L. Reuteri Yogurt | Best Kefir Alternative for Gut Health
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- Опубликовано: 29 авг 2024
- This is a clip from Good Health Hunting Ep. 5 ( • Carnivore Diet for Gut... ) where I show how I make my version of Dr. William Davis' L. Reuteri yogurt recipe.
Disclaimer: I am not a doctor or dietician. The information in this video is based on my personal experiences and independent study of IBD. The information in this video is intended only for educational purposes and should NOT be taken as a substitute for medical advice NOR be acted upon without the approval and supervision of a licensed physician.
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#yogurt #kefir #fermentedfoods #guthealth #ulcerativecolitis #crohnsdisease #SIBO
As many people have asked: What yogurt maker is that? What type of milk are you using? Raw, A2, ??? I have watched many of your other videos and your were using raw milk. Also, can goat milk be used? Does it make a difference when fermenting for 36 hours which type of milk to use. Please let all of us know who have posed these questions. Thank you for all your "free" information. So many people suffer from IBD and dont have the income to hire a private coach and pour over videos to get the information that will heal us.
You don’t wanna use raw milk cause the bacterias in the milk will compete with the good bacterias you’re trying to keep. Use pasteurized one. It has to be around 36 hrs cause longer than that the good bacterias wouldn’t multiply anymore (exhaust point). You could use any milk, cows, goats, coconut. You even can use non dairy foods like hummus, salsa etc. according to him
Like it or not we do have to pour over helpful videos to help ourselves. The majority of us that watched all these types of videos don’t have big income or resources. But try to watch any interview with dr. William Davis or go to his YT channel. Buy his book ‘Super Gut’ it’s only about $19. It has all the science, the recipes, methods, q&a.
Did he respond? What kind of milk is he using?
@@Jackie-us6sl no he didn’t that I can see not always does he reply.
I hope you gave found an answer though. But I have read that we need to boil the milk so the bacteria doesn’t compete with the one in the pills
You can use any milk....full cream will be thicker, semi 50/50 a little thinner....
William Davis is the man for this info. (He wrote Super Gut book 👌) he also does podcasts.
Bacteria double every 2-3hours hence 36 hours at 38c (100f- body temp)
Use pasteurised milk but got to heat it to 90c for 10mins and let cool before making yogurt.
I've been making this yogurt for more than a year and it's great. Very good health benefits. I had a few failed batches recently which had almost no taste after using my well practised method that worked great before. Eventually I worked out the quantity of L Reuteri in the BIOGAIA tablets varies a lot with some of them having almost no L Reuteri so it did not matter how much I tried these batches would not work. Fortunately I had some nice tart L Reuteri yogurt in my fridge from earlier batches which I then used as seed for more yummy tart yogurt. It appears that the manufacturing process of the tablets is inconsistent with some tablets having such a low culture count the result after 36 or even 42 hours was just tasteless and flat.
I have suffered this disease from 2019 when I have my endoscopy but from last year the condition was worse I had frequently diarrhea and bloody stool ,I lost weight but since I started cabbage juice in August and cutting all fatty foods am now free, I went to check H-pylori it's now negative the only thing I want is how to maintain the weight cz to find these kefir and some yoghurt ingredients in my country it's not easy.Thanks so much Kenny for all your vedios now I have started exercises and I feel much relief,Rice and chicken in a small portion has been a best meal for two months now I have added banana and avocado smoothies and plain yoghurt
What country are u from? You can make your own kefir and yogurt.
Don’t eat rice till you’re all the way good. Cauliflower rice is an awesome substitute
Maker’s diet-that book is the ticket!
Don’t eat avocados…. Worst in colitis
Thanks for the video! You will get no separation when you use some of that first batch to make the second. With subsequent batches the microbe count can go down so I make a batch from the tablets and freeze multiple 2 TBS amounts as starter for next batches. When I am out of that, I begin again with tablets!
What a great idea! I wasn’t sure if freezing it would compromise it at all
@@raquelt5342 freezing does compromise the bacteria and reduces their lives -- not sure why they're saying subsequent batches reduces the count, I don't think this is true.
I made my yogurt in hot tub. It is perfect temp. And already paying to heat it up. Love the Biogaia tablets with 1/2 & 1/2.
Hot tub?
@@supernova1976 giant container of 98°F water. So I made yogurt in large jars floating in tub. It worked. 36 hrs. Self stirring.
@@TrueSelf1111 I thought it was like Jacuzzi or a bath 😂 , thinking you making 100 gallons at a time .
@@supernova1976 too messy
I love these videos. We need more on how to make dairy-free for those like myself who are lactose intolerant. Thank you for posting.
Try raw milk
@@melymel36 I'm certified in Health, Wellness and Nutrition and know the following: 1) Dairy is not fit for human consumption. 2) All species, without exception, wean from their own respective mother's milk. 3) Even adult cows don't consume cow's milk. 4) Adult humans don't even consume mother's milk beyond infancy. 5) Humans are the only species on earth that consume dairy. 6) Humans cross species in order to consume other species milk. Raw or not, dairy is not healthy for humans. It is mucus and pus forming. It is acidic and acidifying. It causes acidosis over time. It causes inflammation over time. It forces the body to alkalize itself, thus weakening biology, biome and anatomy. The milk industry has been sued many times for its lies. Do with this what you will.😊
Dr. Garrett Smith known as The Nutrition Detective, is a very interesting naturopath. I've learned so much from him. He focuses on the root of the problem and provides the research to go with it. He makes alot of sense. He also believes in people taking responsibility for their own health. We are each unique. You may heard of the Love Your Liver Program. I'm amazed at how much of what the functional doctor I used to go to recommended was the wrong thing. I believe it's because he really doesn't know nutrition the way Dr. Garrett Smith does. Dr. Garrett is very unique and worth checking out.
Read all you can on the Hunzakuts from Hunza in the Himalayan mountains. It is very enlightening to learn how long they live, and one of their stable foods is all kinds of homemade dairy products from yak and goat milk. They are talked about by many in very old literature. Dig deep and you will learn that non pasturized fermented milk is the secret to youth and health.
Love your channel, thanking you for your info as IBD is quite alienating to deal with.
After fiddling with all kinds of makers and methods, I finally broke down and ordered a yogurt maker from Luvele which was around $100 but worth every penny. I use ultra pasteurized half and half and potato starch and set it to 100 degrees. Got info from Donna Schwenk cultured food life.
How is the Luvele yoghurt maker?
Instant pot pro also works well, fully adjustable temperature. Only a little more expensive and can be used as a pressure cooker.
@@quakerlyster which model? I was looking for one but the temperature goes only to 100 in the model that I saw. Thank you
I've been using homo milk but I double pasteurize it first.. I also let it ferment in my oven with just the light on..worked great every time..nice n thick 🤤
That's how I used to make it too. But Hubby told me that ovens no longer have a pilot light so that low key heat is no longer there. Does the light give off the heat needed??
Does it make you want to do "jazz hands"?
The yogurt maker he is using seems to be available in Europe only. Davis & Waddell Electric Yoghurt Maker/Fermenter 2 in 1, 1.8L
Luvele maker is supposed to be good. I just take the pills. I got sick last time I tried to make a 36 hour yogurt.
Thank you for this, I'm currently recovering from severe ulcerative colitis, I'm on the cortisteroid prednisone and through the worst of the flare up. This disease dropped me from 150lbs to 95 in less than two months and most of the loss was muscle mass, turned me into a skeleton and I'm working to build myself back up. Getting probiotics has been a challenge for me so far as in my area shopping options are limited and nowhere at all seems to have kefir, making this a great option. I think I'll be buying a yogurt maker!
How much time to take Recover from this disease?
try carnivore man. it reduced my symptoms of UC a ton.
Try an all beef diet, it always works, slowly add mushrooms and keep off all seed oils & sugars including sweet fruits, u should always have citrus fruits mandarin or sweet ok works best for vitamin c which ur cells need to repair 1 litre fresh squeezed a day 🙏
Keto/carnivore diet has helped me with my Ulcerative Colitus. No sugar!!!!! I started with the Specific Carbohydrate Diet moved on to Keto/carnivore. This yogurt would fit into the those diets. I have used Ultra pasteurized half and half but haven’t used it long enough to see any results but it has not hurt me at all. Breaking The Vicious Cycle is a book about the SCD…very interesting.
Nancy's Yogurt is one of the few store bought yogurts with some really beneficial strains of probiotics for UC. I eat a cup of that every day along with the L. reuteri yogurt.
I have really bad UC. For a few years Remicade worked really well. Eventually I started to flare even with Remicade. I had to combine Remicade with the SCD diet. Finally I had to add L. reuteri yogurt. Now I go to the bathroom once or twice a day and it's fully formed, and barely even have to wipe. I was going 20-30 times a day at my worst, and it was just bloody diarrhea. I was so close to having to get my colon yanked.
So, even if you are really sick with UC, you can get better if you have the discipline to do certain things.
First time i made it i even sanitized everything and ended up yellow and smelled like cheese. Had to boil everything, keep things covered, pasturize milk and inuline, constantly spray things down with alcohol, avoid breathing over it ect. People online say the yellow is the fat. But the 2nd time in much more sterile conditions, there was no yellow and it tasted delicious with no cheese smell or taste. Imo, this process needs to be much tighter controlled. I even equalized all temps to 100 before combining, and use waterbath
Did you thrown away the first batch and only kept a small amount for the second?
@@oaklejant no i started over to get a cleaner batch and used it for starter
I have made upwards of 15 batches and never had the problems you mentioned.
10 tablets seem a lot! How can one be sure exactly how many tablets should be used and how much milk is needed?
@@denika369 it's the recipe found in Dr. William Davis' book Super Guts, 10 tablets into 950ml of milk with 2 tb of inulin at 38C for 36 hours.
yall do NOT stir the yogurt right after it first ferments cuz u will make it have some weird clumps. U have to let it settle in the fridge n get cold then after an hour or so u can stir it without creating clumps
This is basically making sour cream. There's barely any milk in it. That's a lot of cream to eat in one sitting if you're using 1/2 cup or more at a time. But if it fixes your gut issues it would be worth it. I tried making l reuteri 3 tomes. It's so inconsistent and picky that I gave up. The first batch with the tablets was the only one that worked. When I tried to use some as starter for the next batch, it was watery and separated. The tablets are too expensive to have to use 10 for each batch. Glad it's working for you though!😊
The tablets are garbage. It's way easier and more consistent to use the capsules. You only need one capsule, and there is no crushing. If you want some of the other strains you use the drops instead of the tablets.
It definitely can vary. I've had batches come out like yogurt, and some which seem to ferment further into this funky cheese. It's so funky.
L. reuteri really is some amazing stuff though. I think more people should consume it daily, but maybe that's just the L. reuteri controlling my mind.
I am wondering on overall cost to make this. The BIOGAIA gastrus 30 tablet product in Ireland is about 35 euros ($38). Seems incredibly expensive to me. If you use 10 per batch, that is 3 batches. How long would that reasonably last someone? Thanks. Very clear video explanation.
You use the first batch of yoghurt as your starter for the next batch, so second time around you just take 2-3 tbsp and stir in the milk/cream. Some say you only have to buy the tablets once and just keep re-using the batch (like a sourdough) - but I wouldnt go past 5 or 6 batches before starting off with new tablets from scratch. There are other brands selling l reuteri, where the count are in the billions. This means you only need 1 or 2 to set it up, so a 30 pill bottle would last you very long assuming you re-use the yoghurt as a starter as well.
@@isakpeltzer5794 awesome. Really appreciate the feedback.
Once you make a batch of yogurt you can use that same yogurt as starter. You should not need to use the tablets every time.
@@isakpeltzer5794 Other brands don't have ATCC PTA 6475, which is what William Davis went after specifically because that's the one in the studies he's referencing. That particular strain is patented, and only BioGaia has it unless something has changed.
I got IBS from a doctor!!! - an integrative doctor who treated Lymes disease with antibiotics long term until I got diarrhea from antibiotics, about 3 months later.
Then she tried to treat IBS with one after another expensive “supplements” that she sold … none of which did anything but make things worse. (The supplements were all based on plants and fiber.)Then I started losing more and more foods due to having attacks of 911 emergencies to the bathroom within 30-45 minutes after eating and became very restricted. (If I needed to leave the house, I just wouldn’t eat until I got home. Thank goodness I work from home!) She told me to use Imodium. 😢 Stopped paying out of pocket to her after thousands of dollars…
Now I’m searching here for help - and without extra funds (spent it all on that doctor)
Tried 30 day strict Carnivore and that stopped the pain and cramping (which was daily 7/10) and I’m super grateful for that. After 3 weeks of carnivore, frequency of BMs returned to my normal of once daily in the morning, but still not formed stools, but improving. Don’t need Imodium any more.
I added rice and then potatoes after 5 weeks and still doing ok.
Getting formed stools some times, but not all the way back to normal. Still restricted diet - still not eating fruit or veg yet.
“Super Gut” by Dr. Davis is looking like the next good place to go.
Going to try that L. Reuteri superbiotic yogurt to repopulate my gut with healthy bacteria. Got the book and the probiotic tablets. Going to try my InstantPot yogurt setting first, but may need to buy Ultimate yogurt maker that’s #1 on Amazon to incubate at proper temperature - just search L. Reuteri supergut yogurt on YT.
Thinking about buying the breathe analyzing machine to test for SIBO called FoodMarble Aire 2 which tests for hydrogen and methane gas after you eat certain foods. Hoping it might help out when I try bringing back fruits and veg. Unfortunately the Aire 2 is over $250. Going to re-introduce low FODMAP foods first, then test the high FODMAP foods slowly one at a time. (Just search low FODMAP diet for IBS on YT and web.)
Plan to permanently stay off sugar, ultra-processed foods, chemicals and junk, which I pretty much was before the Lymes anyway.
🙏🙏🙏 Hoping and praying to my angels that I will heal and be able to return to eating balanced diet again.
❤
I’m sharing all this with the intention that this might help someone
Thanks for encouraging me to go to the supermarket and just buy probiotic yoghurt
I was thinking the same until I looked into the difference between the yoghurts. The store ones aren’t fermented for long so have no where near the amount of bacteria in this yogurt. Decided to buy a yogurt maker instead!
the supermarket yogurt is not the same bacteria as this
I'm not a doctor, but I don't know if it works properly. There's a reason it's in tablets and not powder form. Our intestines are very acidic and there are some bacteria that will be killed when they pass through the intestines, because of their acidity.
when i used smaller jars instead of quart jars it finally fermented properly in my instant pot at 98 degrees
Kenny! Please please tell us the brand and make if that yogurt maker! I’ve tried three and they all overcooked the yogurt even though I set it for 95 degrees! Thanks for all of your videos. Been watching for years. 💜
Lakeland do a fantastic machine. It looks the same as that with a wide ranging temperature setting and can time from 1-99 hours.
Check it out, I love it.
I simply calibrated mine. To keep it at 100, I set mine for 104. Put a container of water in it and let it heat for several hours and you can figure out what temp you need to set it at to get 100 degrees by raising or lowering the machine setting as needed.
I put a terrarium heater mat with thermostat into a box. Works perfect fine.
Should we use raw milk for kefir? You still do it? Thoughts on this Kenny? I'm willing to try but I'm a bit afraid. Btw: been following for years , amazing content! ❤️
Raw goat milk or buffalo
can i use coconut milk and coconut cream as a substitute???
What brand yogurt maker is that? You use a regular quart size mason jar?
Thanks!!
Can you do a non dairy version? Can we use coconut milk instead?
look up Dr William Davis. this comes from his book Super Gut
Just to clarify what's the issue with kefir??
جدع = Pass
Hello! I'm gonna make my first batch soon. When stored in the fridge how long would you say it's good for?
Which yogurt maker is that? And do you start timing the yogurt fermentation process starting from the time it reaches 97 degrees?
I also would like to know please
I wouldn't worry about that so-called yogurt maker because, if you make a small batch like that, you'll be making yogurt constantly. I make 1.5 quarts for two people and I have to start a new batch about every three days. IMO, ferment time starts when the temperature reaches the desired temp. To avoid disturbing the culture for temp checks, heat the milk to the desired temp before putting it into the fermentation container. Whatever you use for a heat source, make certain it maintains 100 degrees +/- 2 degrees -- not the air temp around the container, the actual temp of the culture itself.
Lots of questions... but no response ...is this page/channel still going.
Any experience with SIBO/SIFO and this yogurt? Milk products (even lactose free) seem to cause skin rashes for me (and gas if too much)... but i love the taste of milk/yogurt :*(
Has anybody tried making this yogurt without the prebiotic? I'm only asking because I have and the milk seems to ferment fine without it. Has anyone else had similar experiences?
thanks for the great video. BTW, I notice you use the Athony's Organic. I had the worst experience with the brand for coconut chips and cocoa nibs, ~1/3 of them has mycotoxins gave me terrible headaches and gas even though I kept them in frizzer and before expiration dates. I haven't used it since.
Just curious, I wonder if putting a couple tablespoons of ground chia seed into the yogurt after fermentation if it would help thicken it more?
Are use 2 tablespoons of my already made L. Reuteri 1/2&1/2 and I too like mine think real thick so I use 3/4 1/2&1/2 1/4 heavy cream. I make popsicle with this and kombucha I make for some grandkids I’ll use blueberry other’s strawberry and one loves it mixed with cocoa powder & another prefers it with peanut butter powder. Im w carnivore so I love mine plain. On occasion I’ll add a little vanilla bean. Oh I garden and ferment any veggies I eat occasionally. When I run out of my own strawberries or blueberries I go yo my local farmers market. For my firs I’ve used potato starch. Im trying to research to see is I can use Cassava or banana flower for inulin prebiotic
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
Supposed to use ultra pasteurized half and half not milk
Any idea of a recommended quantity to consume daily for all the benefits
Is it supposed to taste fermented?
I did this exact method, except a friend gave me some of their already made yogurt as a starter. It seperated out in nice thick layers with whey in between. I could actually see air bubbles coming from the bottom of the glass and moving up from whatever the bacteria was doing. It has a strong smell, not bad, just strong, and a /strong/ tangy taste. It tingles on the tongue, and has notes of bread/cheese. It's oddly addicting actually, but I'm afraid to eat it as I've never made it before and don't want to poison myself. (You know, the whole dying = bad and living = not as bad thing). Hoping someone could help me figure out if it's safe to eat or not. It has a thick, almost cheesecake like texture.
So we can just use cream?? Thanks and subbed .. dud you feel the effects?? How long until you did feel something too?
Could you please tell us what kind of milk are you using to mix the tablets with? and what kind/ name of the other jar milk fat? where can we buy this please? Thank you!
So you don’t bring the mil up to
180° ? I usually make yogurt from raw but I thought with L Reuteri you were supposed to scale it first?
Would there be a way to do the normal fermentation like when we make normal yogurt by simply adding Lactobacillus Reuteri in powder or liquid to the milk and yogurt mixture? Thank you
Just wondering how effective the L Reuteri yoghurt has been for helping offset whatever condition your dealing with? Would love anyone's comments on this question?
I'm taking it and it seems to make my symptoms worse
Maybe I'm overdoing it with dosage
I have severe ulcerative colitis, and this helps keep me in remission, and has helped end a flares.
The most noticeable effect it has is totally clearing up the eczema I have due to Remicade infusions. I probably consume about 1-2 trillion CFU a day to get this effect, which is about 14 ounces of yogurt.
@@trailingupwards great to hear, mine is severe too have had for 20+ years
@@Happyantix112 Yeah, it's a terrible disease. I have to do Remicade, SCD Diet, and specific probiotics. Even with all that with enough stress I can start to flare again.
A Fecal Transplant from a super-pooper once every few months would probably keep us in full remission. The problem is the medical establishment has not figured out how to make loads of money fecal transplant, and finding a super-pooper who has all the species and strains a person wants, with no strains a person does not want, is also tricky.
If L. reuteri does not work for your try Nancy's Yogurt. It has a number of strains which have been shown to benefit UC, and you can get it at the store.
Alguien me puede decir que cantidad hay que tomar. Es de 500 ml el recipiente?. Los comprimidos, inulina, leche y que más? Gracias. Se puede guardar un poco de ese yogurt para preparar nuevamente?
🎯Awesome! Way to keep it simple, heck even I can do this. THANK YOU=)
?Question? (if you have a minute)~Any chance I can get the brand name of that handy dandy little yogurt maker? We're fulltime in our tiny RV, so space is premium~ that guy looks perfect.
*If no mortar & pestle, tablets crush nicely in a zip lock freezer bag w/a rolling pin. =)🎯
Can anyone under the age of 45 share there experience of eating L-reuturi yoghurt for a long period of time? Dr william Davis recommends that anyone under the age of 45 shouldn't consume this regularly as there isn't enough data to suggest how safe it is for those under the age of 45 to consume it.
It has huge benefits for anyone at any age, as most people lack this beneficial bacteria, check Harry Serpanos videos about it, but i can tell you I had huge results with it myself, 20 yo
im age 33 been consuming it for months now. The main benefit i notice from it is how much softer n moisturized my skin is. I have asthma and nasal congestion n it seems to help with reducing all that unlike kefir which made it worse cuz of the yeast. I just cant do too much dairy cuz it may worsen my asthma.
Question:
I have been making this yogurt for the last few months and I enjoyed it a lot. But I have noticed my recent patches getting more sour and sour!
Not sure if this is normal or a problem. Anyone had this issue?
Every time I make a new yogurt, I use a spoon or two from the previous patch.
If it keeps getting more sour, I may start from the beginning using the pills for starters instead of yogurt from previous patches.
try reduce your fermentation time, although a longer ferment is usually considered healthier since the sourness is a sign more lactose has been converted to lactic acid. the less sugar (lactose) in your yoghurt the healthier it is
That' not a bad thing if you mean it's quite a tart yogurt because that confirms you have plenty of L Reuteri in it. To make it to your taste, try reducing the time you leave it warmed up that will reduce the L Reuteri count in next batches. Another great way is to mix it down with cream or another plain yogurt until the taste is OK for you.
Is the sour taste like sweet and sour and a big like cream cheese?
Please can you tell us what are the benefits or why you changed these ingredients from Dr Davis’
The reason I’m asking is because he says that if one uses milk the bacteria in the regular milk will compete with l reuteri and it won’t multiply as much as if it is with ultra pasteurized cream.
I have been following your kefir instructions and I had started dr Davis’ yogurt but i just found this video. Please reply.
thanks
I think because he used a combination of milk and heavy cream rather than the store bought half and half which is usually milk and heavy cream pre-mixed.
@@veronicajean4020 He's in Australia, half-and-half doesn't exist. Only full cream milk, which is 4%. Next option up is the full cream which is about 34% generally.
@@traveller_andrew this makes sense. Thank you
I heat up the milk to 85 Celsius for 10 Minutes, after i put some coconut oil into the milk. Now there arent any bacteria inside to compete. I let cool milk down to 37 C and put in some Joghurt from the last batch and a few biogaia pills and Inulin. I put it into a box with terrarium heating mat with thermostate on 37,5 C. I get a wonderful Joghurt this way.
Hi I'm your new subscriber I'm from Switzerland I have a question do you use normal milk and add the cream right?? Thank you very much if you answer me❤❤
just use homogenized half and half (half cream and half whole milk) creamer
Interesting about adding the inulin powder to mix - does it make the resulting yogurt thicker or do you use it as a fermentation helper.
It is a prebiotic to nourish the L. Reuteri while it ferments for a long 36 hr time period.
@@susanslentz6839can we replace the inulin with oat powder?
Iv just made the yogurt and it hasn’t worked out
Lot of way and looks like cottage cheese
Can I still use it for the next batch
And still eat it
Thanx
Any idea what to do if i want the consistency to be drinkable? I don't want it thick and creamy.
At the end you can add milk and then mix it until drinkable, just check first the yogurt is a bit tart because that's where the health benefits come from.
Hey Kenny, I’m 21 years old and was sadly diagnosed with colitis. I at first thought it was a hernia due to a bump on my stomach forming but when they did a CT scan they found colitis in my colon. I have a rare heart disease and lots of stomach issues. I’ve been in and out of hospitals my whole life. They put me on a antibiotic called Levofloxacin 500mg. Do you have any experience with this medication and if so I’d like to hear back from you? I’ve heard it could cause many issues as well as other types of colitis. Why would they proscribe that to me if that’s a possibility?
I think that could be a drug in the fluoroquinolone family. If so, please research that. Look up “floxies “ - the side effects of these drugs can be devastating. My son’s tendons got so permanently damaged he is unable to work. Be careful!
Please read the super gut book. It will save your life.
I cured my colitis drink woodapple juice everyday ... try it
did he even heat the milk or anything?
I have tried making it twice & had it not turn out both times. My chooks got it the first time. The second failed batch I’m pressing into cheese. I am in Australia so, cannot source ultra pasteurised milk but I heated my milk to 180 f then cooled it down to 100 f before adding to inulin & crushed tablets. I used my sous vide set to 100 f for 36 hours. I have 10 more tablets left so, I will try again. Frustrating when it appears easy to make but I can’t seem to make it…
I've been making this yogurt for more than a year and it's great. Very good health benefits. I had a few failed batches recently which had almost no taste after using my practised method that worked great before. Eventually I worked out the quantity of L Reuteri in the tablets varies a lot with some of them having almost no L Reuteri so it did not matter how much I tried these batches would not work. Fortunately I had some nice tart L Reuteri yogurt in my fridge from earlier batches which I then used as seed for more yummy tart yogurt. It appears that the manufacturing process of the tablets is inconsistent, so there is a reasonable chance using your remaining tablets may not work unless you had another issue with your making process.
So there is no need to heat the milk before to denature?
What are your thoughts on sbo probiotics?
you can eat DAIRY! i have ulcerative colitis since 2014 went in remission in 2018 and had a recent flare in april 2023 what are the tables? i never heard of them before i am on mesalamine 1.2g and coming off prednisone finally!!! thanks for your post and channel
Hey kenny can you plz talk about ulcerative proctitis
@TeamHonnas We need the brand and or model of that yogurt maker please.
Im in pain and I can't get in for a colonoscopy until January. Is there something I can do to relieve the pain the bloody stool?
I felt heavier in my rectum area😢 and anus i have ibd issue too
Awesome! But I heard it is better to use a wooden spoon to not disturb the characteristics of the kefir.
Thank you so much for all u do!!
What is the milk fat product?? :0
What’s better: pasteurised kefir milk or raw kefir milk?
Ultra pasteurized half and half
Hi Honnas, i am UC patient for 2 years and i started going to gym but I am quite hesitant of taking protein powders. Can you tell me if it's fine to take and which brand should I trust? The reason why I want to take protein powder is because I don’t eat red meat and follow very restricted diet which makes very difficult for me to eat and get protein from food.
If you can handle whey, buy plain whey protein, no flavors or anything. All protein powders that is flavored has some form of garbage in it not meant for humans. With plain whey you can add cacao powder, sugar, or fruit, to make your own custom drink.
A fee questions here please!? Where do we find this full fat milk?? And where can we buy your little machine to put the yogurt jar in it? Thank you!🙌
It's heavy cream
@@snatale4571 thank you!!
Why not just put a lid on the jar?
Is this more potent compared to natural kefir? I found kefir really helped me during a bad UC flare in November. I continued with it and the doctors couldn't believe there was no inflammation present during my last colonoscopy last month. I'm on basic mesalazine medication.
How has the mesalamine been for you and how long have you been on it? Doctors have had me on prednisone for the last couple months and want me off of it because of what it does to the body's hormones over time and I'm thinking about my options.
@@Hitenshou not too bad really. I don't like being on meds but if it keeps me flare free along with some of Kenny's diet suggestions, I'm all for it.
Yes been on prednisolone too but was taken off that in February.
L. Ruteri is one strain. Milk Kefir has up to fifty strains and beneficial yeast, so yeah Kefir wins when it comes to potency.
@@Hitenshou You really don't want to take prednisone for very long. If you have severe ulcerative colitis you probably need Remicade, Entivio, or Stelara. If you have mild to moderate UC you can completely heal yourself with the SCD diet, certain probiotics, avoiding stress, and a good form of mesalamine like Lialda. Lialda is way more effective than any other type of mesalamine.
What’s the name of the yogurt maker, please?
Can you use goat milk instead of milk? Normal cows milk has lectins in it.
We have goats and tried it. There is bacteria that will interfere with the ones in the yogurt, so You HAVE to ultra pasteurize the milk first. so cook it at 195 for 10 min. Then let it cool down to 100 before you mix it with the culture.
Folks. I'm going to make a video for a much easier method of making L. reuteri yogurt.
The easiest way to make L. reuteri yogurt is to purchase the BioGaia Osfortis Capsules, and/or the BioGaia ProDentis Drops. These two products contain different strains, but it's way easier than crushing up capsules.
After you pasteurize your milk, and let it cool, you simply add one osfortis capsule, or about half a bottle of prodentis. Put this into your yogurt maker for 24 hours at 100 degrees. The final product will be a cheese like material, and whey. Eat the cheese, and save the whey for the next step.
Again pasteurize your milk, and let it cool. This time add yogurt starter containing S. thermophilus. I use GI Prohealth yogurt starter. In addition, add about a teaspoon of L. reuteri whey from the first step. Put this into your yogurt maker for 24 hours at 100 degrees. You end up with the most amazing yogurt completely full of L. reuteri. The S. thermophilus also provides health benefits.
This stuff makes my skin super smooth, and almost totally normalizes my gut. If you read the research on L. reuteri you will see why. The one main drawback I get from L. reuteri yogurt is it causes me to get pretty bad headaches. The L. reuteri creates loads of histamine in your gut, which is anti-inflammatory in your gut, but leads to vasodilation, and headaches. The headaches mean the L. reuteri is working.
So you are in australia i have same yogurt machine.
it always failed to ferment for me. L. Reuteri is dam near impossible to ferment
Does the taste sour Kenny?
I have scoured entire web for this secret yogurt maker and it seems it might be not a yogurt maker after all, but some kind of warming device, that maybe this young handsome lad appropriated for making this cultured milk. If any of u find what it is- please comment!
Can i take vsl 3 instead of biogaia
They are totally different species of probiotics.
Is a Yogurt not kefir activated bacteria
Cannot get halfandhalf in Europe:((
In the UK its called Single Cream
Believe it or not, half and half is really a 50/50 mixture of milk and heavy cream.
My batch smells like cheese. Is that ok? I washed all tools with boiling water...
was it okay ? Mine looks great and the texture seems great, the smell doesn't seem overbearing or foul but I does sorta resemble like a riccada cheese in both smell and taste. Hope it's safe
@@Eridorrr i figured you need to put enough inulin. I put 3 Table spoons instead of the recommended 1,5. And i heat the milk up to 80 degrees and let sit like this fpr 5-6 min
@@darrencooper7592 gotcha! well thank you for the reply !
Why not kefir?much eaier to make
I made some - is it supposed to be so sour??????😝
Yes, it means the bacteria has converted a lot of the lactose sugars into lactic acid - which is healthier than a milder tasting yoghurt. If you want it less sour reduce your fermentation time
@@Dirk_van_Tonder I actually have made about 3 or 4 batches now using the previous batch for a starter and it is very creamy and yummy.
What if you’re lactose
If you ferment it long enough there is barely any lactose at all.
Don't mix with metal
this video was poorly done...it didnt even specify if u used ultra pasteurized and/or grassfed milk from cows
Mary’s Nest channel has a thorough tutorial on the super yogurt. You’ll like it better.
is not kefir activated bacteria
My l reuteri yogurt taste fizzy.. Isit alright???
👏👏👍♥️
Raw goat milk
I'd be very cautious with this. I got food poisoning in 2015 after eating locally fermented yogurt I purchased from Whole Foods. They told me it was the best they had, everyone was raving about it, definitely the way to go. Thank goodness I only ate about an inch of it from the jar. I began to get ill within the first day. I made the connection with the yogurt and stopped eating it immediately. Had I eaten the whole container, I most assuredly would have died. Here I am 9 years later struggling to live a normal life. I feel sick almost everyday. Guard your health closely. It is your most valuable possession. I would suggest not playing around with with fermented foods. They are touted as the holy grail, they were the Holy Grail to illness for me. I hope this helps someone💖
I would suggest that you do a FODMAP diet immediately. Food poisoning is an acute disease and definitely not chronic.
Awesome mullet
Have you ever had a fecal transplant?
The mhmm at the end wasn't convincing lol
I've been exposed haha
WTF, iv been taking l Reuteri and my testicles have shrunk 🤣😩 they are tiny now compared to pre l reuteri why is this
Thanks to you I eat homemade Kefir everyday in my smoothie. That has helped me immensely. This yogurt looks interesting. I wouldn't mind eating with berries..
P.s. Love the mullet Kenny. Very Aussie of ya 😂
Hallo friend. Why not scd yoghurt?
You can make L. reuteri yogurt SCD legal
The wierd mullett... cut it Kenny.....
Already did haha 😂
@@team_honnas thankyou. From all of us.....