dr william davis yogurt dr william davis yogurt

If making the yogurt in a larger pot, using a perforated spoon or scoop to transfer it to the storage containers might suffice. Then put the goat milk mixture in yogurt jars into yogurt maker for 8 hrs. Whether or not their cultures can be used in a 36h ferment is not something Id have any guesses about. For how long do you maintain it at 110 degrees? As you can see from that article, my personal process varies a bit. Below ideal temp (97F for the Gastrus strains), it tapers off (recoverably) to a zero rate at 32F. Hair grows maybe 1/2 inch monthly. It made L.r. Ive made maybe 12 batches of the stuff with varying degrees of success. For someone with a known whey sensitivity, or having encountered a weight loss stall, reducing whey intake is worthwhile ________ Blog Associate (click for details), Hello! Half and half is a blend ofequal parts whole milk and light cream. I used Meyenburg goat milk from grocery. After 24 hours the timer will go off.13. batches to 48h, and accidentally to 54h, so the recipe is tolerant of over-time. I think that is your problem why dont you try making it again with a quart of coconut milk without sugar you can always add sweet drops once fermentation is done. It can be a challenge to hold the milk at a high temperature for so long. My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need. It may be a while before we have a predictable picture on that. They do not need to be considered permanent guests. ________ Blog Associate (click for details). I'm making Bulgarian yogurt for a long time. Its yogurt of any kind, in any combination. Isaved off, cubed and froze the whey from my most recent batch, and plan to try using it as starter sometime next week. Have We Discovered the Fountain of Youth? Place the saucepan on the stove top and heat the milk to 82 C (180 F) Use a thermometer for an accurate reading.3. Weve been consuming both. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurt has us confident that a 24-hour incubation is sufficient. Im going to make another batch with Trader Joes coconut milk that doesnt have the food additive in it and see if that makes a difference. This strain of probiotic sounds miraculous and I really want to try it, especially for the oxytocin effect, but this experiment was a total fail on my part. Use any source of heat that emits 6,000 joules of energy per minute. It was quite tasty not too tangy Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter. I had some of this yogurt, just now and this full fat 1/2 & 1/2 + full fat cream was sumptuous! 1) The Goal Setting Guide: Learn how to set goals and actually accomplish them within 90 days! ________ Blog Associate (click my user name for details). I made a batch and since Im the only one who is eating it, it might last several days. Hillary Anderson wrote: You can set the temp and time for either 6 or 8 hrs.. Their avenin protein is an analog of wheat gliadin. I whisk slowly to make a slurry before adding the rest of the liquid. re: Luvele machine, set at 40 degrees Celsius., re: One quart Organic Valley whole milk, pasteurized + homogenized. (It actually makes a delicious frozen yogurt; heres a simple. I used that culture with 2 tablespoons potato starch and a quart of half & half in a yogurt maker set to 100 degrees for 36 hours for my first batch. Im still not clear if that includes the L.reuteri yogurt under discussion here. ________ Blog Associate (click for details). John M wrote: now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat.. John M stated, youve made a few batches of yogurt here have you experienced the anorexigenic effect after eating this specific L Reuteri strain of Biogaia Gastrus yogurt?. Do you refrigerate it at any point? We make Dr. William C. Davis Bio Gaia Lacto Bacillus Reuteri yogurt and yogurt with yogurt starter powder and inulin. Didnt get a clear look during the machine cycle as the outside cover was pretty heavy with condensation. Batches started with saved yogurt get a much firmer head start, so to speak. They of course can also contain all sorts of other junk preservatives, colorants, flavorants, artificial sweeteners, any of which would be suspect in a reaction. My Luvele yogurt maker instructions make no reference to cultures and substrates. Also, I have no familiarity with how promptly reactions occur with the various common dairy intolerances (and search pulls up too many results not on topic). Some people even heat their materials, e.g., in the oven, to kill any contaminants. 6. Yes, but likely less so in short ferments, and more so in longer ferments. It was so thick that it was almost pointless to strain it for the excess whey. My first device for yogurt making, a not-so-smart pot with an under-documented, non-adjustable yogurt cycle, turned out to run at 110-115F, and that had to be confirmed with a separate probe thermometer. Including me. With cows milk, Ive been using 24 to 36 hours. My production batches dont have enough to bother with. Ive made this with coconut mild (full fat in the can). Wow! You can also freeze the yogurt without killing the microbes. ________ Blog Associate (click for details). With respect to what you have on hand, you could try the twin sauce dish trick to see if theres life as we know it. We have a different brand, but the Boil function appears to apply rapid high heat. He is also author of the new Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor. Were going to try Native Forest Simple. The yogurt Ive made now embraces what Dr Jason Fung has been preaching that eating fat does not make one fat. Even my current wife likes this stuff; she normally is violently opposed to anything Wheat Belly. strains together as one ingredient, that means the oil cant be more than 33% of the 700mg (233mg, and is likely a whole lot less). ________ Blog Associate (click my user name for details). Is it normal to have a YELLOW top layer? Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. That (better) would depend on the objectives. It is fineif the milk coolsdown below 42 or even goes cold, it justmustn't be too hot. I wonder if this is making me constipated. re: But it sound so beneficial that it makes me wonder what to do., I might suggest waiting a couple of weeks for further advice on non-dairy yogurts. can I use the same technique but use an Instant Pot with the yogurt feature or a yogurt maker? (If in doubt, just let it ferment a few more hours.) The method is below. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. This implies 194mg oil per portion, but again, likely a whole lot less. My machine cant handle the quantities youve had success with. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. Its really worth knowing how it behaves. Commercial yogurts are usually loaded with residual sugars (not just lactose), and may or may not have live cultures by the time you consume them. What did it look like before that (if known)? tablets crushed up. Idont recall seeing any adverse reactions raised, other than perhaps the occasional person not being happy with specific dream content where vivid dreams have been restored. Since reading about the wonders of homemade yogurt on this site, I have been doing a lot of it at home. Make sure the inulin and the crushed-to-a-fine-powder Gastrus tablet are dissolved completely before you add them to the 110F milk/HWC mixture. (Take a look at your bowel flora analysis from Thryve, Viome, or Gut Zoomer, for instance, to see whether you have L. reuteriyou likely do not before consuming the yogurt.) I didnt notice this at first. The recipe posted does not include a lot of lore that first time yogurt makers might need. John M stated, Thank you for your 2 cents worth. Dont forget to reserve a third of a cup of yogurt or whey for your next batch of yogurt! What brand/product of coconut milk did you use? Dr. William Davis (IG: @drdavisinfinitehealth) is a renowned preventive cardiologist and author of the groundbreaking #1 New York Times bestseller Wheat Belly.He's also written three other New York Times bestsellers and several other books including Undoctored, which is the book we discussed the first time he was on the show.. Today we're chatting about Dr. Davis' latest book, Super Gut . Does your NGNS program include any particular strategy for gut flora cultivation (target daily prebiotic fiber intake, periodic probiotics)? but helped). He gave them a list of foods low on the glycemic index. It smelled wretched. It makes a yogurt so firm you can slice it. OV uses milk from so many different sources. It may be too high, as the organisms die at 115 degrees F and higher. Then I unplugged the IP, plugged it back in, and ran the Yogurt setting on Normal for 8 hours, then another 5 hours on Normal again. The yellow liquid is maybe whey? I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. Megan wrote: For how long do you maintain it at 110 degrees?. - I started doing that (instead of the lid) because the lid adds almost 2 of height to the pot, creating some clearance issues in my fridge. The end-result should be thick and delicious, better than store-bought yogurt. It smelled extremely tangy and cheesy. Any thoughts on what Im doing wrong? Have you verified either of those temps by using a water-only batch? I dont know what effect that would have, if any. re: and then I started getting bloating and gas pains.. I vaguely recall Dr Davis addressing breast cancer & the yogurt. Ive made L reuteri yogurt in the past with great success but in the last few months I just cant seem to get yogurt. I still have 29 tablets left and Id like to try again, but Im a bit gun-shy the tablets, inulin, and half and half were all an expensive failed experiment! Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Half and half isnt available in Australia, so, in our first L. reuteri yogurt post,we did our best to recreate half and half by combining full cream milk and full fat pure cream. We do not consider this a concern as the whey can be poured out leaving thicker yogurt curd in the jar. * 1T of inulin * 10 crushed BioGaia Gastrus tablets. I stir in several drops of stevia at serving time anyway, which breaks up the curds. (Just Google BioGaia Gastrus to find a retailer.) We have, just today, one report of yes on the Undoctored blog. Thats actually a main goal of using any deliberate probiotic displacing adverse species and strains. Stay below 48hours in any case to avoid the latter. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. Am I completely correct in that assumption? I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. EVER. Would appreciate help, Hillary Anderson wrote: Kinetic yogurt maker. What is causing this? There is no harm leaving it in. I bought inulin, hoping that would work., What was the problem with the potato starch? Ah, thanks; Lactobacillus reuteri {possibly ATCC} SD-5865, CFUs per portion not so far discovered Ihave never tried that myself, and dont recall seeing any discussions by people who have tried it in a 36h recipe, so I dont know what to predict in terms of either resulting consistency or physiologic effects. In general, the opposite would be expected, but thats in the context of a complete Undoctored or 2014+ Wheat Belly diet and lifestyle. - I havent tried using the lid. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. I also use 2 tbsp. Ive been discussing this idea of making yogurt by starting with a specific strain of Lactobacillus reuteri ATCC PTA 6475, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. Hair and skin effects are reported anecdotally. It was the 2019 Revised & Expanded. Related questions are: how many generations can be fermented from an initial batch? Im keeping a log of all the traffic, and may generate an FAQ. Once the culture has been added, I would suggest avoiding boil settings on these pots. 2. Since our goats are out of milk now, once our frozen store is used up, Ill be trying mail-order powdered goat milk. I dont mind making expensive yogurts but if the home made yogurt doesnt work why bother? This discovery is quite new.. Did 4 more boil cycles but temp only raised to about 160 at highest. Many of them contain emulsifiers and other stuff that can potentially interfere with fermentation. What brand and model? As we always do, the Luvele kitchenhas continued to experiment and we have now discovered a key step that makes all the difference. Should I try 1 qt whole milk + cup HWC + cup starter from previous batch + 1 Tbsp Inulin + 1 tab Gastrus? Grains, of any kind, in any form, are harmful. Ive found that with full fat cream and 1/2 & 1/2 I have successfully made yogurt. Frozen, sauces, any and all combinations, in any recipes, all brands. Apparently photobucket is having issues today. This has been a success for me so far. I dont know what you mean by 10 probiotics.. every 3 hours at 100 degrees F. Fermenting for 36 hours therefore permits 12 doublings, rather than the single doubling permitted by brief conventional fermentation. And, if you join the discussions in our Undoctored Inner Circle website, you can add a number of other interesting fermentation projects that achieve effects such as shrinking your waist, deepening sleep, heightening your immune response, accelerating recovery after strenuous exercise, and reducing arthritis pain. To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. A friend referred me to this blog and Ive practiced making 1/2 gallon of yogurt. Thanks so much for your insight, Val, Valiegirl wrote: I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt?. The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Apr 7, 2018 | Diet and Lifestyle, Undoctored | 113 comments. I have started a second batch in the yogurt maker with the cup I drew off at the 12 hour mark. While I wander off and make inquiries on that, let me get more insight on the context, The possible benefits of these exploratory yogurts rest on a foundation of the core program, which is challenging to do on a vegan diet. The growth curve of L.reut vs. temp, like most probiotic bacteria, is a shape. Here is a pic of some the yogurt sliced just to illustrate the consistency after 12-14 hours. Is there reduction in bacterial counts or contamination by air organisms as you make yogurt from prior batches? Then add the remaining liquid and stir. as amended: 2018-11: I was wrong: Young people SHOULD obtain L. reuteri, re: Can someone clarify if the yogurt is recommended for a BC survivor?, Was it ER+ BC? ________ Blog Associate (click for details), Hi there: I have tried twice to make this in my yogurt maker (Kinetic yogurt maker stays at 43 degree centigrade)- twice and it is totally liquid. Did heat the milk firs.t and then used yogurt setting at normal temperature, which tests at about 105 degrees Would it hurt to go to low, which seems to be about 95 degrees? As it seems youve made a few batches of yogurt here have you experienced the anorexigenic effect after eating this specific L Reuteri strain of Biogaia Gastrus yogurt? Yours looks good. The lowest it will go to is 104. The Dr. Oz Show: Wheat Belly 10-Day Grain Detox, Deepak Chopra: Dr. Davis and Deepak Chopra sit down to discuss his Wheat Belly Total Health Book. Dont use a blender with your yogurt, as this kills the living microbes. How long was the ferment, and for extra credit, what temperature? That is generally guessed to be a fungus, which would be some opportunistic organism from the local environment. ________ Blog Associate (click my user name for details). The resulting product has a consistency somewhere between whipped cream and whipped butter. I am going to try fermenting longer and see what happens. Thats one advantage to pulling starter about halfway through. Our research into developing the best yogurt makers on the market together with our extensive experience making yogurthas us confident that a 24-hour incubation is sufficient. James White wrote: Ive been looking through the ingredients and it. The L reuteri yogurt recipe . Sounds like that machine was optimized for just Joes yogurt recipe. Wont buy UHT anything. ________ Blog Associate (click for details). no other dairy products do this to me, no other food at all does this to me. ________ Blog Associate (click for details). Oats are commonly cross-contaminated with actual wheat gluten (due to shared harvesting, transport, storage and processing equipment). Robert Rominger wrote: The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over.. To ensure the L reuteri strains stay pure and uncontaminated, we recommend re-inoculation not occur indefinitely. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. Above ideal, it also tapers off, to an irrecoverable cliff which is reportedly 122F (die-off). For many people, just following the gut flora cultivation strategy in Wheat Belly Total Health, or the newer Undoctored, can clear it up. The low temp just slows growth (but invites contamination). I keep getting something cheesy instead of yogurt. If store-bought, half and half milk is available in your area, we recommend you follow Dr Davisoriginal method that does not heat the milk. Bonus, this is delicious!16. orange, pink), or growths (furry, green, black), then contam would be a prime suspect. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. The anorexigenic effect of a yogurt made with the Gastrus strain of L. Reuteri cultures is a very bold statement. 15 30 1xJan 23, 2022. Place the cover lid on top. Is it normal for homemade yogurt to smell so bad when first made? Any particular named program? Does the 2 tbsp you reserve for future batches get refrigerated? ________ Blog Associate (click my user name for details). The easiest way to keep it at 110F is to put a lit 100watt bulb in the oven. I get the best results using ten minutes at 180F for pasteurization and 14 hours at 110F for fermentation. My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours? So, if one elects to avoid whey, what then to do with that fraction (assuming you get stratification, which some people dont). You may well be right. Can you suggest some starting details for me? Thanks for your input, I tried making yogurt previously and it didnt seem to work. In general: because some of the strains being explored in the program express more bacteriocins than others, and might suppress the benefits of the other strain(s) present. It completely separated into curds & whey. Dr.Davis has already reported that he tried the tablet directly with no apparent result (vs. consuming the yogurt, with prominent effect). I presume thats their Whole Goat Milk, and not the powdered or evaporated. I just ruined my 3rd batch of yogurt. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. Stir in remaining half-and-half or other liquid. Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? So I poured it off into a couple of ice cube trays, froze it, and plan to use it as starter for some coconut milk yogurt experiments. Sam A wrote: It seems as if BioGaia has changed the formula or a large batch of their stock has been exposed to heat and doesnt come alive., Where did you order it from? All declined an invitation to taste. The product was about 10% yogurt and 90% liquid. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the Wheat Belly series, Undoctored, as well as his newest book Super Gut.We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma An easy way to drastically increase testosterone How to grow and treat your microbiome like a garden Restoring beneficial gut microbes with delicious homemade yogurt (I can vouch for this) The link between mental health and your gut How to minimize your exposure to glyphosate And tons moreRead the show notes: https://fatburningman.com/dr-william-davis-how-to-heal-your-gut-with-delicious-homemade-yogurt/Learn more and support Dr. William Davis at https://DrDavisInfiniteHealth.comJoin The Wild Guild and get freebies on Patreon: https://www.patreon.com/abeljamesFollow me on Twitter: http://www.twitter.com/fatburnmanLet's be friends on Instagram: https://www.instagram.com/fatburningman/Like the show on Facebook: http://www.facebook.com/fatburningman And click here for your free Fat-Burning Kit: http://fatburningman.com/bonus I freaked out that maybe the boil cycle hadnt killed off some other microbe that had been allowed to multiply rampantly or something. Seems Dr Davis and everyone things getting this probiotic via yogurt is referable. Ill give it a few days and hopefully, someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt I am particularly interested in the anorexigenic effect.. You stated, I steeped whole oats in this quart of yogurt. as this will cause too much separation into curds and whey. Help! per day. Hold the milk at this temperature for 20 30 minutes. L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) 1 Litre of Wholemilk2 tablespoons pure organic inulin powder (or prebiotic powder of your choice)3 tablets ofBioGaia Gastrus, crushed or 1/3 cup of L.reuteri yogurt or whey from a previous batch. Some people have re-seeded their yogurt by adding a few more crushed tablets of probiotic after several rounds of yogurt-making. And yes, I take a long time to make sure all the Inulin/Gastrus is mixed thoroughly. Although I experimented with re-inoculation years ago, I no longer recommend it. Once the process finishes,, how much yogurt did you end up with? ?, re: Can I get an unflavored tablet/capsule?. So we start with L. reuteri ATCC PTA 6475 provided by the Swedish company, BioGaia, who has somehow locked this species up with patents (not sure how; I thought biological organisms were non-patentable). One tablet consists of a minimum of 200 million live L. reuteri Gastrus. 1) Has anyone on this blog so far experienced the Biogaia Gastrus tablets and their Complete shut-down of appetite, an anorexigenic effect? Im afraid we might be boring the other folks in this thread. I crushed the tablets and combined with inulin, then set aside. Kathy Carlson wrote: using a new yogurt maker. SIBO Yogurt - Dr. William Davis - Sports Nutrition World Sign in Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Saturday, March 26, 2022 Home Sports Nutrition Sports Medicine Fitness Weight Loss Health Nutrition Healthcare Home Weight Loss SIBO Yogurt - Dr. William Davis Weight Loss Heres the system I use. From our feedback, this method produces reliable results. What did you use, if anything, for carbohydrate substrate, since coconut milk doesnt contain much sugar? Had there been some odd colorations (e.g. [not UHT], Also, does that OV milk have anything in it other than milk? Taxes and shipping calculated at checkout, Add description, images, menus and links to your mega menu, A column with no settings can be used as a spacer, Link to your collections, sales and even external links, Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Net weight per tablet, 700 mg. We used unhomogenised organic milk. Heres a pic of what a mostly-consumed pot looks like after it has been sitting in the fridge for 4 or 5 days. If making the yogurt on some other base, like coconut milk, there would of course be no whey. If you dont want to use inulin, unmodified potato starch works. 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends. To keep the strains in abundance, some customers suggest adding 1 crushed probiotic tablet with the third of a cup L. reuteri yogurt or whey. See figure S7 of that research (the darker bar is the 6475 strain). These are two of the potential issues with dairy (specifically random North American bovine diary, presumed to be casein betaA1, which is provocative to some people). David wrote: See figure S7 of that research. William Davis: People think of human bodies as being nothing more than human. Although this could indicate some problem with the yogurt, it can also be a sign of dysbiosis. Stay tuned. If the milk accidently boils briefly, dont panic reduce the heat and continue. Heres what I did: * I quart of organic half-and-half (Stonyfield Farmsseems to be ultra pasturized, could that be the problem?) Also wondering if I put a particular strain of bacteria into my gut in a high count could that perhaps have consequences on the other bacteria in my gut since they have a relationship? I do get a lot of whey,. This is one of the most powerful sexual vitality boosters any man or woman can take period! In order to maintain the two strains on an extended basis, how often must the dosages of the L. reuteri yogurt be taken? In the Wheat Belly / Undoctored program context, however, is doesnt very much matter, as the prebiotic is considered beneficial, and the small amount that might be left unfermented in a portion of yogurt would make no real contribution to the 20grams/day we deliberately endeavor to consume. So far it has made two excellent batches using the starter batch version, and four excellent (and one not so hot) batches using the subsequent batch version. My machine cant handle the quantities youve had success with. Assuming the finished product was refrigerated, it seems unlikely. It appears that even a modest portion of saved starter has a massive number of CFUs. While it is still warm or can it be done anytime.. Filed Under: DIY Healthcare, Health Information Tagged With: diy health, diy healthcare, diyhealth, diyhealthcare, dr william davis, probiotic, reuteri, undoctored, yogurt About Dr. William Davis William Davis, MD, FACC is cardiologist and author of the #1 New York Times bestselling Wheat Belly series of books. Ive tried making this x2 with no success. I read that you should not do. Should I have just taken 1/4 cup of this runny mushy goop and tried to make a whole new batch from that? To what temperature and for how long? can the 43C yogurt cycle be set to run for 18 to 48 hours? Do you get a lot of whey? This time, I started over with 10 Bio Gaia tablets, used organic half and Inulin. The method is below. Same species (E. coli), different strainsstrain specificity can be a critical factor. Here is a summary on the Lactobacillus reuteri yogurt that I have been talking about over several blog posts, all put together for ease. Thats probably a fine starter for a practice run. Don't stir the mixture while it is fermenting, as this increases separation. An do you leave the lid on? what yogurt machine, nominal temp, temp regulation? But this is how I did it: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goats milk/cream, sheeps milk/cream) 2 tablespoons inulin (or unmodified potato starch or other prebiotic) 10 tablets of BioGaia Gastrus, crushed. I recommend you fill it up with water, let it sit for 1/2 an hour, and measure the temp of the water. As the milk cools, a layer ofskin will form on the top. If you use coconut milk, you will need to add sugar, e.g., one tablespoon, to the prebiotic or use more sugar in place of the prebiotic, as there is no lactose to ferment in coconut milk. Their growth rate appears to taper off dramatically above about 106F, and 106 is only suggested as a trade-off temp for the SIBO blend recipe. We start with half-and-half with around 18% milk fat that yields a wonderful texture and mouthfeelno need to pre-heat. Consume one-half cup per [] Ill probably put together an FAQ on it in a couple of weeks. https://cuttingedgecultures.com/lr-superfood/, Making L. reuteri yogurt with coconut milk, I was wrong: Young people SHOULD obtain L. reuteri. Steve Kludt wrote: I have been on a strict No Grain and No Sugar diet for more than 3 years.