Podcast Episode 194: The Many Reasons to make L Reuteri Superfood Yogurt

[@cyberqueen777]

My gut is telling me that these two amazing people are going to save the world! A health epidemic is what we need and it ain't gonna happen listening to Big Pharma or unaware doctors. People are waking up to what real health is all about and this is it! Thank you both very much.

[@coopie624]

I am so grateful for and encouraged by this podcast. Thank you both! I have been making and drinking raw milk kefir for one month and could tell a big difference in the way I feel right away. Now on to the yogurt, Dr. Davis’ book and increasing fermented foods to my diet. I have had fibromyalgia since 2004 and had to go on disability because of it. I would love to kick it out the door!

[@Bonniep1]

I am on my 4th batch of the Super Sibiu Yogurt (I love the stuff, better than ice cream) and now after reading Donna’s book I’ve added Kefir and will start cultured veggies now. Thanks so very much!

[@adinatudora4649]

What is super Sibiu? Sorry, I am new here but hard to ignore since my Mom was born in Sibiu/ Romania.

[@boe1956]

@@adinatudora4649 It's just what they are calling the yogurt because it works well. The doctor said it works great for Sibo...that is bacteria infection in the gut sort of...google what is sibo..but this is not just only good for Sibo. It helps with good bacteria in gut.

[@user-bh3ew6ii4g]

@@adinatudora4649 I think he may have meant SIBO acryonym for Small Intestinal Bacteria Overgrowth. But it's pretty amazing that he wrote Sibiu which is a place most of us have never heard of but you not only knew but had a close connection to it and you happened to see Sibiu. Amazing how that works.

[@deskjockie4948]

I've made the l. reuteri (ROY-ter-eye) yogurt four times now and finally got the thick, rich, creamy consistency I was striving for. I used Indigo Nili's hack of heating the Half and Half to 100 degrees F before adding the whey and curds from a previous batch, plus the 2 TB of inulin. I set the temperature of my little eight jar yogurt maker to 102 degrees F and the timer for 36 hours. I can tell that my digestive system is calmer and not as bloated in just a few days of eating this yogurt, and I have actually slept through the night for the first time in years a couple of times since beginning Dr. Davis's six point program. I have been tortured for years with nightly foot and leg cramps that jerk me awake several times a night to hobble into the kitchen and drink dill pickle juice, often in tears from the pain. I have been on a low carb diet for several years, taken magnesium and potassium supplements, drunk keto electrolytes, and done any and all remedies I could think of or that were suggested for that problem, but nothing worked until I got on Dr. Davis's complete program. I have the cramps down to only one mild one once in a while, and hope that this yogurt and Dr. Davis's program will eventually heal my body to where I don't have those horrible cramps anymore at all. Thank you, Dr. Davis!

[@SamanthaWhite]

You can try sleeping on a grounding sheet as well. It works for my Grandma who also gets cramps in the night. I bought mine on Amazon for $30. I love it

[@profeh3346]

My husband suffers from terrible leg cramps as well! It’s not as bad as what you’ve gone through but I’ve never seen suffering like he experiences and the only thing that helps him is cbd lotion and magnesium supplements but not enough. Thank you for sharing - I will check into it for him.

[@carnicavegirl7214]

Where do you order at?

[@pamelamccarthy1412]

Cutting Edge Cultures or Amazon are 2 places to look.@@carnicavegirl7214

[@glorytogodhomestead3495]

Do you have to keep buying the culture?

[@user-bh3ew6ii4g]

After listening to Dr Berg's recent interview with Dr Davis I went looking for more on L. Reuteri, how to make the yogurt, and Dr Davis and found this great interview with him. Just subscribed. I was researching last night about making yogurt in my InstantPot, because I've had mixed results in the past, but was also trying to find out what temperature the yogurt functions operate at to see if it was going to be suitable and not go above 100 degrees. (Nothing on IPs website, which is really lame of them). In case it helps anyone else, the trick is to not use the yogurt function, but use the Sous Vide function where you can set the exact temperature and time. I get raw milk so I will use the yogurt boil function to bring it above 180 then let it cool off, add the starter culture, and turn to Sous Vide mode to ferment it. I will probably put the cultured milk in mason jars and put them back into the Sous Vide mode in a water bath at 100 for 36 hours. Waiting on my L. Reuteri from Dr Davis, and I'm going to get my raw milk from the afternoon milking to start practicing on making just yogurt this way. So hopefully I will the process down by the time I get my L. Reuteri. Will share with my dogs, they will be very happy about it.

[@taniathomas402]

Yes it will work in the sues vide mode

[@CokoLanoix]

How nice to have fresh milk! My grandmother made yogurt and pickled veggies all the time. When she got a yogurt maker around 1980 she didn't seem to like it. Now I'm wondering how she made yogurt. I'm guessing she just left it in her back room that didn't have ac. I'm still in Phoenix Az where 5 mos of the year has 100°+ days and summer is 100° through the night. The weather just cooled so I'm looking for a simple way to make yogurt and wondered if a heating pad with precise temp setting would work.🤔

[@gardengirl11ify]

Thank you for the advice. I used my Insta pot duo and second experience. I got between 10 and 110 degrees in a cup of water with no water in the pot

[@westchestercountypost5290]

Just watched this video and already got the book weeks ago but haven’t read it yet. Got the sous vide and the vacuum sealer equipment (I’m all in!), and waiting for the culture starter. Joined Donna’s pro subscription and downloaded recipes. I feel a little overwhelmed but as she said, one thing. Just start with one thing. L Reuteri yogurt is my first step to taking my life back after 20+ years on antibiotics. I will be documenting the process and including my parents in the experiment for the next three months. Donna, thank you for your kind heart and generosity. Your desire to help everyone heal is changing the planet. 🙏🏻🥰

[@vins7cv139]

Please, tell me your experience in the future months.

[@cherylmcduff5388]

How r u doing now??

[@alejandrogn4]

lol you don’t need a vacuum sealer for yogurt

[@juanajuana4404]

Completed my first batch Tuesday and have a new batch fermenting now from the daughter. I shared a starter with my own daughter yesterday and just sent her this video.

[@hoboonwheels9289]

I had gallbladder issues in my early 30s and found a remedy where I took a cup of olive oil and lemon juice, swig the oil, cut with the lemon juice. Quickly (hours) I passed the stones and have had no recurrence.

[@jaykay3839]

My sister did the same. Saved her gall bladder more than once.

[@howtogetoutofbabylon8978]

If I did a video where he makes all that stuff together and show that it makes little stones and you're not really they're not coming from your gallbladder they're coming from the mixture that you drink. You might test that make that stuff up in the glass and test it. See if it makes little stones

[@jaykay3839]

@@howtogetoutofbabylon8978 Even if that were the case, it's still solved the issue for many people over the years. My sister was in horrendous pain and did this protocol and the pain went away. She and others have gone from being in the hospital with terrible pain to no more pain.

[@cjd2615]

From Australia here… 🇦🇺 I watched Dr Bergs conversation with Dr Davis a few weeks ago and immediately ordered everything I needed online to make this L. Reuteri yoghurt. I couldn’t find ‘half and half’ milk in our supermarkets so I made my own with half whole milk and half cream which I think makes the fat content a little higher than necessary but I made a perfect batch and it had a very thick layer of fermented cream on top… this ‘sour cream’ doesn’t get wasted though! I’ve been eating the half cup of yoghurt every day now and I’m watching very closely. I’ve suffered with painful bloating nearly all my life which made my pregnancies very painful. In recent years, the only thing that helped me was marijuana but I didn’t want to get high anymore. I’m so glad the universe guided me toward a much healthier cure for my gut problem! Bless you Dr Davis… you deserve some kind of award for your research and findings! ❤❤❤

[@annadelamere342]

Hi another Aussie here, could you please tell me if the super gut book shows celcius or Fahrenheit? Thankyou

[@rituparnsingh1725]

Thank you. You and Dr. Davies are doing phenomenal work. To bring health back in hands of people. Where it should be. BRAVO

[@GiGi_gigi7]

You’re correct - just found you two and I’m so excited to try LR yogurt for my elderly parents, my unhealthy husband (triple bypass and many different drugs), and, of course, myself so I can keep up with caring for them. So thankful to have found you. Thank you for sharing 💗

[@vins7cv139]

Any benefits??

[@airplanegeorge]

I've been making and eating L reuteri yogurt for 5 months. haven't noticed any difference. tastes damn good though.

[@boyacosweep]

I've been getting thick, creamy, delicious yogurt for one month. Sadly, I haven't seen any benefits, either. I will be experimenting with bacillus coagulans also.

[@skipmcelhenny7325]

I’ve also been making and eating it straight for 5 months too. I’ve noticed deeper sleep with dreams, an increase of dermal collagen, and an increase in muscle mass, at 53.

[@widishaagarwalla2193]

​@@skipmcelhenny7325 same !!! My poops are better. My skin feels better.

[@7karlheinz]

Right when Dr. Davis said, "It's highlighting what a disaster pharmaceuticals are!" a Jardience commercial interrupted, lol!!!

[@darlarousch6339]

I have been having a terrible time trying to get hold of the different strains of bacteria Dr. Davis suggests we need. I live in Calgary, AB. Canada.

[@brianzell.longevity.concierge]

Any luck so far? I am just about to go down this path and I am in Manitoba.

[@evaanthony6729]

Heyday Fermentables sell all the starters...they are online and actually located in Calgary for anyone in Canada.

[@darlarousch6339]

Donna does your starter include all the strains Dr. Davis has mentioned. In the L Rerteria starter, I just ordered. Thanks for bringing this to my attention, I admire you so much. God bless you and all yours.

[@lornealbert3598]

Great program. Just made a batch of the Sauerkraut that I learned from your other youtube video; and making a batch of the yogurt Dr. Davis has intructed me to make. Very exciting to find health through the kitchen skills

[@pamelapittman3080]

This is the best tasting yogurt I’ve ever had!!

[@CulturedFoodLife]

So glad you're enjoying it!

[@Hbird12]

We love it.. my 2 kiddos have a half of cups on breakfast. I do take a cup everyday. I can tell you this is the best thing ever... we love my 2nd batch was like a cheese flavor at the top. From my first batch it was well done and the 2nd one the best so far.

[@darlarousch6339]

I have a daughter that has a problem with weight and I thought if I could somehow get hold of all of these strains of bacteria and make it for her, maybe it would help her get better even if she doesn't lose a lot of weight.

[@pattyclarkson3]

I'm very excited! I've ordered the L. Reuteri starter, the yogurt maker and also purchased the Sugar Shift capsules. Can wait to get started on this part of my journey. Thank you for this video and all of your hard work getting the information out to everyone.

[@CulturedFoodLife]

I hope you love it! You're so welcome. I feel like this will be a game changer for healing!

[@pattyclarkson3]

@@CulturedFoodLife I hope so. So many are hurting, mentally, emotionally and physically.... and right now also monetarily. 😒

[@pattyclarkson3]

@@CulturedFoodLife just received the l. reuteri starter... going to get started right away. 👏🏼👏🏼👏🏼💗

[@pattyclarkson3]

@@CulturedFoodLife can I use xanthan gum rather than guar gum. Is Bob's Redmill potato starch the right thing?

[@deskjockie4948]

Where are the links to the L. Reuteri starter, yogurt maker, and Sugar Shift capsules? It's really frustrating to listen to this podcast and not be able to find the links to the products needed to get started

[@stevenrector3869]

OMG, Dr. Davis, you better watch your back for exposing all this great information regarding the microbiome!! I love all your advise on how to take control of your own health. Big Pharma must hate you!! Keep exposing all this crucial information about how to improve one's health. Thank you so much!!!

[@jh4675]

Believe he was blacklisted by Canadian govt when he told people to stop eating grains (with Canada a major grain producer). Go get'em, Dr. Davis. Keep promoting good health over profit!

[@nancyk7874]

very true!

[@marksellers3260]

Can L Reuteri be used to make Coconut Water Kefir? Are there any other ways to make L Reuteri ferment that does NOT use dairy? @Donna Schwenk

[@ladyryan902]

Wow u r what i was looking for buying his book right now thank you

[@azdhan]

This is so fascinating!

[@carolcostello2183]

I am a 71 year old and I started the reuteri yogurt 7 days ago. I have been drinking raw milk kefir for years and wondered if that could interfere with how the reuteri yogurt works? Is it OK to still consume the kefir later in the day? I have looked through the book and don’t see an answer. Thank you so much ……love your videos on this.

[@adhikariindia]

What is the benifit of reuteri..

[@8mora888]

I’m my opinion, L. Reuteri will not interfere with kefir.

[@janamoran189]

I just prayed 🙏🙌 was led to your channel. THANK YOU LORD JESUS CHRIST !!!

[@petevodulia590]

Kefir is on my shopping list !! 👍🏼👍🏼 TY BOTH for such wonderful information 🙏🏼🙏🏼

[@zaluq]

We dont have raw milk here in Norway , all is pasturized and homogenized . Do I remember correctly that someone said you could add butter to your full fat milk to become "un homogenized " again ?

[@dr.bunnywilson8321]

WOW!!! I'm glad I saw this!!! I never feel good either...I am going to have to try this!!!

[@jh4675]

Please do indicate to your viewers the caution, promoted by Dr. Davis himself, that you do NOT want to blend or mix this yogurt at high speed as vigorous blending will kill the microorganisms. Two scenarios as quoted from our Inner Circle Forum: "shear forces in the mix can tear the poor L.reuteri apart and mechanical heating will kill them." If you want to retain the massive probiotic count generated by our 36-42 hour L. reuteri yogurt, do not blend at high speed!

[@CulturedFoodLife]

You can blend it and you'll still get massive benefits. I was told the same thing about kefir and the benefits are still there in both my own experience and what i've seen through helping others as well.

[@lilyzhang3198]

Hi, J H, I have a bottle of multi-strain probiotic capsules and want to use it to make coconut milk yogurt. There are 14 strains in one capsule with total 30 billion CFU, and two of the 14 strains only have 0.1 billion CFU each. For my 1st batch, do I need to use 20 capsules to get each strain to 2 billion CFU? Or just 1 capsule is good enough? Thanks!

[@tubefreakmuva]

I've heard you can still blend and it won't hurt them. But I wouldn't blend the probiotics myself. nobody needs a blend in their lives lol

[@hanatlili9960]

@@tubefreakmuva😄😄😄

[@howtogetoutofbabylon8978]

​​@@CulturedFoodLife That makes sense to me at somebody said don't use a coffee frother because it'll kill the bacteria that just makes no sense to me whatsoever from a plain physics basis. Gigantic metal object going to kill microscopic organism doesn't make any sense! I guess. Everybody has a brain we are supposed to use them. Not to mention that it's my money and I can experiment. We need to think outside the box. People say all kinds of stupid things about how to make this stuff Kiefer also. Have a jug of Kiefer sitting on the floor by my desk chair it's been there since July I drink it but once every 3 days; it is basically separated so it's curds and whey. Clotted milk I guess is another name for it. I smell it I drink it I taste it I eat it. It tastes great.. That is the test. Thank you for your information

[@bertbrowm4488]

It is an amazing book super gut...i feel so smart knowing what i know

[@irvingmazariegos3830]

What type of yogurt maker should I use to make reuteri yogurt

[@joyfulalessi7628]

Omg I just learned about this recipe and made my first batch this week!! Turned into a fizzy feta cheese 😅😅 I will tweak and try again. Thanks so much for posting!!!

[@mathfaster]

My 1st batch turned out very watery just like yours. Many comments elsewhere that this happens with the 1st batch. Nothing to really tweak. Just seed the 2nd batch with the first. My second batched turned out very firm.

[@CulturedFoodLife]

@@mathfaster Thank you for this helpful tip!

[@CulturedFoodLife]

Make sure the temperature doesn't get to high. This can start to kill the good bacteria. This will make a big difference.

[@joyfulalessi7628]

@mathfaster and Donna thank you for the advice! I’ve been fermenting the mixture in a quart mason jar in the instant pot, sous vide function, 97* and 36 hrs. Maybe I’ll switch it to yogurt function. Also Donna you inspired me to start making milk kefir years ago and it’s still a kitchen staple. Thank you for that!!

[@mathfaster]

@@joyfulalessi7628 I have an Instant Pot Pro and found it absolutely imperative that you test the temperature with an instant read thermometer to calibrate the temp of the yogurt setting. Setting at 100 F gave a water test temp of 110 F. Not what you want for L. Reteuri. I now set at 92 F for yogurt to get 100 F for fermenting. I tested over 2 1/2 hours and it kept a constant 100.

[@jazietk3763]

Sorry if this is a dumb question, but can dogs benefit from this yogurt too? 🙏

[@kgu9870]

I give it to my pug, his wrinkles have vanished but now he's always trying to hump my leg.

[@skipmcelhenny7325]

@@kgu9870ha!

[@pattyclarkson3]

Thank you for this video. I will be purchasing the starter. 😊

[@CulturedFoodLife]

Hope you love it!

[@clynnj2548]

I am still searching for the recipe for L. Crispatus "yogurt" Dr. Davis talked about on recent interviews. Has anyone else found it?

[@lxc3909]

Do a web search for ' dr. Davis vagina yogurt'. He states: Ferment using the same conditions as that used for L. reuteri.

[@browneyedgirlFL67]

Where can I find some of these different strains of bacteria that Dr Davis mentions?

[@RaggaRoyale]

Hi Donna, Is your Lactobacillus Reuteri starter the exact same as Dr. Davis's starter as he mentions in another video that you only need to use his starter tablets once and thereafter use only the yogurt base?

[@CulturedFoodLife]

Our LR Superfood contains a high concentration of the SD-5865 strain of L. Reuteri. Which is different from the starter in his book, however; here is what Dr. William Davis states in his book about our starter. "Another option: a yogurt-making kit using a different strain of L. Reuteri that, in preliminary experience, yields many of the same effects, called “LR Superfood Starter.” Check out these results on out starter: www.culturedfoodlife.com/l-reuteri-the-bacteria-youre-missing-and-the-superfood-yogurt-i-love/#results Yes you can use some of the previous yogurt as a starter for the next few batches before needing a new packet. Hope this helps!

[@jh4675]

@@CulturedFoodLife And using the BioGaia capsules, we can go over a year using the resultant starter for future batches. What a savings!

[@dallenatatana8613]

Hi... Can we buy this in NZ?

[@aprilepp74]

Did your daughter eat low carb the time she ate so much fermented food or just regular food?

[@JohnQPublic345]

thumbs up. great podcast. will look for his products

[@richardcollins9060]

I am 75 yo and live a healthy active lifestyle, at least up to the point of trying the L Reuteri cultured dairy (A2) and Kefir. The kefir and cultured dairy were a delight and I used them sparingly. A couple of weeks into this experiment I ceased to be able to have a bowel movement without some sort of laxative. That was 2 months ago and this condition has had a hugely negative impact on my well being. Prior to this event I had no apparent digestive issues. I can only say to those considering buying into this fad; "Caveat emptor"

[@polymathematics5837]

Thanks for the heads up! Everyone has a unique genetic profile and we never know how something, which may be healthy for the majority of us, will affect us as an individual.

[@nadeemkhanftii]

Donna no one s saying where one may find these microbes...to buy them..

[@joanclark2483]

Do you have a special yogurt maker you use?

[@cynthiathurman3108]

Can you take anti microbials such as Candibactin and SIBO yogurt at the same time?

[@clairerooke6257]

How do i know which microbe will benefit each specific condition?

[@susananglin3868]

Donna, I just discovered your channel, and I am very excited to explore this way of healing. I am 72 years old, I have had histamine intolerance for most of my life. Foods high in histamine, including fermented foods, make me itch - particularly my scalp. I made sauerkraut a couple of weeks ago, and it really caused a lot of itching, so I stopped. It’s still sitting in my refrigerator. I plan to order the L Reuteri starter when the weather cools a little. Don’t want to risk the product being damaged in shipping. My question is, should I just go ahead and eat the fermented foods despite the discomfort they cause, hoping that eventually I will get better? Is there a system to adding additional fermented foods in a way that would be best in my situation?

[@CulturedFoodLife]

Hi Susan I have a whole article on Histamines that should really help you: www.culturedfoodlife.com/histamines-and-fermented-foods/

[@susananglin3868]

Thank you, Donna! I will check it out!

[@jamesroots5796]

WA aqqq Qatar pqaa3😅😅😅

[@jfour7646]

Hi Donna, I have an instant pot with a yogurt setting do you think that would work for this? Also could it be done with goat milk? Thanks

[@janonthemtn]

Many people use an instant pot. Using goat milk, you must heat it to about 180, then cool to 100-104 then proceed with the recipe, 100 F for 36 hours. (Unless you can find fresh, ultra pasteurized goat milk)

[@aprilepp74]

I had to have my instant pot on the normal/medium yogurt setting without the lid to get it to the right temperature. Trying it with water first for a few hours is a good idea.

[@janonthemtn]

See your owners manual, as I understand the yogurt setting, it heats the milk then cools it, then starter and flavorings added. So that heating feature would be bad. If it has the sous vide setting> set it for 100 F, test that temp after 1 hour.

[@francopp1124]

@@janonthemtn Help! Do you keep the pressurized valve open or closed in the sous mode of operation in an instant pot?

[@tammycraine7493]

​@@francopp1124you are not using the pressure while using sous vide in your instant pot so you don't close the valve.

[@andreabanfield797]

I'm like on my 20th batch, I'm addicted to this probiotic! It's great!

[@TheDanielduong]

Hello Donna, thanks for the info, I live in Vietnam. How can I get my hands on L Reuteri here in SE Asia?

[@seriousstranger1809]

Hey Dan, any luck with this? Singapore here

[@howtogetoutofbabylon8978]

Is there any information on the gas tester you talk about that he shows the white or the black one and how to get those I don't see any links here in your description thing or comments and I don't see anything I can't find anything of him talking about it on a video can't find them on Amazon etcetera

[@francopp1124]

Help! Do you keep the pressurized valve open or closed in the sous mode of operation in the sous vide mode of an instant pot? Thank you!

[@lauraw6576]

I keep mine closed!

[@tammycraine7493]

I keep mine open as you are not trying to put it under pressure.

[@bettyowens1271]

My L. Reuteri starter packs came warm. Will they still be ok to use?

[@bobmason1499]

Can you use kefir as a base using Lactobacillus reuteri bacteria species, or do you have to ferment in a yogurt maker. What about jars or large keifir jars?

[@CookieCreamOreo]

Hi Donna. This was a great interview. I’m already having kefir everyday, and now I’m going to buy the yogurt machine, prebiotic and yogurt starter you recommend hoping to get these wonderful benefits. If I buy the Sugar Shift capsules, can I add that powder to the yogurt starter and Keifer yogurt? Do you think the strands of good bacteria in the capsules can enhance the bacteria in the yogurt and kefir? I’m wondering if those types of good bacteria can become part of the kefir and yogurt. Thx.

[@aliyannajoy1607]

My questions exactly....I have wonderful yogurt going and would love to add these to the strains.... I use an instantpot on yogurt setting and it makes wonderful yogurt so thick!! And adding these would be wonderful. Have heartd that this is a harder type to make....so not sure....hope they answer us!!!! PLEAAASE!!!!

[@darlarousch6339]

Please tell me you have these 4 strains in this starter

[@alphavid1]

Chattanooga, TN Hi Donna. Can other full fat Greek Yogurt (Choboni) with live cultures be added to the new batch of l ruteri for additional benefits.

[@janonthemtn]

No, it's different bacteria.

[@trisholer9761]

I’m so excited to come upon this-I just made a batch using the pills, crushed them and added with the gelatin- your pouches will make the process much easier. If I’m using raw milk do you think I’ll get a firm yogurt or should I still add the gelatin like I normally do?

[@susie2366]

My yogurt is thicker when I use half and half and keep it culturing for 12 to 14 hours before refrigeration.

[@CulturedFoodLife]

You shouldn't use raw milk for it. The raw milk won't thicken into yogurt and will compete with the L. Reuteri as raw milk has its own good bacteria. Pasteurized milk works best for this type of ferment.

[@CulturedFoodLife]

@@susie2366 For L. Reuteri you need to ferment at 100 degrees for 36 hours to get the full benefits. It's a different type of ferment than traditional yogurt.

[@trisholer9761]

@@CulturedFoodLife thank you for answering my question! I’m stuck between a rock and a hard place then. I can consume raw milk but if I consume pasteurized my eczema breaks out. I’d appreciate help figuring this out but if you don’t have the time-could you direct me to the info on this so I can see if I can find someway to make it work?

[@oskaredwall7662]

@@CulturedFoodLife all you need is to start the culture with pasteruizing your raw milk first. once you get it going. using it as a starter, raw milk is the best. since the fermentation will be too strong to let any other strains of bacteria take over. reuteri will be the main strain in the culture anyway if you get it going with it.

[@boe1956]

Do I have to use Inulin to make the yogurt...is there something else that can take its place? I am allergic to artichokes, so can't use that.

[@tonycrawley2420]

You can use inulin made from chicory root

[@NintCondition]

My question is if we use inulin in regular yogurt will it extend the time we can set the regular yogurt without it getting to whey like and separating?

[@terrydepin643]

Does it matter if you use potato starch in place of Inulin?

[@shoegal7]

No, I use potato starch and it works perfectly.

[@reesedaniel5835]

I used 2 spoons of honey (manuka honey) and it turned out delicious! Best yogurt I've ever tasted. It wasn't really sweet either, just tangy and wonderful.

[@lilacvetanovska1061]

Would this yogurt help solve diarrhea problems

[@sueturner8122]

I am lucky to have access to raw milk and wonder why dr Davis recommends half and half and not raw milk. Any ideas?

[@chuckwillyduece]

This is because the good bacteria in raw milk is dominate and will compete with L. Reuteri, which is also a dominate strain.

[@chuckwillyduece]

Dominant** lol

[@Lee-yr4ib]

I am off grid and have no way to make the yoghurt. Is it possible to buy it instead?

[@wmluna381]

Gangsta. Off-grid status with no solar capability. How do you electrify your devices? Work?

[@alejandrogn4]

Store bought is never as good

[@milanfrusone9700]

Hi Donna thank you for this powerful message, where do you seek your probiotics? I need it🙏♥️

[@123STEP23]

Since my second batch My l Reuteri is getting yellow patches sigh black dots.. what am i doing wrong ? I love it and don’t want to be without it. I can’t keep buying the pills I’m on a very tight fixed income. Also where can I buy L. Gasseri??

[@tammycraine7493]

Freeze your original batch in ice cube trays. The typical sized ice cube is 2 tablespoons. After they are frozen keep in a ziploc bag in the freezer. Take out a cube, put it in a small jar in the refrigerator the night before you are going to start your new batch so it can thaw. Use it for your new batch. It will have the strength of the original batch. If you freeze lots of cubes it will start lots of new batches!

[@taniathomas402]

​@@tammycraine7493thank you!!

[@profeh3346]

I pretty sure I have SIBO but when I tried kefir I was so miserable the bout of diahrrea lasted two days…. Do symptoms get worse with effective treatment before they get better?

[@jonnyhonda]

I had an antibiotic 3 years ago n got the worst itchy butt. BUT everytime i take kefir or probiotics it reduces. Im like down to 5% left. I think if you stick at it. Or take less?

[@adhikariindia]

Does stay for 3days

[@tammycraine7493]

Build up the amount you drink very slowly.

[@lauras4472]

I’m in Canada and I’m having a hard time finding uht half and half. Can I just use regular organic half and half?

[@jerryglower4887]

Yes

[@Marcinmd1]

Is this yogurt for sale anywhere already made? I don’t think I’m up to making my own.

[@alejandrogn4]

Pre-made is never as good as what you make. Quit being a chump

[@thelmabrand6880]

How do you make this yogurt?

[@adhikariindia]

How to make this yoghurt??

[@CulturedFoodLife]

Here you go! www.culturedfoodlife.com/recipe/l-reuteri-superfood-yogurt/

[@adhikariindia]

Thanks madam..since i am making raw milk kefir from ur video..just asking kefir also has lactobasillus reuter bacteria???

[@ginaburson4982]

Yes I am also curious if it’s in kefir.

[@adhikariindia]

@@ginaburson4982 please ask the expert..

[@CulturedFoodLife]

@@adhikariindia Kefir doest not contain L. Reuteri. So this ferment will be a real game changer! You shouldn't use raw milk though for making this ferment. It has its own good bacteria and can compete with the L. Reuteri for food. It also won't thicken properly at the 100 degrees required temp. Pasteurized milk will work great. It's a very different style of ferment than traditional yogurt or even kefir. hope this helps!

[@kathleenruzanski7078]

Donna is your product the same Bio Gaia l Reuteri

[@MrApplewine]

If he wants to make sure he is growing the 6475 strain then why not sterilize the growth medium and container and use the Osfortis product which is just 6475?

[@Wds__99]

How long do we need to take it to notice the benefits? 1/2 a cup a day for how long?

[@8mora888]

I noticed the benefits the first day. I started with less than 1/2 cup per day.

[@andyandroid2155]

Donna, I bought the live milk kefir grain from you. Does it contain the same L. Reuteri?

[@tammycraine7493]

No, kefir is a different Probiotic.

[@rosasalas1437]

Love you Donna Your a God sent ❤️ were can I get this .

[@martfranman]

Has anyone tried making this with dry whole milk powder?

[@pattyclarkson3]

When I click on the link for the L. Reuteri starter it says the page does not exist. Maybe the link is broken...?

[@CulturedFoodLife]

I fixed it!

[@francesf6623]

Can I purchase this in Australia

[@pestanah]

i would like to know too. I wish they could ship internationally....

[@shoegal7]

You can get the BioGaia tablets from Amazon.

[@laurapriebe6626]

You can also get the starter from Amazon

[@chadknox3960]

Can i ad to raw kefir???

[@joannaszmaj2556]

You Are the best, thank you for the information

[@marcgutierrez2905]

Mine separates after 2 days so I refrigerate it.. what do you suggest?

[@dianeodonnell1971]

I made my first batch of L. Reuters yogurt using Dr. Davis’s recipe. It came out perfect. The only problem for me is the smell and taste; it’s like medicine. Will this change on my second batch? Thanks

[@Duskmelt]

Subsequent batches taste about the same for me (a little tart, but creamy), but with better texture. I add blueberries to mine since they are a prebiotic fiber and it does make it taste better.

[@scottmclaughlinrachelfoltz5951]

So, do I throw our the 1st batch, saving a little to start a second batch? If yes, How much to save to start the 2nd batch? Can I consume the 1st batch if it turns out a little odd (flavor, consistency, etc)?

[@8mora888]

@@scottmclaughlinrachelfoltz5951 I would consume the first batch even if it tastes a little odd. Save 1/2 cup to start the 2nd batch.

[@8mora888]

I add stevia.

[@candyhess3504]

Mine is not tart, however, my first 3 batches were very tart. My 4 th batch is delicious, not tart, not sweet. I made it using half and half and substituted 1 cup of whole cream and cooked at 104 degrees for 36 hours in a Levelle Yogurt Maker. The machine went off while I was still asleep so it continued to incubate for a couple more hours after the machine turned off. My first perfect batch.

[@chart2]

You two are correct! I've always felt this about the body .... and yes people think your crazy! That's okay. It's a good crazy. 😅❤

[@bettyfernandez3750]

Thank you 🙏

[@sonyacurti]

What's the book name? I want to read it if its easy enough to understand.

[@8mora888]

Super Gut

[@rosasalas1437]

I want try this , be healthy pls I want this Yogurt How do I order this.

[@lynneanderson8643]

Do you think these foods will work for people who have had their gall bladder removed?

[@CulturedFoodLife]

Hi Lynne, I'm not 100% sure if this will help, but I think it still would since it works mostly in the gut. If you can handle yogurt you should do great with L. Retueri.

[@lynneanderson8643]

@@CulturedFoodLife I’ve been making kefir for years from the grains I purchased from you and it has worked great for me. So I’m am definitely going to buy the L. Retueri as soon as I get back from my current trip. Again thanks for all you do.

[@aprilepp74]

How much can or should I consume per day?

[@deskjockie4948]

He says 1/2 cup.

[@dannabailey8064]

How young of a child can take this yogurt?

[@stephaniew4168]

My daughter is 11 yo and is so sick :( She has severe POTS which she was diagnosed with at 6 yrs of age when she was no longer able to stand up. She spent about 1.5 yrs in her bed unable to stand 98% of the time ( the odd day she wuold wake up and say she felt ok and would be able to stand for an hour or 2 then she would crash). Now she has SIBO - she has extreme debilitating fatigue and has not been to school for 5 yrs. I hope this yogurt can help her. I'm terrified. I've tried so many things over the years - natural things along side the pharma.

[@MsBrixu]

Any update how is it going?

[@stephaniew4168]

@@MsBrixu same but we aren't using this yogurt yet. We are doing a GAPS diet and another yogurt but will be adding this one soon.

[@stephanievanekelenburg3925]

What is the serving size of homeade l reuteri.

[@skipmcelhenny7325]

He recommends a half cup per serving.

[@rosasalas1437]

How do I get this ?

[@toddkrump4520]

I went to 4 different pharmacies and I couldn’t find this Strain Strange but a few on line had it. 🤷🏼‍♂️

[@jmseipp]

It’s unrealistic to think that pharmacies would sell these very specific strains.

[@alipainting]

Found on Amazon

[@aprilepp74]

Great video 👌🏼

[@NolaC69]

I am going to attempt my first batch of l reurteri yogurt tonight ..trying to research enough so I don't mess it up lol..my gut needs some serious help...

[@CulturedFoodLife]

You can do it! Its a little tricky at first, but its so worth it and I'm here to help you if you have trouble.

[@rosem5904]

I can't get this in the store i can only order it from you

[@CulturedFoodLife]

It's not on the market yet. Most live cultures are not available in stores in general. But L. Reuteri culture is a very new development.

[@AntonioLiberato08]

@@CulturedFoodLife Donna how can I order this from you? Thank you!

[@eddie195777]

Can a person with atherosclerosis and arterial calcification eat this yogurt?

[@8mora888]

In my opinion, yes.

[@howtogetoutofbabylon8978]

Coming today. I got a gallon of raw milk. But I got a kilogram of inulin powder. Should be good to go

[@mignonking5016]

I’m wondering if the yogurt can be made with raw milk …if anyone knows?

[@shoegal7]

No, the milk needs to be pasteurised.

[@mignonking5016]

@@shoegal7 thank you

[@mobstarhipstar3403]

as much as I dont like pasteurized dead milk...I can see why u want it to be pasteurized cuz otherwise the microbes in the raw milk may compete and overwhelm the L. Reuteri

[@8mora888]

Yes

[@mohammadlittle1306]

Anybody got its recipes in simple steps and language?