Great work, thank you for the useful information! In my table, I’ve included some very important points: Besides the specific probiotic, I also note the exact strain, as different strains of the same probiotic can provide different benefits. For example, L. reuteri 17938 serves one purpose, while 17648 is used for something entirely different-in this case, combating Helicobacter pylori. When cultivating a specific probiotic, it’s good to know the appropriate concentration of the starter culture, how much prebiotic to add as a nutrient, and how much time is needed to achieve optimal concentration and a good amount of beneficial metabolites. It’s helpful to know the doubling time for each probiotic so that everyone can calculate different timeframes. For instance, L. bulgaricus doubles every 20 minutes, while L. reuteri doubles every 3 hours. I hope this information is helpful!
Thanks for sharing. You are so right. I believe that most of these studies are financed by pharmaceutical or food industry and are not intended to help you or I. That's why physicians who really care about the health of patients write books like "Super Gut." You seem to have a good heart and good knowledge. Share your expertise in an avenue that reaches many and profits you as well.
หลายเดือนก่อน +1
A much needed video topic! More like this, please.
I think this is a matter of making researchers aware that the average joes (we) are reading their research and want to directly apply in our daily life. It's amazing that more and more average people are more interested in science based knowledge applied to health. I think it's just a matter of time and conversation. Ps: I'm talking about us( the audience) not you as a dietician, and I'm happy for you for taking this task as a mission 😊
Wow thank you!! The table can be found in the video description under the video link section titles blog link 1. Or you can find it by searching Cress Dietetics L-Reuteri 😊 More videos to come!!
How is L.Rueteri found naturally in milk kefir if kefir is never fermented at temps above 37 Celsius?? Clearly the temperature range is much lower than what is stated
Great question! This was actually something that I've been thinking about myself. What I do know is that even though each microbe has a preferred temperature range it can still exist and *slowly* reproduce in colder conditions. The key notion is that microbes have a "preferred" temperature range but they can still live and survive outside of that range - Just like how humans may prefer warm 70°F (21°C) weather doesn't mean we can't survive in the dead cold of winter. L. reuteri may be present in milk kefir, but that doesn’t necessarily mean it is thriving or actively proliferating at room temperature. Maybe L. Reuteri is just in winter in the milk kefir, but when it gets into your warm body it can easily proliferate. Something else to consider is that Milk Kefir has a ton of different microbes in it and the other microbes probably help L-Reuteri survive. Other bacteria and yeasts in kefir produce metabolites like organic acids, peptides, and exopolysaccharides that might help L. reuteri persist despite colder temperatures. (An easier example is that the 2 bacteria present in yogurt help each other. One acidifies the milk the other congeals the milk once it's acidic enough. The two bacteria help each other to make yogurt.) I hope this helps! 😊
@@cressdietetics interesting and yeah I kind of guessed that might be the case …… That would mean you would have pretty different compositions of milk kefir depending at the temperature it was fermented at wouldn’t it? In the summer your l.rueteri count would be much higher that say in the early spring
@ absolutely. There are even studies out there on how temperature influences a ferments microbial population. Also, the microbial population of raw milk from a cow changes significantly from summer to winter
@@cressdieteticsas a knitter, I can say with absolute certainty that the person that knitted that sweater would list that you bought their handknit sweater in a second hand shop in the top 10 of their lifetime accomplishments.
Yes, I think all traditionally made cheese is good! There are a wide variety of 'raw cheeses' made with raw milk and 'pasteurized cheeses' where the milk is pasteurized then inoculated with cheese culture microbes.
Great work, thank you for the useful information!
In my table, I’ve included some very important points:
Besides the specific probiotic, I also note the exact strain, as different strains of the same probiotic can provide different benefits. For example, L. reuteri 17938 serves one purpose, while 17648 is used for something entirely different-in this case, combating Helicobacter pylori.
When cultivating a specific probiotic, it’s good to know the appropriate concentration of the starter culture, how much prebiotic to add as a nutrient, and how much time is needed to achieve optimal concentration and a good amount of beneficial metabolites.
It’s helpful to know the doubling time for each probiotic so that everyone can calculate different timeframes. For instance, L. bulgaricus doubles every 20 minutes, while L. reuteri doubles every 3 hours.
I hope this information is helpful!
Excellent, Great and useful idea . Keep it up ⭐🌹
Brilliant! Thank you! May God bless you, keep you, and shine his face upon you! 🌸✝️🙏🏻
Thanks for sharing. You are so right. I believe that most of these studies are financed by pharmaceutical or food industry and are not intended to help you or I. That's why physicians who really care about the health of patients write books like "Super Gut." You seem to have a good heart and good knowledge. Share your expertise in an avenue that reaches many and profits you as well.
A much needed video topic! More like this, please.
I think this is a matter of making researchers aware that the average joes (we) are reading their research and want to directly apply in our daily life. It's amazing that more and more average people are more interested in science based knowledge applied to health. I think it's just a matter of time and conversation. Ps: I'm talking about us( the audience) not you as a dietician, and I'm happy for you for taking this task as a mission 😊
i love your videos omg wait where can we visit the table!! your videos deserve so many more views omg
Wow thank you!! The table can be found in the video description under the video link section titles blog link 1. Or you can find it by searching Cress Dietetics L-Reuteri 😊
More videos to come!!
Maybe look into dr.davis book Super Gut. He explains in depth
@@cressdietetics This guy is good. No fluff, to the point.
How is L.Rueteri found naturally in milk kefir if kefir is never fermented at temps above 37 Celsius??
Clearly the temperature range is much lower than what is stated
Great question! This was actually something that I've been thinking about myself.
What I do know is that even though each microbe has a preferred temperature range it can still exist and *slowly* reproduce in colder conditions. The key notion is that microbes have a "preferred" temperature range but they can still live and survive outside of that range - Just like how humans may prefer warm 70°F (21°C) weather doesn't mean we can't survive in the dead cold of winter. L. reuteri may be present in milk kefir, but that doesn’t necessarily mean it is thriving or actively proliferating at room temperature. Maybe L. Reuteri is just in winter in the milk kefir, but when it gets into your warm body it can easily proliferate.
Something else to consider is that Milk Kefir has a ton of different microbes in it and the other microbes probably help L-Reuteri survive. Other bacteria and yeasts in kefir produce metabolites like organic acids, peptides, and exopolysaccharides that might help L. reuteri persist despite colder temperatures. (An easier example is that the 2 bacteria present in yogurt help each other. One acidifies the milk the other congeals the milk once it's acidic enough. The two bacteria help each other to make yogurt.)
I hope this helps! 😊
@@cressdietetics interesting and yeah I kind of guessed that might be the case ……
That would mean you would have pretty different compositions of milk kefir depending at the temperature it was fermented at wouldn’t it? In the summer your l.rueteri count would be much higher that say in the early spring
@ absolutely. There are even studies out there on how temperature influences a ferments microbial population. Also, the microbial population of raw milk from a cow changes significantly from summer to winter
Another good video. Can you do a video on prebiotics ,i.e., chicory root, berries, insulin, Jerusalem artichoke.
@@key2lyfe Yes! I have a prebiotics video here that I posted recently 😊 th-cam.com/video/3jrd948C5m8/w-d-xo.htmlsi=i798AH687A0A8u0L
Is there any chance of you doing a L-Reuteri fermented (for 36hr) yogurt video for us all? Thanks for the vids.
Yes, it’s on my list of videos to do!
Unrelated to the content, which is extremely helpful, thank you!, but also, is that a hand knit sweater?? 😊 go, you!
It is! I got it at a vintage French store and it’s one of my favorite wool sweaters 😄
@@cressdieteticsas a knitter, I can say with absolute certainty that the person that knitted that sweater would list that you bought their handknit sweater in a second hand shop in the top 10 of their lifetime accomplishments.
Please read Dr william Davis' book Super Gut. He will provide you with all you need. He is one of the leading researchers on this topic.
@@RaeKat-ih4vu I have read his book and am very familiar with his teachings. This is my personal take on the subject 😊 I hope you found it helpful!
Do a non dairy L-Reuteri.
This is great ………but wouldn’t all cheese be good regardless of them being made from raw dairy or not? Cuz I mean you’re fermenting the dairy
Yes, I think all traditionally made cheese is good! There are a wide variety of 'raw cheeses' made with raw milk and 'pasteurized cheeses' where the milk is pasteurized then inoculated with cheese culture microbes.