SIBO, small intestinal bacterial overgrowth, is everywhere.
I didn’t used to think so. In fact, in my Undoctored book, I stated that SIBO was uncommon. Yes, the majority of people have some degree of dysbiosis, i.e., disruption of the microbial species inhabiting the colon due to antibiotic exposure, herbicides/pesticides, food additives, numerous prescription drugs, etc. But trillions of unhealthy microbes that have proliferated unchecked, then ascended up the 24-feet of ileum, jejunum, duodenum, and stomach? Surely that is uncommon—at least, that’s what I thought until I began talking about the AIRE device that measures breath hydrogen (H2) gas that “maps” out where in the human gastrointestinal (GI) tract that microbes are living. Although a similar H2 breath test has been around for a number of years, performed in a clinic or lab and ordered by the doctor, most practicing physicians are unaware of the value of this test and rarely, if ever, use it. The AIRE device brings the convenience of H2-breath testing into the comfort of your kitchen or living room.
As more and more people obtained the device and began testing, it became clear that SIBO is everywhere. Yes, the people who follow my conversations may do so because they have health concerns and results may therefore be skewed towards abnormal values. But people who tested negative were clearly the exception. So we cannot make any firm predictions about the prevalence of SIBO, but it is clear that it is far from rare. Even better, people testing positive who then tackled their SIBO experienced health benefits: weight loss plateaus broken, blood sugar and HbA1c dropped, residual abdominal symptoms receded, skin rashes disappeared, etc.
If you test positive, or if you don’t test but have what I call “telltale signs” of SIBO such as fat malabsorption (fat droplets in the toilet), food intolerances (histamine, legumes, fructose, FODMAPs, nightshades, etc.), or health conditions virtually synonymous with SIBO such as restless leg syndrome, irritable bowel syndrome, or fibromyalgia, how do you eradicate this condition? You have choices that include conventional antibiotics such as xifaxin that your doctor can prescribe, or herbal antibiotics, two of which have some clinical evidence for efficacy (Candibactin AR/BR and FC Cidal with Dysbiocide).
What about probiotics? If you took a commercial probiotic, will it get rid of SIBO? No, it is unlikely that an off-the-shelf probiotic kills off the out-of-control species of SIBO. This should come as no surprise, as commercial probiotics are not crafted for this purpose. Instead, the current crop of commercial probiotics are, for the most part, haphazard concoctions of species assembled with no rhyme or reason. A number of factors that should (and likely will in future) be incorporated into an effective probiotic include inclusion of keystone species, “consortia” or “guilds” of species that “collaborate,” and listing strains, not just species. If you took a commercial probiotic, even one that costs a lot of money, it might reduce symptoms associated with SIBO such as bloating or reduce the number of diarrheal bowel movements, but you will more than likely be left with 30-feet of unhealthy over-proliferated microbes in your GI tract—SIBO persists. You will continue to test positive for H2 on breath testing.
So let’s therefore ask different questions. Let’s ask what would happen if, rather than a haphazard collection of species, we chose species/strains that:
- Colonize the upper GI tract—that, after all, is where SIBO occurs.
- Produce bacteriocins—these are natural antibiotics produced by selected microbes effective in killing or suppressing the species of SIBO such as Klebsiella, E. coli, or Streptococcus.
Could a properly curated collection of microbes then be fermented to high counts by using prolonged fermentation (as I do with my L reuteri yogurt to obtain around 250-260 billion counts, or CFUs, per 1/2-cup serving), then consumed to eradicate SIBO species? I chose three species:
- Lactobacillus gasseri BNR 17 that colonizes the small intestine and produces up to 7 bacteriocins, a virtual bacteriocin powerhouse
- Lactobacillus reuteri DSM 17938 and ATCC PTA 6475 that also colonize the small intestine and produce up to four bacteriocins, including the powerful reuterin. (L reuteri is such an effective antibacterial that a microbiologist with 40 years experience told me that they sometimes clean their bacterial production vats with this microbe. I was skeptical and checked with my friend, Raul Cano, PhD, also with 40 years of academic microbiology experience–yup, he confirmed: L reuteri can clean vats of unhealthy microbes.)
- Bacillus coagulans GBI-30,6086 that produces a bacteriocin. It does not colonize the upper GI tract but has been shown to substantially reduce the symptoms of irritable bowel syndrome that is virtually synonymous with SIBO.
We co-ferment for 36 hours, then consume 1/2-cup per day for 4 weeks. I didn’t know what to expect at first but, so far, this mixture has performed way beyond my expectations. Of around 30 people who have tried “SIBO Yogurt,” 90% have normalized breath H2 and obtained relief from SIBO symptoms. Given that the best in conventional healthcare is rifaximin with a track record of effectiveness of around 50%, if the 90% with the SIBO Yogurt holds up, that would be spectacular. The experience is preliminary and anecdotal, but promising.
If the treatment for some condition is invasive or extreme like, say, frontal lobotomy or total colectomy (colon removal), you want to be damned sure of the diagnosis and treatment. But what if the potential treatment is benign, a fermented yogurt-like food? Well, then the bar is much lower. I’m now suggesting to people that they give the SIBO Yogurt a try before trying anything else.
If you would like to give the SIBO Yogurt a try, you will find the full recipe, where to source the microbes, and fermentation details in the Super Gut book. And be sure to come back and report what your experience has been.
Here is my Defiant Health podcast discussion of this topic.
Am I able to make the SIBO Yoghurt in smaller batches? The new Luvele Yoghurt maker has 4 cups to ferment in so would I be able to pour the main mixture with all the proportions in tact in the 4 cups instead of the one bowl and allow it to ferment for 36hrs?
I would prefer the 4 cup model as if it would work then I could ferment several different yoghurts at the same time without having to make a large single batch of just one.
Thanks!
dan k wrote: «Am I able to make the SIBO Yoghurt in smaller batches?»
Yes. The recipes scale linearly up and down.
re: «…so would I be able to pour the main mixture with all the proportions in tact in the 4 cups instead of the one bowl and allow it to ferment for 36hrs?»
Yes, but I suggest folling jar to no more than 80% full, because the process is somewhat expansive … and hyperbaric; leave the lids slightly loose.
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I successfully made an original SIBO batch, but the second batch I made from the first batch had mold growing on it at the end of the 36 hours. I’m using a yogurt maker. I’m guessing somewhere in my process wasn’t completely clean. I will fix that next time, but I was wondering if anyone else has run into that?
Terri Chapman wrote: «… but the second batch I made from the first batch had mold growing on it at the end of the 36 hours. … I’m guessing somewhere in my process wasn’t completely clean.»
When did you pull off the starter for the batch?
There are a number of possible suspects when contamination occurs, but when using the generational method, an obvious one is drawing starter from a container that’s been opened/closed many times, and had utensils of uncertain sterility dipped into them for portions.
This particular contamination route can be forestalled by drawing off the starter (perhaps just the whey) when the prior batch is made (end of ferment) and storing that sample in a smaller sealed container, optionally frozen for extra protection.
⎆More tips.
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The SIBO yogurt contains Bacillus coagulans, which is spore forming.
Can I use a spore forming probiotic while on antifungals?
I have to continue antifungals (ampho B and Nystatin) for some time to fight against internal mold colonies (aspergillus and candida).
Do you think I can take the spore based probiotics at the same time, or will those antifungals just kill off those spore based probiotics and lead to Herx reactions?
Coco WEWE wrote: «Can I use a spore forming probiotic while on antifungals?»
When this question arises in the Inner Circle forum, the usual advice is to separate consumption in time; perhaps 12 hours apart for probiotics & antibiotics.
re: «…(ampho B and Nystatin)…»
Now on that, I have no insights. The usual context is the herbal ABs, or perhaps rifaximin.
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Is it better to have the Sibo yogurt in the morning or night? Empty stomach or with a meal? Thanks
Christopher Greene wrote: «Is it better to have the Sibo yogurt in the morning or night? Empty stomach or with a meal?»
There is no specific program advice on that so far, nor are there any striking user reports of reactions relative to timing and meals.
If the SIBO yogurt blend finds work to do, so to speak (adverse upper GI microbes to discourage), you may want any reaction to that to happen during the day, and not disrupt sleep.
If the L.reuteri component of the yogurt promotes sleep, you can experiment with consumption timing to see when that is optimal.
I personally consume any yogurts in the AM, hand-stirred into the daily smoothie. Another family member may consume a yogurt separately, anytime between AM and afternoon. No one in the household eats late, due to a preference for 16:8 intermittent fasting with early feeding window.
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Could you use any prebiotic, like optifibre which is partially hydrolysed guar gum (of which I have 2 boxes)?
I also have several boxes of SYMBIOINTEST I would like to use in place of the inulin to make yogurt, it contains:
Resistant starch derived from maize (50 %)
Isomaltulose (a source of glucose and fructose)
Glucomannan
Release agent (silicon dioxide)
Biotin
Do you think I can use Optifibre or SYMBIOINTEST as a prebiotic for the 36 hour yogurt ?
Coco WEWE wrote: «Could you use any prebiotic,…»
People have experimented, but I’m personally reluctant to do so, as inulin is so cheap and reliable. And it may not even be a question of checking the lit to see what each strain likes, because it turns out that fructans are a least favored L.reuteri chow, so it may be important for the prebiotic to be consumed last & slowly.
But I can offer some comments on the agent you’re proposing.
re: «…Resistant starch derived from maize (50 %)…»
That’s corn starch, basically, so it raises issues of adverse corn protein (zein), GMO (e.g. Bt, or glyphosate-resistant), other mutant concerns (imidazoline-resistant). If a ‘resistant’, assume that whatever it’s resistant to has been applied.
re: «…Isomaltulose (a source of glucose and fructose)…»
Doesn’t sound very prebiotic.
re: «…Glucomannan…»
Any material amount of that tends to result in excess firmness. I use it in my prebiotic mix rotation for the daily smoothie, and have to minimize it, or what should be a drink turns into mousse within minutes. It messed up the one batch of yogurt I tried to use it in.
re: «…Release agent (silicon dioxide), Biotin…»
Your guess is as good as mine.
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What about the PHGG in Optifibre, could I use this?
I am on a small island and it would be costly to order Inulin and get it delivered here
Coco WEWE wrote: «What about the PHGG in Optifibre, could I use this?»
Whether Partially Hydrolyzed Guar Gum is even suitable for routine human consumption is an open question, due to possible emulsifying effects amplified by the hydrolysis.
re: «I am on a small island and it would be costly to order Inulin and get it delivered here»
What other prebiotic fiber sources might be available locally? Perhaps acacia? Unmodified potato starch? And what dairy product are you using?
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well, I just have one box of PHGG here that I would like to use, so it is not a routine use, and with my next order I would order enough injured in for the future.
My question would be if PHGG produces good L Reuteri yogurt?
We don’t have half and half milk here on the island, So I use whole milk that I heat up to 82 degrees Celsius for about for about 20 minutes before letting it cool down and before fermentation.
yes we do have potato starch, but I’m not sure if it is unmodified, so I prefer inulin after my next order and before that using the PHGG .
so does PHGG give you good L Reuteri yogurt?
Coco WEWE wrote: «…so does PHGG give you good L Reuteri yogurt?»
If that is even known, it’s not known to me.
You may need to run a small experiment. One cup might do.
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Hi, I want to start making the yoghurt and bought almost all the ingredients. Except for the single cream. I live in Switzerland and all the single creams here are at least 25% fat. I rember reading in the book the best fat% should be between 18-20%. I just can`t find the page where I read this. What is the maximum fat% I can use?
Anne Helle Bouman wrote: «I live in Switzerland and all the single creams here are at least 25% fat. I rember reading in the book the best fat% should be between 18-20%. I just can`t find the page where I read this.»
I don’t find anything like that in the Super Gut book. In the U.S. edition, what I did find, on print page 229, was:
… I find that organic half-and-half (50 percent cream, 50 percent whole milk) yields the best result. … Whole milk also works well but yields a richer end result only after you strain out the whey. You can also begin with heavy cream, but in my experience, it yields a yogurt that is too thick, almost like cream cheese.
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Hallo Inge, du kannst normale 3,8 % Bio H-Milch nehmen, diese 10 Minuten bei 95°C kochen und dann nur mit 1 EL Akazienfaser und den Probiotika impfen. Klappt wunderbar und wird schön cremig. Allerdings nicht beim ersten Mal, sondern meistens erst, wenn du mit dem ersten Yoghurt deine weiteren impfst. Viele Erfolg! (ich habe allerdings immer noch SIBO..)
Should all yoghurts of the book only be consumed during a period of 4 weeks? I made the Yakult Yoghurt and the SIBO yoghurt. Or should we switch to the Reuteri yoghurt after 4 weeks?
It it normal to get more bloating when you start with the Sibo yoghurt? Should you eat only a few spoons in the beginning?
After a lot of failures I finally have the right method for the SiBO yoghurt: heat the milk for 10 minutes at 195°, use ultrapasteurized milk, only use 1 tbsp of Acaciafiber( lots of bloating after using inulin) and ferment only at 97° – it turned out so wunderful and tastes delicious!
Uli Sug wrote: «Should all yoghurts of the book only be consumed during a period of 4 weeks?»
No. They can all be consumed indefinitely, although there is likely some benefit in varying them over time.
re: «I made the Yakult Yoghurt and the SIBO yoghurt. Or should we switch to the Reuteri yoghurt after 4 weeks?»
At my house, the usual daily yogurt is a Gastrus®+Yakult® blend.
re: «It it normal to get more bloating when you start with the Sibo yoghurt?»
If there is SIBO present, a reaction is unsurprising. It’s a sign that the yogurt is doing something.
re: «Should you eat only a few spoons in the beginning?»
If the reaction is distressing, starting with a smaller portion size is an effective approach.
re: «After a lot of failures I finally have the right method for the SiBO yoghurt: heat the milk for 10 minutes at 195°, use ultrapasteurized milk, only use 1 tbsp of Acaciafiber( lots of bloating after using inulin) and ferment only at 97° – it turned out so wunderful and tastes delicious!»
I presume that after the re-pasteurization, you are re-cooling to 106°F or lower, before adding the starter?
And thanks for reporting that acacia fiber seems to work.
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I am very curious to know whether Dr. Davis or any of the members/citizen scientists in the Inner Circle serially tested urinary or plasma oxytocin levels after consuming the SIBO or L reuteri yogurt? The reported benefits that are purportedly attributable to oxytocin seem to last much longer than all oxytocin interventions I’ve read or researched, including the clinical trial my team conducted using an herbal product that boosts endogenous oxytocin.
I would love to make this yogurt, but due to dietary restrictions, I am dairy free. How can I make SIBO yogurt using coconut milk? Do I need extra Ingredients? Is the process to make this dairy-free different? What type of yogurt maker works best for this? Is there a type of coconut milk your recommend? Besides the BioGaia tablets, what are the other recommend probiotics that I should use for this? Any help or guidance would be appreciated! I just ordered the book so I’m sure I’ll learn a lot more about this process once I’ve read it. Thanks!
Kelli Franzen wrote: «How can I make SIBO yogurt using coconut milk?»
The Super Gut book contains a coconut milk base recipe that can be used for a variety of non-dairy yogurts. It also contains the recipe for the SIBO yogurt itself, and pointers to the various probiotics.
Due to a recent disruption of Joe Mercola’s store site, at the moment you may need to get the BNR17 from the AceBiome store on Amazon.
re: «What type of yogurt maker works best for this?»
here are some general tips: Progurt Maker Selection
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I’ve been trying to read up on all of the blog posts, comments, and instructions to make sure I’m understanding everything correctly. I’m on my 3rd batch and haven’t had any problems, but just wanted to clarify some things, as some of the blog posts are from a few years ago.
1. Is it still recommended that the full potency L Reuteri yogurt not be used for anyone under 45? I just got the Super Gut book, and noticed that it just says pregnant women and children shouldn’t eat it. So does that mean under 45 and not pregnant is okay then? Although, I am trying to heal and then hope to get pregnant in the near future.
2. I am trying to heal from many chronic illnesses, including SIBO, so I want to get the most benefit possible. I am currently making the SIBO yogurt version, but I left out the coagulans, because I was worried that I hadn’t found the correct brand recommendation, when I saw that it had added calcium, and wasn’t sure if that was okay. Is it okay to just combine the two strains l Reuteri and l gasseri? It seems to be going well so far, but I wasn’t sure if that was potent enough against SIBO? However, I am taking an additional probiotic that has some of the b coagulans in it.
3. Can I use the SIBO yogurt long term? Or only for 4 weeks?
4. If I am looking for the most benefit for overall healing, should I do the l Reuteri yogurt instead? I would love to get the full potency, but I also am very interested in the benefits that l gasseri provides. I was just disappointed knowing that a mixed yogurt doesn’t have quite as many probiotics in it, and want to maximize healing.
5. I use a pint of half and half, and a pint of whole milk. I have never had any separation, or curds and whey. Does that mean I’m doing something wrong? It turns out as a creamy, smooth yogurt. I’ve only ever had an off white film on top, that I just scoop off.
6. Can the recipe be doubled without any problem? If I have my husband eat it too, a regular batch would only last 4 days before having to make a new one. And it would be nice to have at least a week in between each batch!
7. Is it helpful to reinoculate with each strain, after making several batches, just to make sure I am getting the fullest potency, in case there is a difference between batches?
Thank you!
kimberly wrote: «1. Is it still recommended that the full potency L Reuteri yogurt not be used for anyone under 45?…»
My recollection is that the current contraindications are for infants and late-stage pregnancy, and cautions about consumption in BCRA+ don’t seem to have developed into any real hazards.
See: I was wrong: Young people SHOULD obtain L. reuteri
Infants and toddlers, of course, can take the Gastrus® tablets directly, as pioneered by BioGaia. And breast-feeding moms can consume the yogurt.
re: «…SIBO yogurt version, but I left out the coagulans, because I was worried that I hadn’t found the correct brand recommendation, when I saw that it had added calcium…»
If that’s the Schiff® Digestive Advantage® Daily Probiotic, the extra ingredients are not a concern. The 140mg of Ca isn’t much to begin with, is diluted across multiple portions in the first batch, and is basically nil-per-portion across generations (ditto for the other stuff in it and in Gastrus).
re: «Can I use the SIBO yogurt long term? Or only for 4 weeks?»
My present understanding is:
• a bit longer if progress is being made, but doesn’t seem yet complete, and
• intermittently over an indefinite period.
It’s early days in optimizing human microbiome, so expect new insights over time.
re: «…should I do the l Reuteri yogurt instead?»
Historically, that’s what people ended up doing just as a result of how matters evolved; perhaps starting with the pre-2014 Wheat Belly program, then exploring the L.r. yogurt, and then if SIBO still persisted, embarking on the SIBO yogurt.
re: «I have never had any separation, or curds and whey. Does that mean I’m doing something wrong?»
Nope. Sometimes people get textbook results on the first batch, and it’s not clear what the magic is for that.
re: «Can the recipe be doubled without any problem?»
It scales linearly, up and down, perhaps from a cup to two gallons. I’ve made a pint at a time, and a gallon at a time. I would avoid using a narrow fermentation vessel that results in the mix being more than about 8in (23cm) deep, due to possible stratification issues.
re: «Is it helpful to reinoculate with each strain, after making several batches…»
In my view, no. If you really need to re-inoculate, you really need to start over.
A cautious alternative is to devote most of the first batch to saved starter, frozen as ice cubes, then slowly thawed, 1cube/qt, for use as starter. Use the 2nd-to-last cube to make more starter cubes. I’ve been doing this for years now.
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Forgive me for being new to this community, but I am looking for and have yet to run across info about adding anything such as collagen or gelatin to the mix when fermenting l. reuteri yogurt. Can this addition pre fermentation compromise the doubling effect of L. reuteri in any way?
Ben Greenfield mentioned he heats his coconut milk to 180 for 20-30 minutes then adds gelatin to his yogurt mix. He also uses goat milk but it is unclear if he also added gelatin to increase the collagen to improve its texture.
Of course allow it to cool to room temp before adding Inulin and the starter.
It was in the Ben Greenfield Life podcast where I found this info and met this amazing scientist/physician.
anniewilsonmilller wrote: «I am looking for and have yet to run across info about adding anything such as collagen or gelatin to the mix when fermenting l. reuteri yogurt.»
Gelatin has been experimented with in the non-dairy yogurts, but the current suggestion is to use guar gum.
re: «Can this addition pre fermentation compromise the doubling effect of L. reuteri in any way?»
Possibly, as gelatin tends to make a more jello-like end product, which is apt to reduce the mobility of the microbes. I don’t have any instant guesses on collagen.
re: «Ben Greenfield mentioned he heats his coconut milk to 180 for 20-30 minutes then adds gelatin to his yogurt mix.»
Leaving aside any intent to actually [re]pasteurize, that trick can also be used to get a thicker result when just using milk (vs. half&half). And it isn’t necessary to re-cool to room temp. It’s sufficient, and perhaps more optimal, to re-cool to target temp +a couple of degrees.
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Thank you so much!!!
Ordering Guar Gum…….
Hi
I’ve some quick and maybe stupid questions 🙋🏼♀️
I’m at the second batch. Living in UK I cannot find half half milk so I’m using an Organic whole milk.
The yogurt comes always with curd. And my stupid question is: should I eat the curd? Or should I strain it out and eat only the yogurt? And, should I use the curd as well for the next batch?
Also if there are other people making Sibo yogurt from this side of the world, England in particular, which milk are they using for best result, please?
Thank you in advance
Sonia Zenati wrote: «I’ve some quick and maybe stupid questions…»
No such thing as a stupid question; the stupider it appears to the person asking, the more important it is that they get an answer.
Quick questions are often not quick.😉
re: «Living in UK I cannot find half half milk so I’m using an Organic whole milk.»
It might be called “half cream“ in your region. You can also make it by just mixing milk and cream (and make sure the half cream, or cream is only milk and/or cream).
re: «…should I eat the curd? Or should I strain it out and eat only the yogurt? And, should I use the curd as well for the next batch?»
Drain off the watery whey fraction and save it for use as starter. It can be frozen, as ice cubes, slowly-thawed for later use.
Consume the rest of the batch, unless there are any suspicions of failure.
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Thank you for the explanation! No signs of failure so I will enjoy my Sibo Yogurt and next time I will try to find/ or make the Half cream.
Thanks again
Hello – I bought a ANOVA Sous Vide when I started my yogurt journey about six months ago
. Now I am on ANOVA’s email list. They are having a father’s day sale! Huge savings ranging from 36% to about 55% off! No – i don’t work for ANOVA. I am just sadden I didn’t buy my set at such a huge discount. I like using a Sous Vide because of the wide range of temps and timer. Pretty precise too!
Thank you
I’ve made successful batches of l reuteri and l gasser many times using a sous vide. So my temperature is holding steady. I cannot make any successful batches of b coagulans. I’ve tried several different temperatures from 100-115. It separates and becomes foul smelling way before 24 hours. I’m using the recommended capsules. Any suggestions?
alisa klein wrote: «I cannot make any successful batches of b coagulans.»
Just for due diligence, this is just about making isolated B.c. progurt, and not the SIBO blend?
And what exact product are you starting from? Schiff®, alas, has rather too many dissimilar products sharing the Digestive Advantage® branding. This is the one I use: Digestive Advantage Daily Probiotic Capsules, containing only some calcium and the BC30 (Lactobacillus coagulans GBI-30,6086.
re: «I’ve tried several different temperatures from 100-115.»
For fermenting the BC30 by itself, my understanding is that optimal temp is 115-122°F. And that’s what I did when I made the dedicated BC30 starter that I use for SIBO progurt batches.
If you are doing cold-start, how long does the sous vide take to reach the desired temp?
Be sure to rule out the usual suspect confounders.
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Thank you for responding. I’m using exactly the same product as you did. The BC 30 with calcium. Yes I was attempting to make the single strain product. And when I use the sous vide it only takes a few minutes to heat up the water. Do you remember if you went for 36 hours?
alisa klein wrote: «… same product … single strain …»
Great. That rules out a bunch of considerations.
re: «Do you remember if you went for 36 hours?»
I might have gone for 48h, as that was my custom until about that time. The bag of starter ice cubes I have is dated 2020-08, and has only been used (along with similar cubes of Gastrus® and BNR17™ progurts) to make SIBO progurt since.
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In the Super Gut book, making the coagulans recipe calls for fermentation between 115-122 deg. But when it’s used in the Sibo recipe in conjunction with rueteri & gaserri it’s all done at 106 ( to not kill the rueteri). If I want to process in separate containers but in the same batch – I use a sous vide in a stock pot – is there an issue with that? Thanks
Jerry Naughton wrote: «…rueteri & gaserri it’s all done at 106 ( to not kill the rueteri). If I want to process in separate containers but in the same batch – I use a sous vide in a stock pot – is there an issue with that?»
Short answer: it would be expect to work.
Long answer: … work … as well as the deliberate blend …
The blend bargain temp is a compromise to begin with, so why is it seen as a desired process variation? One completely reasonable answer is that you want to save some of each as future starter for that strain.
At the blend temp, none of the strains are at their ideal reproduction-rate.
When I make any combo progurts, I use saved (dedicated, frozen, slowly-thawed) starter from deliberate starter batches, each of which had its process optimized to the specific strain, so as to get max CFUs and give the strain max advantage against any potential stray environmental microbes.
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Hi Bob,
The checklist link is broken. I get an error when I click on it. I am looking forward to suggestions of making the SIBO yogurt thicker.
Thank you.
Marilene Schmidt wrote: «The checklist link is broken. I get an error when I click on it.»
Try again.
I got that same error when following that link with a browser not logged in on the Inner Circle, but the error vanished if I just navigated to the page, and now there’s no error on re-load. I’ve reported the scenario and crash screen to site I.T.
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Successful in making batches of L. Reuteri yogurt. The first initial batch which had separation. Subsequent batches used 2T whey from the initial batch, or 2 T yogurt from the prior batch.
Didn’t have the same success with the SIBO yogurt. The first initial batch had separation. Second batch, I used the whey from the initial batch but there was separation. The third batch, I used the whey from the second batch and again, there was separation.
Don’t know what I might be doing wrong. Any comments will be appreciated. Thank you.
I have made the SIBO yogurt 3 times. All came out runny compared to the L. Reuteri yogurt I have been making which always comes out thick. Is this the normal texture?
Marilene Schmidt wrote: «I have made the SIBO yogurt 3 times.»
What was used for starter culture each time?
re: «All came out runny compared to the L. Reuteri yogurt I have been making which always comes out thick.»
My SIBO yogurt batches have all been consistent and very much like production batches of the L.reut alone, but I make mine from saved starter (slowly thawed ice cubes) of each individual yogurt.
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Thank you, Bob, for replying. I used 1/4 cup from L. Reuteri batch as start and followed the recipe. I have come to accept that there will always be separation. The whey is rich in the strains so I just mix the batch before I take some out to eat. I am still experimenting. One batch came out thicker when I used organic heavy cream.
Marilene Schmidt wrote: «I have come to accept that there will always be separation.»
And that’s opposite of my experience. My production batches don’t yield enough separate liquid to even be worth collecting anymore.
My checklists may or may not have useful clues.
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Hi Bob,
I am not a member of the Inner Circle. The checklist link is still broken. I am logged in Wheat Belly Pro. I assume that the checklist will not be available unless I join the Inner Circle group. I wonder if there is a way I can view it. Thank you for your help.
Marilene Schmidt wrote: «I am not a member of the Inner Circle.»
Having no access to subscriber data, I always presume that blog participants are not Inner Circle members. When I link to I.C. forum content here, it’s always to Topics (forum thread basenotes) that are deliberately coded as not for members only (i.e. they are public).
re: «The checklist link is still broken.»
Give it some time. It was working last week. The I.C. site got a major upgrade Saturday night, and the effort has been turning up ancient bugs in obscure corners of the code.
re: «I assume that the checklist will not be available unless I join the Inner Circle group.»
Nope. The whole point of how I do much of my contributed content on I.C. is so that it’s available to anyone. If the instant problem doesn’t get fixed / go away today, I’ll re-post the checklists here.
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Alternatively, try these other portals to the same page:
https://innercircle.undoctored.com/forum/topics.aspx?id=24705#success
https://www.cureality.com/forum/topics.aspx?id=24705#success
Update: I.C. site I.T. reports that the problem is now fixed.
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Thank you so much for following up on this broken link. Your checklist is very helpful.
Marilene Schmidt wrote: «Thank you so much for following up on this broken link.»
Thanks for reporting it. It turned out that enabling a new site-wide Inner Circle feature activated about half a dozen latent bugs. They presented in various ways depending on whether member or not, logged or not, and even what browser was in use (and the state of its cache). All so far turned up are now fixed.
re: «Your checklist is very helpful.»
Great.
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“Can I just use 2 table spoons of the previous batch to make the next batch of the SIBO yogurt?”
Absolutely. That’s how we do it!
Can I just use 2 table spoons of the previous batch to make the next batch of the SIBO yogurt?
Mike Snyder wrote: «Can I just use 2 table spoons of the previous batch to make the next batch of the SIBO yogurt?»
I don’t personally know, having never done it, but I suspect people are doing that. Because the consumption course is short, any population drifts per strain may not be significant.
I had made all the component yogurts separately, and saved portions of their initial batches as starter (ice cubes). So when I make it, it’s always from one each of the 3 saved starters.
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Did you still add the potato inulin?
I wonder if one could just continue eating the combined strains in the SIBO yogurt and get the same benefits of each individual strain as outlined in the book.
KarLy wrote: «I wonder if one could just continue eating the combined strains in the SIBO yogurt and get the same benefits of each individual strain as outlined in the book.»
That’s not known. The protocol presently specifies 4 weeks, and I doubt there are a lot of people who have pushed beyond that.
I personally was consuming a December batch off and on well into March, with no apparent ill effects, and only stopped because mold finally showed up in the opened-daily storage jar.
Because the SIBO yogurt does have bacteriocin properties, it might be prudent to not consume at the same time of day as any other deliberate probiotics.
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I regularly ferment the L. Reuteri “yogurt”. I would assume the cofermented three bacteria formula could also be used as starter for another batch.
I can’t imagine leaving a December batch until March and expecting it not to spoil I always consume mine within a week, and referment a new fresh batch. Spoilage would likely indicate either contamination of the containers, or just the lack of seal on the containers. Both are likely in the production world. Do small batches, use good processes, enjoy.