As much as I have been discussing our experience with Lactobacillus reuteri lately, it seems that many people have still not gotten the memo. Let me therefore reiterate some of the fascinating and powerful features of this microorganism and the effects it has on humans who have this species restored in their gastrointestinal tracts.
First of all, here is how you make L. reuteri yogurt. But bear in mind that it is NOT about yogurt—making yogurt is simply a bacterial count amplifying system, a means of increasing bacterial counts to many tens of billions and thereby yielding greater benefit. If you don’t want to make the yogurt, you can also obtain most, if not all, of the benefits by supplementing the single strain contained in the commercial Osfortis probiotic (that contains the ATCC PTA 6475 strain). Besides yielding some astounding health benefits, some perceived, others occurring below the threshold of perception, L. reuteri fermentation also yields a rich, thick (that’s the yogurt above, so thick it can stand up on a plate), delicious yogurt, better than the insipid, briefly fermented stuff you buy in grocery stores. And, of course, commercial yogurt is fermented with unspecified strains of Lactobacillus bulgaricus, Streptococcus thermophilus, and others that, while they provide probiotic benefits, do not provide the impressive menu of benefits that L. reuteri provides.
Because the majority of modern people have lost L. reuteri from their gastrointestinal tracts, we are simply reimplanting this microorganism where it belonged whether you achieve this with the yogurt or the probiotic.
The experience varies (likely based on genetic variation among humans in such things as the oxytocin receptor), but recolonizing your gastrointestinal tract with the two strains of L. reuteri we use—remember: strain specificity is crucial—yields effects that include:
- Appetite suppression—a dramatic reduction in appetite, the so-called “anorexigenic effect,” frees you from temptation and cravings. Combined with the reduction in appetite that results with loss of gliadin-derived opioid peptides with wheat/grain elimination, and you are in absolute control over appetite. Food still tastes good, of course, but you are no longer a slave to temptation.
- Deeper sleep—with vivid child-like dreams and prolongation of the REM phase of sleep.
- Increased strength and muscle mass—restoring strength and muscle lost with aging.
- Smoother, moister skin—This is due to the explosion in dermal collagen and sebum production that results from the oxytocin boost we obtain with L. reuteri.
- Acceleration of healing—Likewise due to oxytocin, healing time is reduced by about 40%. This alone is a huge health advantage.
- Preservation of bone density—Marked reduction in bone density loss is experienced, something you would not be aware of unless you were tracking DEXA or other methods of measuring bone density.
- Improved immunity—The boost in oxytocin reverses age-related thymic involution (atrophy), increases T-lymphocyte responses (increased anti-inflammatory T-reg cells), and increases intestinally protective secretory IgA antibody release .
- Colonization of the entire gastrointestinal tract—Unlike most other bacterial species that “prefer” the environment of the colon, L. reuteri “prefers” the upper gastrointestinal tract where it produces natural antibiotics, bacteriocins, effective primarily against Enterobacteriaceae, the species of SIBO. L. reuteri may therefore confer protection again SIBO and SIBO recurrences. L. reuteri has also been shown to reduce abnormal intestinal permeability (as occurs in SIBO) and provides protection against a number of viruses and fungi.
- B vitamin production—L. reuteri produces vitamins B12 and folate.
- Increased libido—It is not clear whether this is due to the oxytocin boost we get with L. reuteri or due to some other effect such as increased testosterone (that we shall be exploring via clinical trials).
- Increased empathy—The oxytocin boost we obtain with L. reuteri increases your sense of empathy for other people.
- Desire for human connectedness—People tell me that they find themselves talking to strangers, seeking out the company of old friends, reconnecting with people around you. I list these two aspects of Reuteri-restoration last, but they are by no means the least important. I suspect that, if we were to restore L. reuteri to most Americans, we would see a reversal of troubling modern trends such as increasing social isolation and suicide.
That’s what we know. The list is likely to grow longer and more impressive as the science evolves. We are planning to perform dose-response studies to better chart out the effects of L. reuteri bacterial counts on various biomarkers such as oxytocin, testosterone, and estrogens. In the meantime, restoring L. reuteri into your gastrointestinal tract, whether via L. reuteri yogurt or as the Osfortis probiotic, is among the most powerful strategies you can follow for health, both physical and emotional.
Seven months ago I started making and consuming L Reuteri yogurt. All of the above benefits have impacted me. And I just realized why for the first time in decades I sent holiday cards. With most the cards I included a handwritten letter. I was puzzled as to why suddenly I did that this year. So in reading this It all clicked. I’m reconnecting with people. This is so fascinating. I’m looking forward to seeing what happens as time does on.
Many articles have been written now about this yogurt with L. reuteri. I’m one who cannot consume this because of earlier cancer I had (as noted in Dr. Davis’ first article noting some may not be able to eat this). I’d like to know how I can get the same benefits as those who can eat L. reuteri.
Loanne wrote: «…how I can get the same benefits as those who can eat L. reuteri.»
I made a conjecture when that was asked last week.
Dr. Davis made a stronger {same} suggestion in today’s article: “If you don’t want to make the yogurt, you can also obtain most, if not all, of the benefits by supplementing the single strain contained in the commercial Osfortis probiotic (that contains the ATCC PTA 6475 strain).”
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Thank you, Bob.
Question please: I have been making and loving this L.reuteri yogurt for almost nine months, when I recently had a batch that did not seem good to me, maybe the half and half, I do not know. So far I have never had a failure while making it.
So I discarded that batch, no longer had a starter to use and thus started over with the tablets. However when starting this new batch, I switched to Inulin instead of the potato starch, and lo and behold, 34 hours later the mixture was still liquid.
Any ideas?
Thanks.
pattayo wrote: «…34 hours later the mixture was still liquid.»
You’ve probably seen Troubleshooting L. reuteri yogurt-making here, and of those tips, an over-temp would be the most likely explanation for a complete failure to ferment.
re: «…and thus started over with the tablets.»
Was this remainders from an existing (and thus known to be viable) package of tablets, or a new package? If existing, how stored? If new, what time of year ordered and how shipped?
re: «…maybe the half and half…»
What brand, and anything in it besides milk and cream? Some H&H’s have added emulsifiers, thickeners, if not ingredients that are, or act like preservatives.
re: «So I discarded that batch, no longer had a starter to use and thus started over…»
This is a basic risk of using the generational (batch-to-batch) method. Going forward, when you get a successful batch, consider pouring some of it into an ice cube tray, freezing it, and bagging it for use as future starter.
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Thanks Bob,
I had been keeping and freezing the whey from my batches and having good results with that, for a starter.
Everything else, H & H, bowl, temperature was the same, with the differences being using Inulin instead of the potato starch, and using another 10 tablet packet of the probiotic. The tablets were individually sealed, not expired, but suppose I maybe should have refrigerated them?
Researching the L. reuteri probiotic, I saw that people were complaining that the product was not sent refrigerated, which was not a concern when I ordered them about 10 months ago.
Thanks again.
pattayo wrote: «The tablets were individually sealed, not expired, but suppose I maybe should have refrigerated them?»
You could even have frozen them, if you like. As far as I know, the reference cultures at ATCC are kept in liquid nitrogen. How were yours stored? A lower shelf in the basement would usually be fine. The back of an upper cupboard shelf on a sun-exposed wall in a southern home w/o A/C would be another matter.
re: «Researching the L. reuteri probiotic, I saw that people were complaining that the product was not sent refrigerated,…»
Has any reseller ever shipped Biogaia products that way? Perhaps they need to (and some probiotic brands do, like visbiome®). I avoid the issue by ordering Gastrus® only in cooler weather.
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The box says store at room temperature, which I did and in an air conditioned house.
pattayo wrote: «The box says store at room temperature, which I did and in an air conditioned house.»
So unless the box was past expiry date (unlikely), we can rule out your storage situation as a factor.
That still leaves possible suspects suggested in an earlier reply, and puts the question on the table: so now what?
Although I don’t suspect the inulin as a cause of the batch failure (it’s all I use now), you could go back to your potato starch extender. If you get a successful batch, freeze off some for starter.
Do pay close attention to the Ingredients listed for the dairy substrate.
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Hi, I’ve been doing the gastrus (dual strain) yogurt for a while, and is probably the best thing I’ve ever came across.
Question on the osfortis single strain tablets. Being a single strain, would that be even more effective? I am not clear what the benefit is really from the other strain in gastrus (L. reuteri DSM 17938), and have not found much information about it. Reuteri 6475 studies talk about oxytocin, but not the other one.
One thought also comes to mind, being a single strain, you might be able to re-do yogurt more times from the initial tablet preparation?
Any help appreciated.
axjurado wrote: «Question on the osfortis single strain tablets. Being a single strain, would that be even more effective?»
More effective for making yogurt, or more effective for any realized health benefits?
I’ve only made one batch using Osfortis®. The consistency was fine, but my family prefers the taste of the dual-strain, so we’re sticking with that (plus, I have a lot of frozen starter for dual).
re: «Reuteri 6475 studies talk about oxytocin, but not the other one.»
I haven’t personally looked into that. Biogaia®, of course, offer both strains individually, and blended. Their Research page might have some leads.
re: «…being a single strain, you might be able to re-do yogurt more times from the initial tablet preparation?»
That doesn’t seem to be a major issue. Using a generational (batch-to-batch) technique, the top two concerns might be opportunistic contamination, and strain ratio drift. Dr. Davis uses generational technique, experiences one or more prompt benefits, and has seen no issues out at 50+ generations.
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Thanks for the reply.
My main concern is strain composition drift as you mention.
In my experience I can tell that efficacy changes at the 11-12th generation as my irritability rises.
For what it is worth, I was able to get a new starter, actually it was whey from a previous batch, that had been pushed back in my freezer. So I started a new batch using this whey, Inulin and the remainder of the same half and half, half gallon container as the failed batch, and, it was successful!
So now I know that the failed batch was caused by the left-over, but not expired tablets.
Too bad that the company does not suggest freezing the tablets as their shelf life is much less than the package states.
If I were to eat a commercial brand of yogurt does that take over the L rueteri that’s living inside me? If so, how many times would someone have to eat our version to kill off the commercial kind?
Thank you
Autoshop1128 wrote: «If I were to eat a commercial brand of yogurt does that take over the L rueteri that’s living inside me?»
Due in part to the bacteriocins that L.reuteri produce, they are pretty competitive against other species and strains.
However, they also don’t colonize to any great degree in the modern gut, which is why routine consumption of this not-really-a-yogurt is on the table.
re: «If so, how many times would someone have to eat our version to kill off the commercial kind?»
Killing off other commensal species isn’t the goal. L.reut may be helpful with pathogenic species, particularly those that are present in the upper GI tract, where they don’t belong, but I don’t have a guess as to how prompt such a remediation might be.
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Hi, some feedback from a UK resident. I’m super interested in this as someone driven to look and feel youthful (I’m in my 50s). However I gave up during my first few -expensive- attempts last year even after consulting many different sources on how to make this successfully. I picked it up again last week motivated by Appetite suppressant effects during intermittent fasting and the collagen boosting effects. Finally success on my first attempt! thick and creamy as the doc keep saying. Would be really useful to add the following especially for non US readers. credit to luvele.com for this. We don’t have half and half milk here. I used 1 litre of full fat organic milk. This needs to be heated up – firstly at 82 degrees centigrade maintained for 20-30 mins to denature the proteins. Then cooled down to 38 degrees c for fermentation and to add inulin and LR tablets. The only thing I didn’t know was how important it is to keep this going for 30-35 hours to max the no of bacteria count. I only found out today while watching dr D in a YouTube presentation. I stopped at 24 hours thinking the yougurt wasn’t set and done. It’s really helpful if this was explained as other websites advise doing what I did. I haven’t been successful with coconut milk despite following every step faithfully. But looking forward to great benefits.
Harjeet virdee wrote: «…feedback from a UK resident … We don’t have half and half milk here.»
H&H is not strictly necessary. I have made the not-really-a-yogurt with bovine A1 milk, A2 milk, goat milk, and goat milk reconstituted from powder.
re: «This needs to be heated up – firstly at 82 degrees centigrade maintained for 20-30 mins to denature the proteins. Then cooled down to 38 degrees c for fermentation…»
That’s 180°F and 100°F for the colonial audience. 10 minutes is thought to suffice for pasteurization (which is essential if raw milk is used). The additional time for protein modification I have no opinion about.
re: «I stopped at 24 hours thinking the yougurt wasn’t set and done.»
I run mine to 48 hours.
re: «I haven’t been successful with coconut milk…»
Which recipe? And is there any particular reason to avoid dairy?
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Thanks Bob for your response. I found out I had a slight allergy to milk and for most of last year reduced my consumption considerably and consequently my digestion has improved. Therefore I’m weary of reintroducing it again on a consistent basis.
Harjeet wrote: «I found out I had a slight allergy to milk and for most of last year reduced my consumption considerably and consequently my digestion has improved.»
It’s worth isolating the root provocation for that.
Most people assume it’s “lactose intolerance” which it might be, but often is not. This can largely be ruled out by challenging with well-aged fermented dairy, because the lactose will have been metabolized by the bacteria, and is expected to be nil in the final product. Even if it is the lactose, is one naturally reactive, or does it indicate a dysbiosis that needs to be addressed for wider reasons?
The next suspect is the casein beta A1 protein common in many bovine breeds (and predominant in the US). This can be ruled out by challenging with A2 dairy, which would be any goat or sheep milk, and if specific A2 bovine milk is available in your market.
Dairy whey seems less likely to provoke allergy-like reactions, but does provoke insulin in some people. This would be expected to be absent in well-aged cheeses, and if you get any whey fraction in yogurt, it can be drained off (and saved as starter, or discarded).
Other aspects of the dairy industry need a ponder. Antibiotics, growth hormones, amendments in retail products (preservatives, emulsifiers, inept fortifications) are all on this list. If Organic dairy is available, it would be worth a challenge once everything else has been ruled out.
Being the milk of a lactating female mammal, there’s not much we can do about the native hormones.
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Hi Bob, I made what looks and smells like a successful starter batch in my IP. However, although the IP was set for 36 hours, I forgot about it and took it out at 46 hours. Is the yogurt good? Bad? (Like I said, it looks good and smells good – no mold, other growth of sour smell.) This was going to be my dedicated frozen starter batch. Maybe eat this batch and make a new starter batch? Also, questioning failures… My last batch was completely separate – half whey and half cottage cheese looking yogurt. I dumped it. Was that indeed a failure? If I remember right, I think it smelled sour. Any thoughts on why this happens? It was an initial batch made with 10 tablets. Bad tablets? Temperature too low? Thanks in advance for any of these questions you might answer! :)
kcolonna wrote: «…although the IP was set for 36 hours, I forgot about it and took it out at 46 hours.»
I’m a bit unclear here. Did the IP run for 48h, or shut itself off at 36h and then coast (and if so, down to what temp)?
I’ve accidentally run batches (at full target temp) to 54h with no apparent ill effect.
re: « Maybe eat this batch and make a new starter batch?»
If it’s safe to eat, it’s safe to use as starter, but in any case can be refrigerated or frozen while you decide.
re: «My last batch was completely separate – half whey and half cottage cheese looking yogurt.»
That sounds like common first-batch-syndrome. Drain off the whey and freeze as ice cubes for later starter use. Consume the solids.
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Thanks your your response Bob! To answer your question, the IP turned off at 36 hours and sat, sealed for another 10 hours. Sealed, the heat stays in pretty well, but does start to reduce over time. I didn’t take the temperature when I took it out.
To clarify the “cottage cheese” result that I sometimes get…. this is OK to eat? Unless, smells sour, then don’t?
I love your idea of freezing the whey!! Thanks for all your help!
kcolonna wrote: «…the IP turned off at 36 hours and sat, sealed for another 10 hours. Sealed, the heat stays in pretty well, but does start to reduce over time. I didn’t take the temperature when I took it out.»
If it was still warm to the touch, that means it was near if not slightly above body temp, which is likely no problem at all.
re: «To clarify the “cottage cheese” result that I sometimes get…. this is OK to eat? Unless, smells sour, then don’t?»
Here’s my list of pass-fail signs.
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Has anyone written in about making cultured butter with the marvelous ‘not yogurt’? I may try it and see. There are videos on YouTube showing the process (seems easy enough.)
Here’s just one.
https://www.youtube.com/watch?v=3RjT0QyPwYk
On my last batch I added a pint of Bliss Creamer half & half coconut flavor. Made the yogurt taste good. Any problems with this?
I read the ingredients for Bliss coconut flavored creamer. I see it uses non fat cream, sugar, pea protein, and a gum. You want organic full fat cream, no sugar, and no gums.
I don’t know about the pea protein.
I just made my first batch of L. Reuteri yogurt, and it came out with a very strong “funk” smell and taste. Very sour and a little barnyard-y. Has anyone else experienced this? Is that normal or maybe something went wrong? Any feedback is greatly appreciated. Thanks.
ampetroff wrote: «Is that normal or maybe something went wrong?»
There are success & troubleshooting checklists in my Not-Really-Yogurt Recipes Roll-Up
Initial batches tend to look quite different from later (started with saved material).
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At 30 hours, my liter of l.reuteri yoghurt totally separated into half whey, half thick yoghurt. I panicked and remove it from my dehydrator ( temperature had been a consistent 101. Do you think it is still viable for subsequent batches…can I use that whey as a starter..this is my first attempt.
Margot Weening wrote: «…my liter of l.reuteri yoghurt…»
Was this a batch started from tablets?
re: «…totally separated into half whey, half thick yoghurt.»
That’s pretty much typical for tablet-started batches.
re: «I panicked and remove it from my dehydrator…»
Was the yogurt covered?
And what did you do with it after removing it?
re: «Do you think it is still viable for subsequent batches…»
If you moved it to the fridge, the whey fraction makes great starter for future batches, although it would have been nice to let it run the full 36h.
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