I added a comment two months ago. This is a follow-up. My wife and I have been making the yogurt for the past 2 months and I think it is making a difference. It is delicious also and once you get used to the process, it is very fast to make. We have our yogurt every morning. Thank you so much Dr Davis!
Appreciate you posting this update. I am interested in culturing the L. Reuteri yogurt. I am a little less than 2 weeks into the whole DIY yogurt making, kefir, and fermenting. I had no idea how dead easy, cheap, and fast (less than a day!) it was to make regular yogurt alone. Even the Greek type. Unreal how much money I wasted and garbage I have created getting all the stuff from the store. The taste is SO good too compared to the store stuff! I can literally eat a whole repurposed pasta jar's worth (24 oz) in one sitting if I don't watch myself. If my batches come out more liquidy, I just drink it straight or mix it with some kombucha. I struggle drinking water like I should, but kombucha and liquid yogurt I can down to excess with no problem. I can tell you that I haven't changed my behavior and eating habits much outside of religiously consuming this stuff, trying to up my water intake, and putting a focus on magnesium rich foods and taking some Thorne brand magnesium pills I've had sitting around awhile. I have noticed a marked difference in a few areas. First off, sleep. I've had a terrible sleep cycle for literally DECADES. My 'normal' sleep runs 4-6 hours a night max and it's not unusual for me to wake up 1-3x a night. Some nights, I barely sleep at all and will be up to daybreak. This does not work well with a day job. To that end, I was diagnosed with adult ADHD in my 40's about 4-5 yrs ago and came to find out bad sleep can be comorbid. I've been on medication for 2 long term cycles since being diagnosed and it definitely helps, but my sleep issue has never improved. I tend to get off medication when life things happen that throw a wrench into treatment (insurance changes, finding a new provider, etc). Right now I have been off medication for close to a year...and it shows. You don't even want to see my house right now. Clutter and unfinished projects EVERYWHERE. 😅 Oof. I hate it so much. Anyway, my sleep has gotten WAY, WAAAAY better in comparison. I fall asleep at a more reasonable time vs. 1-2AM on the regular. Like my body tells me it's ready to go to sleep and I can't stay awake if I try. Like watching YT videos or reading online articles or news like I usually do until my phone falls out of my hand. Not only that, it is continuous sleep (7-9 hrs!!!!!! what?!!), more peaceful sleep, and I am having really, really interesting dreams. I actually look forward to sleeping now just to see what I am going to dream about next. My regular life is not exciting at all right now so my surprise sleep stories are a highlight of my day. 😂 The other difference is that my caffeine and alcohol consumption have gone down *a lot* . I still have some caffeine in the form of a pill a/or 1-3 big servings of coffee daily, but now I don't feel as much of the physical need. When I am not on my ADHD meds I definitely notice I drink a lot more due to the internalized stress of not getting the things I *know* I need to do, done. The third thing I have noticed, likely as the natural outcome to the above improvements, is a slightly more even-keeled sense of well being which contributes to dealing with, and thinking about, other people and the world in a better manner. I have taken on quite the misanthropic outlook on life and my soapbox pontifications have gone *way* up over the last few months. I know it's not good, but it's like I can't shut my brain and mouth up to that end. Sometimes I really hate people in general, NGL. I don't want to be that way so I am interested to see how things turn out in the longer term. This is also why I'd like to try the L. Reuteri. I wonder if it can possibly push my people rage into neutral or reverse even. We will see. Today/this weekend I will be fermenting cabbage and carrots for the first time. My 1st DIY batch of kombucha is in the throws of forming a SCOBY finally after a week (been sucking down the GT's and saving the bottles in preparation), my 1st ginger bug is fizzy and complete, and I have been making bootleg kefir batches with store bought Lifeway. Now that I know I can tolerate it (drinking the kefir is a 1st for me), I will be looking to do it properly by buying the grains. The only annoying thing about the L.Reuter production is that I have to order and buy extra equipment to make it. All the other stuff doesn't really require that. I make my yogurt in an extra insulated thick lunch bag from the thrift store that I stick 2 jars of microwaved super hot water in. If nothing else, I highly recommend trying any and all of this stuff as an easier than most effort, very affordable, and generally quickish turnaround life and body hack experiment to see if it all works for you. 💪
@@marian5967 Generally, with yogurt, you take 1 heaping tablespoon from the batch of yogurt you created or bought from the store, bring it down from fridge-cold to room-tempish, and then mix into the heated and then cooled to very warm animal milk or nut/grain milk product of your choice. Then you keep it at a steady warm temp for ~8-24 hours depending on how tangy you want it. The longer the time, the tangier. I'm kinda low effort in general and hate to clean a bunch of dishware, so I just heat 16 oz. of regular store brand cow milk in my small 700 watt microwave in a Pyrex glass measuring cup for 5-1/2 to 6 minutes. This gets it as close to 180-ish as possible. I used a cheap digital food thermometer. I then cool the milk down on the counter down in my current winter ambient temp kitchen that typically runs 60-65 degrees F for 45-60 minutes until I get the milk as close to 110 degrees F as possible. During the cool down period I will add any desired sugar and flavorings. Usually up to 1 tablespoons of white sugar per 8 oz. of milk for a nicely, not overly sweet taste. If I want to flavor it maybe some vanilla extract (teaspoon or slightly more). Sometimes I will throw in cinnamon or maybe some orange or lemon extract along with the vanilla if I want to get crazy. I have also defaulted to adding 1-2 tablespoons of non-fat dry milk powder per batch on the regular to get a thicker consistency. Otherwise you pretty much produce drinking/liquidy yogurt. I started with just a little (5 oz?) cup of plain Fage 5% Greek yogurt. That little cup will make you a TON of yogurt, man. I think I paid like a buck 40 or 70 for it. I already had the rest of the ingredients I used in my pantry and it made SEVERAL 16 oz batches. I typically pour the prepped batches into repurposed glass pasta jars. I gave a rundown in my other comment here, but I basically stick 1 or 2 of the pasta jars with the yogurt into a thick insulated lunch bag. I have 2 of these, one has a mylar liner. I extra insulated them with either folded over 'thickened' up aluminum foil or cut up cheap foil pans from the dollar store placed on the inside as a liner and then put a couple of those Amazon bubble wrap shipping envelopes on top of the foil. The jars sit on/against the bubble wrap. Wherever the bags have a zip or open pocket I shoved cut pieces of extra foil a/or the other paper cushion Amz shipping envelopes for extra insurance. While the yogurt liquid is cooling down to 110, about 5 or 10 minutes before I nuke 2 tall/narrow 16 oz salsa jars (the Kroger store brand ones specifically) filled with water, caps off obviously, to super hot. Pull them out with oven mitts or a dish towel to not burn your hand, cap 'em, and place them in with the yogurt jar(s). Since it's February in Michigan now I have a little down vest my son outgrew that I throw over and clothespin or chip bag clip around the lunch bag. Nothing fancy pants or expensive at all. I am prepper-adjacent so I always like to experiment with re-using regular items and things people generally toss into the garbage in the event of a grid-down situation. Plus this ups my barter production skills. 😉🧟🔦☣️☢️ HTH
I forgot to add that you can make thicker Greek-style yogurt by just dumping your done yogurt into a sieve with or without a coffee filter or a reusable coffee filter over a glass or bowl so that it allows the liquid whey to drip out. I put the whey into an old peanut butter jar in the fridge for storage and used 2 tablespoons from that to make a new batch of 16 oz. yogurt. It worked just as well as using just the yogurt itself using the same process. The thick yogurt that remained in the filters I used to make a chip dip. Just threw a heaping teaspoon of onion soup powder in there. Very good! I have yet to make the more cream cheese product, which I hear is not like real cream cheese, but is still quite consumable. Dr. Davis' method for the L.Reuteri is a little more involved though, takes longer, and needs extra equipment. Seems like it's worth it though. I like waking up or coming home and having a batch of new yogurt for me to stick in the fridge. I need to start buying 1% milk now and/or counting my calories though because I am eating *a lot* of it.
I cannot even put into words how much I APPRECIATE THIS LIFE SAVING INFORMATION…IT IS ABSOLUTELY the Most INCREDIBLE LEARNING ADVENTURE of my LIFE …soon to be 88 year old grandmother,,,HAVE now shared this INFORMATION with several people…
I will be receivibg my Super Gut book today. I have a wheat allergy had to go gluten free. I made all the dietary changes, however im always looking to have more information on this topic. I enjoyed the wheat belly book, so i ordered the wheat belly cookbook and super gut book. Looking forward to gaining more knowledge to help with my gluten free daily process. Thank you Dr. Davis for providing so much information to change peoples health.
The Vancomycin is typically for knocking out C diff. I got C diff from taking clindamycin. Been taking Vancomycin to not get out. I'm going to have to start replanting my garden.
GREAT interview! Yes, this is a well known doctor for this subject, and to get to listen to him talk is wonderful! I do wish the Interviewer could have understood English better because several times she got stuck reading/understanding or unable to complete the words at the end of a question someone posted which was important to the question, and her accent was quite strong for me, in particular.
@@chandelie4 Good point. It is A2 which doesn't usually cause the problems that A1 does. I prefer Coconut milk, mine has zero sugar and carbs. Goats milk and cheese are fine for me, though everyone is different. :)
I am just starting this journey, collecting the ingredients now to start fermenting my own foods. I will update this comment in a month. Good luck everybody! 👍🏼
The gut habitat is one of the key habitat that sustains one’s life. Unfortunately, people around the world have done horrible jobs havoc their environmental habitat as well as their own body habitat, particularly their gut habitat.
Dr Pimental said in an interview i watched that aspartame is a protein and doesn't affect your gut. Also a fb post said stevia can be a biofilm disruptor for your gut. Please clarify
Well I can attest to what you just saw. I'm 60 and my coworkers asked during out team meetings if I had a filter on my camera and I did not. The skin improvement is almost immediate. If several people had not mentioned it without even knowing I cut wheat out 100% i would not have believed it myself. Its real. I will never eat wheat again.
When Dr. Davis talks about carnivore diets resulting in an overgrowth of a certain bacteria that eats mucus, how does he explain all those carnivores who have eaten nothing but meat for anywhere from four to 20 years, who are still in good health?
@@carnivoredoctor You must have the Cave Man (Cain) gene. This diet would be horrible for the sons of Jacob/Joseph. Daniel and his 3 Israelite friends who were captured and enslaved by the Babylonian king ate nothing but vegetables in the Book of Daniel. They refused the "king's delicacies" and became far more healthy, strong and handsome in appearance than the other captives who did eat the "king's delicacies".....There are two separate types or seedlines of people on the earth (see Genesis 3:15). This carnivore crap would be very bad for the health of one type, myself included. I tried keto for 3 months and it jacked up my gut flora and gave me diverticulitis. And zero weight loss on top of that. I can't imagine what eating nothing but meat would do! Plus most people do not have access or are able to even AFFORD grass fed meat. Im sick and tired of the "eat carnivore" crap being spewed everywhere. It is not a fix for a lot of people.
I haven't got to make this yogurt yet, but am planning on it. I just thought I'd share that Lifeway milk kefir is one of the very few, but easily available products with a strain of L. Reuteri in it. It's the last one on their posted list of microbes so not sure if that means that there's not as much of it as the others. Their oat milk does not have it listed on the bottle although it's still very good tasting. The blueberry flavored one, anyway. I have to doctor up the plain kefir somewhat to drink without wincing. The store brand 365 Whl Foods has L. Reuteri in their kefir. That place is not convenient for me to visit though. I can pick up Lifeway at Kroger.
I use my Instant Pot on the yogurt setting. I tested the temperature of yogurt setting and on my machine is 98 degrees. Put into 4 1-quart jars then add water to pot after jars are in.
Google lets things like this slip through their fake narrative cracks on occasion because they know most of the masses are too dumbed down and distracted by BS commie propaganda💉💉💉😷😷😷at this point to do all the research, reading and watching these lectures required to learn these things. 85% have the attention span of 🙉🙊🙈Rheesus Monkeys at this point. Not to mention they are far too lazy to make their own yogurt. So Joogle isn't too worried about this. Plus, Big FARMa has hidden and withheld the two 100% effective ON ALL TEST SUBJECTS weight loss strains of probiotics...lactobacillus fermentum and lactobacillus amylovorus. You cannot buy these ANYWHERE (of course!).
It is called BioGaia, I got it from Amazon. You need 10 crushed pills in your first fermentation then you use 2 table spoons of your first patch for your second patch and so on. you won’t need to use the pills again unless you once accidentally eat all of the yogurt 😅
@@salmarahama168 I watched another doctor on RU-vid make it using only ONE crushed tablet and it turned out fine. I'm not using 10 tablets. I'll try 3 and see how it goes because those pills are pricey and they will probably jack them up or ban them in the near future so that we can't heal ourselves.
I just saw a video where someone mentioned cutting the prebiotic by half, if it's too sour. You may have a particularly strong strand & the extra prebiotic may be what's making it stronger/Tart. Worth a try.
I have been making my own yoghurt for years and I ferment it for 24 hours ( I will now do it for 36 hrs ), I use a commercial yoghurt as a starter, will I get the lactobacillus Reuteri bacteria from using this?
Commercial yogurt always contains acidophilus, which is the "obesity" probiotic. They use that strain to fatten cattle prior to slaughter. And it's in every thing commercial probiotic wise (of course). It's like pulling teeth to find the stand alone anti obesity strains, many of them are with held completely (of course). Even the "weight loss probiotic" formulations ALL contain acidophilus. Very frustrating but of course they want to keep us sick and fat. Big FARMa needs their cash cows to be sick and fat...😗
i believe it was his wife... Mavis Einstein...he met her in grad school, and she was a mathimatical prodigy. Mavis Einstein sent a letter to Einstein when he won the Nobel prize. She said, you know this belongs to me...Keep the prize and send the money to me. She was trying to take care of their children. Another genius? Seems she WAS the genius... Watch the PBS documentary...So sad she never got recognition for her genius!
The bacteria convert the lactose in the milk into lactic acid. If you seeded the 3rd batch with yogurt from the previous batch you are starting with many more bacteria than the first batch that started with 10 tablets. Think about Dr Davis's graph shifted upward so the finished number of bacteria is much higher. More bacteria = more lactic acid.
Me, too! I have dairy sensitivities. I've been slowly trying to reintroduce via home fermented yogurt, but it's slow going. I'm hoping that with some gut healing, I'll be able to consume dairy and my other sensitivities again.
L. reuteri raises insulin. IF you are insulin resistance, as are more than half of the population, this yogurt will make it worse. I'm wondering why Dr. Davis hasn't preceded all of his yogurt discussions with the warning the the yogurt will cause a rise in insulin levels? Anyone with insulin resistance will get worse, not better.
Where did you get that info from? Any sweetened yogurt from the shop will creaye a sharp rise in insuline. The topic of this video is home made Reuteri yogurt. There is no sugar in it. During prolonged fermentation the bacteria eats almost all of lactose (milk sugar). So as long as you eat this yogurt RAW you will mot have a problem with insuline spikes. You can use CGM to check it yourself.
@@elokubano L. reuteri was found to stimulate insulin production. Google it . . . you can find what I found. IT's not about blood sugar. So there are things we eat other than carbs that will stimulate insulin production. The other important gleam of information that I found is that L.reuteri is the most common friendly bacteria on the planet. It's not a missing element in our diets or in our environments. It is completely unnecessary to create a food that contains 200billion+ per half cup . . . that is literally overkill. Please don't eat that yogurt . . . unless you are insulin deficient.
Better than 'girls' though. I can tolerate ladies. Seeing / hearing grown a$$ women being referred to as girls is kinda infuriating. It's still being done a lot.
@@Drivenwithambition Point taken. My real problem is with the low key / high key (minimizing) references to adult women as "girls" in the workplace. There's no place for that in this day and age in a professional environment. Unless you're hiring or managing actual underage / teenage girls, of course. Yet I see / hear it done all the time still. By both genders.
At 9:00 he states the microbes double every three hours, and then on the chart the volume appears to increase about 6x during hour 33 to 36. Something doesn't seem right. At 19:16 he states that people were healthier 100 years ago than they are today... Yet in 1920 life expectancy was around 54 years, compared to about 79 years today; I think I'll stick with modern medicine, thank you.
@@RoshyMonteCarlo ...and he doesn't seem to be aware of a certain World War close to 1920, not to mention plagues and diseases incurable at the time, and other health/life-related issues that we did not have the tech for to deal with. All of which contributed to the lower average lifespan, but tell us absolutely nothing of the gut health in 1920s.
I've been srudying l.reuteri atcc pta 6475 for over 7 years now. I am ready to learn more about pseudoscience you've detected in dr Williams's presentation. And more than ready to respond :)