I added a comment two months ago. This is a follow-up. My wife and I have been making the yogurt for the past 2 months and I think it is making a difference. It is delicious also and once you get used to the process, it is very fast to make. We have our yogurt every morning. Thank you so much Dr Davis!
Appreciate you posting this update. I am interested in culturing the L. Reuteri yogurt. I am a little less than 2 weeks into the whole DIY yogurt making, kefir, and fermenting. I had no idea how dead easy, cheap, and fast (less than a day!) it was to make regular yogurt alone. Even the Greek type. Unreal how much money I wasted and garbage I have created getting all the stuff from the store. The taste is SO good too compared to the store stuff! I can literally eat a whole repurposed pasta jar's worth (24 oz) in one sitting if I don't watch myself. If my batches come out more liquidy, I just drink it straight or mix it with some kombucha. I struggle drinking water like I should, but kombucha and liquid yogurt I can down to excess with no problem. I can tell you that I haven't changed my behavior and eating habits much outside of religiously consuming this stuff, trying to up my water intake, and putting a focus on magnesium rich foods and taking some Thorne brand magnesium pills I've had sitting around awhile. I have noticed a marked difference in a few areas. First off, sleep. I've had a terrible sleep cycle for literally DECADES. My 'normal' sleep runs 4-6 hours a night max and it's not unusual for me to wake up 1-3x a night. Some nights, I barely sleep at all and will be up to daybreak. This does not work well with a day job. To that end, I was diagnosed with adult ADHD in my 40's about 4-5 yrs ago and came to find out bad sleep can be comorbid. I've been on medication for 2 long term cycles since being diagnosed and it definitely helps, but my sleep issue has never improved. I tend to get off medication when life things happen that throw a wrench into treatment (insurance changes, finding a new provider, etc). Right now I have been off medication for close to a year...and it shows. You don't even want to see my house right now. Clutter and unfinished projects EVERYWHERE. 😅 Oof. I hate it so much. Anyway, my sleep has gotten WAY, WAAAAY better in comparison. I fall asleep at a more reasonable time vs. 1-2AM on the regular. Like my body tells me it's ready to go to sleep and I can't stay awake if I try. Like watching YT videos or reading online articles or news like I usually do until my phone falls out of my hand. Not only that, it is continuous sleep (7-9 hrs!!!!!! what?!!), more peaceful sleep, and I am having really, really interesting dreams. I actually look forward to sleeping now just to see what I am going to dream about next. My regular life is not exciting at all right now so my surprise sleep stories are a highlight of my day. 😂 The other difference is that my caffeine and alcohol consumption have gone down *a lot* . I still have some caffeine in the form of a pill a/or 1-3 big servings of coffee daily, but now I don't feel as much of the physical need. When I am not on my ADHD meds I definitely notice I drink a lot more due to the internalized stress of not getting the things I *know* I need to do, done. The third thing I have noticed, likely as the natural outcome to the above improvements, is a slightly more even-keeled sense of well being which contributes to dealing with, and thinking about, other people and the world in a better manner. I have taken on quite the misanthropic outlook on life and my soapbox pontifications have gone *way* up over the last few months. I know it's not good, but it's like I can't shut my brain and mouth up to that end. Sometimes I really hate people in general, NGL. I don't want to be that way so I am interested to see how things turn out in the longer term. This is also why I'd like to try the L. Reuteri. I wonder if it can possibly push my people rage into neutral or reverse even. We will see. Today/this weekend I will be fermenting cabbage and carrots for the first time. My 1st DIY batch of kombucha is in the throws of forming a SCOBY finally after a week (been sucking down the GT's and saving the bottles in preparation), my 1st ginger bug is fizzy and complete, and I have been making bootleg kefir batches with store bought Lifeway. Now that I know I can tolerate it (drinking the kefir is a 1st for me), I will be looking to do it properly by buying the grains. The only annoying thing about the L.Reuter production is that I have to order and buy extra equipment to make it. All the other stuff doesn't really require that. I make my yogurt in an extra insulated thick lunch bag from the thrift store that I stick 2 jars of microwaved super hot water in. If nothing else, I highly recommend trying any and all of this stuff as an easier than most effort, very affordable, and generally quickish turnaround life and body hack experiment to see if it all works for you. 💪
@@marian5967 Generally, with yogurt, you take 1 heaping tablespoon from the batch of yogurt you created or bought from the store, bring it down from fridge-cold to room-tempish, and then mix into the heated and then cooled to very warm animal milk or nut/grain milk product of your choice. Then you keep it at a steady warm temp for ~8-24 hours depending on how tangy you want it. The longer the time, the tangier. I'm kinda low effort in general and hate to clean a bunch of dishware, so I just heat 16 oz. of regular store brand cow milk in my small 700 watt microwave in a Pyrex glass measuring cup for 5-1/2 to 6 minutes. This gets it as close to 180-ish as possible. I used a cheap digital food thermometer. I then cool the milk down on the counter down in my current winter ambient temp kitchen that typically runs 60-65 degrees F for 45-60 minutes until I get the milk as close to 110 degrees F as possible. During the cool down period I will add any desired sugar and flavorings. Usually up to 1 tablespoons of white sugar per 8 oz. of milk for a nicely, not overly sweet taste. If I want to flavor it maybe some vanilla extract (teaspoon or slightly more). Sometimes I will throw in cinnamon or maybe some orange or lemon extract along with the vanilla if I want to get crazy. I have also defaulted to adding 1-2 tablespoons of non-fat dry milk powder per batch on the regular to get a thicker consistency. Otherwise you pretty much produce drinking/liquidy yogurt. I started with just a little (5 oz?) cup of plain Fage 5% Greek yogurt. That little cup will make you a TON of yogurt, man. I think I paid like a buck 40 or 70 for it. I already had the rest of the ingredients I used in my pantry and it made SEVERAL 16 oz batches. I typically pour the prepped batches into repurposed glass pasta jars. I gave a rundown in my other comment here, but I basically stick 1 or 2 of the pasta jars with the yogurt into a thick insulated lunch bag. I have 2 of these, one has a mylar liner. I extra insulated them with either folded over 'thickened' up aluminum foil or cut up cheap foil pans from the dollar store placed on the inside as a liner and then put a couple of those Amazon bubble wrap shipping envelopes on top of the foil. The jars sit on/against the bubble wrap. Wherever the bags have a zip or open pocket I shoved cut pieces of extra foil a/or the other paper cushion Amz shipping envelopes for extra insurance. While the yogurt liquid is cooling down to 110, about 5 or 10 minutes before I nuke 2 tall/narrow 16 oz salsa jars (the Kroger store brand ones specifically) filled with water, caps off obviously, to super hot. Pull them out with oven mitts or a dish towel to not burn your hand, cap 'em, and place them in with the yogurt jar(s). Since it's February in Michigan now I have a little down vest my son outgrew that I throw over and clothespin or chip bag clip around the lunch bag. Nothing fancy pants or expensive at all. I am prepper-adjacent so I always like to experiment with re-using regular items and things people generally toss into the garbage in the event of a grid-down situation. Plus this ups my barter production skills. 😉🧟🔦☣️☢️ HTH
I forgot to add that you can make thicker Greek-style yogurt by just dumping your done yogurt into a sieve with or without a coffee filter or a reusable coffee filter over a glass or bowl so that it allows the liquid whey to drip out. I put the whey into an old peanut butter jar in the fridge for storage and used 2 tablespoons from that to make a new batch of 16 oz. yogurt. It worked just as well as using just the yogurt itself using the same process. The thick yogurt that remained in the filters I used to make a chip dip. Just threw a heaping teaspoon of onion soup powder in there. Very good! I have yet to make the more cream cheese product, which I hear is not like real cream cheese, but is still quite consumable. Dr. Davis' method for the L.Reuteri is a little more involved though, takes longer, and needs extra equipment. Seems like it's worth it though. I like waking up or coming home and having a batch of new yogurt for me to stick in the fridge. I need to start buying 1% milk now and/or counting my calories though because I am eating *a lot* of it.
I cannot even put into words how much I APPRECIATE THIS LIFE SAVING INFORMATION…IT IS ABSOLUTELY the Most INCREDIBLE LEARNING ADVENTURE of my LIFE …soon to be 88 year old grandmother,,,HAVE now shared this INFORMATION with several people…
I will be receivibg my Super Gut book today. I have a wheat allergy had to go gluten free. I made all the dietary changes, however im always looking to have more information on this topic. I enjoyed the wheat belly book, so i ordered the wheat belly cookbook and super gut book. Looking forward to gaining more knowledge to help with my gluten free daily process. Thank you Dr. Davis for providing so much information to change peoples health.
I quit eating all GMO grains and products made from them 40 years ago. That is what fixed many of my health problems. I've been able to eat NON-GMO & NON-CHEMICAL grains for over 30 years with no 'gut' problems.
@@YourLoveNeverFails You read the labels of everything you buy. If it doesn't say 'NON-GMO' then you don't buy it. If it says NON-GMO' and ORGANIC, then all the better.
@@chriscadman5715thank you for the insight, much appreciated. But I’m curious, which non gmo and non chemical grains do you most consume? Are the ancient grains like spelt, quinoa, etc (which are labelled non-gmo) the way to go?
@@YourLoveNeverFails I can't tell you what to eat. You have to decide that for yourself. We just buy what we need of any kind of grain. My neighbor is in his 70's and he quit eating wheat b/c too many years of GMO wheat products ruined his 'gut'. So he eats only the grains you mentioned. We don't have that problem. If you have that problem then maybe you can find a good nutritionist to help you with what to eat that's compatible with your 'issues'?
GREAT interview! Yes, this is a well known doctor for this subject, and to get to listen to him talk is wonderful! I do wish the Interviewer could have understood English better because several times she got stuck reading/understanding or unable to complete the words at the end of a question someone posted which was important to the question, and her accent was quite strong for me, in particular.
The Vancomycin is typically for knocking out C diff. I got C diff from taking clindamycin. Been taking Vancomycin to not get out. I'm going to have to start replanting my garden.
@margaretmarshall3645 thanks for correcting my Google Voice. LOL I believe it's been replanted. My digestion and all is good I eat and drink a lot of fermented foods
@@danielk6878 That is good to hear! A friend of mine is on her 4th round of antibiotics-her 3rd type of antibiotic-trying to knock out HER C. difficile infection. She’s gonna have some major replanting to do when she does finally beat her C. dif!
@@chandelie4 Good point. It is A2 which doesn't usually cause the problems that A1 does. I prefer Coconut milk, mine has zero sugar and carbs. Goats milk and cheese are fine for me, though everyone is different. :)
I am just starting this journey, collecting the ingredients now to start fermenting my own foods. I will update this comment in a month. Good luck everybody! 👍🏼
Interesting. Doctors and other experts seem to be coming up with a different understanding about health. They all seem to be coalescing into something that will change the medical industry.
I haven't got to make this yogurt yet, but am planning on it. I just thought I'd share that Lifeway milk kefir is one of the very few, but easily available products with a strain of L. Reuteri in it. It's the last one on their posted list of microbes so not sure if that means that there's not as much of it as the others. Their oat milk does not have it listed on the bottle although it's still very good tasting. The blueberry flavored one, anyway. I have to doctor up the plain kefir somewhat to drink without wincing. The store brand 365 Whl Foods has L. Reuteri in their kefir. That place is not convenient for me to visit though. I can pick up Lifeway at Kroger.
The gut habitat is one of the key habitat that sustains one’s life. Unfortunately, people around the world have done horrible jobs havoc their environmental habitat as well as their own body habitat, particularly their gut habitat.
Dr Pimental said in an interview i watched that aspartame is a protein and doesn't affect your gut. Also a fb post said stevia can be a biofilm disruptor for your gut. Please clarify
All the time. :P There is some timing you can do with different strains like ones good for sleep, but the important part is getting it with food (and eating that food at a reasonable time). Worrying about when you're taking the probiotics is missing the point, as most of the benefit comes from having a healthy digestive system, and comes from weeks and months of good habits. Just eat fermented foods consistently.
It is called BioGaia, I got it from Amazon. You need 10 crushed pills in your first fermentation then you use 2 table spoons of your first patch for your second patch and so on. you won’t need to use the pills again unless you once accidentally eat all of the yogurt 😅
@@salmarahama168 I watched another doctor on TH-cam make it using only ONE crushed tablet and it turned out fine. I'm not using 10 tablets. I'll try 3 and see how it goes because those pills are pricey and they will probably jack them up or ban them in the near future so that we can't heal ourselves.
I am not sure about this video but I heard him talk about it once saying that milk is OK to use but it must be ultrapasterized, otherwise you may trigger growth of other bad microbes in raw milk as well. My mom makes the yogurt with ultra pasteurized milk, it turns out great.
I use my Instant Pot on the yogurt setting. I tested the temperature of yogurt setting and on my machine is 98 degrees. Put into 4 1-quart jars then add water to pot after jars are in.
@@TrueSelfWalkAwayHuh that's actually genius. I didn't think about how most hot tubs are between 90 and 110 degrees Fahrenheit with good temperature control.
When Dr. Davis talks about carnivore diets resulting in an overgrowth of a certain bacteria that eats mucus, how does he explain all those carnivores who have eaten nothing but meat for anywhere from four to 20 years, who are still in good health?
@@carnivoredoctor You must have the Cave Man (Cain) gene. This diet would be horrible for the sons of Jacob/Joseph. Daniel and his 3 Israelite friends who were captured and enslaved by the Babylonian king ate nothing but vegetables in the Book of Daniel. They refused the "king's delicacies" and became far more healthy, strong and handsome in appearance than the other captives who did eat the "king's delicacies".....There are two separate types or seedlines of people on the earth (see Genesis 3:15). This carnivore crap would be very bad for the health of one type, myself included. I tried keto for 3 months and it jacked up my gut flora and gave me diverticulitis. And zero weight loss on top of that. I can't imagine what eating nothing but meat would do! Plus most people do not have access or are able to even AFFORD grass fed meat. Im sick and tired of the "eat carnivore" crap being spewed everywhere. It is not a fix for a lot of people.
Well I can attest to what you just saw. I'm 60 and my coworkers asked during out team meetings if I had a filter on my camera and I did not. The skin improvement is almost immediate. If several people had not mentioned it without even knowing I cut wheat out 100% i would not have believed it myself. Its real. I will never eat wheat again.
Google lets things like this slip through their fake narrative cracks on occasion because they know most of the masses are too dumbed down and distracted by BS commie propaganda💉💉💉😷😷😷at this point to do all the research, reading and watching these lectures required to learn these things. 85% have the attention span of 🙉🙊🙈Rheesus Monkeys at this point. Not to mention they are far too lazy to make their own yogurt. So Joogle isn't too worried about this. Plus, Big FARMa has hidden and withheld the two 100% effective ON ALL TEST SUBJECTS weight loss strains of probiotics...lactobacillus fermentum and lactobacillus amylovorus. You cannot buy these ANYWHERE (of course!).
I just saw a video where someone mentioned cutting the prebiotic by half, if it's too sour. You may have a particularly strong strand & the extra prebiotic may be what's making it stronger/Tart. Worth a try.
My first couple of batches were not so pleasant but since then it’s been quite nice. I also don’t use the inulin, just half and half and a few spoons of starter from a previous batch. Also ferment at 97 to 98 degrees, not 100 as Dr Davis suggests.
Only technically. Unfortunately most of the fermentation happening is yeast turning sugar to alcohol, without all of the other microbes that create health promoting compounds.
I have been making my own yoghurt for years and I ferment it for 24 hours ( I will now do it for 36 hrs ), I use a commercial yoghurt as a starter, will I get the lactobacillus Reuteri bacteria from using this?
Commercial yogurt always contains acidophilus, which is the "obesity" probiotic. They use that strain to fatten cattle prior to slaughter. And it's in every thing commercial probiotic wise (of course). It's like pulling teeth to find the stand alone anti obesity strains, many of them are with held completely (of course). Even the "weight loss probiotic" formulations ALL contain acidophilus. Very frustrating but of course they want to keep us sick and fat. Big FARMa needs their cash cows to be sick and fat...😗
I wonder why there is no comercial Reuteri "yaourt" at sale. Maybe not do simple to control this culture. Doing this at home is risky because there is no way to analyze it and quality control. If bad bacteria takes control might be dangerous.
Price is one reason. Another reason to ferment milk is that it increases nutrient value, turns the lactose sugar into lactic acid - that’s why it’s sour. And denatures some of the stuff in milk that gives people problems.
The bacteria convert the lactose in the milk into lactic acid. If you seeded the 3rd batch with yogurt from the previous batch you are starting with many more bacteria than the first batch that started with 10 tablets. Think about Dr Davis's graph shifted upward so the finished number of bacteria is much higher. More bacteria = more lactic acid.
i believe it was his wife... Mavis Einstein...he met her in grad school, and she was a mathimatical prodigy. Mavis Einstein sent a letter to Einstein when he won the Nobel prize. She said, you know this belongs to me...Keep the prize and send the money to me. She was trying to take care of their children. Another genius? Seems she WAS the genius... Watch the PBS documentary...So sad she never got recognition for her genius!
Me, too! I have dairy sensitivities. I've been slowly trying to reintroduce via home fermented yogurt, but it's slow going. I'm hoping that with some gut healing, I'll be able to consume dairy and my other sensitivities again.
At 9:00 he states the microbes double every three hours, and then on the chart the volume appears to increase about 6x during hour 33 to 36. Something doesn't seem right. At 19:16 he states that people were healthier 100 years ago than they are today... Yet in 1920 life expectancy was around 54 years, compared to about 79 years today; I think I'll stick with modern medicine, thank you.
@@RoshyMonteCarlo ...and he doesn't seem to be aware of a certain World War close to 1920, not to mention plagues and diseases incurable at the time, and other health/life-related issues that we did not have the tech for to deal with. All of which contributed to the lower average lifespan, but tell us absolutely nothing of the gut health in 1920s.
L. reuteri raises insulin. IF you are insulin resistance, as are more than half of the population, this yogurt will make it worse. I'm wondering why Dr. Davis hasn't preceded all of his yogurt discussions with the warning the the yogurt will cause a rise in insulin levels? Anyone with insulin resistance will get worse, not better.
Where did you get that info from? Any sweetened yogurt from the shop will creaye a sharp rise in insuline. The topic of this video is home made Reuteri yogurt. There is no sugar in it. During prolonged fermentation the bacteria eats almost all of lactose (milk sugar). So as long as you eat this yogurt RAW you will mot have a problem with insuline spikes. You can use CGM to check it yourself.
@@elokubano L. reuteri was found to stimulate insulin production. Google it . . . you can find what I found. IT's not about blood sugar. So there are things we eat other than carbs that will stimulate insulin production. The other important gleam of information that I found is that L.reuteri is the most common friendly bacteria on the planet. It's not a missing element in our diets or in our environments. It is completely unnecessary to create a food that contains 200billion+ per half cup . . . that is literally overkill. Please don't eat that yogurt . . . unless you are insulin deficient.
Better than 'girls' though. I can tolerate ladies. Seeing / hearing grown a$$ women being referred to as girls is kinda infuriating. It's still being done a lot.
@@Drivenwithambition Point taken. My real problem is with the low key / high key (minimizing) references to adult women as "girls" in the workplace. There's no place for that in this day and age in a professional environment. Unless you're hiring or managing actual underage / teenage girls, of course. Yet I see / hear it done all the time still. By both genders.
I've been srudying l.reuteri atcc pta 6475 for over 7 years now. I am ready to learn more about pseudoscience you've detected in dr Williams's presentation. And more than ready to respond :)
I added a comment two months ago. This is a follow-up. My wife and I have been making the yogurt for the past 2 months and I think it is making a difference. It is delicious also and once you get used to the process, it is very fast to make. We have our yogurt every morning. Thank you so much Dr Davis!
How do you reculture it?
@@marian5967 You take two tablespoons of the yogurt and mix it with the same amount of Inulin and Half and Half. Hope this helps.
Appreciate you posting this update. I am interested in culturing the L. Reuteri yogurt. I am a little less than 2 weeks into the whole DIY yogurt making, kefir, and fermenting. I had no idea how dead easy, cheap, and fast (less than a day!) it was to make regular yogurt alone. Even the Greek type. Unreal how much money I wasted and garbage I have created getting all the stuff from the store.
The taste is SO good too compared to the store stuff! I can literally eat a whole repurposed pasta jar's worth (24 oz) in one sitting if I don't watch myself. If my batches come out more liquidy, I just drink it straight or mix it with some kombucha. I struggle drinking water like I should, but kombucha and liquid yogurt I can down to excess with no problem.
I can tell you that I haven't changed my behavior and eating habits much outside of religiously consuming this stuff, trying to up my water intake, and putting a focus on magnesium rich foods and taking some Thorne brand magnesium pills I've had sitting around awhile. I have noticed a marked difference in a few areas.
First off, sleep. I've had a terrible sleep cycle for literally DECADES. My 'normal' sleep runs 4-6 hours a night max and it's not unusual for me to wake up 1-3x a night. Some nights, I barely sleep at all and will be up to daybreak. This does not work well with a day job.
To that end, I was diagnosed with adult ADHD in my 40's about 4-5 yrs ago and came to find out bad sleep can be comorbid. I've been on medication for 2 long term cycles since being diagnosed and it definitely helps, but my sleep issue has never improved. I tend to get off medication when life things happen that throw a wrench into treatment (insurance changes, finding a new provider, etc). Right now I have been off medication for close to a year...and it shows. You don't even want to see my house right now. Clutter and unfinished projects EVERYWHERE. 😅 Oof. I hate it so much.
Anyway, my sleep has gotten WAY, WAAAAY better in comparison. I fall asleep at a more reasonable time vs. 1-2AM on the regular. Like my body tells me it's ready to go to sleep and I can't stay awake if I try. Like watching YT videos or reading online articles or news like I usually do until my phone falls out of my hand. Not only that, it is continuous sleep (7-9 hrs!!!!!! what?!!), more peaceful sleep, and I am having really, really interesting dreams.
I actually look forward to sleeping now just to see what I am going to dream about next. My regular life is not exciting at all right now so my surprise sleep stories are a highlight of my day. 😂
The other difference is that my caffeine and alcohol consumption have gone down *a lot* . I still have some caffeine in the form of a pill a/or 1-3 big servings of coffee daily, but now I don't feel as much of the physical need. When I am not on my ADHD meds I definitely notice I drink a lot more due to the internalized stress of not getting the things I *know* I need to do, done.
The third thing I have noticed, likely as the natural outcome to the above improvements, is a slightly more even-keeled sense of well being which contributes to dealing with, and thinking about, other people and the world in a better manner. I have taken on quite the misanthropic outlook on life and my soapbox pontifications have gone *way* up over the last few months. I know it's not good, but it's like I can't shut my brain and mouth up to that end. Sometimes I really hate people in general, NGL. I don't want to be that way so I am interested to see how things turn out in the longer term. This is also why I'd like to try the L. Reuteri. I wonder if it can possibly push my people rage into neutral or reverse even. We will see.
Today/this weekend I will be fermenting cabbage and carrots for the first time. My 1st DIY batch of kombucha is in the throws of forming a SCOBY finally after a week (been sucking down the GT's and saving the bottles in preparation), my 1st ginger bug is fizzy and complete, and I have been making bootleg kefir batches with store bought Lifeway. Now that I know I can tolerate it (drinking the kefir is a 1st for me), I will be looking to do it properly by buying the grains. The only annoying thing about the L.Reuter production is that I have to order and buy extra equipment to make it. All the other stuff doesn't really require that. I make my yogurt in an extra insulated thick lunch bag from the thrift store that I stick 2 jars of microwaved super hot water in.
If nothing else, I highly recommend trying any and all of this stuff as an easier than most effort, very affordable, and generally quickish turnaround life and body hack experiment to see if it all works for you. 💪
@@marian5967 Generally, with yogurt, you take 1 heaping tablespoon from the batch of yogurt you created or bought from the store, bring it down from fridge-cold to room-tempish, and then mix into the heated and then cooled to very warm animal milk or nut/grain milk product of your choice. Then you keep it at a steady warm temp for ~8-24 hours depending on how tangy you want it. The longer the time, the tangier.
I'm kinda low effort in general and hate to clean a bunch of dishware, so I just heat 16 oz. of regular store brand cow milk in my small 700 watt microwave in a Pyrex glass measuring cup for 5-1/2 to 6 minutes. This gets it as close to 180-ish as possible. I used a cheap digital food thermometer.
I then cool the milk down on the counter down in my current winter ambient temp kitchen that typically runs 60-65 degrees F for 45-60 minutes until I get the milk as close to 110 degrees F as possible.
During the cool down period I will add any desired sugar and flavorings. Usually up to 1 tablespoons of white sugar per 8 oz. of milk for a nicely, not overly sweet taste. If I want to flavor it maybe some vanilla extract (teaspoon or slightly more). Sometimes I will throw in cinnamon or maybe some orange or lemon extract along with the vanilla if I want to get crazy.
I have also defaulted to adding 1-2 tablespoons of non-fat dry milk powder per batch on the regular to get a thicker consistency. Otherwise you pretty much produce drinking/liquidy yogurt.
I started with just a little (5 oz?) cup of plain Fage 5% Greek yogurt. That little cup will make you a TON of yogurt, man. I think I paid like a buck 40 or 70 for it. I already had the rest of the ingredients I used in my pantry and it made SEVERAL 16 oz batches. I typically pour the prepped batches into repurposed glass pasta jars.
I gave a rundown in my other comment here, but I basically stick 1 or 2 of the pasta jars with the yogurt into a thick insulated lunch bag. I have 2 of these, one has a mylar liner. I extra insulated them with either folded over 'thickened' up aluminum foil or cut up cheap foil pans from the dollar store placed on the inside as a liner and then put a couple of those Amazon bubble wrap shipping envelopes on top of the foil. The jars sit on/against the bubble wrap. Wherever the bags have a zip or open pocket I shoved cut pieces of extra foil a/or the other paper cushion Amz shipping envelopes for extra insurance.
While the yogurt liquid is cooling down to 110, about 5 or 10 minutes before I nuke 2 tall/narrow 16 oz salsa jars (the Kroger store brand ones specifically) filled with water, caps off obviously, to super hot. Pull them out with oven mitts or a dish towel to not burn your hand, cap 'em, and place them in with the yogurt jar(s).
Since it's February in Michigan now I have a little down vest my son outgrew that I throw over and clothespin or chip bag clip around the lunch bag. Nothing fancy pants or expensive at all. I am prepper-adjacent so I always like to experiment with re-using regular items and things people generally toss into the garbage in the event of a grid-down situation. Plus this ups my barter production skills. 😉🧟🔦☣️☢️
HTH
I forgot to add that you can make thicker Greek-style yogurt by just dumping your done yogurt into a sieve with or without a coffee filter or a reusable coffee filter over a glass or bowl so that it allows the liquid whey to drip out.
I put the whey into an old peanut butter jar in the fridge for storage and used 2 tablespoons from that to make a new batch of 16 oz. yogurt. It worked just as well as using just the yogurt itself using the same process.
The thick yogurt that remained in the filters I used to make a chip dip. Just threw a heaping teaspoon of onion soup powder in there. Very good! I have yet to make the more cream cheese product, which I hear is not like real cream cheese, but is still quite consumable.
Dr. Davis' method for the L.Reuteri is a little more involved though, takes longer, and needs extra equipment. Seems like it's worth it though.
I like waking up or coming home and having a batch of new yogurt for me to stick in the fridge. I need to start buying 1% milk now and/or counting my calories though because I am eating *a lot* of it.
I cannot even put into words how much I APPRECIATE THIS LIFE SAVING INFORMATION…IT IS ABSOLUTELY the Most INCREDIBLE LEARNING ADVENTURE of my LIFE …soon to be 88 year old grandmother,,,HAVE now shared this INFORMATION with several people…
Amazing
This is one of the best lectures I've ever watched!
I will be receivibg my
Super Gut book today. I have a wheat allergy had to go gluten free. I made all the dietary changes, however im always looking to have more information on this topic. I enjoyed the wheat belly book, so i ordered the wheat belly cookbook and super gut book. Looking forward to gaining more knowledge to help with my gluten free daily process. Thank you
Dr. Davis for providing so much information to change peoples health.
Excellent! This lecture is full of useful, fascinating info!!!
I quit eating all GMO grains and products made from them 40 years ago. That is what fixed many of my health problems. I've been able to eat NON-GMO & NON-CHEMICAL grains for over 30 years with no 'gut' problems.
What grains are non gmo and non chemical?
@@YourLoveNeverFails
You read the labels of everything you buy.
If it doesn't say 'NON-GMO' then you don't buy it. If it says NON-GMO' and ORGANIC, then all the better.
@@chriscadman5715thank you for the insight, much appreciated. But I’m curious, which non gmo and non chemical grains do you most consume? Are the ancient grains like spelt, quinoa, etc (which are labelled non-gmo) the way to go?
@@YourLoveNeverFails
I can't tell you what to eat. You have to decide that for yourself. We just buy what we need of any kind of grain. My neighbor is in his 70's and he quit eating wheat b/c too many years of GMO wheat products ruined his 'gut'. So he eats only the grains you mentioned. We don't have that problem. If you have that problem then maybe you can find a good nutritionist to help you with what to eat that's compatible with your 'issues'?
GREAT interview! Yes, this is a well known doctor for this subject, and to get to listen to him talk is wonderful!
I do wish the Interviewer could have understood English better because several times she got stuck reading/understanding or unable to complete the words at the end of a question someone posted which was important to the question, and her accent was quite strong for me, in particular.
The Vancomycin is typically for knocking out C diff. I got C diff from taking clindamycin. Been taking Vancomycin to not get out. I'm going to have to start replanting my garden.
My dentist prescribed clindamycin and I wonder if it has affected my stomach problems where I have pain after eating now.
“not get out” translates to “knock it out” I would guess. Hopefully your “garden” is lush and healthy again by now! 😊
@margaretmarshall3645 thanks for correcting my Google Voice. LOL I believe it's been replanted. My digestion and all is good I eat and drink a lot of fermented foods
@@danielk6878 That is good to hear! A friend of mine is on her 4th round of antibiotics-her 3rd type of antibiotic-trying to knock out HER C. difficile infection. She’s gonna have some major replanting to do when she does finally beat her C. dif!
He has changed my life. Wow.
I ferment BioGaia Gastrus l. Reuterie in organic soy milk. Works well.
Um.... try milk. Real milk... lacto bacteria like it.... a lot.
@@TravisTellsTruthsMy body doesn't. I have antibodies to casein protein. So does my son.
@@chandelie4 Goats milk should be ok.
@@chavbudgie4299 Casein is in goat's milk as well.
@@chandelie4 Good point. It is A2 which doesn't usually cause the problems that A1 does. I prefer Coconut milk, mine has zero sugar and carbs. Goats milk and cheese are fine for me, though everyone is different. :)
Love the book and the concept - please vet your pictures better. That after picture was obviously filtered. Reduces the credibility of the claim
Super good talk on super gut!
I am just starting this journey, collecting the ingredients now to start fermenting my own foods. I will update this comment in a month. Good luck everybody! 👍🏼
Very educational and interesting thank you
Interesting. Doctors and other experts seem to be coming up with a different understanding about health. They all seem to be coalescing into something that will change the medical industry.
Will be ok to treat SIBO with refaximin and then repopulate with Lreuteri/gasseri, or it's better to repopulate with those strains?
I can't find anything about lactobacillus brevis, I don't see it in the book either, am I missing something?
I was just searching for a source but not finding anything. Thought I'd check here but it seems I'm not alone. :(
Fascinating! I can’t wait to get started!
I haven't got to make this yogurt yet, but am planning on it. I just thought I'd share that Lifeway milk kefir is one of the very few, but easily available products with a strain of L. Reuteri in it. It's the last one on their posted list of microbes so not sure if that means that there's not as much of it as the others.
Their oat milk does not have it listed on the bottle although it's still very good tasting. The blueberry flavored one, anyway. I have to doctor up the plain kefir somewhat to drink without wincing.
The store brand 365 Whl Foods has L. Reuteri in their kefir. That place is not convenient for me to visit though. I can pick up Lifeway at Kroger.
Is there a brand of lactobacilus brevis?
Though only on page 26 of ,SUPER GUT…how I wish there was an open Line to COMMUNICATE with others..
Make own sauerkraut, kefir water and milk, kim chee, start fermenting carrots. Ginger ale beer root beer
Dr. Davis is now stepping into the field of Habitat Medicine.
The gut habitat is one of the key habitat that sustains one’s life.
Unfortunately, people around the world have done horrible jobs havoc their environmental habitat as well as their own body habitat, particularly their gut habitat.
Yes much more sensible than grandpa medicine
Dr Pimental said in an interview i watched that aspartame is a protein and doesn't affect your gut. Also a fb post said stevia can be a biofilm disruptor for your gut. Please clarify
I do not believe Dr. Pimental Follow the money....I feel we follow the research in tribes never touched by modern medicine.
When is the BEST time to take probiotics? So much conflicting information readily available online...
Any time you feel like it....😄I take mine multiple times per day and multiple types.
All the time. :P There is some timing you can do with different strains like ones good for sleep, but the important part is getting it with food (and eating that food at a reasonable time). Worrying about when you're taking the probiotics is missing the point, as most of the benefit comes from having a healthy digestive system, and comes from weeks and months of good habits. Just eat fermented foods consistently.
Thank you THANK YOU THANK YOU THANK YOU THANK YOU
Thank you for all this knowledge!
I'm looking forward to starting with the L. Reuteuri yogurt-making process .. my only question .. WHERE / which one to order? THANKS ~ JP
It is called BioGaia, I got it from Amazon. You need 10 crushed pills in your first fermentation then you use 2 table spoons of your first patch for your second patch and so on. you won’t need to use the pills again unless you once accidentally eat all of the yogurt 😅
@@salmarahama168 and exactly how does one reculture this "yogurt"? Tx
@@marian5967
2 tbs inulin or honey or sugar added to 2 tbs of your already made yogurt and ferment again for 36 hours. I hope you find this helpful 💜
Can also be sources on Amz and Cultured Life Foods.
@@salmarahama168 I watched another doctor on TH-cam make it using only ONE crushed tablet and it turned out fine. I'm not using 10 tablets. I'll try 3 and see how it goes because those pills are pricey and they will probably jack them up or ban them in the near future so that we can't heal ourselves.
Does anyone know if he talks about using raw milk? Can you use raw milk rather than organic ½ and ½?
I am not sure about this video but I heard him talk about it once saying that milk is OK to use but it must be ultrapasterized, otherwise you may trigger growth of other bad microbes in raw milk as well. My mom makes the yogurt with ultra pasteurized milk, it turns out great.
I ordered that book
Can you make the Yoghurt without a machine? Thanks
Dr Davis stated that he uses a metallic, lined lunch bag and some jars of very hot water to ferment his fermented dairy products. 😊
I made in hot tub in large jars. Didn't fill full. Self stirring.
I use my Instant Pot on the yogurt setting. I tested the temperature of yogurt setting and on my machine is 98 degrees. Put into 4 1-quart jars then add water to pot after jars are in.
I find my oven with the light on heats to a lovely 97 to 98 degrees. Which is basically the same as body temperature.
@@TrueSelfWalkAwayHuh that's actually genius. I didn't think about how most hot tubs are between 90 and 110 degrees Fahrenheit with good temperature control.
When Dr. Davis talks about carnivore diets resulting in an overgrowth of a certain bacteria that eats mucus, how does he explain all those carnivores who have eaten nothing but meat for anywhere from four to 20 years, who are still in good health?
They don't exist, they lie on social media to make money
I’m curious as to the answer to this as I have eaten fully carnivore diet for almost 14 years and feel fantastic and in great health
@@carnivoredoctor You must have the Cave Man (Cain) gene. This diet would be horrible for the sons of Jacob/Joseph. Daniel and his 3 Israelite friends who were captured and enslaved by the Babylonian king ate nothing but vegetables in the Book of Daniel. They refused the "king's delicacies" and became far more healthy, strong and handsome in appearance than the other captives who did eat the "king's delicacies".....There are two separate types or seedlines of people on the earth (see Genesis 3:15). This carnivore crap would be very bad for the health of one type, myself included. I tried keto for 3 months and it jacked up my gut flora and gave me diverticulitis. And zero weight loss on top of that. I can't imagine what eating nothing but meat would do! Plus most people do not have access or are able to even AFFORD grass fed meat. Im sick and tired of the "eat carnivore" crap being spewed everywhere. It is not a fix for a lot of people.
I wonder what would happen if you added the yogurt to your carnivore diet.@@carnivoredoctor
I’d like to know the same thing.
I was really trying to stay onboard but the hilariously filtered "after" photo at 16:09 was too much
Well I can attest to what you just saw. I'm 60 and my coworkers asked during out team meetings if I had a filter on my camera and I did not. The skin improvement is almost immediate. If several people had not mentioned it without even knowing I cut wheat out 100% i would not have believed it myself. Its real. I will never eat wheat again.
Will bone density increase also increase weight?
On the scale, yes, but it's good lean mass that you need to be healthy and age well.
@@TheSpecialJ11Totally agree!
With respect fermenting yogurt for 36 hours- is it room temperature or in the refrigerator?
I've made several batches. Recommended temperature is something like 100 to 108 F. Some yogurt makers and versions of the Instapot work well.
@@markkubert8572 Thanks for sharing, will try it out.
100F
keep the yogart 98-100
Body temperature. I’ve tried at higher temperatures and found it separated way too quickly.
My oven with the light on is 97 to 98 degrees F.
I don’t trust google. Why is this interview slowed by google if it’s real beneficial to our health?
It's part of the magician hands offset to their general money making evil-ish ways. Their version of buying carbon (social?) credits. 😂
Google lets things like this slip through their fake narrative cracks on occasion because they know most of the masses are too dumbed down and distracted by BS commie propaganda💉💉💉😷😷😷at this point to do all the research, reading and watching these lectures required to learn these things. 85% have the attention span of 🙉🙊🙈Rheesus Monkeys at this point. Not to mention they are far too lazy to make their own yogurt. So Joogle isn't too worried about this. Plus, Big FARMa has hidden and withheld the two 100% effective ON ALL TEST SUBJECTS weight loss strains of probiotics...lactobacillus fermentum and lactobacillus amylovorus. You cannot buy these ANYWHERE (of course!).
Whenever I make this it tastes very sour to me. What am I doing wrong ?
Have you verified the temperature during the ferment? Don't just check the temp of the vessel, also check the temp of the milk.
Yes, I think it works the very best when I keep it under 100° F. Degrees...
I just saw a video where someone mentioned cutting the prebiotic by half, if it's too sour. You may have a particularly strong strand & the extra prebiotic may be what's making it stronger/Tart. Worth a try.
My first couple of batches were not so pleasant but since then it’s been quite nice.
I also don’t use the inulin, just half and half and a few spoons of starter from a previous batch.
Also ferment at 97 to 98 degrees, not 100 as Dr Davis suggests.
It takes a certain type of person to be a whistleblower
Dr Cass ingram was and now he's dead from a "Routine tooth procedure" 😕🙄.
Big pharma wack job guaranteed
True. Most of them get "suicided" or "JFK'd".....
Does wine count as a fermented fruit/food? 🤞🏾😄
I'm going to throw a pinch of yeast into my finished ginger bug to see what happens.
Only technically. Unfortunately most of the fermentation happening is yeast turning sugar to alcohol, without all of the other microbes that create health promoting compounds.
I have been making my own yoghurt for years and I ferment it for 24 hours ( I will now do it for 36 hrs ), I use a commercial yoghurt as a starter, will I get the lactobacillus Reuteri bacteria from using this?
No, commercial yoghurt does not contain that strain to begin with. You can read the strains on the package.
Commercial yogurt always contains acidophilus, which is the "obesity" probiotic. They use that strain to fatten cattle prior to slaughter. And it's in every thing commercial probiotic wise (of course). It's like pulling teeth to find the stand alone anti obesity strains, many of them are with held completely (of course). Even the "weight loss probiotic" formulations ALL contain acidophilus. Very frustrating but of course they want to keep us sick and fat. Big FARMa needs their cash cows to be sick and fat...😗
@@reesedaniel5835 that explains why only a week of consuming acidophilus I got fat. But acidophilus yogurt tastes soooooo creamy and delicious 😂
I wonder why there is no comercial Reuteri "yaourt" at sale.
Maybe not do simple to control this culture.
Doing this at home is risky because there is no way to analyze it and quality control. If bad bacteria takes control might be dangerous.
He Doc . What about not eating all the wheat other grains and the oils of seeds.l thought you always recommended getting off the grains, fullstop.
Yes, but if you have SIBO you have to avoid garlic, onions, legumes and many things you said to not neglect. 😢
Have you found anything to treat sibo? I have methane and it’s awful.
Ur the bomb🎉🎉❤
Oh google talks went virtual, no longer in person. Dead end path.
Why yoghurt specifically? Why not simply take the reuteri probiotics pills?
They are pretty expensive to take and the fermented product has a much higher culture count.
Price is one reason.
Another reason to ferment milk is that it increases nutrient value, turns the lactose sugar into lactic acid - that’s why it’s sour. And denatures some of the stuff in milk that gives people problems.
This is about my third Bach of yogurt this one is extremely acidic or bitter in taste anyone know why
It may happen that it gets too strong, or maybe it overheated and passed away (like with any yogurt or milk, out of the fridge, it just dies)
Sounds like Temperature issue... It's running too hot.
Hey Farndumb, what is a "Bach" of yogurt? Is that similar to a Mozart of milk?
@@userer4579 Clearly a typo of "batch" which spellchecker has turned into "Bach"
The bacteria convert the lactose in the milk into lactic acid. If you seeded the 3rd batch with yogurt from the previous batch you are starting with many more bacteria than the first batch that started with 10 tablets. Think about Dr Davis's graph shifted upward so the finished number of bacteria is much higher. More bacteria = more lactic acid.
Ma io non capisco niente 😫
Nutritionists always exaggerate how much meat people actually ate historically or by location. lmao
6:36 Lactobacillus reuteri
I think butyrate is a good supplement to help promote good gut microbiome.
Ditch the remote interviews. That is so 2020.
16:05 Photoshop is an anti-aging agent.
what was the bacteria found in Einstein's brain?
L. Adolesense and L. Infantis.....
i believe it was his wife... Mavis Einstein...he met her in grad school, and she was a mathimatical prodigy. Mavis Einstein sent a letter to Einstein when he won the Nobel prize. She said, you know this belongs to me...Keep the prize and send the money to me. She was trying to take care of their children. Another genius? Seems she WAS the genius... Watch the PBS documentary...So sad she never got recognition for her genius!
I'd go w coconut yogurt
Me, too! I have dairy sensitivities. I've been slowly trying to reintroduce via home fermented yogurt, but it's slow going. I'm hoping that with some gut healing, I'll be able to consume dairy and my other sensitivities again.
At 9:00 he states the microbes double every three hours, and then on the chart the volume appears to increase about 6x during hour 33 to 36. Something doesn't seem right.
At 19:16 he states that people were healthier 100 years ago than they are today... Yet in 1920 life expectancy was around 54 years, compared to about 79 years today; I think I'll stick with modern medicine, thank you.
You obviously don't understand exponential growth ☹️
@@RoshyMonteCarlo ...and he doesn't seem to be aware of a certain World War close to 1920, not to mention plagues and diseases incurable at the time, and other health/life-related issues that we did not have the tech for to deal with. All of which contributed to the lower average lifespan, but tell us absolutely nothing of the gut health in 1920s.
Sheep of the powers that be
Can’t argue with a closed mind
Good luck with those pills dude
🥰
"the ladies love this part" - about wrinkle reduction. ugh.
He has a sense of humor
Lots of white women get wrinkles at an early age that's why they have to plaster their faces in make up.
@@TheFamilyLife6 in Hawaii, wrinkles are most noticeable on white female faces
@@TheFamilyLife6 well my white lady friend might benefit from Dr Davis so I will order her the ingredients for the yogurt.
You ever seen net worth of antiaging cosmetics market for women?
L. reuteri raises insulin. IF you are insulin resistance, as are more than half of the population, this yogurt will make it worse. I'm wondering why Dr. Davis hasn't preceded all of his yogurt discussions with the warning the the yogurt will cause a rise in insulin levels? Anyone with insulin resistance will get worse, not better.
Where did you get that info from? Any sweetened yogurt from the shop will creaye a sharp rise in insuline. The topic of this video is home made Reuteri yogurt. There is no sugar in it. During prolonged fermentation the bacteria eats almost all of lactose (milk sugar). So as long as you eat this yogurt RAW you will mot have a problem with insuline spikes. You can use CGM to check it yourself.
@@elokubano L. reuteri was found to stimulate insulin production. Google it . . . you can find what I found. IT's not about blood sugar. So there are things we eat other than carbs that will stimulate insulin production.
The other important gleam of information that I found is that L.reuteri is the most common friendly bacteria on the planet. It's not a missing element in our diets or in our environments. It is completely unnecessary to create a food that contains 200billion+ per half cup . . . that is literally overkill.
Please don't eat that yogurt . . . unless you are insulin deficient.
@@elokubano This idiot posts her nonsense on every channel about L. Reuteri. Just ignore it. It's BS.
Microbe
Wit Belly?
Sounds crazy.
It’s 2023. We are women, not ‘ladies’. (ugh)
Better than 'girls' though. I can tolerate ladies. Seeing / hearing grown a$$ women being referred to as girls is kinda infuriating. It's still being done a lot.
@@Drivenwithambition Point taken. My real problem is with the low key / high key (minimizing) references to adult women as "girls" in the workplace. There's no place for that in this day and age in a professional environment. Unless you're hiring or managing actual underage / teenage girls, of course. Yet I see / hear it done all the time still. By both genders.
I'm female and I prefer "ladies".....most of what passes for "women" today are an abomination.
Yeah, the last time I saw a lady was in the 90s, blame feminism
60 yo lady here. Call me part of the problem, I appreciate being called a lady.
pseudoscience at best
I've been srudying l.reuteri atcc pta 6475 for over 7 years now. I am ready to learn more about pseudoscience you've detected in dr Williams's presentation. And more than ready to respond :)
You work for Pfizer marketing or the C-suite? 😆
Did you just learn that word and couldn’t wait to use it? You need to learn how to use it, amateur🧌troll!
@@elokubano does he not say that the dsm 17938 is the important one? Not the other 6475 strain