4 ms·

Hi OP of the comment here. I linked a bunch of studies as well as providing my own anecdotal evidence that this stuff worked well enough that I had IBS symptoms

Hi OP of the comment here. I linked a bunch of studies as well as providing my own anecdotal evidence that this stuff worked well enough that I had IBS symptoms reversed by taking this probiotic. My friends who I have introduced this to really like it, too. I'm actually super interested in learning how to make yogurt with it now to help people I know who may be suffering out some. I hear that's a really easy way to make it even more bioavailable. Proper respects to the people who brought this up! [1] It's not astroturf, I dunno why I'd spend like a year on this site mostly talking about tech stuff and then just drop that I've had the most horrible shits of my life cured, that's kind of a really personal thing I'm only sharing here because it was extremely helpful to me - and I only hope it works for others, but that hope is strong enough. [1] https://www.luvele.com/blogs/recipe-blog/how-to-make-l-reuteri-yogurt https://www.luvele.com/blogs/recipe-blog/how-to-make-l-reute...

g_log 4y ago
+1 on making the yogurt. I have been making L. reuteri yogurt (or fermented milk, technically) for a few months. I started with some BioGaia Gastrus tablets in batch 1 and now just use a tablespoon or two of batch n - 1. I recommend getting a sous vide device for precise temperature control. Initially, I used a the "Yogurt" function on an Instant Pot pressure cooker and about half of the batches failed, separating into whey and curds.
- TedDoesntTalk 4y ago
  The article linked by parent says to use new BioGaia Gastrus tablets every 4-5 batches so as not to grow unwanted bacteria. Have you had any trouble reusing the same batch indefinitely?
  - g_log 4y ago
    The yogurt has the same taste and consistency as it did in the beginning, so I haven't had any trouble in that sense. However, it does seem prudent to restart periodically.
- darkteflon 4y ago
  Would you mind sketching out your recipe?
  - g_log 4y ago
    I started with Dr. Davis' recipe. It's described in his book "Super Gut" and is also available on his website [1]. My current method is a bit simpler: - I buy full fat milk in a glass bottle so that I can make the yogurt directly inside without having to sterilize another container. I have had more success with UHT milk than pasteurized milk. - I add two tbsp. (~40g) of my previous batch to one liter of milk. Close lid and shake. - Put bottle in a pot of water, submerging most of the milk bottle. I leave the lid on, but untightened so that gas can escape. - I add a sous vide "wand" to the pot and leave it for 24 hours at 38°C (100°F) I deviate from Dr. Davis' recipe by not adding inulin to the milk and fermenting for a shorter duration. This probably results in fewer bacteria present in the final product, but the above takes me less than 5 minutes to prepare. [1] https://blog.undoctored.com/lreuteriyogurtstepbystep/ https://blog.undoctored.com/lreuteriyogurtstepbystep/
benjilb 4y ago
Interesting, I was looking into Lactobacillus gasseri as an aide for uric acid reduction, to help with my gout. I have kidney disease, and cannot take the usual gout prophylactic medications. I read that in Japan there is a 'gout yoghurt ', called Meiji (I think) and bought some l. gasseri to try making myself.
password4321 4y ago
Appreciate your willingness to share.

g_log 4y ago

+1 on making the yogurt. I have been making L. reuteri yogurt (or fermented milk, technically) for a few months. I started with some BioGaia Gastrus tablets in batch 1 and now just use a tablespoon or two of batch n - 1. I recommend getting a sous vide device for precise temperature control. Initially, I used a the "Yogurt" function on an Instant Pot pressure cooker and about half of the batches failed, separating into whey and curds.

TedDoesntTalk 4y ago
The article linked by parent says to use new BioGaia Gastrus tablets every 4-5 batches so as not to grow unwanted bacteria. Have you had any trouble reusing the same batch indefinitely?
- g_log 4y ago
  The yogurt has the same taste and consistency as it did in the beginning, so I haven't had any trouble in that sense. However, it does seem prudent to restart periodically.
darkteflon 4y ago
Would you mind sketching out your recipe?
- g_log 4y ago
  I started with Dr. Davis' recipe. It's described in his book "Super Gut" and is also available on his website [1]. My current method is a bit simpler: - I buy full fat milk in a glass bottle so that I can make the yogurt directly inside without having to sterilize another container. I have had more success with UHT milk than pasteurized milk. - I add two tbsp. (~40g) of my previous batch to one liter of milk. Close lid and shake. - Put bottle in a pot of water, submerging most of the milk bottle. I leave the lid on, but untightened so that gas can escape. - I add a sous vide "wand" to the pot and leave it for 24 hours at 38°C (100°F) I deviate from Dr. Davis' recipe by not adding inulin to the milk and fermenting for a shorter duration. This probably results in fewer bacteria present in the final product, but the above takes me less than 5 minutes to prepare. [1] https://blog.undoctored.com/lreuteriyogurtstepbystep/ https://blog.undoctored.com/lreuteriyogurtstepbystep/

benjilb 4y ago

Interesting, I was looking into Lactobacillus gasseri as an aide for uric acid reduction, to help with my gout. I have kidney disease, and cannot take the usual gout prophylactic medications. I read that in Japan there is a 'gout yoghurt ', called Meiji (I think) and bought some l. gasseri to try making myself.

password4321 4y ago

Appreciate your willingness to share.