Ok.
L. Reuteri:
- Helps with sleep
- Increases oxytocin
- More collagen deposition
- Wrinkle reduction
- Sleep, extended REM phase
- Sleep, deeper
- Stress, reduced
- Fat loss, visceral
- Weight loss
- Muscle, increased
- Strength, increased
- Produces antimicrobial molecules, which inhibit the colonization of pathogenic microbes and remodels the microbiome
- Benefits the immune system, and reduces the production of pro-inflammatory cytokines while promoting regulatory T cell development and function
- Fights candida
- Improves Skin, Muscle Growth, Bone Density, Slenderness, and Insulin Sensitivity
- Some strains reduce pro-inflammatory cytokines while promoting regulatory T cell development and function.
- Strengthens intestinal barrier, which decreases microbial translocation and inflammation
- Ergothioneine, a metabolite of L. reuteri, prevents stress-induced sleep disturbances, especially those associated with depression
Most people would likely have obtained L. reuteri via breastfeeding from their mothers as a baby, as this is where it was originally obtained (from a woman living in the highlands of Peru)
Most people in the 21st century lack this microorganism, like part of the changing landscape of the microbiome due to antibiotics, herbicides,/pesticides, etc.
2 qts of whole or low fat A2 milk (if A2 is available)
9 tsps lactose powder (some people use inulin, but I do not)
3 crushed Biogaia Gastrus tablets (L. reuteri DSM 17938 and L. reuteri ATCC PTA 6475)
Sterilise the Luvele yogurt making glass jar, lid and any utensils in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water over the equipment. Do not submerge equipment in boiling water.
Pour milk into a large clean saucepan on the stove top and heat milk to 180° F (skip this and go straight to step 4 if your milk is already ultra pasteurized).
Hold at 180 for 30 minutes. If the milk boils briefly, reduce the heat and continue.
Let cool in the fridge to 97 F. It is ok if the milk goes cold. Skim casein from top.
In a bowl, combine 2 tablespoons of milk with 9 tsps lactose powder, and crushed gastrus. Make a slurry.
Add slurry to Luvele container.
Add rest of milk to Luvele.
Set Luvele to 97 F for 36 hours.
When done, pour yogurt in strainer (Hatrigo 1-Gallon Extra Fine Mesh Large Stainless Steel Strainer).
Place a lid on the strainer and place it in the fridge.
Let the yogurt strain for 24 hours.
Put yogurt (now creamy) into glass bowl and put into the fridge.
This will last about a week in the fridge.
Pour liquid (whey and lactic acid) from strainer into sink.
See this for Peat's advice on straining out lactic acid:
Soluble Fiber Causes Liver Cancer, Insoluble And Antibiotics Prevent/stop It
Wait… butyrate is problematic? I’ve only found it helpful to supplement at high doses to help my GI flares/recoveries… fibre is not my friend but butyrate is. Am I reading the study incorrectly?
The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother. To make a new batch, take 1 tbsp of your new yogurt and use it to start a new 36-hour culture (without the Gastrus).
Every 4 cycles of making new yogurt with just the old yogurt as the starter, use also 3 Gastrus tablets (3 tablets plus 1 tbsp of the old yogurt).
