Extraordinary, but beware of the acidity and your tooth enamel... I've been making Dr Davis' yogurt for over a year and a half and the oxytocin effect is AMAZING! I dropped 6kilos in a month (a lot of bloat within) and had to remind myself to eat, because the craving hunger factor totatally diminishes (in my case it did). One thing that nobody mentions is the very high acidity and the eventual effect it can have on your "tooth enamel" if you're not careful. If you take some precautions, everything will be okay. The yogurt is Soooo amazingly good, but it is also very acidic and this is thanks to the very high count of lactobacillus #s. I think it's around 3.5-4.0 on the PH scale. I have very strong healthy teeth. I was eating the yogurt regularly over several months even everything I experienced was very positive. BUT, I had my teeth cleaned, routine cleaning even though I didn't really need it, and the pain I endured was terrible. Following the cleaning my teeth hurt terribly for over three weeks. Even the air passing my teeth hurt like crazy. It's been over a year and I now have to accept the fact that my enamel is probably a bit damaged, because of the porosity that too much acidity caused and certain precautions I didn't know about. I was using an electric toothbrush too. Now I use a soft-medium bristle toothbrush, because that is all I can handle. I still love the yogurt and am a total adept, but I'm very careful now and actually make it more liquid-y with an added milk of this or that, so I can drink it through a straw. Once your tooth enamel is worn away, it can't come back. I advise you to look into preserving your teeth is you consume acidic foods or beverages. If you take the precautions, everything will be fine :) . I wish the would say more about this, because it could save so many peoples teeth. Live cultured foods are so healthy for us, and they're almost addictive :) . As I've never had problems with my teeth before, I didn't realize that it's recommended to wait around an hour before brushing your teeth, because it takes time for the saliva to rebalance the acidity. Also drinking water following consumption of acidic foods can help bring the balance back. I love kombucha and kefir, but have seen it mentioned to drink from a straw when consuming these beverages due to the acidity. This makes so much sense. Also, you can add a 1/2 tsp of salt or baking soda to a glass of water and use it as a moth wash to calm the acidity following consumption of the yogurt, etc. Thant's what I do. I've taken to testing the PH of my mouth here and there and notice that a healthy PH returns. These little things I've mentioned have helped me find balance and reassurance without fear of causing further damage to my once amazingly strong teeth. I hope this advice can help you too. Don't hesitate to look into avoiding tooth enamel damage due to acidic foods. I really with I had.
I have been following Dr Davis for years. I reversed my diabetes and Dr Davis was one of the many people who helped me. I make the l.reuteri yogurt along with l. gasseri bnr17 and the l.coagulans gbi-30,6086. I beleive in working on my gut health continually. I may not have sibo but I ate grains and sugar for many many years. As a African American raised in the rural south and NY my diet was pretty good or so I thought. I always ate from a garden even ground my own grain. At 7 years old I was baking like an adult. I baked the cakes when the family gathered on the weekend. Whole grains are no better than processed ones oatmeal with bananas and stevia is not the best breakfast. I ended up with T2d at 63 years old. I had to change a lot! I started keto instead of the medications and turned my health around. Last year I started farming bacteria via yogurt making for my health. I use my sous vide to make my yogurt because you can set the correct temperature for the particular yogurt. I just use quart mason jars and put them in and 8 quart stainless steel pot for 36 hours. I fill the mason jars with half and half add the probiotics and inulin (I use other food for the bacteria also) put the jars in the pot and process. I find that it works best for my system if I strain all the whey out . Even if it looks like there is no fluid in the yogurt there is some in there. I strain overnight in the refrigerator or about 24 hours. The yogurts are delicious. I want to try l.casei shirota which is supposed to help with deeper sleep, respiratory health and, reduced inflamation but. I have not been able to get shirota strain. Good luck on your gut health journey. Thank you for your innovations and experimentation.
@@sylviat8461 I just use half and half. You have to use ultra pasteurized milk so that you don't introduce unwanted strains of bacteria. But I have seen people use Fairlife high protein lower carb milk. I save 12 frozen cubes of whey and use one in my yogurt every 4 or 5th time that I make a batch. Saving whey also ensures that you will not have to purchase the pills again.
HI. thanks for this information. Could you tell me where to buy the tablets? I live in Portugal and its not easy. A link to the tablets would be perfect. I already have the L.reuteri starter. Thanks
I've made Dr Davis' l reuteri yogurt recipe several times now. It is AH-MAZ-ING!!!!! Noticed marked improvements with digestive and autoimmune health issues after a week of continued consumption. Would typically have 1/2 cup for breakfast mixed with a handful of warmed up frozen wild blueberries...very delicious.
Do you have a yogurt maker? I know certain instant pots can do yogurts, I’ve seen one of his videos where he states different degrees of temperatures are needed for different types of yogurt.
I made my first batch of the L reuteri and tried some today . Why does everyone say it tastes so good ???? It’s sour and unpleasant , but … knowing it’s extraordinary benefits , I will continue to eat it to help heal my SIBO
I've been making my own yoghurt for a few months now. I added an expensive probiotic. Apparently adding the bacteria to the yoghurt you get a much higher dose. That, and it tastes so much better than anything you can buy. Allowed me to manage my bloating which was just ruining my life. I got to wear a pair of favourite old trousers for the first time in 3 years!
I was diagnosed with SIBO (hydrogen and methane) in July 2022. I took a 2 week course of Rifaximin and Neomycin. After the 2 weeks I started making Dr. Davis' Super SIBO yogurt and having some every day. I also take Motegrity 0.5mg daily, and Florastor. I retested with a breath test and am negative! I am going to stick with my program and hopefully stay negative! I just received the Food Marble 2- and so far, my readings are very low!
I have been following Dr. Davis and the Wheat Belly program for 7 years. I'm lucky to not have struggled with SIBO but so many members of Wheat Belly have and they have found success in getting their gut under control committing to the program including recommended supplements. I need to start making the yogurt again. Dr. Davis is the real deal. I'm excited for you.
❤I so love your channel…..I have to tell you, I took your butter bun recipe, used the 1/2 cup frozen butter instead of powder, added a Tbsp of yolk powder, 3/4 cup more Allulose, 2 tsp strawberry extract and 2 scoops of perfect Keto’s strawberry MCT powder. There was enough batter for a loaf cake AND some donut/bagel pan shapes and oh my my my my! That is bar none THE best keto dessert I have ever had! We had it with whipped cream and strawberries but it would be unbelievable with frosting too. It would be so cool if you did a video on this! 🤤delicious.
I loved Super Gut book. I’m working on my gut health but have not done his inulin test for SIBO. I’ve been making his Super Gut yogurt which has three stains of probiotic. The yogurt is delicious and the instant pot works great. I have been eating it for a few months. I can’t say I’ve had less desire to eat or snack.
I’ve been using his Rheuteri and Bacillus recipes for a few months. I keep a sous vide running most the time and has worked great. Bought a great strainer at Vitacost to make it Greek yogurt. I save some of the whey and use 2 Tb of that to start the next batch. I’ve also read the whey is good to give to chickens. Best of luck!
Thanks for going over the aire 2. I ordered the original a few years ago and was wondering about the new edition. As far as the L reuteri “no-gurt” I make it consistently, even on vacays. Initially there was a huge joy factor, but I don’t notice that any more. But I do believe it is effective for SIBO. You are looking very fresh faced and healthy, so keep on keepin on, lady!
His homemade yogurt with L. Reuteri with organic 1/2 & 1/2 made over 36 hours, is delicious…I used Bocha sweet as sweetener after it was made. Also used it for homemade tzatziki sauce, tartar etc ….and girl you’re wearing a light sweater?
I've been making an ice cream with the L reuteri 6475 and also with the L rhamnosus GG and it is a little time consuming as I blend in a custard to add to the richness and drain the yogurt overnight, as Dr. Davis describes, to remove the whey and hold back rock solid ice cream. It is really delicious with 1/2 cup allulose and 1/2 cup heavy cream and 3 egg yolks for the custard at 140F for 1 hour. I blend that into 2 1/2 cups of yogurt and also 1 tbsp of vegetable glycerin to help reduce freezing solid.--then any flavorings like vanilla extract, etc. A little hard to blend so I put it in a blender for a few seconds. One time I did not drain the yogurt and the richness was clearly lacking in the flavor. It is very delicious and scoops very well also.
Hello, how much extra of the L-Reuteri 6475 and the L-Rhamnosus GG did you use to make the ice cream PLEASE?? I'm guessing you made the SIBO YOGURT then you added all the other ingredients and flavorings. How did you heat the other biotics to reach to the 140 degree ferinheight ? I think that it is Ferinheight degrees. Please. Then I am guessing you want it to cool down before you add the already made SIBO YOGURT in together. Can you help clarify the instructions to the information about making the YUMMY HEALTHY ICECREAM. PLEASE AND THANK YOU VERY MUCH FOR THE HELP AND RECIPE. I AM VERY EXCITED ABOUT IT!!!😊😊😊😊😊
I started just on the capsule diahrrea stopped. But saw you and Anita doing yogurt and have made both eaten the reuteri and waiting 12 hrs more for the Super. I have also been doing akkermansia. Dr Boz recommended.
WOW WOW WOW. 14 years of colic night pain and every thing you said in this vid makes sense!!! :) very very optimistic :) :) I lost my "Motivation"/Oxytocin mood post antibiotics - I couldn't understand until this Vid. Occasionally get "not hungry" days. Excellent idea - Inulin self test. Yep, going to do a SIBO clean before reintroducing the L-Reuteri (good) bacteria.
Thank you for posting your experience so far. I just came across Dr. Davis' video the other day and had some doubts about his veracity which you have helped dispel. Also you sound so much more upbeat than you had in the recent past which is also encouraging!
Very interested in the oxytocin yogurt! Don't know if I have SIBO, but I am antibiotic resistant, and had to be given nasal oxytocin after my 3rd baby. I never produced any milk during any of my pregnancies. It sounds like you are on the right track!! Btw, your farm is awesome, and that rocking chair is a perfect addition.
Nili, I’m so excited about learning more about the yogurt! I have a question I hope you can answer,,, can I make a cold start IP yogurt with Ultra Pastured Milk?? I can’t get Fairlife anymore 😢 thanks so much, I love your videos ❤
I’ve been eating the yogurt for a few weeks and I believe it’s helping. I’ve also been looking at the Cultured Food Life site and her information on fermented foods for SIBO. It is a miserable condition.
I currently make my own yogurt but I am excited by this possible improvement with new cultures. Looking at the recipes on line its looks kind of complicated. Can't wait for you to try.
This is such a helpful video! Thank you. The info on food marble and how to use it to track sibo is invaluable. Just bought that gut book. REALLY looking forward to hearing about your experience with this yogurt. Can you use the yogurt if you are dairy free?
I'm adding the yogurt now since it should help my current efforts... Scientifically I'd love to try each thing individually but I really just want to be done with this SIBO as quickly as possible! 😆
I would have thought that most people can't digest inulin in pure form ( in nature food doesn't contain inulin in pure form) don't necessarily think it means you have Sibo?
Okay, you've got my attention now! I've gotta try this SIBO yougart ~I've just made my first batch of insta pot yougart this week... Maybe I can FINALLY ride myself of this HORRIBLE blite! Thanks for hope ❤️
Hey Indigo, you are no doubt familiar with what happens when you mix flour and water? Of course you make glue. But then when you add eggs and sugar and a few other things, you get cake! So what happens to the glue? Well, the glue is what makes the cake stick to your butt!
Is anyone experiencing joint pain that dairy causes? I’ve been doing the l Reuteri for about one month and I have unbelievable pain in my hips knees and shoulder. Dairy is also supposed to be mucous forming. I’m so disappointed ☹️
How many capsules do you need to use in making bacillus coagulans if making it by itself with 1 quart half & half.? Thank you is the temperature the same at 100 degree
Followed your recipe. Out of the 8 , 6-ounce jars, there is 1 that was more sour than the rest. Very noticeably sour. All of them had some separation. They were all submerged in 98 to 100-degree water in a flat-style yogurt maker for 36 hours. They all tasted great to me Perhaps I didn't mix them thoroughly, although I did crush them to a fine powder.. Nonetheless, would the one that was the sourest be the best one to use to make my second batch, as it may have the highest concentration of L. reuteri, and make the second batch less separated and more potent? TY
I agree with your guess that that one jar may have had more starter in it or perhaps, less of the inulin to keep it fed...? As far as thinking that that would be a good one to use as a starter for your next batch, I'd say that is a good guess as well!
Have you tried making the b. Infantis yogurt? I tried to make a batch and it turned to solid curds and whey. It is very expensive probiotics. I dont want to keep wasting the packets. My question is, are the curd and whey no good or can I try to ferment yogurt again from them?
Making the yogurt multiplies the probiotic so much that you'd have to take a ton of pills to get the equivalent I believe... And the pills aren't very cheap!
Thank you for sharing, I made the yogurt and I think the dairy part is a problem for me. Other than coconut milk ,what other mediums can I use for the L Reuteri? Thank you in advance
It actually becomes lactose free from the cooking. But some people have had success using coconut milk. There is a probiotic yogurt subreddit that has details.
@@IndigoNili Maybe you can add that culture to a batch of some kefir to increase it ? Hopefully with the dedicated yogurt you can feel some differences and then try it out with some kefir too.
@@jsharp9735 The L. Reuteri actually competes with other bacteria so it's not recommended to culture it along with the keifer. Donna Schwick from Cultured Food Life says she gets the benefits from both kefir and l reuteri yogurt by mixing them together in a smoothie right before she consumes it. :)
Unfortunatelly even if L. Reuteri is well researched and does a lot of good things, the instructions of DR Davies doesn't work and can't work. L. Reuteri doesn't have the enzymes to digest milk/or cream or half and half proteins by itself, it doesn't even have the genes to break down or transport large proteins. The only thing that L. Reuteri knows how to eat is dipeptides and tripeptides. So with the recipe floating around the internet you will only make yogurt thanks to wild lactobacillus contamination and L. Reuteri won't increase or its growth will be minimal by stealing a few aminoacids from the other microbes that do have the required exopeptidases. This is not a theory. I did try the recipe several times but as I have some experience withgrowing microbes I decided to be more sterile going all the way to doing the inoculation inside of a sterilized glove box and when doing so nothing grew. When I was slightly less sterile something ended up growing (sometimes taking more than 36h) but was definitely not something nice. Then I dove into the research, found what I stated here and confirmed it by giving the L. Reuteri the food it needs, adding 10% of soy sauce to milk and pasteurizing it results in vigorous growth even if the inoculation is done in pristine conditions. Hidrolized casein from the supplement store will also work and is a bit less disgusting. If you do, don't expect it to resemble yogurt and be aware that adding pre digested proteins can boost the growth of many other things so sterile work is kind of required if you want to be sure of not growing something nasty.
@@GoodVibesOnly1914 I don't remember how much I added in my tests but I guess that it would depend on the degree of hydrolisis. I used peptopro that is 80% in dipeptides and tripeptides like L.Reuteri needs. If I had to guess I probably added a 15g scoop to 1L of whole milk (should work the same with half and half or even with sugar water) but I only did it a couple of times so I am sure it wasn't optimal anyway. L reuteri didn't help with my issues, now I now that it was mast cell activation syndrome and that fermented foods are contraindicated so I was making things worse with probiotics.
![[UNCUT]"ตุลามรณะ"ย้อนฟังคำทำนาย หมอดูทุกสาย ดวงเมืองร้อน (หมอปลาย ฟองสนาน อ.โอเล่)I คนดังนั่งเคลียร์](http://i.ytimg.com/vi/lE5az5VvT9M/mqdefault.jpg)
Extraordinary, but beware of the acidity and your tooth enamel... I've been making Dr Davis' yogurt for over a year and a half and the oxytocin effect is AMAZING! I dropped 6kilos in a month (a lot of bloat within) and had to remind myself to eat, because the craving hunger factor totatally diminishes (in my case it did). One thing that nobody mentions is the very high acidity and the eventual effect it can have on your "tooth enamel" if you're not careful. If you take some precautions, everything will be okay. The yogurt is Soooo amazingly good, but it is also very acidic and this is thanks to the very high count of lactobacillus #s. I think it's around 3.5-4.0 on the PH scale.
I have very strong healthy teeth. I was eating the yogurt regularly over several months even everything I experienced was very positive. BUT, I had my teeth cleaned, routine cleaning even though I didn't really need it, and the pain I endured was terrible. Following the cleaning my teeth hurt terribly for over three weeks. Even the air passing my teeth hurt like crazy. It's been over a year and I now have to accept the fact that my enamel is probably a bit damaged, because of the porosity that too much acidity caused and certain precautions I didn't know about. I was using an electric toothbrush too. Now I use a soft-medium bristle toothbrush, because that is all I can handle. I still love the yogurt and am a total adept, but I'm very careful now and actually make it more liquid-y with an added milk of this or that, so I can drink it through a straw.
Once your tooth enamel is worn away, it can't come back. I advise you to look into preserving your teeth is you consume acidic foods or beverages. If you take the precautions, everything will be fine :) . I wish the would say more about this, because it could save so many peoples teeth. Live cultured foods are so healthy for us, and they're almost addictive :) .
As I've never had problems with my teeth before, I didn't realize that it's recommended to wait around an hour before brushing your teeth, because it takes time for the saliva to rebalance the acidity. Also drinking water following consumption of acidic foods can help bring the balance back. I love kombucha and kefir, but have seen it mentioned to drink from a straw when consuming these beverages due to the acidity. This makes so much sense.
Also, you can add a 1/2 tsp of salt or baking soda to a glass of water and use it as a moth wash to calm the acidity following consumption of the yogurt, etc. Thant's what I do. I've taken to testing the PH of my mouth here and there and notice that a healthy PH returns. These little things I've mentioned have helped me find balance and reassurance without fear of causing further damage to my once amazingly strong teeth. I hope this advice can help you too. Don't hesitate to look into avoiding tooth enamel damage due to acidic foods. I really with I had.
Check dr. Ellie Phillips dentist on TH-cam to remineralize your enamel.
@@arl9327 Thank you! I only recently discovered her.
Eat cow foot soup, collagen broth, makes teeth super strong.
thank you for the heads up im just about to make my first batch so this is so great to know.
I have been following Dr Davis for years. I reversed my diabetes and Dr Davis was one of the many people who helped me. I make the l.reuteri yogurt along with l. gasseri bnr17 and the l.coagulans gbi-30,6086. I beleive in working on my gut health continually. I may not have sibo but I ate grains and sugar for many many years. As a African American raised in the rural south and NY my diet was pretty good or so I thought. I always ate from a garden even ground my own grain. At 7 years old I was baking like an adult. I baked the cakes when the family gathered on the weekend. Whole grains are no better than processed ones oatmeal with bananas and stevia is not the best breakfast. I ended up with T2d at 63 years old. I had to change a lot! I started keto instead of the medications and turned my health around. Last year I started farming bacteria via yogurt making for my health.
I use my sous vide to make my yogurt because you can set the correct temperature for the particular yogurt.
I just use quart mason jars and put them in and 8 quart stainless steel pot for 36 hours. I fill the mason jars with half and half add the probiotics and inulin (I use other food for the bacteria also) put the jars in the pot and process. I find that it works best for my system if I strain all the whey out . Even if it looks like there is no fluid in the yogurt there is some in there. I strain overnight in the refrigerator or about 24 hours. The yogurts are delicious. I want to try l.casei shirota which is supposed to help with deeper sleep, respiratory health and, reduced inflamation but. I have not been able to get shirota strain. Good luck on your gut health journey.
Thank you for your innovations and experimentation.
I use exactly the same process to make the Davis yogurt, with a sous vide stick in a big stock pot, large mouth quart jars, and draining the whey off.
Finally someone who uses a strainer!!!! Do you always use half n half or ever use whole grass fed milk?
@@sylviat8461 I just use half and half. You have to use ultra pasteurized milk so that you don't introduce unwanted strains of bacteria. But I have seen people use Fairlife high protein lower carb milk. I save 12 frozen cubes of whey and use one in my yogurt every 4 or 5th time that I make a batch. Saving whey also ensures that you will not have to purchase the pills again.
HI. thanks for this information. Could you tell me where to buy the tablets? I live in Portugal and its not easy. A link to the tablets would be perfect. I already have the L.reuteri starter. Thanks
@@lynettedaniels6101 What does your doctor say about the alternative methods used towards your turnaround? Do they acknowledge or dismiss them?
I've made Dr Davis' l reuteri yogurt recipe several times now. It is AH-MAZ-ING!!!!! Noticed marked improvements with digestive and autoimmune health issues after a week of continued consumption. Would typically have 1/2 cup for breakfast mixed with a handful of warmed up frozen wild blueberries...very delicious.
That's amazing! I love it when a food can be so healing! ❤️
Do you have a yogurt maker? I know certain instant pots can do yogurts, I’ve seen one of his videos where he states different degrees of temperatures are needed for different types of yogurt.
How to make yogurt
I made my first batch of the L reuteri and tried some today . Why does everyone say it tastes so good ???? It’s sour and unpleasant , but … knowing it’s extraordinary benefits , I will continue to eat it to help heal my SIBO
I've been making my own yoghurt for a few months now. I added an expensive probiotic. Apparently adding the bacteria to the yoghurt you get a much higher dose. That, and it tastes so much better than anything you can buy. Allowed me to manage my bloating which was just ruining my life. I got to wear a pair of favourite old trousers for the first time in 3 years!
Are you adding additional probiotics to the fermented yogurt or prior to the fermentation?
@@soteriacharis6338 I added it prior
I was diagnosed with SIBO (hydrogen and methane) in July 2022. I took a 2 week course of Rifaximin and Neomycin. After the 2 weeks I started making Dr. Davis' Super SIBO yogurt and having some every day. I also take Motegrity 0.5mg daily, and Florastor. I retested with a breath test and am negative! I am going to stick with my program and hopefully stay negative! I just received the Food Marble 2- and so far, my readings are very low!
I have been following Dr. Davis and the Wheat Belly program for 7 years. I'm lucky to not have struggled with SIBO but so many members of Wheat Belly have and they have found success in getting their gut under control committing to the program including recommended supplements. I need to start making the yogurt again. Dr. Davis is the real deal. I'm excited for you.
❤I so love your channel…..I have to tell you, I took your butter bun recipe, used the 1/2 cup frozen butter instead of powder, added a Tbsp of yolk powder, 3/4 cup more Allulose, 2 tsp strawberry extract and 2 scoops of perfect Keto’s strawberry MCT powder. There was enough batter for a loaf cake AND some donut/bagel pan shapes and oh my my my my! That is bar none THE best keto dessert I have ever had! We had it with whipped cream and strawberries but it would be unbelievable with frosting too. It would be so cool if you did a video on this! 🤤delicious.
I’ve made his yogurt and it is delicious! I use heavy cream
I'm soooo glad to see you're home safe and sound. I was so worried for you and your family with regard to the wildfires.
Thank you! We are so thankful it wasn't worse. Hopefully we're out of wild fire season for the year now! 😅
Great information. Love your rocking chair. Praying everything works out with treating the sibo.
Good to know about the Aire device!
Looking forward to see you make the yogurt. I have watched a few videos where Dr Davis talks about it and he certainly talks highly of its benefits.
I loved Super Gut book. I’m working on my gut health but have not done his inulin test for SIBO. I’ve been making his Super Gut yogurt which has three stains of probiotic. The yogurt is delicious and the instant pot works great. I have been eating it for a few months. I can’t say I’ve had less desire to eat or snack.
I just ordered the two other strains so I can make the SIBO yogurt! 👍🏼👍🏼
I’ve been using his Rheuteri and Bacillus recipes for a few months. I keep a sous vide running most the time and has worked great. Bought a great strainer at Vitacost to make it Greek yogurt. I save some of the whey and use 2 Tb of that to start the next batch. I’ve also read the whey is good to give to chickens. Best of luck!
Thanks for going over the aire 2. I ordered the original a few years ago and was wondering about the new edition. As far as the L reuteri “no-gurt” I make it consistently, even on vacays. Initially there was a huge joy factor, but I don’t notice that any more. But I do believe it is effective for SIBO. You are looking very fresh faced and healthy, so keep on keepin on, lady!
His homemade yogurt with L. Reuteri with organic 1/2 & 1/2 made over 36 hours, is delicious…I used Bocha sweet as sweetener after it was made. Also used it for homemade tzatziki sauce, tartar etc ….and girl you’re wearing a light sweater?
Can’t wait to see you make the yogurt!
Interested in how the LDN is going for you?
I've been making an ice cream with the L reuteri 6475 and also with the L rhamnosus GG and it is a little time consuming as I blend in a custard to add to the richness and drain the yogurt overnight, as Dr. Davis describes, to remove the whey and hold back rock solid ice cream.
It is really delicious with 1/2 cup allulose and 1/2 cup heavy cream and 3 egg yolks for the custard at 140F for 1 hour. I blend that into 2 1/2 cups of yogurt and also 1 tbsp of vegetable glycerin to help reduce freezing solid.--then any flavorings like vanilla extract, etc. A little hard to blend so I put it in a blender for a few seconds.
One time I did not drain the yogurt and the richness was clearly lacking in the flavor.
It is very delicious and scoops very well also.
Hello, how much extra of the L-Reuteri 6475 and the L-Rhamnosus GG did you use to make the ice cream PLEASE?? I'm guessing you made the SIBO YOGURT then you added all the other ingredients and flavorings. How did you heat the other biotics to reach to the 140 degree ferinheight ? I think that it is Ferinheight degrees. Please. Then I am guessing you want it to cool down before you add the already made SIBO YOGURT in together. Can you help clarify the instructions to the information about making the YUMMY HEALTHY ICECREAM. PLEASE AND THANK YOU VERY MUCH FOR THE HELP AND RECIPE. I AM VERY EXCITED ABOUT IT!!!😊😊😊😊😊
Off topic comment, but your hair cut is too cute!
🥰🥰🥰
I started just on the capsule diahrrea stopped. But saw you and Anita doing yogurt and have made both eaten the reuteri and waiting 12 hrs more for the Super. I have also been doing akkermansia. Dr Boz recommended.
WOW WOW WOW. 14 years of colic night pain and every thing you said in this vid makes sense!!! :) very very optimistic :) :)
I lost my "Motivation"/Oxytocin mood post antibiotics - I couldn't understand until this Vid. Occasionally get "not hungry" days.
Excellent idea - Inulin self test. Yep, going to do a SIBO clean before reintroducing the L-Reuteri (good) bacteria.
Thank you for posting your experience so far. I just came across Dr. Davis' video the other day and had some doubts about his veracity which you have helped dispel. Also you sound so much more upbeat than you had in the recent past which is also encouraging!
Wow I can’t wait to see this recipe. A lot of information you are gaining! By the way your hair looks great, I keep forgetting to tell you that!😊
Very interesting information. Can't wait to hear more about the yogurt. 💙🦋💙
Very interested in the oxytocin yogurt! Don't know if I have SIBO, but I am antibiotic resistant, and had to be given nasal oxytocin after my 3rd baby. I never produced any milk during any of my pregnancies.
It sounds like you are on the right track!!
Btw, your farm is awesome, and that rocking chair is a perfect addition.
Nili, I’m so excited about learning more about the yogurt! I have a question I hope you can answer,,, can I make a cold start IP yogurt with Ultra Pastured Milk?? I can’t get Fairlife anymore 😢 thanks so much, I love your videos ❤
Yes, fairlife is such great milk without the junk yet of course not in my local stores either 😢
Yes, I often use Ultra Pasteurized lactose free as cold start method with no issue.
Thanks for sharing this Indie! I’m looking forward to watching you make this yogurt ❣️🤩
I love you and all you do for us! Thanks so much.
I have the same book and I made this yoghurt a few times.
I refer to it as medicinal strength yoghurt. 😃
I’ve been eating the yogurt for a few weeks and I believe it’s helping. I’ve also been looking at the Cultured Food Life site and her information on fermented foods for SIBO. It is a miserable condition.
Oooh! I’m really excited to learn about the new yogurt strain!
I'll be looking forward to how it goes with the yogurt. Thanks for sharing all this with us.
Can't wait to see the yogurt video and see how it works for you.
Just eating yogurt to get rid of SIBO!! Sign me up. lol
Sound too good to be true, huh?? 😆
Great video! Praying you keep getting better and better! Can’t wait to see the yogurt recipe!
I currently make my own yogurt but I am excited by this possible improvement with new cultures. Looking at the recipes on line its looks kind of complicated. Can't wait for you to try.
Wow! You are awesome! Thank you so much for sharing this info about SIBO :-)
Well, I’m willing to try this yogurt, I will watch for that! Thanks
Thank you for thus video. I just bought the device. 👍🏻
This is such a helpful video! Thank you. The info on food marble and how to use it to track sibo is invaluable. Just bought that gut book. REALLY looking forward to hearing about your experience with this yogurt. Can you use the yogurt if you are dairy free?
That was very interesting. Are you going to complete the present SIBO killing protocol before you start the yogurt> Looking forward to the results.
I'm adding the yogurt now since it should help my current efforts... Scientifically I'd love to try each thing individually but I really just want to be done with this SIBO as quickly as possible! 😆
Looks about as good as it gets on a nice fall day. Enjoy!
I would have thought that most people can't digest inulin in pure form ( in nature food doesn't contain inulin in pure form) don't necessarily think it means you have Sibo?
Oh my, thank you for the info on the yogurt! I already make my own.
Okay, you've got my attention now! I've gotta try this SIBO yougart ~I've just made my first batch of insta pot yougart this week... Maybe I can FINALLY ride myself of this HORRIBLE blite! Thanks for hope ❤️
I killed my sibo with turpentine and sugar then went carnivore 10 years ago still doing great good luck
🎉 well done
How did you take turpentine?
Love your videos (especially the new grated butter bread)!❤
And your hair really looks good cut that way!😀
Thank you! ❤️
bile salts help with sibo
I think Davis suggests an anti microbial protocol is ultimately ineffective.
Will be interesting to see this yogurt works
Hey Indigo, you are no doubt familiar with what happens when you mix flour and water? Of course you make glue. But then when you add eggs and sugar and a few other things, you get cake! So what happens to the glue? Well, the glue is what makes the cake stick to your butt!
Racoon? in background at circa 3:25. Just payin attention, here.
@@Merzui-kg8ds No, just our cat, Maple
Nom dr davis stresses it doesnt rid you of sibo. Just prevents it
So, how does SIBO change your keto journey? I believe this is part of my issue also.
I'm going to be answering this in my Wellness Wednesday today 😊
Is anyone experiencing joint pain that dairy causes? I’ve been doing the l Reuteri for about one month and I have unbelievable pain in my hips knees and shoulder. Dairy is also supposed to be mucous forming. I’m so disappointed ☹️
The chicken has main character energy lol 😂
😆😆😆
Confused. I got the impression that Super Gut did not promote keto - carnivore diets. Or am I mistaken? I have no gallbladder and must restrict fats.
How many capsules do you need to use in making bacillus coagulans if making it by itself with 1 quart half & half.? Thank you is the temperature the same at 100 degree
Is agave inulin powder the right one? I only have this inulin
Followed your recipe. Out of the 8 , 6-ounce jars, there is 1 that was more sour than the rest. Very noticeably sour. All of them had some separation. They were all submerged in 98 to 100-degree water in a flat-style yogurt maker for 36 hours. They all tasted great to me Perhaps I didn't mix them thoroughly, although I did crush them to a fine powder.. Nonetheless, would the one that was the sourest be the best one to use to make my second batch, as it may have the highest concentration of L. reuteri, and make the second batch less separated and more potent? TY
I agree with your guess that that one jar may have had more starter in it or perhaps, less of the inulin to keep it fed...? As far as thinking that that would be a good one to use as a starter for your next batch, I'd say that is a good guess as well!
At first I thought the title was Oxycontin Yogurt. You had my interest. 😉😇
Well, if the claims are to be believed, you won't need oxycontin if you have this yogurt! 😆😅
Have you tried making the b. Infantis yogurt? I tried to make a batch and it turned to solid curds and whey. It is very expensive probiotics. I dont want to keep wasting the packets. My question is, are the curd and whey no good or can I try to ferment yogurt again from them?
So, could you just take the pills instead of making yogurt? I’m not opposed to yogurt but I don’t really want to have to make it on a regular basis.
Making the yogurt multiplies the probiotic so much that you'd have to take a ton of pills to get the equivalent I believe... And the pills aren't very cheap!
Thank you for sharing, I made the yogurt and I think the dairy part is a problem for me. Other than coconut milk ,what other mediums can I use for the L Reuteri? Thank you in advance
It actually becomes lactose free from the cooking. But some people have had success using coconut milk. There is a probiotic yogurt subreddit that has details.
Found it! 😀
Inulin powder mixed with water?
I just tried the link to purchase the Aire 2 and it says it is not available?
For us in the back of the class, what is sibo? Thank you
Who else read this as OxyContin yogurt?
You obviously don’t know manufacturing costs that unit production costs is probably only $20
❤️❤️❤️
Real woman
What about kefir ? Would homegrown kefir have that strain as well ?
I've heard that kefir has it only in a very tiny amount
@@IndigoNili Maybe you can add that culture to a batch of some kefir to increase it ? Hopefully with the dedicated yogurt you can feel some differences and then try it out with some kefir too.
@@jsharp9735 The L. Reuteri actually competes with other bacteria so it's not recommended to culture it along with the keifer. Donna Schwick from Cultured Food Life says she gets the benefits from both kefir and l reuteri yogurt by mixing them together in a smoothie right before she consumes it. :)
@@IndigoNili Right on, you two steps ahead ! ;p
👍👍🙏
Unfortunatelly even if L. Reuteri is well researched and does a lot of good things, the instructions of DR Davies doesn't work and can't work. L. Reuteri doesn't have the enzymes to digest milk/or cream or half and half proteins by itself, it doesn't even have the genes to break down or transport large proteins.
The only thing that L. Reuteri knows how to eat is dipeptides and tripeptides. So with the recipe floating around the internet you will only make yogurt thanks to wild lactobacillus contamination and L. Reuteri won't increase or its growth will be minimal by stealing a few aminoacids from the other microbes that do have the required exopeptidases.
This is not a theory. I did try the recipe several times but as I have some experience withgrowing microbes I decided to be more sterile going all the way to doing the inoculation inside of a sterilized glove box and when doing so nothing grew. When I was slightly less sterile something ended up growing (sometimes taking more than 36h) but was definitely not something nice.
Then I dove into the research, found what I stated here and confirmed it by giving the L. Reuteri the food it needs, adding 10% of soy sauce to milk and pasteurizing it results in vigorous growth even if the inoculation is done in pristine conditions. Hidrolized casein from the supplement store will also work and is a bit less disgusting.
If you do, don't expect it to resemble yogurt and be aware that adding pre digested proteins can boost the growth of many other things so sterile work is kind of required if you want to be sure of not growing something nasty.
If casein works wouldnt l ruteri use casein in milk?
@@GoodVibesOnly1914 The key is hydrolized casein, that is casein that has been enzymatically pre digested.
@eruiluvatar236 do you add 10% casein as well? Or how much grams of powder to half and half would you reccomend? I'm about to make my first batch
@@GoodVibesOnly1914 I don't remember how much I added in my tests but I guess that it would depend on the degree of hydrolisis. I used peptopro that is 80% in dipeptides and tripeptides like L.Reuteri needs. If I had to guess I probably added a 15g scoop to 1L of whole milk (should work the same with half and half or even with sugar water) but I only did it a couple of times so I am sure it wasn't optimal anyway.
L reuteri didn't help with my issues, now I now that it was mast cell activation syndrome and that fermented foods are contraindicated so I was making things worse with probiotics.
A little seasick….