Pink “yogurt”

Did you know that you can make “yogurt” with a capsule of Gut to Glow? It will yield what I call “Pink ‘Yogurt’” because the carotenoid, astaxanthin, included in each capsule confers a bright pink color to the final result. (This will only occur in the first batch as, unlike microbes that reproduce themselves, non-microbial components cannot, of course, reproduce.) In general, whenever fermenting microbes, start with 2 billion to ensure successful proliferation. With 10 billion L. reuteri per capsule of Gut to Glow, you should confidently be able to get started.

Why make Pink Yogurt out of Gut to Glow? While the 40 billion CFUs of L. reuteri provided by our standard dose of 4 capsules per day yields numerous beneficial effects, there are situations in which higher counts of the microbe may provide greater benefits. While we continue to conduct research to better understand this microbe, including future dose-response studies to determine what the ideal count of microbes is, you can amplify microbial counts through yogurt-making and thereby:

• Obtain better results in correcting small intestinal bacterial overgrowth (SIBO), as well as a bad case of colonic dysbiosis. Higher counts help to overwhelm the invading fecal microbes of these conditions.
   
• Accelerate the benefits of L. reuteri on skin, joints, musculature, libido, vaginal health, testosterone, immunity.
   
• Reduce the cost of sharing—It’s not uncommon that, after you’ve started Gut to Glow and other people around you witness the skin, emotional/social and other benefits, friends and family will ask if you would share your Gut to Glow. You could indeed do that, but it could prove to be expensive. Making yogurt or—even better—sharing a capsule of Gut to Glow or some L. reuteri yogurt so that your friends and family can make it themselves will save you money. (They can also source collagen, hyaluronic acid, and astaxanthin separately to match the ingredients of Gut to Glow.)

Recall that L. reuteri yogurt made using my method of prolonged fermentation with the addition of prebiotic fiber yields around 300 billion CFUs per ½-cup (120 ml) serving. I would have liked to provide capsules with 300 billlion CFUs per capsule, but the cost would have become prohibitive. So making this thing that looks and smells like yogurt but is NOT yogurt is an easy workaround that yields high bacterial counts at relatively low cost.

The original IHB post is currently found on the: ⎆Infinite Health Blog, but accessing it there can require an unnecessary separate blog membership. The copy of it above is complete, and has been re-curated and enhanced for the Inner Circle membership.