1) Has anyone on this blog so far experienced the Biogaia Gastrus tablets and their Complete shut-down of appetite, an anorexigenic effect? You can consume some immediately, if you like it warm, of course. What if you could dramatically improve your body composition, balance your hormones, and even reverse the signs of aging just by eating one little food?My wife, Alyson and I already made a couple of batches and can't believe the difference in how we feel, and it's only been a couple of weeks.So what is it?It's a very particular type of yogurt, replete in scientifically proven strains of probiotics that you can whip up right at home.Today we're here, once again, with one of our very favorite doctors in the whole wide world, Dr. William Davis.Dr. I thought Id start there and work my way up :) I think Im going to get the Biogaia Gastrus and try that. Here are some tips for assessing success and troubleshooting problems. What kind of goat milk, by the way? 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? 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. Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. It also yields a thicker, richer end-product. Does the 2 tbsp you reserve for future batches get refrigerated? Any unresolved dysbiosis might complicate guesses here, too. Ive tried to make this twice using a new yogurt maker. William Davis: People think of human bodies as being nothing more than human. Does this mean that you plan on having your yogurt analyzed at some point for species, strains, and CFUs? Iget nervous if the temps gets out of an approximate 96-106F range. For consumption: implying that you wouldnt use arbitrary blends as starter for future batches, for a number of reasons. A similar separation of fat and liquid happened in our first experiment below. Is it normal to have a YELLOW top layer? Susan wrote: I wonder if this is making me constipated.. Cannot live without it! If it does concern you, the oil can easily be driven to nil. Same species (E. coli), different strainsstrain specificity can be a critical factor. 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. If your experience is based on commercial yogurts, thats one thing. Should I have just taken 1/4 cup of this runny mushy goop and tried to make a whole new batch from that? ;-). L reuteri Yogurt: Do's and Don'ts - Dr. William Davis I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. The lack of CFU info in particular doesnt allow me to even guess on the likelihood of first batch syndrome. 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. . Allowing it to cool in the cooker, or even just in air, might provide an opportunity for stray microbes to invade. I have followed the directions and am using a yogurt maker so I dont think temperature is the problem. I used my Instant Pot Ultra, with the custom setting. Dr. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. Putting oats in this yogurt would be analogous to putting a hemlock dressing on your salad. You can freeze portions for a month or two, with some shift in texture. direct from the US distributor (Everidis), https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3084715/, Run that cycle unless you know you dont need to. If making the yogurt in a larger pot, using a perforated spoon or scoop to transfer it to the storage containers might suffice. Do you need to separate with a cheese cloth or coffee filter? 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. ________ Blog Associate (click for details). If not, the Undoctored Inner Circle site has a protocol for identifying and dealing with SIBO, as well as reducing the risk of recurrence. But this is how I did it: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goats milk/cream, sheeps milk/cream) 2 tablespoons inulin (or unmodified potato starch or other prebiotic) 10 tablets of BioGaia Gastrus, crushed. Also add a daily probiotic supplement such as Synbiotic 365 ( Buy from UnitedNaturals.com, $45 ) or BioGaia Gastrus tablets ( Buy from Everidis.com, $28.99 ). Dee stated, That looks pretty darned delicious, Robert! Just ask the Doc. Then added slurry to warm milk.used a candy thermometer to measure to 110. Or that methods such as prolonged fermentation are unnecessary. Can you suggest some starting details for me? 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. Thanks for getting back to me! Straight from the maker the L. reuteri yogurt will be warm. Now I have all I need to make the L-reuteri yogurt. Bone is going to take some time. April 13, 2018 Bob Niland April 14, 2018 April 20, 2018 April 20, 2018 can I use the same technique but use an Instant Pot with the yogurt feature or a yogurt maker? And still do 14 hours. John M wrote: I used full fat 4% whole fat Chobani Greek yogurt as my starter.. A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. Does your NGNS program include any particular strategy for gut flora cultivation (target daily prebiotic fiber intake, periodic probiotics)? I had not heard of Dr. Davis before I found him through Donnas podcast. re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. Ive been adding one crushed tablet every 5th batch, but am not sure thats necessary. Thanks for any thoughts you might have. For anyone needing to assess their status, the lab markers which there are specific program targets are found here. Linda S. wrote: Ive made this with coconut milk (full fat in the can).. Just looked at the batch of yogurt [?] You might be the first person to ask on any of the blogs, or in the subscription forum. Whitney Benefield wrote: I am having trouble getting my yogurt to be the right consistency., re: starter culture from Cultured Food Life by Cutting Edge Cultures. Where just having some L.reuteri around is the key, I would think so. 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? 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. thats been in the fridge for 8 hours. That (better) would depend on the objectives. One with the recommended 10 tablets and one with only 3 tablets. A 100 watt incandescent bulb will do that. re: My question is, what does this mean and is it good or bad?, Insufficient data so far, and I havent studied lymphocytes at all (its not a marker we routinely track in the program). I want to use it because of the benefits associated with it but I am not sure if I should. re: would be better choices than inulin or FOS.. Including me. 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). Inner Circle strategies accomplish dramatic changes in health: reduced inflammation, reversed insulin resistance that could lead to diabetes, and many other benefits. 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. Any insight would be greatly appreciated! Read more Verified Purchase Use for my L. Reuteri yogurt making. Is it a preference? Including this step before adding the probiotic bacteria and prebiotic powder made a profound difference to the structure and texture of our L. reuteri yogurt. Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? I plan to try it again, but havent settled on the next recipe. FYI I am 64 yo male in what I think is god health want to stay that way. Undoctored: Why Health Care Has Failed You and How You Can Become Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times. 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. Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. First batches (from tabs) frequently look like that. We have made conventional yogurt with their milk previously. Note: It will have a gluey consistency and may not incorporate. It could be something more serious, like ulcerative colitis or Crohn's disease. Dr. Davis Infinite Health Inner Circle It cures my daughter and husband's GI leaky gut problems along with aloe juice diluted as a drink and/or L Glutamine supplements. The resulting product has a consistency somewhere between whipped cream and whipped butter. Dr. William Davis: How to Heal Your Gut with Delicious Homemade Yogurt 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. To eat Dr. Davis' way, start by avoiding wheat and processed sweeteners or starch. Kirkinportland wrote: My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours?, Answered where asked earlier. Incredible SEXUAL VITALITY BOOSTER for MEN & WOMEN - How to Make Dr Since these Ingredients are listed in by-weight order, the bulk of the product (so to speak) is the isomalt, which is very likely metabolized entirely during the first ferment. It was the 2019 Revised & Expanded. I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do. The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. I wondered if making a half gallon if you need more. For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! re: I needed to stop yogurt after 30 hours. 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. Dr. Davis takes the time to answer questions, to share successful examples and suggest alternative paths that can support you in your . See response to a separate question of yours on this thread. It is possible they contribute to the unreliability / inconsistent results. Is it possible to be allergic to yogurt but not other dairy? As the milk cools, a layer ofskin will form on the top. 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). My machine cant handle the quantities youve had success with. For how long do you maintain it at 110 degrees? Dr. Davis teaches you how to implement REAL change, master his collection of highly effective health practices, and sustain this new lifestyle over time. Ive also been reinoculating with one crushed tablet every 5th batch done from starter, which may prove to not be necessary. 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 reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. Just yours, or was only yours tested? Dr Daviss recommends L. reuteri yogurt ferment for 30 to 36 hours. Any particular named program? I used molasses as the added substrate. (Our last flow cytometry run yielded a live count of 262 billion.) With cows milk, Ive been using 24 to 36 hours. .) 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. In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? Cheese cloth is generally preferred. This means that when preparing your next batch, you simply replace the 3 crushed tablets with a third a cup of L. reuteri yogurt. It smelled wretched. It was so thick that it was almost pointless to strain it for the excess whey. I do cover the pot, though, with one thin layer of saran wrap. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. Do choose dairy with no added ingredients, i.e., no added gellan gum, xanthan gum, carrageenan, etc. The only noticeable difference was the jar with 3 tablets formed a pocket of whey separation. Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri Ive been using between 24 and 36 hours, with some pulled off at 12 for use as future starter. Theres more than one potential issue to untangle here: what yogurt? The whey consistency here is more like that of skim milk. So, if one elects to avoid whey, what then to do with that fraction (assuming you get stratification, which some people dont). Dr. Davis: It could be something as common as gas, excessive gas, bloating, irritable bowel syndrome. . He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. Dr Daviss original methodspecified 10 probiotic (BioGaia Gastrus) tablets be used to inoculate milk into yogurt. I have since read the Wheat Belly book and started that journey and am starting the Super Gut book now. And because people have done it by mistake, dont use a commercial yogurt as the substrate. How does adding 10 to the batch affect the flavor of plain yogurt? I do check it, but I havent known what Im looking for. Robert Rominger wrote: 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.. 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. And in any event what wider diet & lifestyle was adopted to reduce on-going risk generally? I love this stuff. I started a half-gallon batch of the Gastrus yogurt last night. 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. 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. Katherine wrote: I read that you should not do. Sorry for the rant I used way too many words here, it is much simpler to just say DONT INGEST ANY GRAINS,. Or what else would you suggest? 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. re: these Biogaia Gastrus tablets were not designed to make yogurts., They are indeed not. re: Do you refrigerate it at any point?. I have had a lot of success. From our feedback, this method produces reliable results. ________ Blog Associate (click my user name for details). orange, pink), or growths (furry, green, black), then contam would be a prime suspect. 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. I made it in a Crockpot and woke a 4AM to put the finished product into the fridge. Oats are commonly cross-contaminated with actual wheat gluten (due to shared harvesting, transport, storage and processing equipment). Just trued some and no amount of mixing could get rids of the clumps (curds). Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains." Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. Adding any grains to the yogurt counteracts the benefits that might have been derived from the L.Reuteri 6475. That doesnt seem to be the question you are asking about.. Yep. In medium to large bowl, combine contents of 2 capsules, sugar or prebiotic fiber, and 2 tablespoons of half-and-half or other liquid. Ive been using it. 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. 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). * 1T of inulin * 10 crushed BioGaia Gastrus tablets. ________ Blog Associate (click my user name for details). How did you perform the cool-down? In addition to this, the little bit of evaporation and concentration that occurs during the extended heating helps to improve the texture. The lowest it will go to is 104.. Dont get too caught up on the precise temperature. Can we improve on taste/texture/bacterial counts by altering fermentation temperature, choice of prebiotic, or other conditions?. But it could be something that you would never think has any relationship to the bowel flora in your GI tract. And thats part of why I asked about the dietary context. I have not noticed any increase in the anorexigenic effect that I noticed back in Oct 2011 when I started the grain-free added-sugar-free lifestyle. PaleoJoe wrote: Has anyone made an attempt using a non-dairy option like coconut milk that would care to share their experience?. Do you stir it in, or pour it all off?. Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. 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). As you can see from that article, my personal process varies a bit. Im not expecting problems. First batch was thin but I consumed it just fine usually a few tablespoons in the morning. And how do those readings compare to any you had before trying the yogurt? WILLIAM DAVIS, MD, is a New York Times bestselling author and a cardiologist who advocates unique, insightful, and cutting-edge strategies to help individuals discover the health hidden within them. Heres what I did: * I quart of organic half-and-half (Stonyfield Farmsseems to be ultra pasturized, could that be the problem?) Verified Purchase. Just move the knob to some position that holds 110F and put a mark there. ________ Blog Associate (click for details), Im vegan so no dairy. 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. Pour water slowly into the base. But, get exposed to selected strains of E. coli from contaminated produce and you develop life-threatening diarrhea that can be fatal, especially in children. Im afraid we might be boring the other folks in this thread. The method is below. Its not to sweeten the product, as the sugar is expected to be gone at the conclusion of the fermentation. Same for 180F. I use 1/2 gallon whole milk, 1/2 cup HWC, 1/2 cup previous batch yogurt, 2 tbsp. Based on the traffic Ive seen so far, not everyone gets the anorexigenic effect, but in those that do, its unmistakable. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. Dr. Davis Infinite Health Inner Circle Did the initial hearing to 180 and then waited until milk settled at 105. These are two of the potential issues with dairy (specifically random North American bovine diary, presumed to be casein betaA1, which is provocative to some people). I am chilling the last batch to see if it thickens. Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. DISCLAIMER What happens if the culture is inadvertently killed is not clear to me. My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need. Gluten, however, is not the major danger from any grain, it is all the other nasty stuff in each grain that harms the body in so many ways. After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. But frankly, when I cant find suitable H&H, Ijust use half cream + half milk. Its pretty quick, within the hour, sometimes even before I finish eating it. 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. If you dont want to use inulin, unmodified potato starch works. (We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.) 11. Both samples were otherwise treated identically; they were heated and held for 20 minutes, had the same amount of prebiotic powder and were incubated for the same length of time. The effects are sustained across yogurt generations, with no added Gastrus. Trending in reviews - Amazon.com ________ Blog Associate (click for details). Put the lid firmly on the yogurt making jar and place into the yogurt maker. The top of the yogurt grew a pink bacteria and smelled. Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? Fix Your Microbiome to Lose Weight and Age in Reverse | Dr. William re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. Pour the milk into a large clean saucepan.2. Would it be safe to assume youve seen no previous such indications (such as via the Prebiotic Fiber Test)? 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. Indeed, its mostly turned into short-chain fatty acids, which confer a tangy taste, and not a sweet one. If the product you have in mind is Gastrus, note that BioGaia also says of their product Excessive consumption may have a laxative effect due to the content of sweetener in the product.. He is also author of the new Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor. . The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. ________ Blog Associate (click my user name for details). This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. Remove from the stove5. re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. I looked at the user manual PDF for that, and cant tell: . I wonder if this is making me constipated. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. I havent run into starter exhaustion, but have been adding one crushed tablet to every 5th batch made from starter (just as a precautionary measure we really dont yet know what the generational limit is, nor precisely what might threatenit). 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. (and I havent personally tried making non-dairy yogurt in several years now), Im not sure what Dr. Davis might have planned for a blog update on non-dairy yogurts. He asked them to eat those. 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. I noticed no issues with keeping it that long. Perfect yogurt. I will order through the US distributor and report back! re: Do you need to separate with a cheese cloth or coffee filter?. Dr.Davis has suggested that consumption in late stage pregnancy might not be wise. Once the process finishes,, how much yogurt did you end up with? It could mean that you have adverse microbes higher in the intestinal tract than they are supposed to be, and they arent happy about what youre eating. I say this because many years ago I got my Dad a yogurt maker that didnt work very well. 9. But it sound so beneficial that it makes me wonder what to do. I considered using sugar, but ended up adding inulin and unmodified potato starch as extra substrate (2tbsp. per day. 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. TranscendingMS 131 subscribers Subscribe 8.3K views 7 months ago In this video we will make Dr William Davis yogurt in real time. I read that you should not do. To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. re: Does the 2 tbsp you reserve for future batches get refrigerated?, Absolutely. http://i258.photobucket.com/albums/hh253/Gyrobob_theOriginal/Healthy%20Stuff/yogurt%20on%20red%20plate%2001a_zpsnoe8ktvj.jpg. Initial batches do, but in my routine, most of such a batch ends up in ice cube trays for use as future starter. Ah, thanks; Lactobacillus reuteri {possibly ATCC} SD-5865, CFUs per portion not so far discovered Ihave never tried that myself, and dont recall seeing any discussions by people who have tried it in a 36h recipe, so I dont know what to predict in terms of either resulting consistency or physiologic effects. 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? That got me thinking more about fermentation substrate and I found the above research this morning. For any IP lawyers who care to opine, heres the patent for ATCC PTA-6475: US7344867B2, and here are the broad claims: 1. I dont mind making expensive yogurts but if the home made yogurt doesnt work why bother? Hi Bob: the yogurt maker does not have a pasteurization feature. How long was the ferment, and for extra credit, what temperature? Ill give it a few days and hopefully, someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt I am particularly interested in the anorexigenic effect.. You stated, I steeped whole oats in this quart of yogurt. ________ Blog Associate (click my user name for details). The non-microbial ingredients in the tablets are irrelevant after the first batch of yogurt. The yellow liquid is maybe whey? L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) re: Then put it in the glass cups and put it in my yogurt maker for 8 hrs., That might simply have been too short an incubation time. PM me on FB if you want to discuss this more. Apparently photobucket is having issues today. Im going to make another batch with Trader Joes coconut milk that doesnt have the food additive in it and see if that makes a difference. In a well matured batch of this yogurt, there is expected to be ample probiotic, and minimal prebiotic. Thanks so much for your insight, Val, Valiegirl wrote: I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt?. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. Yes, just one qt total base. Dont listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things.