L. Reuteri
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@Mauritio I have a lot of thoughts about these results because what if actually milk. Most people take L. Reuteri through yogurt, so...maybe milk is more responsible than the strain.
Also, in the case where someone takes a probiotic pill with it in there, what is the difference between people who consume dairy alongside it or across the day versus people who don't...
I took homemade L. Reuteri yogurt before peating while on carnivore. It didn't really improve much for me during that time. I enjoyed eating it though in comparison to all the meat that I was eating.
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L. Reuteri increases Vitamin D. Maybe by increasing cholesterol conversion into vitamin D since it also lowers cholesterol.
"L. reuteri NCIMB 30242 increased serum 25-hydroxyvitamin D by 14.9 nmol/L, or 25.5%, over the intervention period, which was a significant mean change relative to placebo of 17.1 nmol/L, or 22.4%, respectively (P = .003)."
https://pubmed.ncbi.nlm.nih.gov/23609838/ -
Beneficial bacteria inhibit cachexia
Muscle wasting, known as cachexia, is a debilitating condition associated with chronic inflammation such as during cancer. Beneficial microbes have been shown to optimize systemic inflammatory tone during good health; however, interactions between microbes and host immunity in the context of cachexia are incompletely understood. Here we use mouse models to test roles for bacteria in muscle wasting syndromes. We find that feeding of a human commensal microbe, Lactobacillus reuteri, to mice is sufficient to lower systemic indices of inflammation and inhibit cachexia.
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J jhp referenced this topic on
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D DavidPS referenced this topic
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I assume the added inulin is mainly meant to help build the consistency of the product. As a sort of thickener.
I had seen that some people use (potato) starch instead of inulin in their L. reuteri recipes.Having had neither potato starch nor inulin at home I just threw a tablespoon of dextrose at my mixture, so that the reuteri won't run out of nutrients (the natural lactose content).
Accidentally, whilst looking for GABA-producing microbacteria (L. reuteri does not contribute, the small amount it produces merely helps its acid resistance. But it feeds of glutamine for that, much more than off glutamate),
I discovered that L. reuteri strain LGM (most similar to WHH1689) does not even eat inulin!
(see "LR" in table C below)
Regulation of serotonin production by specific microbes from piglet gut
So what's behind that story of adding inulin to feed the reuteri?
It seems to be untrue. The added inulin will feed other commensal bacteria, perhaps already in the fermentation batch, definitely once in the gut - yet it's seemingly no substrate for reuteri!
In fact, L. reuteri expresses inulosucrase as an enzyme which converts sucrose (saccharose, i.e. table sugar) to inulin, which other bacteria may then feed off.Wouldn't it then be better to add lactose, sucrose or maltose to L. reuteri recipes?
And just be honest about inulin acting not as a substrate for reuteri but on its own as a prebiotic on other bacteria as well as helping with consistency?
Or are there such drastic differences between the L. reuteri strains that ATCC PTA 6475 is able to feed off inulin? -
@CrumblingCookie I've been making L. Reuteri yogurt without the inulin or any other added prebiotic and it comes out great. I also make some batches with raw milk and it tastes just the same as the batches where I heat the milk. I'm not sure why people heat the milk to 180 F for 30 minutes. Bringing it up to 165 F for 15 seconds should be good enough to kill competing bacteria, 180 F for 10 denatures the protein and makes it set thicker, though my raw milk gets thick enough. I use goats milk.
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@Sippy
Thanks for your feedback sippy!
So both the inulin and the use of half-and-half are both non-essential to culturing reuteri, but mainly part of Dr. William Davis' complementary ideology / therapeutic approach of high-fat diets and prebiotics?
I've finished two batches now. The latest one I ran at a slightly lower temperature of about 36°C/97°F and it tastes sweeter (from the added dextrose) than the previous batch which I ran at about 38°C/100°F. So it could be that the slightly lower temp led to less duplications.
One the other hand I wasn't being very accurate in measuring equal relative amounts of dextrose to both batches. I reckon 12grs of dextrose per liter/quart or even half of that are well enough. That will be my benchmark for the next batch.
Maybe I'll add half a gram of l-glutamine if that may help the reuteri to survive and duplicate even when not competing with other bacteria.After cooling down in the fridge, it scoops like thick icecream.
If I added vanilla extract before fermentation I could really confuse myself and others for thinking it's vanilla ice cream, yet not frozen (mind-boggling).
I used non-homogenized cream and milk, so there's an extra firm and almost crust-like layer on top of the content. I imagine that if the fat content were to be equally distributed by using homogenized milk and cream it would make the yoghurt set more evenly.Good info on the goats milk! In my prior experimentations with sheeps milk I've also noticed that it reliably sets with cultures which yield inconsistent, mostly liquid results with cows milk.
Have you noticed any benefits already?
