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Originally posted by Dr. Davis on 2018-08-01 on the Wheat Belly Blog, sourced from and currently found at: Infinite Health Blog. PCM forum Index of WB Blog articles.
Making yogurt to amplify counts of the bacteria Lactobacillus reuteri is really very simple. We do this because the ATCC PTA 6475 and DSM 17938 strains of L. reuteri provide a ton of health benefits that includes increased skin/dermal thickness and reduction of skin wrinkles, increased or preserved bone density, reduced appetite, increased muscle, massively accelerated healing, increased libido, and and may even prevent recurrences of small intestinal bacterial overgrowth (SIBO), given the organism’s potential to colonize the upper gastrointestinal tract.
But some people struggle to obtain the thick, delicious yogurt that most of us create and thereby are unable to enjoy all the spectacular health benefits of this targeted probiotic strategy. (It’s NOT about the yogurt; it’s about increasing counts of this bacterial strain—the yogurt is just the vehicle we use to accomplish this.)
If you are encountering difficulties in making the L. reuteri yogurt, consider these troubleshooting items:
Recall that strain specificity is important: while there are other strains of L. reuteri available, we have no evidence to suggest they yield similar benefits. So, for assurance of full benefit, stick to the strains that we know yield these effects, the L. reuteri ATCC PTA 6475 and DSM 17938 available from BioGaia.