Podcast Episode 205: L. Reuteri Benefits and Answers to Common Questions

[@openyoureyes4799]

My hair is coming back!! I am so pleased... I am 75 and my skin is getting clearer and that hair is coming back!!!

[@RhodeToPrepping]

Praise the Lord!

[@marianneellman1139]

Congratulations ⭐️ that is wonderful.

[@yasminpatel231]

That's really good to know. Thanks for sharing. Do you mean you're getting more strands of hair or that each stand is getting thicker?

[@brendadouglas9833]

That is very encouraging to hear. I turn 75 next month, so looking forward to some improvements. Thank you

[@Songwriter376]

As far as the empathy goes, this yogurt should be a mandatory food requirement for all politicians.

[@girl81ful]

„I have so much muscle, it kind of freeks me out” I love you Donna ❤️❤️❤️

[@theoddfather8782]

I’ll make sure I cross the street if I see you walking in my direction 😂

[@HB-yk4ut]

I just made my first batch. It came out perfect! I used my dehydrator to make it. I covered the stainless steel bowl with a plastic wrap. Put it on for 36 hours at 100F. It is delicious. I put some keto cheesecake powder and lemon curd in it. It tastes just like cheesecake and just in one day I noticed better sleep. My morning exercise routine was the best I’ve done in years. I didn’t do anything different. Just had some of this. I’ll be eating this as a bedtime snack😋😋

[@robinschroth7413]

Did you stetilize everything? Wondering if I can just make in my oven with the light on?

[@HB-yk4ut]

I just used hot soap and water. All of my batches have been very successful. I would try the oven method for sure. I just don’t want another gadget/appliance. I already have enough to open a store 🤣

[@HB-yk4ut]

I actually use a dehydrator.

[@lauratempestini5719]

Do you think this could give vegan Cheese a cheese flavor?

[@HB-yk4ut]

@@lauratempestini5719 No. I would try nutritional yeast for that.

[@melaniedavis2526]

Due to a dear friend of mine she'd told me about Dr. Williams Book Super Gut. I had problems with bloating something horrible. Not any more! I bought 2 yogurt machines and they are both running. I have fibromyalgia something horrible! Arthritis too & other health challenges. This has helped me in so many ways! Super easy to make too! We bought the book Dr Williams Davis put out there Super Gut!! Buy it! It's worth every single dime! I just also bought his book Wheat Belly. It's so good too! My husband/& daughter are on this yogurt too! Just try it. See how it works for you!! Thank you so much to a friend who cared enough to share Dr William Davis Book Super Gut with me. Love you friend! Makes perfect sense too! Thank you Donna for your videos on this amazing L. Reuteri & its Benefits!! I bought everything we needed on Amazon. I wish you all the very best! 🥰

[@boe1956]

@@melaniedavis2526 I don't know about you, but when I ordered the two strains from Donna off her website they came in nice and like soft powder, but ordered same off Amazon and they were hard like a stone and dont know if my strains were mainly dead. Donna said she doesn't sell the cultures on Anazon, and that those are othere people selling it, ...so I'll be continuing to order from her in the future and definitely not Amazon, so I know it will be fresh.

[@catalinaruiz9492]

Donna, please make a video on how to make the yogurt. Thank you so much.

[@jdmosaics]

Look up Indigo Nili YTube she makes it.

[@catalinaruiz9492]

Thank you so much, I will look it up.

[@blueginger3654]

Is there a tutorial for making a non dairy version using coconut milk? After 1st batch, can we use part of the batch as a starter with coconut milk version? Also, can I use coconut cream?

[@reginafetherolf6796]

There is also a recipe for it in the book, GUT HEALTH. You can get it at the library. I bought a Luvele yogurt maker. It works great. Good Luck!

[@komoru]

This IS the video. She said you can go to her site and she even has an FAQ if you need more hand holding

[@user-bq1rl6pu5h]

Thank you soooo much for all of your videos and your business. I will be a regular customer for life. I can't believe in just three days of eating this yoghurt how I feel. My energy is up. My gut is improving. Sleep better. Feel calmer and happier. WOW!!!!!!

[@josecabrera-he1xb]

Thank you for this information. I hope you make a video showing how to make yogurt the right way for people like me who have never made yogurt. Muchas gracias

[@olgakuchukov6981]

I started eating this kefir at a friend’s house while away from home. My sleep was terrible and diarrhea did not go away. I love kefir and will be making it. Only adding comment for variety. Everyone is different. I’m back home now and sleeping better. My friend sent me home with some kefir so I’ll be continuing it.

[@adria_de]

You need 4 weeks for it to work, cause the first week the bacteria will just fight with each other :)

[@olgakuchukov6981]

@ I made my own for longer period of time, then abandoned the cumbersome process. I make kefir from kefir grains with local organic raw goat milk just with ambient room temperature. Good enough for me! All the benefits people describe I get from carnivore diet. The dairy even fermented causes gas.

[@susanjane8020]

Just ate a jar of my first batch. Will have to take 1 tbs from curds & whey. Yummy tart as told it would be . The yogurt maker was tricky but did end up working. Love it. Thanks

[@jazietk3763]

I made it with heavy cream after 3 failed attempts with half and half. The heavy cream worked amazing

[@ladonnabridges7277]

Oh yeah… Amd I make mine in a nesco food dehydrator. I just mix up in a glass round dish that holds at least a quart, the put plastic wrap on top. Set it two trays down from the top. Turn the temp to 95 degrees for 36 hours and voila! Works great!

[@KacieDJ]

Thank you! I was wondering about this

[@teresaoftheandes6279]

Thanks I was wondering about that.

[@karenzimmer7607]

Excited..I have had the Excalibur 9 tray for years but never use it, now I have a great use for it

[@hbspecial]

Good to know. My first batch was curds and whey. Used an EasyYo yoghurt maker.. topped up with more hot water after 24 hours (big mistake).. after 36 hours found it had exploded through the top in the linen cupboard where i had stored it! Haha.. have since ordered a luvele yogurt maker to set it at the correct temp. Quite a funny experience to be honest 😅. At least i know it was multiplying with goodness!

[@motherof3pearls]

Lol, we learn from our mistakes! 😅

[@ladonnabridges7277]

Has completely eliminated my diarrhea that I have had for at least 30 years. Also I am sleeping like a baby!

[@tmgreen12]

Could you please share what strain of L.Reuteri you used?

[@inthevortex-de1rh]

Wow!❤

[@m.walter2178]

​@@tmgreen12Donna has the powder on her website aling with instructions. Well worth it. You will get lots of batches out of just 1 pkt of powder. There are, its either 4 or 5 pkts in the bag.

[@marianneellman1139]

How good...🎉

[@robinschroth7413]

Curious how long it took for the effects of bowel movements and sleep to happen. Also how often did you eat tge yogurt? Thank you!

[@chirokathleen]

Thanks for the tips! My 2nd batch was a charm and I just started four quarts using 2 percent grass fed cow milk. I’ve noticed positive effects already. It’s a feeling of well-being and calm that is super pleasant. Looking forward to sharing this with so many!

[@AlisonDavies-zv5jq]

What kind of container did you use to ferment 4 L of milk using the L. Reuteri? I’m currently looking for a device to accommodate at least 2L. I am thinking either an instant pot or a sous vide device. I want to get the lowest and largest temp range to cover all species. Thank you!

[@HB-yk4ut]

Try a dehydrator! Mine came out perfect and it is such a handy item😎

[@openyoureyes4799]

I'm starting to heal!! I feel way better!

[@ritakirkorian1646]

Im glad to know you blend it without a problem. I am going to do the kefir and L. Reuteri blended. I have noticed wonderful benefits as well. Great sleep being one of them and also recovery time after exercise too.

[@Lisa-nz7co]

Kefir and L Reuteri blend, does that mean mixing kefir and l reuteri yogurt?

[@adhikariindia]

Please elaborate...

[@indulgeAngel82]

Would like to know too!

[@TimJHall]

Great video, thanks Donna! I've just made my first batch of L. Reuteri yoghurt and had my first "dose" this morning. Looking forward to seeing the benefits!

[@eddie195777]

Hi, have you noticed any positive benefits? Thanks

[@michaellyttle4347]

Comments on Luvelle’s site talk about making frozen cubes as stater and one fellow makes a large quantity from the first batched to limit possible contamination from later batches so the number of fermentations is increased before having to start with new tablets

[@johnmead6484]

Hi there. I was having trouble with the whey separation so I heated my milk to 180 deg f then let cool to 100 deg then added the mixture and my yoghurt came out a lot better and hardly any whey

[@paulalynrider4009]

Got an insta pot with the sous vide function and that is working great! Getting ready to make my 3rd batch. YA, first batch was a bit freaky so glad you warned us about that! Second batch was much better, but still just a tiny separation and a tad runny. So for 3rd I will try using the 2% and see what I get. BUT...LOVING having it! Thank you so very much for the work you do!

[@michellebaxter530]

Made my first batch. Huge separation and consistency of feta cheese. Super delicious!! Hope it is ok to eat

[@skipmcelhenny7325]

Great video! I’ve been making the l reuteri yogurt for 9 straight months, and experience almost all the benefits. The taste is amazing. Unfortunately, my wife doesn’t care for the taste, but prefers the store-bought yogurt instead.

[@Want2cJesus]

Food is medicine! I can not wait to try this. Donna, I bought my kefir grains from you in 2014 and they are still going strong and I have given lots away.

[@jonsalemi5434]

You have been using the same grains all this while(years)?

[@Want2cJesus]

@@jonsalemi5434 Well, their off spring. I have never let them die and had to get new ones. It's the same with our Kombucha scoby.

[@0dbm]

I am on my third quart , I can’t get over the vivid dreams , they are unbelievable, Is there an explanation?

[@CokoLanoix]

Have you continued using LR yogurt and still have the vivid dreams? I barely ever recall a dream and miss that.

[@kamanchan5171]

My wild guess, it could be more nutritions absported, your brain will do somthing harder as usual for healing while you are sleeping.

[@francisendryck9056]

Donna - your super. thanks for your sharing your experience !God Bless You!

[@YesMayhem7]

Very helpful Donna. I appreciate all of the information and emotion you put into this. Including the talking yogurt pot.

[@mariawalker8403]

😂

[@MsEva9470]

Thank you Donna you have a big heart Dod bless ❤you

[@deboraholsen2152]

My instant pot has a non-adjustable yogurt setting. I’ve spot checked many times and my probe always says 100 degrees F.

[@mrsfarmwife84]

I have made it several times and it has worked very well for me. I would like to make larger batches and appreciate your helpful hints you have put out in regards to that. I look forward to making more at a time. Our first culture was great. I used our whole raw milk and some cream which we pasteurized on the stovetop as we do with our regular yogurt. Thank you!

[@CulturedFoodLife]

So glad it's working well for you! It can be tricky at first but is so worth it!

[@mrsfarmwife84]

I did an experiment since I had 2 pints of organic ultra pasteurized half and half. I used those to make a batch of the L. Reuteri yogurt with the 3 T. prebiotics that was recommended after receiving my order of the starter (as apposed to the 2 I used the first time culturing our own milk). With the U.P. half and half, I experienced the seperation of the curds and whey during the 36 hour culturing time that had not happened when using our own milk and cream. I will keep making it with our own milk since I had better success = no separation, and it also recultured successive batches very well. Thought I'd let you know my results.

[@johnmead6484]

Hi there. Have you ever made 2 litres at a time ? If so, what quantities did you use ?

[@corteltube]

Great channel…thanks for your time.

[@BarbVirginia]

Thank you so much Donna ❤ This is a life saver I did not know about L.Reuteri at all...even though I've made Kefir in the past. I first heard about this on Indigo Nilis channel..per SIBO..and found your videos with Dr Davis and so much more. I'm ready to get started making the yogurt this week. And really need it. Im going to give some to my dogs too. L Reuteri is very beneficial for their gut and immune system. Im setting it up with an oven light and thermometer. Thank you xx

[@RhodeToPrepping]

Well I guess I will have to go over and buy some of this stuff. I have a Sous vide machine. Thanks for this information. By the way for those who don’t have a yogurt maker getting a Sous Vide machine will get you more bang for your buck. You can fix steaks to a certain temperature, as many as you can put in the container. You can fix perfect poached eggs. Jars of scrambled eggs with whatever you want in it… and of course yogurt!

[@ssmidt2672]

Can I ask what brand you are using?

[@RhodeToPrepping]

@@ssmidt2672 It was a gift from our youngest son. I can’t think of the name right now. I will look in a bit.

[@RhodeToPrepping]

@@ssmidt2672 It is a Kalorik.Sous Vide.

[@ssmidt2672]

@RhodeToPrepping Thank you!

[@yasminpatel231]

My very first batch completely separated producing hard curd and lots of whey and a yellow layer of cream on top. It smelled like cheese. Next day out of the fridge it had a much stronger cheesy smell, a very smelly cheese. For the second batch, I used 1 litre UHT milk with 150ml double Jersey cream. Heated both together on the stove. Cooled the milk to warm. I didn't use a thermometer, just my little finger. It felt just lower than body temperature. I then added about five tablespoons of whey from the smelly batch and 1 flat tablespoon of inulin. I tested the yogurt after 16 hours of fermentation, just to check the progress. I couldn't believe how incredibly creamy and mild it was. It will probably get tart by the end of 36 hours, but it actually has that clean yoghurt smell to it. My yoghurt maker is set to 40 degrees, but I am convinced that in reality it is heating the yoghurt up to around 36 degrees. I will have to check with a thermometer. But for the moment it seems to be working, so will continue to use it this way. I combined all my three bugs at the very beginning, all three specific strains recommended by Dr William Davies. Now I don't know exactly how many of each bacteria are in the blend. One thing I thought of using is a pressure cooker to heat Jersey milk in to denature the proteins as much as possible to get that creamy texture. They don't make UHT Jersey or Guernsey milk. It's a thought, and will be experimenting over the next couple of weeks and will start again with monocultures instead of throwing the three bugs together.

[@starfire8221]

I make this from Dr Davis’ recipe and do it my dehydrator with a thermometer at 100. It is so creamy and wonderful.

[@AlisonDavies-zv5jq]

What type of dehydrator do you have? I have a 9 tray dehydrator. Would I take out trays and place my 1 or 2 L of milk on the bottom tray? Thank you!

[@starfire8221]

@@AlisonDavies-zv5jq I have a six tray Cosori. I take trays out and put the plastic tray in bottom. I also have an oven thermometer that goes Dow to 100 degrees. I preheat it for 5 minutes then put in LR and set at 100 for 36 hours. It’s wonderful and I didn’t have to buy another appliance.

[@AlisonDavies-zv5jq]

@@starfire8221 thank you very much for replying! Now I can save money using something I already have! Cheers!😃

[@starfire8221]

@@AlisonDavies-zv5jq great. Enjoy

[@sirhc07]

I just learned about kefir this week and bought it at the supermarket it has l reuteri on the label and is made by lifeway is it still a good product of is making you're own more beneficial

[@rosasalas1437]

Thk u for sharing this Donna.

[@s.mc.3612]

Donna, My first batch of L.Reuteri was thick and creamy….but… my question and biggest concern is the smell of the yogurt. It has a strong SOUR milk smell, but not a rotten smell. Is this smell normal? I’ve never had store bought yogurt have this smell, even with the plain variety. I am so anxious to experience the benefits of this superfood and bring my health back. Hoping for an answer or suggestion to solve this issue. Lol, moments after posting this I followed the link you mentioned and got my answer! I will make a second batch using 1 tbsp of the whey and 1 tbsp of the curds from my first batch. I am so happy to be making this SUPERFOOD. Thank you! 🙏🏻

[@coldshot5555]

I used coconut cream and it worked so easy....My first batch...and I screwed up ... and it still worked...

[@jdogi1]

Maybe it's the heat of the blender down near the shaft? If you blend like crazy, it can produce some pretty serious heat.

[@paigeravenwood9773]

We need Step by step video , with a list

[@islandboy9580]

Do the reuteri eat the lactose like ihey do in kifer so end result is low in milk sugars?

[@jimislendrix]

Yep! Most people that have issues with dairy are still able to consume this cultured dairy because the bacteria convert the lactose into lactic acid.

[@7karlheinz]

I just started making L Reuteri with a Luvele. First batch perfect with organic half and half ( some whey as on videos) but, the second batch had more whey and the top was crumbly and not edible. What did I do wrong? Should I trust the temperature control (100 degrees) with the Luvele machine?

[@freebird8135]

I am having the same experience. First batch perfect just made a double batch using UP milk and it’s totally separated. Don’t know how I’m Supposed to eat this now? Doesn’t appear we have any replies here to help. Do I mix it up? Or just eat the thick part??

[@karmatoys]

I just made my first batch in a Luvele machine and it separated. In other videos Donna says that the curds and whey can be used to seed a new batch and that the curds and whey can be eaten and put into smoothies( if you don't like the taste). The curds and whey have all the benefits of l reuteri.

[@marceldenis4546]

How long can lreuteri keep in the fridge? What is recommended daily portion? I have been making this for a year. 76 years old. Seems to work great. Somewhere I saw somewhere - less than one week in fridge before it starts to deteriorate.

[@tanyabailey7791]

10 days

[@alice-i2o]

Mary’s Nest said 10 days in fridge.

[@azdhan]

For anyone interested and who uses Stevia as a sweetner A 2014 study published in Letters of Applied Microbiology tested the sweetening compounds contained in stevia against 6 different strains of Lactobacillus reuteri and found that they inhibited the growth of all of them

[@gamingchannnel2845]

Would you add the stevia during the preperation process or after the batches have been made, and how much should you add?

[@skipmcelhenny7325]

So you shouldn’t add stevia to the fermented dairy when you eat it?

[@davidjordan2011]

​@@gamingchannnel2845I'm thinking the commenter is warning against the use of stevia, both in making L. reuteri yogurt and in other ways, because it inhibits growth of L. reuteri and other presumably beneficial gut microflora. It's not clear to me why anyone would want to sweeten this yogurt anyway. It tastes fine as it is.

[@johnburrows3385]

Great video. We're ready to gobon this , some great tips.

[@grounded7362]

Can you mix the BioGaia Gastrus L. Reuteri strains and the L. Reuteri strains you offer?

[@michaellyttle4347]

Can you please find out what laboratory Dr. Davis uses to certify the l-reuteri bacteria count in the 36 hour ferment? I am a user and do feel great but a friend asked me and I can’t find a reference. Thanks

[@melissaweber5197]

I watched Dr Davis speak on a video about this , and want always boggles my mind he says that it won’t populate the gut .. you’d have to keep ingesting it to get the benefit ... trying to understand why it wouldn’t .. do you have a take on that Donna ? Thank you so much for all you do and this video

[@livincincy4498]

This is a very good question. There are no real controlled studies on what happens inside us with ingestion of this chronically for 20 years. Does it imbalance another important bacteria ?

[@rosasalas1437]

Thk u Donna.

[@deborahwynn601]

I do know that Donna taught me that kombucha has to be continually drank for it goes in and does it's "cleaning out" and in a few days leaves your body. I don't know if this is the same way, but why wouldn't we want to eat something so fantastic often just to ensure we've got it!! Like any other healthy bacteria it has to be fed to stay alive and, me for one, don't always eat properly.

[@pri_rv]

I read his Super Gut book and it’s because some strains are transient by nature, meaning they only stick around in your gut for a few days and then they are gone, thus why you must continue to eat them on a regular basis to repopulate your gut. Others colonize, but some are transient.

[@catswishes6848]

Dr Davis says these numerous strains live in colonies and unless the mix is exactly right they are not sustained in the gut .

[@deborahwynn601]

I have done kombucha and cultured vegetables for many years. You have taught me so much! And have gotten a few others started on the kombucha. I was making milk kefir but after your podcast on how dairy kefir still can aggravate allergies I changed to Ripple (almond milk). It got too much to make the hubby milk and me almond so I just kept up with his. I still deal with allergies, although I can't give up my kombucha and cultured vegetables! Does this yogurt have the same allergy aggravation that the kefir does? If I were to use Ripple instead of dairy do the benefits decrease as they do in kefir? Thanks for ALL YOU DO DONNA!! And may God BLESS you!!

[@amhauck]

I’m pretty sure the “beacon of hope” is Jesus! 😂😂😂 But the yogurt is amazing!

[@garyssimo]

A 2 milk is lower allergy type for lactose intolerant folks.

[@yasminpatel231]

Amazingly helpful video. Can't thank you enough.

[@etasneem]

I made L reuteri yogurt and it came out really good. After using about 3 days I start getting pain in both arms and hands. It could be from heightened immune system. I had similar pain when I used Ashwaganda. I have to stop because pain is really bad.

[@tomitza25]

Have you tried with coconut milk also?

[@motherof3pearls]

I hope you are back to it! When you experience pain from doing something helpful for your body you have to grit through it because healing is right around the corner. We have to remember if we have been damaging our bodies in anyway, some people decades, then the healing crisis can be very painful and tidies and sometimes equal to the amount of mistreatment time. However, you should be experiencing slight gains along the way, which in turn will keep you moving forward.💡😃

[@joannahuntington620]

I’m fascinated and so excited to try this! I’ve been making kefir daily for many years and we love it! Is there a COUPON CODE to use on your website where I would like to place an order for what I need to get started? Thank you for all the time you’ve invested to share tips with all of us!

[@danielmoses9146]

HI, is it ok to freeze my first batch in half cup portions and use these as starters for new batches? Does it matter if the frozen portions get ice on them?

[@miguelluismusic4181]

Donna, I'm 44 have been on many probiotics (kefi...milk and water), kombucha, ect... they always help my leaky gut autoimmune stealth infection nightmare... they are all great... My question is... To simplify my life I am planning to just ferment L. Reuteri in the Luvelle machine once a week. Do you think I should add regular kefir brewing so I get a mix of probiotics? Or should I just let the L. Reuteri colonize and party for a while? I understand it doesn't stay in the gut very long and needs be replaced every few days... Any insights... thank you for the podcast....

[@sallydown4636]

Dr. William Davis, MD invented this process for culturing L. Reuteri, and he strongly discourages trying to culture a mix of probiotics. Apparently, L. Reuteri is fairly delicate and prefers to culture at approximately 100 degrees farenheit, the temperature of the human body. This is a significantly lower temperature than what is preferred by most other microbes. If you try to culture multiple probiotics with the L. Reuteri, you will either kill the L. Reuteri because the culture is too hot, or the L. Reuteri will grow, but the other microbes will not because the culture is too cold. Dr. Davis suggests that you make your L. Reuteri separately. Dr. Davis gives detailed information in his book "Super Gut," and also on his website.

[@marilynfaulkner-hall3279]

I have just made my first yogurt and it hasn’t worked out Lots of way and looks like cottage cheese I’m in Australia we don’t have half n half . I did put a bit of extra cream in Can I use this batch for the second batch . I used a yogurt maker for 36 hrs It doesn’t taste nice but do I still eat it . I was so excited Thank you

[@jimislendrix]

Yep! You can use this separated batch as a starter in your next batch. 2 tbsp of starter per quart of half and half or milk

[@jericarodriguez6974]

L Reuteri is on the market. Lifeway has an organic kefir at sprouts that has this bacterium!!!

[@SocialAwareness-007]

can that kefir be used as a starter to make L. Reuteri yogurt ?

[@jericarodriguez6974]

@@SocialAwareness-007I don’t think so but they sell those bacteria in capsule form where you can use as starter.

[@faithopeloveful]

I want to try this but I have never been able to eat yogurt or kefir. I can eat other dairy but there is something about the fermented dairy. It is not die off. I am also nervous about the inulin because that has bothered my gut before too.

[@EsperanzaMartinez-kn3yf]

I made my first yogurt and it’s delicious!

[@Kartimel]

I've been having odd results. My first attempt using the tablets was totally hit and miss. A good batch and then curds and whey back and forth. So I started over. New batches are nice and thick, but have a thin layer of mold on top. I've tried using different containers, water or no water in the bottom of the Instant Pot with sou vide option. It is beautiful and thick, but the mold it driving me crazy.

[@everhappy6312]

Are you sterilizing the jars and the utensils before making the yogurt? I am sterilizing all my utensils and jars I use and let them all cool before I start making it.

[@eyes2see368]

Thanks for the great video. I have been taking the yogurt for 3 weeks now. I am curious if it’s ok to stop taking the yogurt . I have a vacation coming up where I won’t be able to have the yogurt for a week or two. Do you think that will be ok?

[@yolandaortiz1316]

Anyone that consume this yogurt and has seen some good effects. Leave some testimonies.

[@JohnQPublic345]

Well, the probiotic capsule does help with my gut issues. Been taking this for a week

[@bhh2100]

I'm really starting to question your ethics. You use the L reuteri 5865 strain and it looks like its from the Nature's Way Primadophilus Reuteri Pearls Capsules. Very miss leading you are not using the strains that have been researched to help people. There have been no studies done on the strain you sell. Also looks like a cheap brand. I have a pit in my stomach I bought this product from you. I would say false advertising. Warning before you buy her products.

[@bhh2100]

@@JohnQPublic345 what brand of capsule are you taking. If it’s bio Gaia that’s not the brand she uses. She is miss leading

[@susananderson9619]

​@@bhh2100go back to your own channel .didn't momma tell you if you can't say something nice then shut the hell up?

[@abigailclayton151]

Donna, did you test for SIBO before making this jogurt? In the book, it recommends testing and cleaning our GI tract before starting on the jogurt to fully reap the full benefits of L Reuteri. Just wondering if you did this first? ❤

[@karenzimmer7607]

Did you find this answer? I have a sibo too and plan to make this yogurt in a few days.

[@patticurry565]

Although I made my first batch with ultra pasteurized whole milk to use as starters, which I froze in portions, I now only use shelf -stable boxed soy milk with very good results. My initial starter was made with 10 BioGaia Gastrus tablets.

[@bridgetwilkins312]

Have you noticed any benefits?

[@patticurry565]

@@bridgetwilkins312 Yes, many of the reported benefits such as deeper sleep, vivid dreams, and new hair growth.

[@torpol]

so my "yogurt" has only been fermenting for 23 hours - it is COMPLETELY separated in to Curds and Whey - should I stir it and let it continue another 15 hours, or is it done at this point?

[@motherof3pearls]

Lol, I could see myself stirring it! 😅 But probably not supposed to! 🤔

[@susanguevara3958]

Thank you so much for the amazing info.

[@sharonsharon7775]

I LOVE YOU DONNA YOU HELPED ME GET MY LIFE BK I HAVE CHRONES. ❤

[@rosasalas1437]

Thk u for all the things you do for us Thk u Donnie .for this Yogurt.

[@amisoftau2659]

I've seen recommendations for making SCD (24Hr ferment) goats milk std yogurt, to denature the milk - hold it at 82C for a full 30 minutes, to help it to thicken up.

[@Lisa-nz7co]

I used instant pot yogurt function (temperature can't be adjusted) to make the first batch, and it came out perfectly, no curd and whey separation. It solidified at hour 24. I used a temperature probe to check the temperature at different time, which ranged from 96~99, mostly on 98. I'm not sure if the temperature probe is accurate. But at that temperature, it runs the risk of killing the L Reuteri. How do I know if my L Reuteri is still alive? It turns out so perfect instead of separating, does that mean it could be dead?

[@jemsmom97]

Hi Lisa, I just started making yogurt in my instant pot, and I absolutely love it but now I want to make this L. Reuters strain. I played around with my instant pot using the sous vide button which allows me to adjust the temperature to 100° and lets me adjust time to 36 hours. Do you think this will work?

[@charugera7654]

I make "normal" yougurt in instant pot (without tempurature control) all the time. When the milk sets thats when you have successfully made yogurt.

[@karenzimmer7607]

​@@charugera7654so you don't time it for 36 hours? I have the non timing setting as well

[@jaydogs8326]

When I wake I feel like it takes me a bit to come fully awake because I was so deeply asleep.

[@rosasalas1437]

Were can I order this.

[@jenny9545horse]

Could I use my Excalibur dehydrator to keep the temp stable?

[@davidwillard8146]

Yes

[@karenzimmer7607]

Yay, happy to hear this. I have that machine

[@deskjockie4948]

Thanks for making this video, Donna, and I don't mean to be ugly, but PLEASE honor and respect the discoverer of this strain of bacteria, Gerhard Reuter (pronounced ROY-ter), by saying it correctly as ROY-ter-eye. I have heard others in the keto community who apparently have listened to your pronouncing it ROO-ter-eye, and have begun using that pronounciation. I have heard Dr. William Davis of "Wheat Belly" fame pronounce it ROY-ter-eye also. This bacterial strain has so many benefits, and your videos are so helpful, that I just want to honor the discoverer. Thanks!

[@wmluna381]

Fair enough.

[@tmgreen12]

Donna, I have a question for you. Why do you choose to recommend the LR strain from Cutting Edge vs the ones in Dr. Davis' book?

[@CanaryTankAddiction]

I am guessing a sponsorship? I would recommend to stick with biogaia due to the strains used. BioGaia uses (L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475) which have been used in all the studies that indicate all the benefits people are quoting (in mice) Cutting Edge uses "L Reuteri LR007 strain" which does not really pop up at all in the research.

[@mamagg2444]

@@CanaryTankAddiction Donna mentioned there are trace amounts of L Reuteri in kefir. Do you know what strain that would be?

[@CanaryTankAddiction]

@@mamagg2444 I do not. If it is not added from a supplement it will be hard to know without a lab and an analysis.

[@josiecellonews]

yes ~ this is interesting. I went back and forth between both the BioGaia and the Cutting Edge ... sticking with BioGaia now although Dr. Davis also recommends Cutting Edge. It's a question I have too ~ please let me know if you learn more.

[@josiecellonews]

actually ~ going thru Donna's site, on answering questions about L. Reuteri: "Our L. Reuteri Superfood contains a high concentration of the LR007 strain of L. reuteri. Check out these study results. Here is what Dr. William Davis states in his book Super Gut about our starter. "Another option: a starter making kit using a different strain of L. reuteri that, in preliminary experience, yields many of the same effects, called “LR Superfood Starter.”

[@creativerita]

Donna. I’m 72 and my question is. How much should I be eating each day to get the best benefits

[@lovelyfish8053]

One month ,in the morning and evening two table spoon each time .

[@ashmodo1097]

Dr. David specifically says don't blend it so I'm gonna trust his testing on it.

[@critter4004]

Thank you ❗ 😊 💓

[@garyssimo]

My first batch with organic grass fed half and half was almost perfect. I used l reuteri, acidipholus, and rhamnosis blend. Beard at 71 growing WAY faster! no difference yet in muscles but Ive been training hard for years. i started on just the 2.5 billion cfu pills for 2 weeks first. Second batch is on now with just L reuteri strain. Will update.I used type A2 half and half this time. Its a less problamatic milk for lactose intolerant folks. Wonder if the bugs like it better?

[@bballnoah1446]

Hello! FYI - you need to ferment l rueteri on it's own without other bacteria. It can be overpowered by other bacteria and not grow.

[@MrBod4life]

@@bballnoah1446very good to know! Tha kyou so much!! ❤

[@secretsauce5678]

What is the kitchen appliance on your thumbnail, please?

[@dotcosmo9238]

Can I use my dehydrator at 100 degrees to make this yogurt?

[@michellebaxter530]

I did. I set mine at 100 and it kept it at 98-101 the whole time

[@robinhart1390]

Can I take my leftover soy yogurt that I’ve been making from scratch for two years and add the new strain of probiotic reuteri bacteria, to it and make my yogurt as usual?

[@knowone-sts2263]

Hi, l. Reuteri normally inhabits the small intestine so dont worry about where supplimrnts germinate.

[@michaellyttle4347]

Luvelle has great equipment for making LReuteri yogurt and are using Dr. Davis’ method with their own test kitchen variations. Their yogurt makers are water bath and have exact temperature settings to maintain 100 degrees F or two other settings for other yogurts.

[@janonthemtn]

I have that yogurt maker and was not happy making it in the provided glass container. I've started making it in 4 pint wide mouth jars and 1 small additional jar in the middle, ( using 2 qts of organic half and half, 4T of inulin, 3 T of a previous batch of this variety of yogurt, and 3 tablets of BioGaia. If no previous batch to get some, use 10 tablets of BioGaia. There is about 1/2 inch of whey on the bottom, top is super thick and delicious.

[@TXDHC]

Thank you. I just bought one.

[@janonthemtn]

@@TXDHC My recent batches of yogurt are all thick yogurt and have no separation at all.

[@TXDHC]

@@janonthemtn I'm excited to get going. This SIBO has made me so miserable on top of the negative gut effects on MS. Everything arrives tomorrow!

[@janonthemtn]

@@TXDHC Best wishes for delicious yogurt. My husband is eating it now too to help with GERD.

[@azdhan]

Interesting if you mix LReuteri after fermentation with fermented kefir 1/2 and 1/2 as fruit bowl or smotthie, won’t you still mitigate the maximum effect of the LReuteri before you consume it or when it makes it into your gut given bacteria from both yougurt may be in a constant state of competition. Wouldn’t it be better just to have both yogurts several hours apart?

[@Paythepiper102]

I made my l rueteri with collagen by mistake, and it turned out great. I thought for sure I ruined the batch, because the container of collagen had no label on it. It looks very much the same as insulin. I wonder if collagen is a prebiotic, and is this what fed my yogurt? It actually turned out better than when I used the inulin

[@gratitude2880]

Can we use A2 cows milk...no casein...for those of us who have a sensitivity to casino? Thanks again

[@Tammy-td5ok]

What can help with candita?

[@cronix1314]

use saccharomyces boulardi (it's a yeast ) for candida !

[@angeladiaz7746]

Just diagnosed with SIBO after years of diarrhea, bloating and gas. After reading Super Gut I insisted my gastroenterologist do a breath test. Sure enough tested positive. He is placing me on a 14day antibiotic course and a FOSMAD diet. My question is just doing the L reuteri yogurt, would that correct SIBO without modifying my diet (Keto) or needing to take the antibiotic

[@karenzimmer7607]

I have methane sibo. Going to make this yogurt. I am not taking antibiotics. Trying antimicrobial instead. Did you make this yogurt yet and did it help?

[@angeladiaz7746]

@@karenzimmer7607 i did the yogurt and I love it I have found some improvement with symptoms but only been eating it short time. I like i can have yogurt again that has many healthy benefits to it than store bought yogurt

[@manyblessings917]

Apparently the SIBO yogurt has l reuteri, l gasseri, and b coagulans in it. Indigo Nili channel has the details and how to make it. I make the strains separately and then consume them together. B coagulans require a higher temp to make so I make them separately to avoid killing the other two which need a lower temp.

[@PropheticSoakingwithSarahJER]

Donna I’m making my first batch. I’m used to making yoghurt. 36 hrs at 38 deg C. At 18 hrs it puffed right up and overflowed.

[@motherof3pearls]

Sounds perfect to me! 🥰

[@boe1956]

Your video and peoples comments talk a lot about beauty, good skin, better sleep, better mood, but does this strain SD 5865 do anything for helping gut problems, like bloating, diahreah, etc......? My microbiomes are really off in my gut i believe and I want to fix it. Is this one of the benefits of using this yogurt?

[@1martuska]

I’m just learning about l reuteri and it’s many health benefits. Love the way you explain everything. Do you have a video making l reuteri with a suvee ? Also , which suvee device would you recommend? Thank you😊

[@florenciolucero4810]

I am on my fifth batch. I used the SIBO recipe.

[@ejrkerle]

ive tried 10 attempts at making dr davis yoghurt so far , im scalding the milk at 180 ,im using at a instant pot on 100 for 36 hours , problem is im getting 50% whey ,ive tried everything, cannot get any more than 50% whey ,ive order all his exact strains ,i found a recipee that said use 2 tables spoons of inulium per litre,so im trying that as well .ive tryed everything .only thing different is , i put my 6 litres back in freezer and bring it back to 100 farenheight quicker. any one that has any tips please help , im out of ideas , ive tried adding inulium to the 50% whey and put that on for 36 hours but that doesnt work as well

[@thomash681]

Could we use Whole Fairlife ultra filtered milk for the L. Reuteri yoghurt?? Thanks

[@karenzimmer7607]

I would think so..I use that on my instant pot for normal yogurt. They said as long as ultra pasteurized. Let me know if you tried it

[@vosgita]

Donna, thank you so much for your videos. You have the best information I found so far. I made my first batch of L Routeri yogurt and came out like liquid. I threw it out and made another one. It came out the same. I guess what you’re saying is that i can make another batch with the first. How much yogurt and milk do you use to make the 2nd?

[@arlenejokozo222]

Two batches made so far. Both are very pungent. Is this okay as it should be? Please advise. Thank you so much😊

[@underHiswings77]

This is so exciting! Can’t wait to try! How much of this yogurt do you eat per day for all the benefits you mention? I’m dairy sensitive but can handle most yogurt alright. I would be interested in making it with almond or coconut milk... even goat, if that works. Thanks for posting this!

[@TXDHC]

Dr Davis recommends 1/2 cup

[@mariawalker8403]

@@TXDHC I thought he recommends 1/2 cup 3x a day….?

[@TXDHC]

@@mariawalker8403 whatever works

[@reesedaniel5835]

I eat a whole cup. And drizzle it with manuka honey (mmmm good!).

[@komoru]

Dr. Davis says 1/2 cup a day will give benefits.

[@patrogers2594]

Donna I always have about 1/4 of my quart jar with whey I pour of the whey and refrigerate it. Can I add the whey to my milk kefir??? I save it to give to my dogs but I thought there are so much good stuff in this whey! If anyone thinks is is a good or bad idea please tell me. I heard you answered my question, yes I can add the whey to my milk kefir that’s cold already.

[@guitars0206]

Thank you for the great podcast. Tons of great information. I created my first batch of l. reuteri yogurt. And used that to create my second batch. I want to create a double batch. Does my previous batch of yogurt have enough bacteria to create a double batch of yogurt? Do I need to add more tablets of bacteria to double the batch? Thank you.

[@reesedaniel5835]

If it was me, I'd add 4 tablespoons of the previous batch instead of the usual 2 to make the double batch (of 2 quarts).

[@guitars0206]

@@reesedaniel5835 Thank youi.

[@tomicajovevski]

Hey donna, after the fermentation has completed for milk kefir, can i put the drinkable kefir in the fridge overnight in order to drink it in the morning. Will it kill the good bacteria that way?

[@heatherb918]

I put mine in the fridge so it gets cold, it also gets creamier!