My brother-in-law, who is 85, was experiencing major pain wearing his pants because his skin is so thin the nerve endings weren’t protected. L-rueteri has caused his skin to get thicker and his hair as well. He is a big fan!
I'm 47 and i have depression. I making it for 3 weeks. The doses was 1 cup at least daily. Yogurt prebiotic was sugar. Since the second week i feel happy again and very positive with people around me. I had psoriasis around my nose and in my fingers and it's gone. I feel very energetic and my sleep times reduced, sometimes a lot. Also my sleep is lightweight. I was in diet for this 3 weaks and in combination with mountain tea and the yogurt my body tightened significantly. I cut sugars and wheat also. Now i begin to make kefir. Thank you...
I’ve been on the L Reuteri yogurt for about 2 1/2 weeks, and no lie.. I’ve already lost 10 pounds. It enables me to do OMAD (one meal a day), stick to carnivore, and have the energy to work out. Previously, two years ago, I was able to do the same thing and lost about 40 pounds but something “crashed” last year and I was unable to control my appetite, didn’t have the energy to work out, and I gained the 40 back. Something clearly wiped out my microbiome (as I have realized only NOW). This yogurt (as well as a morning dosage of the cheapest Akkermansia I found) fixed it. It’s amazing, and I’ve been telling everyone I know. It’s almost like strange but good metaphysical things are happening as well. Thanks, doc -I actually can’t thank you enough. I’m a “lifer” on this yogurt, and in several months I’m gong to consider adding L Gasseri as well. --Oh, I should add as well that the first few doses of the 4oz yogurt FLOORED ME. It was “euphoric”, and I was so relaxed I swear I melted into my chair. This, to me, was a clear sign I had massive oxytocin issues (and the fact that it has seemed to cure my previously ever-increasing “salty curmudgeon”, bitter personality). I love the world again. Totally bonkers stuff!!! --Added: I think the Akkermansia is also super important for people that can’t control their hunger. It makes me very WIRED, so I take it first thing in the morning. If I take it at night, I can forget about sleeping!
@ - based on the videos, half a cup (4oz). I got 4oz jars from Amazon to make it easy. Of course, you can just scoop it out of the big batch every time you take it.
I bought a bread proofer to make the yogurt. It’s basically an insulated box with a heating element and timer. It works really well and holds 6 to 8 pints. And less than 30 bucks at Walmart!
Dr. Davis!!!! You are a Godsend. Please know that. I saw you on Dr. Berg's channel as i was wrapping up a coffee enema LOL. Needless to say, your yogurt routine will be my new lifestyle, especially after seeing thousands of testimonies. I just ordered my yogurt maker and all the ingredients. I will report back in about a month with my own testimony. Thank you sir, keep up with your destiny calling 🙏🏾 11.10.2024
This "yogurt" Dr Davis is discussing is so easy to make with a yogurt maker and it is really delicious. I have it every morning as part of my breakfast ... give it a shot !!
I recently developed intestinal issues. I’m 64 and never had anything like this in my life. I’ve been following a keto lifestyle and now had to give up raw vegetables, avocados, things I love. Time to check into Dr. Davis’s book.
Proper keto doesn't require giving up veg, just high glycaemic index food such as grains and sugars. Cutting out other veg reduces prebiotics and will degrade your microbiome.
This subject is well known in horses fed hay in winter in barns, and suddenly freeing them in springtime to tender grass fields, full of glucose. It causes them laminitis, they remain lame for life. Their bacteria, used to feed from hay, suddenly die, the endotoxins get in the bloodstream, but because horses are built full of blood vessels in legs for running, the endotoxins cause inflamation on the lower tissues, which push the small bones of the hooves out of place. It can also be lethal. All because microbiota dies.
i made my first batch of red beet kimchi today and i will be making reuteri yoghurt later this week, greatly appreciate the inspiration for a more blessed lifestylt
Thanks Doctor. I started your l reuteri yogurt 3 weeks ago. 36 hours at 99 degrees Celsius. Half cup a day. Definitely see and feel an improvement. Energy level has increased and stomach discomfort/issues has improved about 50%. I'm a believer and a fan. Thank you. Any improvement to is worth every penny.
I have SIBO and I hope this yogurt really helps me. The book and the yogurt ingredients are on the way. I can’t wait!! Wish me luck guys!! Although I haven’t benefited from your information yet, I thank you Dr. Davis for this wonderful research and information!!❤❤❤
I wish you the best. I’ve been making his l reuteri fermented dairy for 11 months straight and have noticed most of the benefits- better sleep, increased muscle and bone density, a reduction of wrinkles on my face, smoother skin, etc.
@@skipmcelhenny7325Thank you so much for your comments! Comments like these are so encouraging for me. I was little afraid of myself screwing up & giving up too early but I will keep it going to see similar results as you for me & my family. I desperately want my quality of life back. Thank you sincerely ❤❤❤❤ God bless you ❤❤❤
Making my SIBO yoghurt has been a game changer for me with my regularity. I have been making it religiously for 6 months now. I love the flavour and really enjoy making it. Thankyou to Dr Davis.
Thank you, Doctor Davis, this makes so much sense to me, I am following your information in your book and I will be making your yogurt soon, been off wheat for three weeks and feel great.
Hello Dr Davis! Can you please do a video making the SIBO yogurt using the non dairy coconut cream? I have your book and have tried to figure it out using your non dairy recipe with. L reuteri. But that is only a 2 serving batch. So I have kind of made up my own recipe combining that info with the SIBO dairy recipe. I really just want to make sure I am doing it right. Thanks a bunch!!!!
Dr Davis...When I was diagnosed with Lupus (I have 4 versions) in 2011 I went on Wheat Belly with my husband and it totally changed my life ....I also read your other books made your recipes etc....I went off your program BIG MISTAKE anyway I did the whole fasting etc and although Lost all the weight and then some I feel it was a mistake and nutrient wise at my age (67) I am turning back to you and your program I hope you can help me get back to eating a sustainable diet..and maintain what I have lost and build the muscle (some tips ) that I lost...I have started to read super gut...Is the L-Reuteri recipe in there or in the revised wheat belly...I am thrilled you are doing these TH-cams and appreciate any help, suggestions, insight guidance especially with the recipe/making the L Reuteri....Thank you in advance....Julianna North Carolina....I take SEED symbiotic pre/probiotic
Started reading popular diet books back in the 1960s...then the discussion was shelf life v nutrition ....guess we know what happens when shelf life wins ......
I will be getting my yogurt set up today I am excited so I can get started on the yogurt that you are speaking of. Thank you so much you are so awesome.
Hi doc ❤ Thank you so much for your informative video’s! I am a great fan of your information, as i tried to figure out how to reverse a 6 weeks peneceline course in my first year of life because of meningitis. I have fought a lot of different auto immune illnesses, and i am still struggling with IBS, SIBO, fibromyalgia and tinnitus. I have ben making your yoghurt for quite some time already, and also make my own milk kefir. Both help with rest in my bowels, and it impacts many other practical things in life like going to the toilet etc etc. In dealing with a lot of inflammation , i decided two years ago to adapt a keto lifestyle, and recognizing the succes of limitinng carbs, as of september 11 this year I went carnivore, in order to take that extra step of self stewardship, looking for longterm curing my bowels, nerves, liver etc etc. My whole journey of keto and carnivore so far helped me lose weight of about 26 kg, and it is very helpfull fo my skelletol system to not have so much pressure. Also my viseral fat is little by little melting off. I do intermittent fastinng, mostly OMAD, and once a month i adopted a 3 days water fast. Anyway… that is my story a bit. Here is my question: as of adapting carnivore lifestyle, obviously my microbiom changed A LOT, as a result of fat and proteins only. I went through the painfull face of detoxing (any types of) sugars, give my liver the rest to help repair, by not drinking any alcohol anymore etc. While i believe that for my individual case i deal well with a combination of meat, fish, chicken, eggs, butter/ghee and seasalt, i did notice that dairy keeps the cravings creeping in more then i like. So i struggle, as a carnivore lifestyle, to understand that with my changed microbiome (without plants/carbs, the microbiom changes a lot) how to incorporate apllying your yoghurt and the milk kefir. Would you be willing to speak to this topic? Not to start a battle whether you agree or not with the lifestyle, but that there is a time and a place for this lifestyle for certain people who battle and give their body the chance to repair with it, whether its a year of a life….. and how all your insights on fighting SIBO, and creating a healthy microbiome….. what your theories might be on whether Lreuteri yoghurt and milk kefir continues to be a tool in a microbiom that might be very healty, not. because of a fiber rich diet, but because of a healthy fat and proteine diet. I cannot find anyone who is saying something about this, and i realize that your specific power to focus in on topcis (recently combining it to skin and beauty, but why not keto/carnivore, as a new focus).
@katb-t7204 the yogurt or the maker? That's awesome! The one I was waiting for on the date above, I returned it because it didn't have the functions to go for 36 hours nor for the correct temperature 🥺 I ordered another one, it is scheduled to arrive this coming weekend. I saw a few reviews on it that stated it was used for this particular yogurt. I'm excited to get started. 11.27.2024
Its very sad that we have fecal matter transplants and synthetic fecal matter in one pill but nobody is able to access because the laws that are stopping access
I would check for dental infections first which can cause SIBO and cardiovascular disease, especially in the old wisdom tooth pockets. Called jaw cavitations.
@@jennywright4092 I had no problem finding one took who care of my problems. Check into cavitations and infections in your mouth first. Root canal are a big huge deal. They're dead teeth. Nothing dead should be in your body. Look into this, there is a lot of information.
How long after someone starts with the 1/2 cup of the “Yogurt” will we start noticing an improvement, let’s say for losing weight. I bought the Ultimate Yogurts maker and have about 30 hours left. I’m really paying attention to your videos (newly subscribed) and from what I learned from Dr. Eric Berg. Many thanks. 😊
Hey Doc, you tell us in your books that wheat is the villain in setting the stage and preventing recovery in all this imbalance. I'm finding it difficult to avoid all forms of wheat. Question I have for you is Sourdough okay? Does that disarm wheat enough to get by, or not? Appreciate the work you are doing for us, thank you!
Are you best to take this yoghurt before food or after food and also in the morning or at night? I just started taking it 3 days ago and when I took it at night I felt really wired and couldn’t fall asleep quickly. Is this normal? When I took it in the morning I felt exhausted in the afternoon and also I felt nauseous (like when I detox)I had to take a nana nap 😂🤦🏻♀️ Is this normal?
When the L reuteri has the major bloom, and may overflow the jar, I stop the ferment and immediately make it into a delicious ice cream, with, some allulose and vegetable glycerin as sweeteners as they will help keep the ice cream from getting rock hard. I know at about 5-10 hours the bacteria count will not be as high, but as the ice cream is so tasty I probably get the same total amount as I eat so much of it every day. It seems that using a high count as a starter, like 4 tbsp instead of 2, will give a more robust bloom at about the 5-10 hour mark. I also add some vanilla extract and lemon zest and a little lemon juice.
Superb video brother! I used to be able to eat anything but for 10+ years I’ve been suffering with severe gut issues. Leaky gut, food sensitivities, autoimmune and a crap load of debilitating symptoms that have left me without a life. I ate healthy, worked out 6 days a week and was in superb shape. I could eat bread, ice cream, or whatever I wanted every day. I understand. I fix my gut. My gut fixes me. Can I consume this yogurt if I have sensitivities to dairy? Thanks for sharing your knowledge. You are a blessing to the universe 💫 w
You can also make it with non dairy, there are videos that show how. I was also a bit afraid because normally I don't eat dairy so my body is not use to at all but I took it together with an enzymes complex that has those that helps you process lactose and didn't had any issues at all, maybe that helps.
I think you’re absolutely amazing! I can’t thank you enough for the work that you do! I have a question doc on your website, you sell a package to make yogurt and I’m wondering if that can be used just as a starter and then we can make subsequent batches using some (how much?) of the initial batch so that we don’t have to keep buying that package from you? Does your package have the two bacteria you mentioned to have in the yogurt?
But I have hydrogen sulfide SIBO, and I love your work and the yogurt, but have you been able to learn more about healing that? A yogurt for it? THANK YOU! I’m a big fan!
Im on my 2nd batch of L Reuteri yogurt. Im using my New Wave oven. I have been dealing with digestive problems due to years of gluten damage. Im excited to see how this will help.
@rosecampbell2755 I used a Pyrex mixing bowl and covered it with plastic wrap then an upside down plate. I experimented first with water in the bowl . I found that putting the New Wave at 105' after warming up kept the liquid 5' cooler than the setting.
What I would be curious about is if this will help repopulate good bacteria into the appendix... thus helping many people from needing it removed. Fighting off and resolving appendicitis and help prevent it.
How important for SIBO is the specific strain of L. Reuteri? 6475 appears to be impossible to find, having been suggested as a 'good' strain to aim for. I am currently based in the UK and have been making the Reuteri yoghurt for the last 3 weeks or so with decent results so far... reduced symptoms = easier to deal with bloating, body fat reduction, slightly better sleep and feeling better generally. Also, I register as very high methane on my Aire2. Thank you for your wisdom!
UK based also and have given in to buying it for my first 4 weeks so I can focus on my symptoms leaving me. Are you taking this in the morning on an empty stomach? and whats your diet like (briefly?) interested. Hope you don't mind.
Canada here… I believe Iherb is available in UK as well. I just ordered BioGaia Gastrus; which contains two specific strains of L Reuteri Dr. Davis recommends. I suggest give it a try. Good luck!!!😊
I located BioGaia Gastrus (via their own website) just prior to Christmas and have now used this Reuturi and Gastus mix with Reuteri 6475 in my last 3/4 weekly yoghurt recipes successfully. Apparently the Gastrus mix has benefits also. Thanks for your responses!
Hi Dr. Davis! I have sibo and a histamine issue as well. I know that yogurt is a high histamine food. Would I still be a candidate for this yogurt treatment?
Can I make your L. Reuteri yogurt with L. Gasseri together? Does your your "MyReuteri" that you sell contain L. Gasseri? I ask this because I would like to make yogurt that contains both L. Gasseri and L. Reuteri in the same batch.
Hi Dr Davis your book is coming to my house tomorrow! I have gone gung ho on the fermented yogurt and yogurt maker, even Kefir these past two weeks! I have an important question for you, I cannot seem to kick the sucralose and fear it may have contributed to my gut problems. I eat healthy but did take a lot of amoxicillin in my life due to tonsil issues too. What are your thoughts if I don’t kick the sucralose but do all the gut probiotics going forward? Thank you so much your opinion means a lot and thanks for all you have done for us!
Not only does it affect gut health it can affect the brain as well. I try to avoid it and have found it's an ingredient in my CBD so I went to a different type.
Sooooo . . . I'm having difficulty achieving the creamy texture that others seem to be getting. Here's what my experience has been, and HOPEFULLY someone in this thread can help. Justt made my 6th batch of L. Reuteri yogurt, and EVERY batch has come out almost as separated as the first.???🤔🤔🤔 My first batch was made this way . . . • 1 qt Organic Half & Half warmed to about 80° • 1 capsule of Dr. Davis' MyReuteri (that he uses in his video) • 2T Inulin powder I followed the info on making a slurry before adding the rest of the warmed Half & Half. The separated yogurt on the first batch was to be expected. My second batch, I used • 2T of yogurt, along with •2T inulin and • once again, warmed Half & Half Batch 2 was just as separated as the first!🤔 I then saw someone suggest to back off on the inulin. And I also re-watched the video Dr. Davis made, and saw he only used 1T of inulin. So, I thought that would do the trick. But NO, still separated yogurt!!!!! I checked the temperature on my Ultimate Yogurt Maker, and it's within range, I set it at 100° and when I checked temp a few hours in, and also several hours in, the temp was 99.2° on one side of the yogurt maker, and 98.5 on the on the other side. So this should be okay. Although for my (6th) batch, I bumped up the temperature to 102° to be certain it's at least at the 100° mark. As mentioned, batch 6 finished this morning, a yet again I have separated yogurt???? Any thoughts, suggestions or advice on HOW to obtain the creamy texture that everyone claims they are getting??? Thanks for any help that may be offered and useful.
I heat my half and half with one tbl spoon of inulin inside a double boiler at 165 F for 10 mins while stirring. It could be that your inulin has bacteria in it that could be competing and also not beneficial. Heating it up along with the half and half would help kill off those unwanted bacteria. My yogurt always comes out with almost a cream cheese like consistency with barely any whey, even with the first starter batch. So heat the half and half containing insulin then let cool in fridge to about 99F and then add the starter.
@CarnivorousMan thank you, appreciate the info that the inulin may be the problem. Since I posted my comments, I've seen/heard that from someone else, so I'll give that a try on my next batch. Although since I posted, I made my 8th batch and it FINALLY came out the way everyone claims they are getting, creamy texture. I will try your trick though, thanks much for your feedback, it's very much appreciated. 😊
Here is my question: i have made (successfully) the L-reuteri + L Gasseri yoghurt for almost a year. So…. If it took successfully resident in the small intentence, and i have had not big health emergency (so no antibiotics since then) and i adapted a keto lifestyle, and stayed away from all the crap, may i asume that if i stop eating the special yoghurt, it is still there, moving forward? Or is it a product that you have to keep using to enjoy its benefits, like milk kefir etc?
In his book he said there are other factors besides antibiotics like fertilizers like Mercury from the fish like toxins in the air etc. so you have to take it for life until someone comes up with a different idea
Dr. Davis.. I understand how to get the yogurt started.. and then how to use the old batch to propagate the next batch etc.. but, how can you be assured that the same bacteria, say the BioGaia L Reuteri.. is remaining in force undiluted, batch after batch.. or do you have to keep adding more,.. even with taking all the sanitary precautions, and procedures.. after several iterations.. how do you know it's staying on track? without your expensive laser equipment... Thank you for your time!!
I have the same concern. Unless you have a microscope I guess. Hoping that someone will shed the light. The degree in microbiology would certainly help😢
Watch your body reactions before you had start taking it, if you have any positive effects and disappeared, something wrong happening probably in your yogurt.
If you're using his half and half recipe, I think the only way to tell is to measure the pH of the yogurt after the 36 hr fermentation period. If the L. Reuteri doesn't have lactose to turn into lactic acid (and thus lower pH), I'm not sure how to address this very important question without lab equipment. I'm in the same boat- lactose intolerance may prevent me from getting a good outcome because I have to use no lactose inputs. By the third batch, the consistency and texture seem correct, but can't say for sure. Good luck!
@@turasalba5649Yeah, not to mention infections from other bacteria. I'm watching my body reactions and every now and then I make a new batch from the scratch.
I have inflamation in my oesophagus, as per scope taken. Should I be having super yogurt (as per your recipe), and should I have fermented vegetables. Very contrary to the PPI they told me to take, if I understand it all. VERY CONFUSED. I quit taking the PPI after 2 months, due to reading about side effects. I have been having the above yogurt for 2 weeks, but should I? I changed my diet to include more vegetables and fruit.
I order the probiotic that you recommended to make yogurt from your website. It’s almost a month now each time I email them they said oh I will get to you soon. I wish I know what’s going on???😣😣
Very high demand. If you make the yogurt you can use 2 Tbsp from the previous batch and get the same results. This way you don't need to buy the capsules every time and the yogurt has significantly more bacteria in it.
This is off-topic, but I'm trying to make Dr. Davis' magnesium water but I can't find milk of magnesia without sodium hypochlorite. Is it available anywhere?
What is when you have Sulfide reducing bscteria high no methan ( in this case reuteri help) and to much lactos in insternine that produce stuff for the sulfide reducing bacteria? since i used a probiotic for sleep an i think it opened up to early i cant use it again. I used it since 2 years to get not so much pain. For me burning deep in skin after eating. It was 6 very high no help and get better for 4 and Now after dental visit and and antibiotic before i lost all tolerance Search how i can get good bacteria in that dont produce h2 and clear without antibiotics
I can't eat dairy of any kind. Even unpasteurized goat milk or A2 milk. I bought your l-reuteri capsules and have tried unsuccessfully several times to make non-dairy yogurt with it but have not been able to make an edible yogurt. Could you please put out a video showing how to do this? 😢😢😢
Dr Davis I don’t have the Reuteri pills but I have some Reuteri capsules with 50 billion each. I made a batch with 4 capsules and turned out great. How do I know if I have the right amount of microbes in my finished product?
Eat pomegranite, grapes, berries, goat cheese, yogurt, garlic, dark chocolate, beets, legumes, sprouts,sourdough breads, veggies, beans, nuts and seeds etc as pre and probiotic foods
Question. I did my first batch successfully. This is my third day passionately waiting for the results to show up. I have only one question. There's so many sources of l.rauteri on the market and they're priced so much differently. I bought two different ones and I used them both . So question is how do I know they're good and that they are the right ones? Is there any way to test in the ready product if those microbes are present?
In an interview from last year he mentions it may not be strain specific that is helpful. 30242 strain he says to avoid but not sure his current opinion.
@@remeslo I would guess most of the information is in his books but I don't have time to read them. I've been listening to as many interviews as I can and scan through the comments to glean good info. He should set up a Patreon. Don't know if he has direct contact info posted
@@remeslo the last interview I listen to from 8 months ago he said they're over 200 different strains of reuteri. He wasn't sure at the time if there was much difference between the strains but I'm going by what he's selling and it makes damn good yogurt so that's what I'm banking on. Going to try a L.gasseri too.
@drcarriemills8772 I want that exact strain is why I ordered from the site. Not sure if there's any difference in effects as Dr Davis has said it might not be strained specific.
30 tablets so 3 mother batches... crushing 10 per qt batch ... I use the souse stick ($42 on Amazon) with 2qt. in a big pot. I do not heat the half n half like some videos do. Dr Davis says don't make a big deal out of it just make sure the temp is exact. And 36hrs.
QUESTION: Im making my first batch of the l reuteri yogurt as im writing this , cant wait! My question is when i make my second batch , how much from my first batch do i add to make my 2nd batch and do i just put some from my first batch and 2 tblsp of inulin and a pint of organic half and half ? I cant seem to find any videos on making the 2nd batch , hopefully someone can tell - thank you in advance 😊😊
I just did this for the first time today and was struggling like you to find a vid with all my stuff out waiting and ready! Check out the videos from Whole Shenanigans. She has a great vid on it called “this yogurt changed my life” and she also explains how to double the batch. But the answer is 2 TBS. Be sure to add your inulin but no need for other tablets if you use the mother batch. Although some people do use another 1-3 tablets of the BioGia. I have also heard some people say don’t repeat more than 3 times and then you need a new starter batch but I saved some of my “mother batch” in the freezer for future use.
hello dr i am from africa and i have colon and intestinal problems since long time and dr only last year discoverr that i have hpylori bacteria igg . i cant gain weight and from time to time i go sick just like that. if i eat i get sick if i dont i get sick .
My brother-in-law, who is 85, was experiencing major pain wearing his pants because his skin is so thin the nerve endings weren’t protected.
L-rueteri has caused his skin to get thicker and his hair as well. He is a big fan!
I'm 47 and i have depression.
I making it for 3 weeks.
The doses was 1 cup at least daily.
Yogurt prebiotic was sugar.
Since the second week i feel happy again and very positive with people around me.
I had psoriasis around my nose and in my fingers and it's gone.
I feel very energetic and my sleep times reduced, sometimes a lot.
Also my sleep is lightweight.
I was in diet for this 3 weaks and in combination with mountain tea and the yogurt my body tightened significantly.
I cut sugars and wheat also.
Now i begin to make kefir.
Thank you...
Why are you also taking mountain tea? To cleanse ? Loose weight? Detox ? Dos this tea also give you kind of diarrhea ? Thanks
Yes, mostly for detox.
With tea the first 4 days made me want for pee more often.
I drink 6 cups daily.
With yogurt i had no side effects.
Türkiye'den yazıyorum.hangi markayi almaliyim
@@alev7966See the links in the description above.
I’ve been on the L Reuteri yogurt for about 2 1/2 weeks, and no lie.. I’ve already lost 10 pounds. It enables me to do OMAD (one meal a day), stick to carnivore, and have the energy to work out. Previously, two years ago, I was able to do the same thing and lost about 40 pounds but something “crashed” last year and I was unable to control my appetite, didn’t have the energy to work out, and I gained the 40 back. Something clearly wiped out my microbiome (as I have realized only NOW). This yogurt (as well as a morning dosage of the cheapest Akkermansia I found) fixed it. It’s amazing, and I’ve been telling everyone I know. It’s almost like strange but good metaphysical things are happening as well. Thanks, doc -I actually can’t thank you enough. I’m a “lifer” on this yogurt, and in several months I’m gong to consider adding L Gasseri as well.
--Oh, I should add as well that the first few doses of the 4oz yogurt FLOORED ME. It was “euphoric”, and I was so relaxed I swear I melted into my chair. This, to me, was a clear sign I had massive oxytocin issues (and the fact that it has seemed to cure my previously ever-increasing “salty curmudgeon”, bitter personality). I love the world again. Totally bonkers stuff!!!
--Added: I think the Akkermansia is also super important for people that can’t control their hunger. It makes me very WIRED, so I take it first thing in the morning. If I take it at night, I can forget about sleeping!
My experience was similar. I love Dr. Davis!
I’m making my first batch of L. Reuteri yogurt right now. How much should I consume at first?
@ - based on the videos, half a cup (4oz). I got 4oz jars from Amazon to make it easy. Of course, you can just scoop it out of the big batch every time you take it.
Amazing. I’m getting ready to
I’ve purchased EVERYTHING that I need, I’m just getting the confidence to put it in practice! TOTALLY EXCITED!!!!
I bought a bread proofer to make the yogurt. It’s basically an insulated box with a heating element and timer. It works really well and holds 6 to 8 pints. And less than 30 bucks at Walmart!
As long as you can control the temperature accurately, that could work. 😊
108 F kills L Rueteri
Dr. Davis!!!! You are a Godsend. Please know that. I saw you on Dr. Berg's channel as i was wrapping up a coffee enema LOL. Needless to say, your yogurt routine will be my new lifestyle, especially after seeing thousands of testimonies. I just ordered my yogurt maker and all the ingredients. I will report back in about a month with my own testimony. Thank you sir, keep up with your destiny calling 🙏🏾
11.10.2024
How are things going? Hope the yogurt is doing its magic ✨
This "yogurt" Dr Davis is discussing is so easy to make with a yogurt maker and it is really delicious. I have it every morning as part of my breakfast ... give it a shot !!
I recently developed intestinal issues. I’m 64 and never had anything like this in my life. I’ve been following a keto lifestyle and now had to give up raw vegetables, avocados, things I love. Time to check into Dr. Davis’s book.
Proper keto doesn't require giving up veg, just high glycaemic index food such as grains and sugars.
Cutting out other veg reduces prebiotics and will degrade your microbiome.
This subject is well known in horses fed hay in winter in barns, and suddenly freeing them in springtime to tender grass fields, full of glucose. It causes them laminitis, they remain lame for life. Their bacteria, used to feed from hay, suddenly die, the endotoxins get in the bloodstream, but because horses are built full of blood vessels in legs for running, the endotoxins cause inflamation on the lower tissues, which push the small bones of the hooves out of place. It can also be lethal. All because microbiota dies.
the brilliant dr William Davis. 💫
I started your yogurt, I am on my 3rd batch. I am now making it for my 90yr. old mother.
Third batch as well. Dr Berg.
Have you noticed any changes/improvements?
Can you please share your Results.?
i made my first batch of red beet kimchi today and i will be making reuteri yoghurt later this week, greatly appreciate the inspiration for a more blessed lifestylt
Thanks Doctor. I started your l reuteri yogurt 3 weeks ago. 36 hours at 99 degrees Celsius. Half cup a day. Definitely see and feel an improvement. Energy level has increased and stomach discomfort/issues has improved about 50%. I'm a believer and a fan. Thank you. Any improvement to is worth every penny.
I hope you meen fahrenheit, not celsius lol. at 99C, water boils and everything gets sterilized.
Yes please advise is it 99 Fahrenheit or 99 Celcius Degree.
99 F
That should be 99 Fahrenheit not Celsius. 😊
@@shaktichopra2273Fahrenheit
Davis is the man
It's true👍
Hi Dr. Davis just started about 10 days ago love my homemade yougurt! THANK YOU SO MUCH❤❤❤❤❤❤❤❤❤❤😂
Thank you Dr. Davis. Super Gut is changing my life.
Thanks Doc. I got my yogurt machine and am following your directions to the best of my ability
How do u feel
Yipper. That's me and what I need!! Thank you for this.
I have SIBO and I hope this yogurt really helps me. The book and the yogurt ingredients are on the way. I can’t wait!! Wish me luck guys!! Although I haven’t benefited from your information yet, I thank you Dr. Davis for this wonderful research and information!!❤❤❤
I wish you the best. I’ve been making his l reuteri fermented dairy for 11 months straight and have noticed most of the benefits- better sleep, increased muscle and bone density, a reduction of wrinkles on my face, smoother skin, etc.
@@skipmcelhenny7325Thank you so much for your comments! Comments like these are so encouraging for me. I was little afraid of myself screwing up & giving up too early but I will keep it going to see similar results as you for me & my family. I desperately want my quality of life back. Thank you sincerely ❤❤❤❤
God bless you ❤❤❤
Man, I love your books!
Making my SIBO yoghurt has been a game changer for me with my regularity. I have been making it religiously for 6 months now. I love the flavour and really enjoy making it. Thankyou to Dr Davis.
do you have methan bacteria?
My SIBO yogurt is ready today. Can’t wait to see if this will be the miracle cure for my gut issues!!
@@jillballard8615 was it?
I have a electric pressure pan with the yogurt function. I love it! Raw milk is life!
How can cows breast milk be life?
I have lost weight, but I need more muscle mass. I am almost 73 years old. I am planning on using l. reuteri soon. Thank you Dr Davis!
Muscle mass is build through resistance training, not through ingesting supplements.
Thank you, Doctor Davis, this makes so much sense to me, I am following your information in your book and I will be making your yogurt soon, been off wheat for three weeks and feel great.
Hello Dr Davis!
Can you please do a video making the SIBO yogurt using the non dairy coconut cream? I have your book and have tried to figure it out using your non dairy recipe with. L reuteri. But that is only a 2 serving batch. So I have kind of made up my own recipe combining that info with the SIBO dairy recipe. I really just want to make sure I am doing it right. Thanks a bunch!!!!
Dr Davis...When I was diagnosed with Lupus (I have 4 versions) in 2011 I went on Wheat Belly with my husband and it totally changed my life ....I also read your other books made your recipes etc....I went off your program BIG MISTAKE anyway I did the whole fasting etc and although Lost all the weight and then some I feel it was a mistake and nutrient wise at my age (67) I am turning back to you and your program I hope you can help me get back to eating a sustainable diet..and maintain what I have lost and build the muscle (some tips ) that I lost...I have started to read super gut...Is the L-Reuteri recipe in there or in the revised wheat belly...I am thrilled you are doing these TH-cams and appreciate any help, suggestions, insight guidance especially with the recipe/making the L Reuteri....Thank you in advance....Julianna North Carolina....I take SEED symbiotic pre/probiotic
Thank you so well said! I understand a lot about myself now. ❤️
Started reading popular diet books back in the 1960s...then the discussion was shelf life v nutrition ....guess we know what happens when shelf life wins ......
I will be getting my yogurt set up today I am excited so I can get started on the yogurt that you are speaking of. Thank you so much you are so awesome.
Hi doc ❤ Thank you so much for your informative video’s! I am a great fan of your information, as i tried to figure out how to reverse a 6 weeks peneceline course in my first year of life because of meningitis. I have fought a lot of different auto immune illnesses, and i am still struggling with IBS, SIBO, fibromyalgia and tinnitus. I have ben making your yoghurt for quite some time already, and also make my own milk kefir. Both help with rest in my bowels, and it impacts many other practical things in life like going to the toilet etc etc. In dealing with a lot of inflammation , i decided two years ago to adapt a keto lifestyle, and recognizing the succes of limitinng carbs, as of september 11 this year I went carnivore, in order to take that extra step of self stewardship, looking for longterm curing my bowels, nerves, liver etc etc. My whole journey of keto and carnivore so far helped me lose weight of about 26 kg, and it is very helpfull fo my skelletol system to not have so much pressure. Also my viseral fat is little by little melting off. I do intermittent fastinng, mostly OMAD, and once a month i adopted a 3 days water fast. Anyway… that is my story a bit. Here is my question: as of adapting carnivore lifestyle, obviously my microbiom changed A LOT, as a result of fat and proteins only. I went through the painfull face of detoxing (any types of) sugars, give my liver the rest to help repair, by not drinking any alcohol anymore etc. While i believe that for my individual case i deal well with a combination of meat, fish, chicken, eggs, butter/ghee and seasalt, i did notice that dairy keeps the cravings creeping in more then i like. So i struggle, as a carnivore lifestyle, to understand that with my changed microbiome (without plants/carbs, the microbiom changes a lot) how to incorporate apllying your yoghurt and the milk kefir. Would you be willing to speak to this topic? Not to start a battle whether you agree or not with the lifestyle, but that there is a time and a place for this lifestyle for certain people who battle and give their body the chance to repair with it, whether its a year of a life….. and how all your insights on fighting SIBO, and creating a healthy microbiome….. what your theories might be on whether Lreuteri yoghurt and milk kefir continues to be a tool in a microbiom that might be very healty, not. because of a fiber rich diet, but because of a healthy fat and proteine diet. I cannot find anyone who is saying something about this, and i realize that your specific power to focus in on topcis (recently combining it to skin and beauty, but why not keto/carnivore, as a new focus).
Interested. I am also carnivore and searching for better gut function. Just 2 days in trying this l.ruteri
Excellent post, as always~ thank you!
I just bought my yogurt machine!! Im so excited!
Lol me too
11.10.2024
@adventureswithadrienne yayyyy! So looking forward to it!
@@adventureswithadrienne mine worked!
@katb-t7204 the yogurt or the maker? That's awesome! The one I was waiting for on the date above, I returned it because it didn't have the functions to go for 36 hours nor for the correct temperature 🥺 I ordered another one, it is scheduled to arrive this coming weekend. I saw a few reviews on it that stated it was used for this particular yogurt. I'm excited to get started.
11.27.2024
Just saw him and Dr. Eric Berg's video on this and i ordered mine with needed supplies today...cant wait.
Thanks Dr Davis for the good information!
Is there any information about microbs helping seizures?
I am so glad I found your Yogurt! I am making it for everyone in my family.
Google search: Seizures and a ketogenic diet.
Celiac with autoimmune gastritis, pernicious anemia and hypothyroidism. High omega 3 fatty acid helped me.
Fructose/lactose/histamine intollerance (common in celiac syndrome)
Hope big pharma doesn't rub him out.
Eating raw garlic has helped me.
Its very sad that we have fecal matter transplants and synthetic fecal matter in one pill but nobody is able to access because the laws that are stopping access
I have add Knox gelatin that makes it a good cheese for spread spreading
I would check for dental infections first which can cause SIBO and cardiovascular disease, especially in the old wisdom tooth pockets. Called jaw cavitations.
He talks about mouth bacteria, he has mentioned the microbe needed for that as well in other videos
Pull them out!!+
Good luck finding a dentist who is willing or able to do this.
@ its very possible.
@@jennywright4092 I had no problem finding one took who care of my problems. Check into cavitations and infections in your mouth first. Root canal are a big huge deal. They're dead teeth. Nothing dead should be in your body. Look into this, there is a lot of information.
I’m getting your book ! I have slow gut motility (gastroparesis) and I’m miserable and always painfully bloated
Thank you Dr Davis for all your work. Question : Do you consider Quinoa and buckweat grains?
Thank you for your work❤
How long after someone starts with the 1/2 cup of the “Yogurt” will we start noticing an improvement, let’s say for losing weight. I bought the Ultimate Yogurts maker and have about 30 hours left. I’m really paying attention to your videos (newly subscribed) and from what I learned from Dr. Eric Berg. Many thanks. 😊
I just ordered the book Super gut Im so excited.
Hey Doc, you tell us in your books that wheat is the villain in setting the stage and preventing recovery in all this imbalance. I'm finding it difficult to avoid all forms of wheat. Question I have for you is Sourdough okay? Does that disarm wheat enough to get by, or not?
Appreciate the work you are doing for us, thank you!
Dr. Davis did an interview with Jesse Chappas on YT where he talks about Einkorn ancient wheat & I believe sourdough.
Yes, sourdough has helped people. However if you guys is really damaged your shoulder avoid that too
Are you best to take this yoghurt before food or after food and also in the morning or at night? I just started taking it 3 days ago and when I took it at night I felt really wired and couldn’t fall asleep quickly. Is this normal? When I took it in the morning I felt exhausted in the afternoon and also I felt nauseous (like when I detox)I had to take a nana nap 😂🤦🏻♀️
Is this normal?
I have heard him say it's best to eat a little fermented food with each meal which makes a lot of sense to me
Thank you.
Thank you!
When the L reuteri has the major bloom, and may overflow the jar, I stop the ferment and immediately make it into a delicious ice cream, with, some allulose and vegetable glycerin as sweeteners as they will help keep the ice cream from getting rock hard. I know at about 5-10 hours the bacteria count will not be as high, but as the ice cream is so tasty I probably get the same total amount as I eat so much of it every day. It seems that using a high count as a starter, like 4 tbsp instead of 2, will give a more robust bloom at about the 5-10 hour mark. I also add some vanilla extract and lemon zest and a little lemon juice.
Can I have the recipe for your reuteri ice cream pls?
@@kthxciao1465when do you add the vanilla etc? Before fermentation or after?
Superb video brother!
I used to be able to eat anything but for 10+ years I’ve been suffering with severe gut issues. Leaky gut, food sensitivities, autoimmune and a crap load of debilitating symptoms that have left me without a life.
I ate healthy, worked out 6 days a week and was in superb shape. I could eat bread, ice cream, or whatever I wanted every day.
I understand. I fix my gut. My gut fixes me.
Can I consume this yogurt if I have sensitivities to dairy?
Thanks for sharing your knowledge.
You are a blessing to the universe 💫 w
Yes you can have if sensitive to dairy... Dr Davis has videos explaining how this is so
@
Thanks brother. I’ll research further.
You can also make it with non dairy, there are videos that show how. I was also a bit afraid because normally I don't eat dairy so my body is not use to at all but I took it together with an enzymes complex that has those that helps you process lactose and didn't had any issues at all, maybe that helps.
@
Thanks 🙏
Not if your allergy is really histamine intolerance. This "yogurt" is high histamine.
Where do I begin? Where can I buy what I need? This is all very intriguing
Look into Dr Berg's interview with him posted about 5 weeks ago.
Read the description above
Anxiously awaiting my shipment of your Reuteri supplement. Have you resupplied your stock?
It took me almost a month but it was totally worth the wait. Must have been a popular video!
I think you’re absolutely amazing! I can’t thank you enough for the work that you do! I have a question doc on your website, you sell a package to make yogurt and I’m wondering if that can be used just as a starter and then we can make subsequent batches using some (how much?) of the initial batch so that we don’t have to keep buying that package from you? Does your package have the two bacteria you mentioned to have in the yogurt?
But I have hydrogen sulfide SIBO, and I love your work and the yogurt, but have you been able to learn more about healing that? A yogurt for it? THANK YOU! I’m a big fan!
It also works for hydrogen.
Im on my 2nd batch of L Reuteri yogurt. Im using my New Wave oven. I have been dealing with digestive problems due to years of gluten damage. Im excited to see how this will help.
Do you have to put regular lids on the jars to keep them from drying out from the fan?
@rosecampbell2755 I used a Pyrex mixing bowl and covered it with plastic wrap then an upside down plate. I experimented first with water in the bowl . I found that putting the New Wave at 105' after warming up kept the liquid 5' cooler than the setting.
What I would be curious about is if this will help repopulate good bacteria into the appendix... thus helping many people from needing it removed. Fighting off and resolving appendicitis and help prevent it.
How important for SIBO is the specific strain of L. Reuteri? 6475 appears to be impossible to find, having been suggested as a 'good' strain to aim for. I am currently based in the UK and have been making the Reuteri yoghurt for the last 3 weeks or so with decent results so far... reduced symptoms = easier to deal with bloating, body fat reduction, slightly better sleep and feeling better generally. Also, I register as very high methane on my Aire2. Thank you for your wisdom!
UK based also and have given in to buying it for my first 4 weeks so I can focus on my symptoms leaving me. Are you taking this in the morning on an empty stomach? and whats your diet like (briefly?) interested. Hope you don't mind.
Canada here… I believe Iherb is available in UK as well. I just ordered BioGaia Gastrus; which contains two specific strains of L Reuteri Dr. Davis recommends. I suggest give it a try. Good luck!!!😊
@@the_authentic_simon_Drew I’m UK based - iherb sell a Swanson brand with L-Reuteri
@@the_authentic_simon_Drew Also I purchased organic L-Reuteri from Yo Gut. I bought the 3 strain combo for SIBO - 500ml x 2 before I make it myself.
I located BioGaia Gastrus (via their own website) just prior to Christmas and have now used this Reuturi and Gastus mix with Reuteri 6475 in my last 3/4 weekly yoghurt recipes successfully. Apparently the Gastrus mix has benefits also. Thanks for your responses!
Hi Dr. Davis! I have sibo and a histamine issue as well. I know that yogurt is a high histamine food. Would I still be a candidate for this yogurt treatment?
Good question! I would also like more information on this 😊
Reuteri will help that as well... Just need some days...
❤ what strips the healthy microbes out of our gut ...
Just watched Dr. Berg's video. My question is do you get the same results if you just take the pill.
Yes but it's not as effective because the yogurt increases the bacteria content exponentially.
No..not the same at all.
Does glyphosate kill of L Reuteri?
you left out 'chronic fatigue'
Can I make your L. Reuteri yogurt with L. Gasseri together? Does your your "MyReuteri" that you sell contain L. Gasseri? I ask this because I would like to make yogurt that contains both L. Gasseri and L. Reuteri in the same batch.
Yes you can according to his book.
@@EJ257IHI thanks!
Hi Dr Davis your book is coming to my house tomorrow! I have gone gung ho on the fermented yogurt and yogurt maker, even Kefir these past two weeks! I have an important question for you, I cannot seem to kick the sucralose and fear it may have contributed to my gut problems. I eat healthy but did take a lot of amoxicillin in my life due to tonsil issues too. What are your thoughts if I don’t kick the sucralose but do all the gut probiotics going forward? Thank you so much your opinion means a lot and thanks for all you have done for us!
Not only does it affect gut health it can affect the brain as well. I try to avoid it and have found it's an ingredient in my CBD so I went to a different type.
Sooooo . . . I'm having difficulty achieving the creamy texture that others seem to be getting.
Here's what my experience has been, and HOPEFULLY someone in this thread can help.
Justt made my 6th batch of L. Reuteri yogurt, and EVERY batch has come out almost as separated as the first.???🤔🤔🤔
My first batch was made this way . . .
• 1 qt Organic Half & Half warmed to about 80°
• 1 capsule of Dr. Davis' MyReuteri (that he uses in his video)
• 2T Inulin powder
I followed the info on making a slurry before adding the rest of the warmed Half & Half. The separated yogurt on the first batch was to be expected.
My second batch, I used
• 2T of yogurt, along with
•2T inulin and
• once again, warmed Half & Half
Batch 2 was just as separated as the first!🤔
I then saw someone suggest to back off on the inulin. And I also re-watched the video Dr. Davis made, and saw he only used 1T of inulin. So, I thought that would do the trick. But NO, still separated yogurt!!!!!
I checked the temperature on my Ultimate Yogurt Maker, and it's within range, I set it at 100° and when I checked temp a few hours in, and also several hours in, the temp was 99.2° on one side of the yogurt maker, and 98.5 on the on the other side. So this should be okay. Although for my (6th) batch, I bumped up the temperature to 102° to be certain it's at least at the 100° mark.
As mentioned, batch 6 finished this morning, a yet again I have separated yogurt????
Any thoughts, suggestions or advice on HOW to obtain the creamy texture that everyone claims they are getting???
Thanks for any help that may be offered and useful.
I heat my half and half with one tbl spoon of inulin inside a double boiler at 165 F for 10 mins while stirring. It could be that your inulin has bacteria in it that could be competing and also not beneficial. Heating it up along with the half and half would help kill off those unwanted bacteria. My yogurt always comes out with almost a cream cheese like consistency with barely any whey, even with the first starter batch. So heat the half and half containing insulin then let cool in fridge to about 99F and then add the starter.
@CarnivorousMan thank you, appreciate the info that the inulin may be the problem. Since I posted my comments, I've seen/heard that from someone else, so I'll give that a try on my next batch.
Although since I posted, I made my 8th batch and it FINALLY came out the way everyone claims they are getting, creamy texture.
I will try your trick though, thanks much for your feedback, it's very much appreciated. 😊
Can the yogurt be made using some organic kefir that contains the l-reuteri ?
I am an L. Reuteri whisperer so to speak. I can communicate with bacteria. Turns out, L. Reuteri just wants to be liked.
Not a single study cited. Where are you getting your information?
He discovered it himself and wrote Super Gut. Go read it.
What time of day and with or without an empty stomach is this best to consume?
YAH Bless Doctor!
Here is my question: i have made (successfully) the L-reuteri + L Gasseri yoghurt for almost a year. So…. If it took successfully resident in the small intentence, and i have had not big health emergency (so no antibiotics since then) and i adapted a keto lifestyle, and stayed away from all the crap, may i asume that if i stop eating the special yoghurt, it is still there, moving forward? Or is it a product that you have to keep using to enjoy its benefits, like milk kefir etc?
In his book he said there are other factors besides antibiotics like fertilizers like Mercury from the fish like toxins in the air etc. so you have to take it for life until someone comes up with a different idea
What about treatment for SIFO?
What about folks who had weight loss surgery and had half their stomach removed?
Could hormones imbalance cause a dysregulation on the species in the gut?
Davis itself doesn't have hairs and he also have big belly. He is selling capsules.
Dr. Davis.. I understand how to get the yogurt started.. and then how to use the old batch to propagate the next batch etc.. but, how can you be assured that the same bacteria, say the BioGaia L Reuteri.. is remaining in force undiluted, batch after batch.. or do you have to keep adding more,.. even with taking all the sanitary precautions, and procedures.. after several iterations.. how do you know it's staying on track? without your expensive laser equipment... Thank you for your time!!
I have the same concern. Unless you have a microscope I guess. Hoping that someone will shed the light. The degree in microbiology would certainly help😢
Watch your body reactions before you had start taking it, if you have any positive effects and disappeared, something wrong happening probably in your yogurt.
If you're using his half and half recipe, I think the only way to tell is to measure the pH of the yogurt after the 36 hr fermentation period. If the L. Reuteri doesn't have lactose to turn into lactic acid (and thus lower pH), I'm not sure how to address this very important question without lab equipment.
I'm in the same boat- lactose intolerance may prevent me from getting a good outcome because I have to use no lactose inputs. By the third batch, the consistency and texture seem correct, but can't say for sure. Good luck!
@@turasalba5649Yeah, not to mention infections from other bacteria. I'm watching my body reactions and every now and then I make a new batch from the scratch.
Hello from germany, where can i buy in germany this medicine breath device to control my sibo ?
I have inflamation in my oesophagus, as per scope taken. Should I be having super yogurt (as per your recipe), and should I have fermented vegetables. Very contrary to the PPI they told me to take, if I understand it all. VERY CONFUSED. I quit taking the PPI after 2 months, due to reading about side effects. I have been having the above yogurt for 2 weeks, but should I? I changed my diet to include more vegetables and fruit.
Can we just take the supplement and not make the yogurt??
No, he explains. It’s not enough of the microbe. You have to make the yogurt for the microbes to turn into millions.
@@nitasiaroland6117Hundreds of Billions but yes, you have the right idea.
I order the probiotic that you recommended to make yogurt from your website. It’s almost a month now each time I email them they said oh I will get to you soon. I wish I know what’s going on???😣😣
Very high demand. If you make the yogurt you can use 2 Tbsp from the previous batch and get the same results. This way you don't need to buy the capsules every time and the yogurt has significantly more bacteria in it.
Dr. Davis, YT is putting cringey drug ads up on your video😕
I just cover all ads. With my hand
Do what I do block most adds maybe that will change the algorithms for the better
And also where to get the starter and prebiotic…I’m in Canada
Amazon
Do you know if monolaurin affects either L. Reuteri or L. Gasseri? If not, the combination would provide a powerful one-two punch against SIBO
This is off-topic, but I'm trying to make Dr. Davis' magnesium water but I can't find milk of magnesia without sodium hypochlorite. Is it available anywhere?
Can I buy this yoghurt anywhere....?
no. you have make it yourself.
What is when you have Sulfide reducing bscteria high no methan ( in this case reuteri help) and to much lactos in insternine that produce stuff for the sulfide reducing bacteria?
since i used a probiotic for sleep an i think it opened up to early i cant use it again. I used it since 2 years to get not so much pain.
For me burning deep in skin after eating. It was 6 very high no help and get better for 4 and Now after dental visit and and antibiotic before i lost all tolerance
Search how i can get good bacteria in that dont produce h2 and clear without antibiotics
I can't eat dairy of any kind. Even unpasteurized goat milk or A2 milk. I bought your l-reuteri capsules and have tried unsuccessfully several times to make non-dairy yogurt with it but have not been able to make an edible yogurt. Could you please put out a video showing how to do this? 😢😢😢
They put in coconut milk organic to make yogurt too
Ive been on sibo yogurt for about a month . Nothing Happened , i have still severe constipation and blurping . My weight Is normal.
I’m on my 3rd batch. I think it tastes a lot like sour cream.
Can babies who are feed formula benefit from a good yogurt like L Reuteri?
Yes. It is found in breast milk
Dr Davis I don’t have the Reuteri pills but I have some Reuteri capsules with 50 billion each. I made a batch with 4 capsules and turned out great. How do I know if I have the right amount of microbes in my finished product?
Bloody eat it and see. Seriously?
Is it better to ferment L Reuteri and L gasseri separately? Or ferment them together? Either way, can you please advise how to do both?
I see the doctor doesn't answer questions.
Eat pomegranite, grapes, berries, goat cheese, yogurt, garlic, dark chocolate, beets, legumes, sprouts,sourdough breads, veggies, beans, nuts and seeds etc as pre and probiotic foods
Human being is not herbivore...sorry😂😂
Watch out as some dark chocolates have emulsifiers in them.
From my understanding sibo is a gut motility problem. Do the bad microbes in your case then cause the small intestine to be paralyzed or slow down?
Question. I did my first batch successfully. This is my third day passionately waiting for the results to show up. I have only one question. There's so many sources of l.rauteri on the market and they're priced so much differently. I bought two different ones and I used them both . So question is how do I know they're good and that they are the right ones? Is there any way to test in the ready product if those microbes are present?
You need L. reuteri ATCC PTA 6475 and L. reuteri DSM 17938
I found this blend in the brand “BioGaia”
In an interview from last year he mentions it may not be strain specific that is helpful. 30242 strain he says to avoid but not sure his current opinion.
Do you guys know if there is any hotline or a chat line to ask him questions directly?
@@remeslo I would guess most of the information is in his books but I don't have time to read them. I've been listening to as many interviews as I can and scan through the comments to glean good info. He should set up a Patreon. Don't know if he has direct contact info posted
@@remeslo the last interview I listen to from 8 months ago he said they're over 200 different strains of reuteri. He wasn't sure at the time if there was much difference between the strains but I'm going by what he's selling and it makes damn good yogurt so that's what I'm banking on. Going to try a L.gasseri too.
Does L Reuteri and gasseri help against SiFO (candida) aswell?
he talks about candida in other videos and his book
I ordered the probiotic from your website. It’s been almost a month and it cost me $60 still I didn’t get it. I don’t know what’s going on??😣
Be patient. It took me a month to get it because of such high demand. It's totally worth the wait
I got it from Amazon in a couple days.
@drcarriemills8772 I want that exact strain is why I ordered from the site. Not sure if there's any difference in effects as Dr Davis has said it might not be strained specific.
@blackhillsed4936 biogaia is the brand and the strain DSM 17938 is listed on the bottle. $24 on Amazon for next time.
30 tablets so 3 mother batches... crushing 10 per qt batch ... I use the souse stick ($42 on Amazon) with 2qt. in a big pot. I do not heat the half n half like some videos do. Dr Davis says don't make a big deal out of it just make sure the temp is exact. And 36hrs.
QUESTION: Im making my first batch of the l reuteri yogurt as im writing this , cant wait! My question is when i make my second batch , how much from my first batch do i add to make my 2nd batch and do i just put some from my first batch and 2 tblsp of inulin and a pint of organic half and half ? I cant seem to find any videos on making the 2nd batch , hopefully someone can tell - thank you in advance 😊😊
I just did this for the first time today and was struggling like you to find a vid with all my stuff out waiting and ready! Check out the videos from Whole Shenanigans. She has a great vid on it called “this yogurt changed my life” and she also explains how to double the batch. But the answer is 2 TBS. Be sure to add your inulin but no need for other tablets if you use the mother batch. Although some people do use another 1-3 tablets of the BioGia. I have also heard some people say don’t repeat more than 3 times and then you need a new starter batch but I saved some of my “mother batch” in the freezer for future use.
I used 1/4 cup and it came out perfect
@@Glossyvixen oh thank you 😁
@@annachase9877 thanks 👍👍
I'm on my third batch- use 2 tablespoons from your first batch for the second and each new batch do the same.
hello dr i am from africa and i have colon and intestinal problems since long time and dr only last year discoverr that i have hpylori bacteria igg . i cant gain weight and from time to time i go sick just like that. if i eat i get sick if i dont i get sick .
You have an imbalance. Try this
@amberleeriggan4716 thnx i will try it