. I added 2 tablespoons of inulin and 1 tsp of XOS, but then I decided on a whim to add a tablespoon of dextrose (glucose). Add 'Luvele Life' to your social media today for the latest product releases & irresistible healthy recipe inspiration. All declined an invitation to taste. Robert Rominger wrote: In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. Con: Its insulinotrophic (provokes insulin). [options are 36, 38 or 40 C] One quart Organic Valley whole milk, pasteurized + homogenized. Apparently there are several variations on how to make this yogurt. For how long do you maintain it at 110 degrees? I dont understand the 24-36 hours mentioned here. 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. One with the recommended 10 tablets and one with only 3 tablets. Im about to try a coconut milk based run, and guess that it will take a full 36 hours. Jo-Anne stated: One last question do you put the pot that you showed us in the picture of your yogurt in the stove? A typical not-too-fine mesh strainer might also suffice. ________ Blog Associate (click for details). The effects are sustained across yogurt generations, with no added Gastrus. At what point do stray environmental microbes spoil the culture? The usual glycemic impact of oats would be blunted here, but the other hazards remain. Bone is going to take some time. by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. ________ Blog Associate (click my user name for details). Where half and half milk is notavailable, we recommend, heating full cream milk (or whole milk in America and Canada). Is that true? I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. If the process needs more bugs, you need to start over. In our next experiment, we decided to exclude cream from the mix and heat 100% full cream milk only. . as this will cause too much separation into curds and whey. My Luvele yogurt maker instructions make no reference to cultures and substrates. On the other hand, if the advice were (and is not) to get high CFUs of L.r. ________ Blog Associate (click my user name for details). Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. People who consume 1/2 cup per day of this preparation (mixed with blueberries, strawberries, etc.) 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. In fact, in my Undoctored book, I stated that SIBO was uncommon. After sitting in the refrigerator, the curds dry out and become a semi-solid mass. Do you think the goat milk is the issue? b) Add 1/3 cup of L. reuteri yogurt or whey from a previous batch (frozen and defrosted may be used) to the slurry and mix in. 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. We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. 4. I presume thats their Whole Goat Milk, and not the powdered or evaporated. It appears that even a modest portion of saved starter has a massive number of CFUs. re: Do you refrigerate it at any point?. Any help would be great. 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). Those effects include: Put all these effects togethercaloric reduction, increased skin health, increased bone density, fat loss, muscle gain, reduced insulin resistance, etc.and you have one of the most powerful anti-aging, youth-preserving strategies I have ever come across. Apparently photobucket is having issues today. According to this data, L. reuteri ATCC PTA 6475 ferments prebiotic fructans very poorly: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3084715/. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. each for gallon milk). Yep. Im keeping a log of all the traffic, and may generate an FAQ. 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 . homemade yogurt made with the probiotic, has been no easy feat. We have been consuming both as well. That got me thinking more about fermentation substrate and I found the above research this morning. I bought inulin, hoping that would work., What was the problem with the potato starch? Then add the remaining liquid and stir. Don't stir the mixture while it is fermenting, as this increases separation. Pour1/3 cup of preheated and cooled milk into a small ceramic bowl.7. Well, with my current process (using 2 thawed ice cubes worth of saved frozen yogurt or whey, per quart, as starter), Im getting almost zero whey to drain off. 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends. batches to 48h, and accidentally to 54h, so the recipe is tolerant of over-time. Using my method of fermenting with addition of prebiotic fiber and an extended fermentation period of 36 hours, bacterial counts are boosted into the trillion CFU range. Take care removing it and allow the water to drip into the water bath, instead of your bench.14. 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. Is it normal for homemade yogurt to smell so bad when first made? Maura wrote: The original post doesnt mention anything going up to 180 degrees is that step not necessary at all?. The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. Starting from tablets also has the challenge that its actually not all that many CFUs. re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. And still do 14 hours. This "yogurt" fermented with two unconventional strains of Lactobacillus reuteri achieve effects that include: Smoothing of skin wrinkles due to an explosion of dermal collagen Accelerated healing, cutting healing time in almost half Okay. I didnt run a pasteurization, and got an odd 1-inch diameter growth on the top. I have tried adding prebiotic fiber, in several different forms, to my diet and it has irritated my sensitive intestines. I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch + I added blueberries when I was plating this for breakfast. Have you verified either of those temps by using a water-only batch? The yellow liquid is maybe whey? Would appreciate help. Did test Instant pot temps with water bath with reliable thermometer. As I mentioned earlier, weve made conventional yogurt with goat milk using pretty primitive equipment. When I began I used Whole Foods coconut milk but it had carrageenan in it which may be why the finished product was thin. Thank you dr. Davis for clarifying that confusion for me. Davis started his own wheat-free experiment and asked his overweight, diabetes -prone patients to do the same. ________ Blog Associate (click for details). And then, a prompt reaction tends to suggest that youve got a dysbiosis. re: Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter., It can be saved indefinitely for starter use by freezing, and ice-cube form might be ideal, as one cube starts one quart. Weve arrived at the 1/2-cup dose by trial and error, as judged by the anorexigenic effect that results when oxytocin levels increase. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. re: would be better choices than inulin or FOS.. You can freeze portions for a month or two, with some shift in texture. ________ Blog Associate (click my user name for details). It is fineif the milk coolsdown below 42 or even goes cold, it justmustn't be too hot. Just move the knob to some position that holds 110F and put a mark there. It was so thick that it was almost pointless to strain it for the excess whey. Neutrophil % low at 32.4 and Lymphocyte% high at 55.6.. I read about the whey and bacteria on a Making Yougurt at Home website, and it was contained in a readers comment, so there is no real link. ________ Blog Associate (click my user name for details), The talk is letting it sit in an oven with temps of 110 degrees. 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). Its hard to deny its worth getting into you! The rest was a semi-solid disk of small-curd cheese-like substance. ________ Blog Associate (click for details). But it could be something that you would never think has any relationship to the bowel flora in your GI tract. To ensure the L reuteri strains stay pure and uncontaminated, we recommend re-inoculation not occur indefinitely. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. Sound plan. ________ Blog Associate (click my user name for details), This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F. Next time I might try using 1 tablespoon of glucose and 1 tablespoon of GOS (Klaire Labs Galactomune). You want to verify it does not exceed 110F by more than a couple degrees because it ruins the fermentation. Thanks, Ken wrote: This method seems to skip the normal yogurt making step of heating the base (mile, cream, half and half) to 185F.. Set to what temperature? In addition to this, the little bit of evaporation and concentration that occurs during the extended heating helps to improve the texture. We produced a unique, yogurt-like end product but had our suspicions that it wasnt quite right. I don't know what accomplished what. re: I poured the slurry into the rest of the liquid, measured the temp, and it had gone down to about 90, so I put it on the Instant Pot yogurt Boil setting again until the temp raised up to 110.. THE QUANTITY OF L REUTERI BACTERIA AS A YOGURT STARTER, Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. Weve been consuming both. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. I used molasses as the added substrate. When you make a half gallon at a time do you add more than 10 probiotics? inulin, and 2 BG crushed tablets. Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. Dont know yet. The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over. ________ Blog Associate (click my user name for details). If the milk accidently boils briefly, dont panic reduce the heat and continue. re: the Gastrus tablets then 10 crushed into a powder now becomes the starter culture for this special type of yogurt?, For the first batch, which probably needs to be one gallon or less (due to the relatively low CFU counts in these tablets). Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. 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?. Any thoughts on what Im doing wrong? In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. Katherine wrote: I read that you should not do. I would like to participate in this L.reuteri experiment, but strongly suspect dairy as fuel for an auto-immune response. What am I doing wrong? We have a different brand, but the Boil function appears to apply rapid high heat. Do cover your yogurt lightly during fermentation to minimize fungal contamination, e.g., plastic wrap or a loosely-fitting lid. I found that 12 hrs at 110F is about right. yogurt, but the results were entirely unsatisfactory. Additionally, dont use any of the other grains. Yes, but some of those pots are not calibrated very accurately. Let me rephrase that, then. For any IP lawyers who care to opine, heres the patent for ATCC PTA-6475: US7344867B2, and here are the broad claims: 1. Now I have all I need to make the L-reuteri yogurt. This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. Luveles L Reuteri Yogurt Disclaimer:The team at Luvele are learning that making L Reuteri yogurt is still very experimental. Iexpect to know in a couple of days if theres some special problem with goat milk and L.reuteri. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? 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. The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Apr 7, 2018 | Diet and Lifestyle, Undoctored | 113 comments. I tried my first attempt yesterday using an Instant Pot yogurt function. This means that when preparing your next batch, you simply replace the 3 crushed tablets with a third a cup of L. reuteri yogurt. Im also a bit unclear on the exact role of inulin here, but can speculate that because its a fructose polymer, and fructose is not a substrate preferred by L.reuteri, that would also be expected to extend fermentation time. Mixed in the sugar and made a slurry with the goat milk. 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. It made L.r. . How long is it safe to keep the yogurt in the fridge to eat? re: I used Meyenburg goat milk from grocery.. In medium to large bowl, combine contents of 2 capsules, sugar or prebiotic fiber, and 2 tablespoons of half-and-half or other liquid. Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. Verified Purchase. 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.. Before you begin it is important to sterilise theLuvele yogurt making glass jar, lid and any utensils you use, in boiling hot water. Simple and convenient, but precise. If your efforts fail to yield thick yogurt, check the temperature of your device. Heres the product details page on their site for the USA product. Do you get a lot of whey? ________ Blog Associate (click my user name for details). Hair grows maybe 1/2 inch monthly. 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. 24-36. Heating and holding milk at 82 C (180 F) for 20 minutes (or longer) denatures the milk proteins so that they bind and set together. ________ Blog Associate (click for details). With our pouring cream and milk mixture we set out to make 2 batches of L. reuteri yogurt; one with heated milk and one with milk straight from the fridge (our control batch). Debbie Hollish wrote: Is the prebiotic fiber consumed by the probiotic bacteria?. then bring it down to 110, stir in the The Biogaia Gastrus tablets and inuline then put the pot in the oven with the light turn on an just let it go for 24h? Again, we made 2 batches. I hope this helps you! ________ Blog Associate (click my user name for details). 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. 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. Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. Its pretty quick, within the hour, sometimes even before I finish eating it. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. 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.. Remove from the stove5. Seems like I might need to ferment longer. Dr William Davis' book Super Gut is a detailed explanation of what goes wrong with the gut microbiota and how to fix it. 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. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). (It actually makes a delicious frozen yogurt; heres a simple. Use the digital control panel to set the temperature to 36C and the time to 24-hours and then press confirm to begin incubation.12. 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. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! Check the container Nutrition Facts. re: I used my Instant Pot Ultra, with the custom setting. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. We havent experienced any of the benefits, especially more love, patience and empathy for our fellow man (the one we needed most!). Do indeed ferment for 36 hoursno more, no less.