I love the reuteri yogurt! Now I'm fermenting vegetables on my counter, including sauerkraut! I like tomatoes and basil, red peppers, onions, garlic, and beets! I use the pickle pipe lids, glass fermentation weights, and I use a scale to figure out 2.5% of the total weight for Redmond's salt. You cannot buy such a tasty snack as that yogurt or those fermented vegetables!
Can you please tell me which electric device you use to make the reuteri yogurt? I've read that most yogurt makers have too high a temperature for this particular yogurt. Thanks!
@@jaycarver4886 Personally, I use a Sous Vide to get the temp just right. But Luvele makes a yogurt maker that also has variable temperature that sustains the correct temp and length of time for L reuteri. Good luck!❤
@@jaycarver4886Target is selling the 6 qrt Instapot for $60 that has the low setting, in addition to all the other things it does! It's a good investment 👌
If you have high iron it’s advised to not eat ferments like kimchi and sauerkraut because this increases iron absorption. Therefore Is it safe for some one with excess iron to do the 4 week SIBO programme? Or is it recommended to take the LReuteri / LGasseri yoghurt as I read these are like ferments.
Thank you! I made sauerkraut with the guidance of a Ukrainian friend. Homemade sauerkraut is everyday for her! I was worried, but she said, “If it smells like food, it is food. If it smells rotten, it is rotten.” Worked like a charm. 🎉
Like your recent video with Dr. Berg. Doing your Lactobacillus reuteri since a few years since I heard about it from you on RUclips. Do you have more info about Akkermansia???
@deirdrewalsh1134 I put a little of the liquid up my nose to successfully cure sinusitis, only took a few days to feel a real difference, will try on my skin next.
The intestinal tract is the most efficient absorbant of nutrients so I just eat it. Applying on the skin may be a direct approach and we have to try it and only then infer.
You make it sound so easy that's pretty cool. Can I ask how much salt you use? How much salt do you use to the amount of fresh cabbage? I want to try to make it but I'm not sure how to go about it.
Months to ferment???? I've been doing it wrong for years. I just have cabbage and salt and ferment it about a week or so until it's nice and tangy. There is a thick white sweet smelling substance that I assumed is the good probiotics. Do I still need a better starter culture and ferment for months?
I was always wondering if you can simply take baking soda before eating probiotic foods like sauerkraut. You can simply turn off stomach acid temporarely.
Was eating a lot of Saurkraut and roasted chickpeas daily for the Vitamin K2 and gut health and my usually normal blood pressure jumped to 160/95!! Failed a stress test as a result :( Be careful as these things have high sodium content and can inadvertently cause hypertension. Once stopped, BP returned back to normal. I guess everything in moderation is important, just don't over load on anything for their benefits is the conclusion
Guy Daniels the microbiome expert has very differing views and I would be very interested to hear a joint discussion with him . I have been a big fan of fermented foods as well as about to make L. Reuteri yoghurt so after RUclips put one of his videos up titled don't waste time on fermented foods or probiotics I am concerned about the findings ref disease and the effects of Lactobacillus being high in diseases such as Parkinson's among others . In one of the comments he states that he would like to have this discussion
I’ve seen scientific papers that showed fermenting sauerkraut had the largest number of beneficial bacteria at 21 days, and the count started decreasing after 21 days. Also I’ve read papers where the scientists inoculated the cabbage with E. coli and then fermented it, to see what would happen. After fermenting for a week or longer, the E. coli was Gone!❤ I love fermented foods!❤
@@viktoria.vidalinTry and make several batches and forget at least one, let it stand for longer. Once your fermented veg is at least 6 months old, you will see the difference. You can keep your fermented veg in your fridge or pantry, it will slowly ferment further. The longer it is fermented, the lower the histamine level and the better the taste, texture. It's the same for all the different fermented vegetables. Especially the spiced ones, they can taste yucky after a few weeks but absolutely delicious after half a year or a year. I grew up in a culture full of home fermented food. Some fermentation even need sunshine and a slice of homemade rye bread or a stone.
@@SharkFishSF You ferment your sauerkraut until it settles down, when it stops burping, it is ready to put in your fridge or pantry, a cooler place. And leave it there with closed lid. It is slowly fermenting further that way. And the best tasting sauerkraut will appear in about 6-8 months, but a year later it is just as delicious. Short fermented version does not have the same texture and taste. It is worth waiting for longer.
@@James-balldwin I’ve only been taking it for a couple of weeks, but I have noticed a couple of things that are on the benefits list. I wake up earlier and feeling rested. I went from 3 pull-ups which i was stuck on for a while to 5 pull-ups the other day.
Bro You’re a phd …….what are you doing throwing out fermentation instructions all willy nilly like that? There’s a little science behind proper fermentation……you can’t really throw around time frames without considering temperatures…..
He may be a cardiologist, but the strength of his work is in cross-disciplinary collaboration. As he says, this is basically the Model T Ford stage of microbiome research, there's a lot more to learn.
Just finished a 11 day ferment sour kraut using Cutting Edge Cultures. Delicious. Thank you so much for this information. Your work is priceless.
Love sauerkraut, over here in Austria we eat a lot sauerkraut 😊
I can't stand fermented vegetable, to gross for me.
@@johncarter4411 I like sauerkraut, but not others.
I MAKE it by myself! So easy and I love its crunchiness♥️
i’ve been making my own fermented foods! for months! i eat some everyday! love ‘em!!!
I love the reuteri yogurt! Now I'm fermenting vegetables on my counter, including sauerkraut! I like tomatoes and basil, red peppers, onions, garlic, and beets! I use the pickle pipe lids, glass fermentation weights, and I use a scale to figure out 2.5% of the total weight for Redmond's salt. You cannot buy such a tasty snack as that yogurt or those fermented vegetables!
Can you please tell me which electric device you use to make the reuteri yogurt? I've read that most yogurt makers have too high a temperature for this particular yogurt. Thanks!
@@jaycarver4886 Personally, I use a Sous Vide to get the temp just right.
But Luvele makes a yogurt maker that also has variable temperature that sustains the correct temp and length of time for L reuteri. Good luck!❤
@@jaycarver4886Target is selling the 6 qrt Instapot for $60 that has the low setting, in addition to all the other things it does! It's a good investment 👌
@@jaycarver4886I use the Luvele Yogurt Maker. I am very happy with it. Good luck!
@@jaycarver4886I have the 9 in 1 Instant Pot. Use the sous vide function on 99 degrees.
can we use l rueteri and apple cider vinegar to ferment the cabbage?
If you have high iron it’s advised to not eat ferments like kimchi and sauerkraut because this increases iron absorption. Therefore
Is it safe for some one with excess iron to do the 4 week SIBO programme? Or is it recommended to take the LReuteri / LGasseri yoghurt as I read these are like ferments.
If you have high iron, drink coffee with your meals. Coffee really slows down the bodies ability to absorb iron.. Just a suggestion. Hope it helps
Thank you! I made sauerkraut with the guidance of a Ukrainian friend. Homemade sauerkraut is everyday for her! I was worried, but she said, “If it smells like food, it is food. If it smells rotten, it is rotten.” Worked like a charm. 🎉
Like your recent video with Dr. Berg. Doing your Lactobacillus reuteri since a few years since I heard about it from you on RUclips. Do you have more info about Akkermansia???
Can we do Akkermansia yogurt for example?
It takes about ten days on the bench just cabbage and salt. It’s perfect.
I am wondering if a little of the liquid would be good dabbed on skin.?
@deirdrewalsh1134 I put a little of the liquid up my nose to successfully cure sinusitis, only took a few days to feel a real difference, will try on my skin next.
The intestinal tract is the most efficient absorbant of nutrients so I just eat it. Applying on the skin may be a direct approach and we have to try it and only then infer.
You make it sound so easy that's pretty cool. Can I ask how much salt you use? How much salt do you use to the amount of fresh cabbage? I want to try to make it but I'm not sure how to go about it.
@@Sconzette for 1.5 kg of cabbage I use 3 table spoons of salt. Squeezing the cabbage is the real deal, because its gonna pain....
Months to ferment???? I've been doing it wrong for years. I just have cabbage and salt and ferment it about a week or so until it's nice and tangy. There is a thick white sweet smelling substance that I assumed is the good probiotics. Do I still need a better starter culture and ferment for months?
Why do probiotics induce anxiety?
Can l reuteri 6475 cause histamine issues or die off issues?
Yes
What about hystamine? My face is inflamed after high hystamine foods
Then don't eat it
@KelVarnsen-j9k what a genius answer
Check dr eric berg videos for answer
@@aneta567 Well what else do you expect someone to say when you ask such a question? Lol
@@KelVarnsen-j9k don't answer
Dr Davis my teeth hurt after eating sauerkraut. They are very sensitive what can I do?
@@Knowledge-College blender, then use a straw.
It might be. But can not stand the smell of it.
But I do fermented lemons.
I have made it for my husband. It keeps his bloodpressure down.
Recipe please?
@@i8dpielook for moroccan fermented lemons or preserved lemons recipes online.
Never heard anybody say that about the smell. I’m totally into learning more about preserved lemons. I buy them but haven’t made them!
Excellent! : )
I was always wondering if you can simply take baking soda before eating probiotic foods like sauerkraut. You can simply turn off stomach acid temporarely.
Why would you do that? Stomach acid is very important.
@@nevijogolja To move probiotic bacteria to my bowel alive.
I eat sauerkraut and I have a rash all over my back and my front.
I’d first suspect you might be allergic to cabbage.
WS it organic?
Probably detoxing
I get a rash on my chest if I have too much Worcester sauce. So I try to stay away from high histamine foods.
Was eating a lot of Saurkraut and roasted chickpeas daily for the Vitamin K2 and gut health and my usually normal blood pressure jumped to 160/95!! Failed a stress test as a result :( Be careful as these things have high sodium content and can inadvertently cause hypertension. Once stopped, BP returned back to normal. I guess everything in moderation is important, just don't over load on anything for their benefits is the conclusion
Excluding wheat and sugar from your diet can prevent salt retention.
Guy Daniels the microbiome expert has very differing views and I would be very interested to hear a joint discussion with him . I have been a big fan of fermented foods as well as about to make L. Reuteri yoghurt so after RUclips put one of his videos up titled don't waste time on fermented foods or probiotics I am concerned about the findings ref disease and the effects of Lactobacillus being high in diseases such as Parkinson's among others . In one of the comments he states that he would like to have this discussion
Sauerkraut is good for your gut.
Maybe but it’s bad for my thyroid. Like all cruciferous vegetables..
Then simple if you know that, don’t eat it. Everyone is different
Doesn't have to be cabbage, you can ferment lots of different vegetables.
You should heal the thyroid by doing carnivore/raw carnivore and then try fermentation..
@@sixpackbinky Sorry a doctor told me Cruciferous vegetables are bad for all thyroids NOT just mine..
Any good sauerkraut should take 3 to 4 months minimum in the first place and NO VINEGAR!! I love my yogurt and I'm over half-way through Super Gut 😊
I’ve seen scientific papers that showed fermenting sauerkraut had the largest number of beneficial bacteria at 21 days, and the count started decreasing after 21 days.
Also I’ve read papers where the scientists inoculated the cabbage with E. coli and then fermented it, to see what would happen.
After fermenting for a week or longer, the E. coli was Gone!❤
I love fermented foods!❤
I've made plenty of sauerkraut and mine only takes 2-3 weeks. I'm not sure where months is coming from
@@viktoria.vidalinTry and make several batches and forget at least one, let it stand for longer. Once your fermented veg is at least 6 months old, you will see the difference. You can keep your fermented veg in your fridge or pantry, it will slowly ferment further. The longer it is fermented, the lower the histamine level and the better the taste, texture. It's the same for all the different fermented vegetables. Especially the spiced ones, they can taste yucky after a few weeks but absolutely delicious after half a year or a year. I grew up in a culture full of home fermented food. Some fermentation even need sunshine and a slice of homemade rye bread or a stone.
@@littlefarmer1303 i tried un refrigerated sauerkraut, but couldn't eat it, it tasted bad... Maybe i didnt do it right
@@SharkFishSF You ferment your sauerkraut until it settles down, when it stops burping, it is ready to put in your fridge or pantry, a cooler place. And leave it there with closed lid. It is slowly fermenting further that way. And the best tasting sauerkraut will appear in about 6-8 months, but a year later it is just as delicious. Short fermented version does not have the same texture and taste. It is worth waiting for longer.
And, if you are like me and disabled, BUBBIES!! It is expensive but I only eat a tiny bit each day.
I am going to take the whey from my reureri yogurt and put it in with the cabbage.
Cut the cabbage larger, because the whey will soften the cabbage. I use 1/3rd the amount of salt when using whey.
Could we use the whey from our kefir and put it with the cabbage?
Just watch a couple of how to make sauerkraut vids and you're away. Homemade and just cabbage n salt. 2ez cuz
Celtic salt..❤
Can the oxytocin from l reuteri make someone more hostile to strangers since it’s involved in in group bonding and out group mistrust
I don’t get the connection why it may cause hostility.
@ there’s studies suggesting oxytocin can accentuate feelings of aggression and competitiveness in mice
@@James-balldwin Thanks, I may use that as an excuse the next time I lose my temper. “It’s not you, it’s the yogurt.”
@@CaptainCologne has it helped you tremendously ?
@@James-balldwin I’ve only been taking it for a couple of weeks, but I have noticed a couple of things that are on the benefits list. I wake up earlier and feeling rested. I went from 3 pull-ups which i was stuck on for a while to 5 pull-ups the other day.
👍❤️✌️
Bro You’re a phd …….what are you doing throwing out fermentation instructions all willy nilly like that? There’s a little science behind proper fermentation……you can’t really throw around time frames without considering temperatures…..
He mentioned in the book that it ferments at room temperature unlike the yogurts which are more suited to body temperature.
You don’t have to be a PHD, use a pH meter.
LOL, Dr Davis is a cardiologist.
He may be a cardiologist, but the strength of his work is in cross-disciplinary collaboration.
As he says, this is basically the Model T Ford stage of microbiome research, there's a lot more to learn.
@@davidpenfold -
You’re preaching to the choir. Dr Davis is a superhero.