El Súper Probiótico 2 – Doctor Médico William Davis.
Calentar la leche durante 20 minutos, a una temperatura a 82 °C (180 °F). Utilice un termómetro para medir la temperatura con precisión. Después de este paso, continuar con los pasos usuales.
Tiempo estimado de lectura: 10 minutos.
- Control the temperature of the yogurt maker. Also, some devices are pre-set for yogurt making but are set too high; if the device heats to 112 degrees F, for instance, it will kill reuteri, since this species dies starting at 109 degrees F or higher.
- Comprar Biogaia Gastrus tablets, o Biogaia Osfortis, usar 10 pastillas para hacer el yugurt.
- Revisar estas páginas:
- Comprar el libro Super Gut, que sale el primero de Febrero del 2022(en 3 meses desde Noviembre del 2021).
- Realizar prueba para ver si es que tienes el probiótico “ reuteri “. Flora analysis: Thryve $99, Viome $99, Gut Zoomer.
- Comprar: FoodMarble AIRE (Digestive breath testing device and FoodMarble app. Take breath tests, log your meals, symptoms, sleep, and stress to transform your gut health.). $169.
- Comprar: Comprehensive Gut Health Test Kit, $100.
- Comprar: Pylori Test, $60.
- «sibo test en amazon«.
- FoodMarble AIRE | Personal Digestive Breath Tester | Easily Monitor Your Gut Health | Track and Discover Food Sensitivity | Device Only, $179
Google: «methane breath device tester sibo»
- https://www.triosmartbreath.com/ $290 para hacer la prueba de metano y sibo.
- 182 – Competitive Hydrogen Gas Utilization by Methane- and Hydrogen Sulfide-Producing Microorganisms and Associated Symptoms: Results of a Novel 4-Gas Breath Test Machine
- https://invivohealthcare.com/products/diagnostics/sibo-test-lactulose/165 libras esterlinas
- https://www.metsol.com/hydrogen-breath-test/small-intestinal-bacterial-overgrowth/ $145
- https://www.breathtests.com/sibo-breath-test.html $175
- Luvele Yogurt Maker. $110.
- Compar un Dash Chef Series Sous Vide, como un yogurt maker, $115.
- Comprar un Instant Pot, como un yogurt maker, $89.
En un Pueblo Consciente, todo los pueblo conscientinos toman todos los días el yogurt con l reuteri con estas 2 cepas.
- L. reuteri atcc PTA 6475 – 100 millones cfu
- L. reuteri DSM 17938 – 100 millones cfu
Con todos los beneficios para la salud que brinda este yogurt, ¿No es obvío que esto es un diseño inteligente de una Súper Cultura que genera personas saludables de forma natural? ¿No es lógico?
En una Empresa Consciente, la empresa cuida a su colaboradores, y se produce este yogurt para darles a sus colaboradores. Colaboradores más sanos significa mejores utilidades(además de que hay que hacer todo en excelencia, el marketing, operaciones, finanzas, el producto, servicio, contabilidad, etc). ¿No es obvio y lógico?
Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) every 3 hours at 100 degrees F. Fermenting for 36 hours therefore permits 12 doublings, rather than the single doubling permitted by brief conventional fermentation. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. (Our last flow cytometry run yielded a live count of 262 billion.) We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result.
L reuteri Yogurt: Do’s and Don’ts.
By Dr. Davis | July 7, 2021 6 Comments
Making L. reuteri yogurt is really a simple process, but it still trips up some people. Or they don’t understand what we are trying to achieve here, even believing that the benefits we seek can be achieved with conventional yogurt—no, not even close. Or that methods such as prolonged fermentation are unnecessary. So let’s list some of the tripping points to help avoid ending up with a liquid mess that fails to yield all the wonderful benefits of this microbe when restored to your microbiome.
I say “restored” because 96% of people have lost this microbe for a variety of reasons. (Take a look at your bowel flora analysis from Thryve, Viome, or Gut Zoomer, for instance, to see whether you have L. reuteri—you likely do not before consuming the yogurt.)
Perhaps your mom lost this microbe and was thereby unable to provide it to you via passage through the birth canal and/or breastfeeding, or perhaps you were delivered by C-section and bottle-fed with little opportunity to obtain it. Or perhaps you took a course—or 5—of antibiotics for ear infections as a kid. Or you have been exposed to glyphosate that, while an herbicide, is also a potent antibiotic that kills off healthy microbial species. There are many reasons that the modern microbiome has been disrupted in the majority, perhaps all of us.
Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) every 3 hours at 100 degrees F. Fermenting for 36 hours therefore permits 12 doublings, rather than the single doubling permitted by brief conventional fermentation. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. (Our last flow cytometry run yielded a live count of 262 billion.)
We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result.
I have made well over 100 batches without a single failure, so I know that you can do it, too. And, if you join the discussions in our Undoctored Inner Circle website (https://innercircle.undoctored.com/), you can add a number of other interesting fermentation projects that achieve effects.
Benefits of L. reuteri yogurt:
- Shrinking your waist.
- Deepening sleep.
- Heightening your immune response.
- Accelerating recovery after strenuous exercise.
- Reducing arthritis pain.
- reuteri yogurt-making “Do’s”:
- Do choose dairy with no added ingredients, i.e., no added gellan gum, xanthan gum, carrageenan, etc. as this will cause too much separation into curds and whey.
- Do clean your utensils and jars/bowls with hot soapy water to minimize contaminants. Some people even heat their materials, e.g., in the oven, to kill any contaminants.
- Do begin by making a slurry of a couple tablespoons of yogurt from a prior batch or other source of bacteria (e.g, crushed Biogaia Gastrus tablets, contents of one Biogaia Osfortis capsule), a couple tablespoons of half-and-half or other liquid, 1-2 tablespoons prebiotic fiber; mix well. Only then add the remaining half-and-half. This prevents clumping of the prebiotic fiber.
- Do indeed ferment for 36 hours—no more, no less. The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billion—a considerable jump. Don’t listen to conventional yogurt makers who confuse what we are doing here with conventional yogurt-making: two very different things. (We are not actually making “yogurt” by the standard FDA definition; we are simply fermenting dairy–but it looks and tastes like yogurt so we call it “yogurt” even though it is much more powerful.) Ferment longer than 36 hours and the rate of microbial death begins to exceed the numbers obtained via doublings (likely due to competition for resources) and you can actually obtain fewer Prolonged fermentation also maximally converts the lactose to lactic acid; people with lactose intolerance can typically eat the yogurt without any adverse effect. The drop in pH to 3.5, not the 10-fold less acidic pH of 4.5 of conventional yogurt, means that the casein beta A1 is at least partially denatured, disabling some of its immune-stimulating potential.
- Do verify the temperature of whatever device you are using to maintain the fermenting temperature, as not all devices are accurate. Also, some devices are pre-set for yogurt making but are set too high; if the device heats to 112 degrees F, for instance, it will kill reuteri, since this species dies starting at 109 degrees F or higher. Ideally, choose a fermenting device (yogurt maker, sous vide device, Instant Pot, etc.) that allows you to vary the temperature, as well as the time.
- Do store your yogurt in the refrigerator where it is generally fine for up to 4 weeks. You can also freeze the yogurt without killing the microbes. (It actually makes a delicious frozen yogurt; here’s a simple recipe for a Chocolate Frozen Yogurt, as shown in the photo above.)
- Do cover your yogurt lightly during fermentation to minimize fungal contamination, e.g., plastic wrap or a loosely-fitting lid.
- reuteri yogurt-making “Don’ts”:
- Don’t stir the mixture while it is fermenting, as this increases separation.
- Don’t use a blender with your yogurt, as this kills the living microbes. While you may still obtain the oxytocin-provoking effect, you lose reuteri’s probiotic properties.
- Don’t pre-heat. If you choose a pasteurized dairy product, there is no need for pre-heating. Conventional yogurt-makers pre-heat because they typically start with a reduced fat milk and pre-heating improves the texture and mouthfeel of the end-result. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeel—no need to pre-heat.
- Don’t put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination.
- Don’t heat your end-result, i.e., don’t heat on a stove or stir into a hot mixture, as this kills the microbes.
There is now an alternative: the BioGaia Osfortis probiotic. While the original Gastrus product used to make the yogurt provided 100 million CFUs each of the two L. reuteri strains, a number I felt was too little for really meaningful biological effects, two Osfortis capsules provide 10 BILLION CFUs of the PTA 6475 strain (minus the DSM 17938) strain.
Either 10 tablets BioGaia Gastrus(opción uno en Amazons), (opción 2 en Amazon) (opción 3 en Amazon) or 2 tablespoons previous batch of L. reuteri yogurt (whey or curds or mixture of both)
Super Gut shows readers how to eliminate bad bacteria and bring back the missing “good” bacteria with a four-week plan to reprogram your microbiome based on research and techniques that not only get to the root of many diseases but improve levels of oxytocin (the bonding/happy hormone), brain health, and promote anti-aging, weight loss, mental clarity, and more restful sleep. Super Gut explains the science clearly and includes more than forty recipes, a diet plan, and resources so you can pinpoint your gut issues, correct them, and maintain your long-term health and well-being.
Super Gut: A Four-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight
William Davis, MD is cardiologist and author of the New York Times #1 bestseller, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health and Super Gut: Reprogram Your Microbiome to Restore Health, Lose Weight, and Turn Back the Clock to be released February 2022. https://amzn.to/3vuRJs6 His books have sold nearly 4 million copies in the worldwide market and are published in 40 countries. National media appearances include the Dr. Oz Show, CBS This Morning, and Live with Kelly (Ripa), featured on Bill O’Reilly and the Colbert Report, and in print media including First for Women and Woman’s World magazines. Dr. Davis has a substantial online presence on his Wheat Belly Blog (www.wheatbellyblog.com) with 10 million visitors. More than books, more than social media, Dr. Davis is devoted to building a movement of individual self-empowerment to reduce or eliminate reliance on conventional healthcare.
1. L. Reuteri Improves Sex Drive
A 2014 study published in the PLoS One journal revealed a link between L. reuteri and testosterone. Lab mice that ingested L. reuteri-fortified water exhibited higher levels of serum testosterone levels, as well as an offset in gonadal aging.
More testosterone means a higher drive in the bedroom, along with improved body composition and motivation.
Furthermore, the probiotic is also known to increase the hormone oxytocin. This has been colloquially known as the “feel good” or “love hormone.” Oxytocin essentially intensifies orgasms. People who took oxytocin before intercourse reported greater pleasure in contentment after sex. (Especially men.)
2. L. Reuteri Stops Balding And Improves Hair Quality
While some people enjoy the bald look, most would prefer the choice to be bald rather than nature forcing their hair loss.
Luckily, L. reuteri is known to reduce hair thinning, stimulate follicle development and accelerate hair growth.
Something women specifically might find appealing is that L. reuteri increases hair acidity. (In other words, it decreases your hair’s pH.) This improves hair moisture retention and creates that silky hair look you often see in shampoo commercials.
3. L. Reuteri Promotes Thyroid Health
You may have heard stories of celebrity weight gain. Some of them attribute the extra pounds to a chemical imbalance in the thyroid. The thyroid gland is a large butterfly-shaped organ located in the base of your neck that regulates various bodily functions, including body weight and metabolism.
Researchers have studied thyroid dysfunction and found it was responsible for weight gain, brain fog, fatigue, anxiety, high stress levels and poor sleep.
Because thyroid controls how your cells produce energy — which underlies all areas of your health — thyroid dysfunction results in your body going haywire. This includes brain fog, fatigue, anxiety, high stress levels and poor sleep.
A study in 2014 published in the Journal of Obesity & Weight Loss Therapy showed that mice given L. reuteri through their water exhibited healthier thyroid function. Consequently, the mice were also thinner compared to the control mice. In this sense, the strain may indirectly promote weight loss. This connects directly to the next benefit.
READ MORE: The Last Guide You’ll Ever Need For Sleep (How To Get A Perfect Night Of Sleep)
4. L. Reuteri Makes You Fit Into Skinny Jeans
Supplementing with probiotics doesn’t mean you can get sloppy with your diet. However, when combined with exercise and diet, probiotics may help you trim down.
In lab studies, mice given probiotics exhibited less weight gain even when fed a Western diet. Researchers also observed lower fat levels in the liver. Too much fat in the liver causes scarring in the organ and increase risk of diabetes.
5. L. Reuteri Promotes A Cavity-Free Mouth
While it’s not a replacement for seeing a dentist, supplementing with L. reuteri helps combat cavities. There isn’t a whole lot of studies in this area, since most of probiotic research focuses on gut health. However, one study suggests some degree of correlation between oral health and certain probiotic strains.
Given all the other benefits of L. reuteri, it makes sense that you might notice improvements in oral health as well.
Si quieres puedes ver el video Bowels Gone Wild: Microbiome Strategies For Age-Reversal.
Visitar link: https://innercircle.undoctored.com/
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