Our Lactobacillus reuteri yogurt provides some pretty darned wonderful biological effects. No commercial yogurt can even come close to yielding the benefits of our L. reuteri yogurt—it’s not the yogurt; it’s about the fermenting microorganism, in this case two specific strains of L. reuteri. (Remember: In the world of microorganisms, strain matters hugely.) I also advocate a unique fermentation process that increases bacterial counts exponentially for greater benefit.
Recall that the L. reuteri (from BioGaia, the Swedish company that has provided the bacteria or funded much of the research surrounding this microorganism and from whom all of us obtain the strains of L. reuteri that yield these effects) that we propagate with lactic acid fermentation achieves its health benefits via two unrelated mechanisms:
- Increased oxytocin—L. reuteri, via a not-yet-identified component, transmits a signal through the vagus nerve to the hypothalamus to release oxytocin. This is the effect responsible for increased skin thickness and dermal collagen/reduced wrinkles, accelerated healing, increased or preserved bone density, increased strength and muscle mass, etc., essentially turning back the clock 10 or 20 years.
- Probiotic effects—L. reuteri has unique probiotic effects in that it “prefers” to colonize the upper gastrointestinal (GI) tract, rather than the colon as with most other bacterial species. L. reuteri colonizes the stomach, duodenum, jejunum, and ileum at higher counts than the colon. L reuteri also produces bacteriocins, i.e., natural antibiotics effective against Enterobacteriaceae such as E. coli and Campylobacter that proliferate in small intestinal bacterial overgrowth, SIBO, that is now at epidemic levels in the U.S. In other words, L. reuteri is likely a useful species to prevent SIBO from developing and/or prevent recurrences (which are exceptionally common once you’ve had it).
But, besides restoring health, how else can L. reuteri change the world and make it a better place? I think that this is potentially such an important topic that, although I’ve mentioned it before, I’d like to explore it further.
The oxytocin boost provoked by L. reuteri, particularly by the bacterial counts we generate with my unique method of fermenting yogurt, increases empathy, a heightened sense of connection to people close to you, a feeling of camaraderie with others. I felt this personally. I was on the board of a local charity that helps educate inner city kids and involve them in sports. I was at a recent board meeting of about 20-some business people, smart, ambitious, but follow-the-rules people who, because I lead such a contrary, break-the-rules life, always made me feel a little out-of-place. At a recent meeting, however, the most contentious of any board meeting I’d ever attended given some shortfalls in fund-raising, I looked around and thought, “Wow, what an incredible meeting-of-minds, a collaboration of really good people.” I soon realized that this train of thought was unlike my usual fact-finding, flaw-seeking way of thinking. Then it struck me: Ah, oxytocin. I’ve felt the effects in other situations, as well.
There are two other phenomena surrounding L. reuteri/oxytocin that got me contemplating its role in human social health:
- According to its discoverer, Dr. Gerhard Reuter, L. reuteri was present in the majority of people in the Western world up until the mid-twentieth century. It is now carried by less than 5% of modern people. In other words, L. reuteri is s disappearing from modern microbiomes.
- If L. reuteri is disappearing and associated with lower levels of oxytocin, could this be one of the underlying explanations for modern troublesome social phenomena such as increasing isolation, booming suicide rates, fragmentation of the family, teenage angst, increasing reliance on opioid drugs, record-setting divorce rates, even gun violence? Granted, there have always been angry, isolated, violent humans. But doesn’t it seem like it’s gotten a lot worse in the last several decades? There are surely other factors at work, but I believe that many of these social trends pre-date such things as the proliferation of screen time and the disappearance of family dinners that may have contributed to the deterioration of social interaction. The answer, I believe, may lie in the composition of our microbiome.
I therefore predict that, as we get our L. reuteri yogurt into the mouths and bellies of more people, we will begin to see a transformation in human interaction: increased empathy, increased connection between children and parents, decreased isolation, an appreciation that we are all in this together, less contentious political interactions . . . even less divorce, less family fragmentation, less gun violence?
The composition of your microbiome has potential for profound effects on your emotions, moods, dreams, thinking, and relationships with others. I think that you and I have the potential to truly impact the behavior and emotions of the people around us. I also believe that we are onto something powerful that could begin the process of unwinding some undesirable human social trends—and it goes really well with blueberries.
Sure do wish it were possible buy this yogurt.
I have been making/consuming this yogurt for about 3 months, and I do plan to keep on making it. I hope the benefits described by Dr. Davis are palpable, and not overblown. But time will tell, I guess.
From other posts, I have gotten the impression that what benefits show up from the L reuteri yogurt can vary from individual to individual So maybe not everyone will get the “increased empathy” benefit. For example, I don’t know that I feel more empathetic after 3 months of eating this yogurt. I’m certainly not less empathetic, but I can’t swear that I am more empathetic, either. Even though I can attest to a reduction in hunger pangs and appetite due to eating this yogurt, I can’t verify that any weight has been lost as a result of my reduced appetite. A friend has commented on how smooth my skin looks, but I’m not sure what, if any other, benefits I am getting (and the comment came from just one friend).
And of course, if increased empathy really is a replicable benefit, it would certainly help to get this yogurt into a lot more mouths and tummies. But that is a hard road to trod. For example, I have begged family members with significant gastrointestinal issues to Stop Eating Wheat – only to be met with excuses or just silence. So there is no way I’m undertaking the yogurt conversation. My family already thinks I’m slightly left of “crazy” as it is (even though they also all agree that I look good and appear to be very healthy). But I’d be more likely to trip over a million dollars than to get my family to make and eat this “magic” yogurt.
I guess that’s the disadvantage with being on the bleeding edge – sometimes you find yourself walking alone. But I’d rather walk alone in good health than to run with the crowd in crappy health!
I definitely feel your pain. The wheat free diet prescribed by Dr Davis has been proven through clinical trials and extensive anecdotal evidence. I have lost 40 pounds almost effortlessly andI am now attempting to culture the L. reuteri yogurt with some success. I hope to reap the benefits of this magic culture as well. Making believers of my family and friends has been virtually hopeless as there is so much hype and advertising that opposes these concepts. Plus all the hucksters and diet scams that have preceded Dr. Davis are difficult to overcome. I will also take the lonely path to better health for myself and hope that my loved ones will see the benefits and follow. Much gratitude to Dr Davis and his staff for finally revealing the cause of most of my health issues.
Agreed. The lifestyle changes advocated by Dr. Davis have improved my health in an amazing way. I read Wheat Belly in 2012 and then gave up wheat. Ironically, giving up wheat didn’t really result in any weight loss for me. I had unwittingly replaced the wheat with rice, oats, corn, and sugar. However, I still experienced significant health benefits just from giving up wheat. For example, I used to suffer severe vertigo attacks. The severity and frequency of those attacks declined greatly after giving up wheat. That’s why, even though I didn’t lose the weight I wanted, I stayed with eating wheat-free – the health benefits were undeniable.
SInce 2017, however, I have lost 30 pounds and have kept it off for the last 2.5 years. I sort of backed into changing my diet by giving up all grains and sugar, on the recommendation of a fitness counseor (on a cruise, no less!).
As the weight started falling off, I read Wheat Belly – Total Health. I then understood why, even though at that point I hadn’t eaten wheat for 5 years, I had no weight loss to show for it. I now stay away from all grains and severely limit sugar intake. I no longer eat high sugar fruits (like bananas and grapes) and high carb, starchy vegetables like potatoes. After eating this way for over two yearsand maintaining my 30 pound weight loss, I can say that I feel better and more healthy in my 60s than I did in my 40s. I can’t imagine getting results like that from “going to the doctor!”
Unfortunately after three weeks of strict wheat free, and eating the prescribed yogurt, I have felt no difference in my attitude or the pain in my hands caused by arthritis. I have lost a couple pounds but that is probably due to my not snacking and intaking sugars. I will continue on this way of eating, but like probably 90% of pills, potions and lotions, it may do very little for me.
goldsmith001 wrote: «…three weeks of strict wheat free, and eating the prescribed yogurt…»
What reference information are you relying on? The WB/Undoctored program is much more than just wheat-free, and the yogurt is an optional element. I’m wondering about net carbs, supplements, gut flora cultivation, etc. Some results take time.
re: «…I have felt no difference in my attitude or the pain in my hands caused by arthritis.»
What type arthritis? Osteo or rheumatoid?
re: «…but like probably 90% of pills, potions and lotions…»
Are you on any medications?
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I have followed Dr. Davis for over 10 yrs. I started with the Vitamin D3, quickly added Omega-3, DHEA, Vitamin K2 and more recently L. reuteri. Each had small effects that sometimes could only be seen with a blood test. They have helped me have clearer thinking, stronger bones and fewer pains. My most recent annual checkup the doctor told me I was one of the healthiest patient for my age.
I do have to say I am still working to lower the wheat intake and exercise could be better. Good things are not flashy and have to be worked at, the majority know these things just do not want to put out the effort.
I am 64 andI have been on the Wheat belly lifestyle since June 8 2019. I had a cardio vascular event the previous week. My CAC score was 10. No wheat, any grains and sugar.
The initial 4 weeks was tough as if I were starving.
I added L Reuteri last November. I noticed the skin changes after a couple months. I haven’t noticed many other changes. Stress management seems to be the biggest hurdle. There seems to be a reduction. It is unclear whether it is the yogurt or re-education.
On the up side I love the yogurt and it is part of my daily routine.
I was able to get my kids to start making it along with a few of my patients. I go in for labs soon and I hope to see improvement.
The biggest challenge I face is I am the only one in my household abiding by this lifestyle.
Glenn L Sperbeck DDS wrote: «I had a cardio vascular event the previous week.»
If you don’t mind sharing, what event, and what treatment resulted?
re: «My CAC score was 10.»
That’s low enough to be unlikely to have played any significant role. Of more interest would be the usual program markers plus Lp(a).
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I’m looking for guidance having been unsuccessful in finding, on the internet, a company that has this specific strain for sale. Living in Israel I do question if ithe bacteria can sustain the overseas transportation.
Benjamin tori wrote: «I’m looking for guidance having been unsuccessful in finding, on the internet, a company that has this specific strain for sale.»
The place to start on that is Biogaia’s product page. They hold the patents(!) on these strains, and control both their own products, and what any licensees can do with the strains.
re: «Living in Israel…»
And per that page, there is indeed a challenge, as only the Protectis® products are officially available there. Protectis only has the Lactobacillus reuteri DSM 17938 strain. I don’t think we know if that alone makes an effective not-a-yogurt.
Sometimes, local resellers offer Biogaia products not officially available in various countries (this seems to be the case for Canada). Since too many of the
*.ilresults would be in Hebrew (which I don’t read), I’ll have to defer to your report of none found.So, you would either need to out-source Gastrus®, or outsource Osfortis® to add to the Protectis. These products may be available elsewhere in the region, but would require import.
re: «…I do question if ithe bacteria can sustain the overseas transportation.»
And that’s a completely valid concern based both on potential high temperature excursions in cargo, and X-ray exposure as checked or carry-on luggage.
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This has been my lifestyle (wheat free/grain free/sugar free) since about 2012. No exaggerations here, it takes work, commitment, focus, compliance and all elements of the program are essential! But every bit of this journey has resulted in better health, elimination of prescription meds, serious weight loss, clearer thinking etc and I’m 62 years old. I can’t wait to see how I’m feeling at 72 with some of my family medical history, prayerfully, playing a very insignificant role. When I fill out “History” notes for doctors, I can list a number of diseases including Cancer, Heart Disease, various stomach issues and more. If you’re just starting out on this journey with Dr. Davis, PLEASE don’t quit, stay with it and the results will amaze you.
It does take commitment!
We are surrounded by foods touted as being “healthy” that have absolutely nothing to do with good health. I am continually surprised at the number of highly processed foods in so-called “health food” stores. I am always disappointed at the reliance of Whole Foods, for example, on soybean and canola oil in their prepared foods. So I only get salad at their prepared foods bar, and maybe salmon salad, since it is made with olive oil. Going out to restaurants is a minefield! I love socializing with my family and friends, but these occasions now require the work of advance researh before entering to scope out what I can eat and to make sure there are no hidden sources of grains and sugars in the seemingly benign menu offerings.
I think of the mission to remain grain and sugar-free as an addiction battle – every day is a new day and I don’t know what temptations will present themselves. For example, I recently met a friend for lunch at a Mexican restaurant. The server placed a large bowl of tortilla chips in front of us. My friend ate them, but I didn’t. It’s not like I wasn’t tempted, though. I remember how good those tortilla chips taste! But I focused on the guacamole and (extra) salsa and successfully avoided the chips. I can’t unequivocally say that I will always avoid unhealthy food. For over two years, I have been pretty successful, but like I said, each day is a new day which requires a renewed resolve.
I have tried to make the yogurt as directed by Dr Davis – but it never comes out well at all –
Would someone be kind enough to give me a proofed-recipe I can follow to the T!
Thanks
SarahJo
Sarah Jo Gibran wrote: «I have tried to make the yogurt as directed by Dr Davis…»
Have you eliminated the usual suspects at: Troubleshooting L. reuteri yogurt-making
re: «…but it never comes out well at all…»
What do you get instead?
re: «…give me a proofed-recipe I can follow to the T!»
My process is slam-dunk reliable, but is also highly non-standard. So rather than have you chase that, let’s work through your process: equipment, raw materials, prep, etc.
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Anyone know the macros for this yogurt?
Jospry wrote: «Anyone know the macros for this yogurt?»
WordPress is useless for information like this, but based on textbook NF for H&H, and a paper on fatty acids in milk vs. yogurt, here are my personal projections for the standard recipe,
½ cup (121g) serving size:
Macro ½c Amt % Remarks
Fat 14.7g 12.1% started with 14.0 g
Sat. Fat 8.9g 7.4% started with 8.5 g
Trans Fat 0g 0% -
Sodium 50mg -% in case anyone cares
Total Carb 3g 2.5% started with 5 g (4.1%)
Dietary Fiber 2g 1.7% started with 0g; presumes some inulin left
Net Carb 1g 0.8% presumes lactose gone
Protein 3.5g 2.9% presumes unchanged
The next question might be what CFUs/serving could be expected. That will of course vary with tablet-start vs. starter, and ferment time, but I could run some numbers if there’s interest.
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Thank you. I just didn’t want to break the bank on my carbs. Looks like I’ll be fine.