Several years ago, a bought a just-published book called Super Gut by William Davis, MD. I really wanted to make some of the recipes for homemade yogurt but due to my nomadic lifestyle I was unable to do so. I remember all those years working in health food stores and never having the time or money to buy the yogurt makers, which I would surely have received an employee’s discount on. Years later as I settled into my new apartment, I decided to purchase the Ultimate Probiotic Yogurt Maker.
Since my hardcover Super Gut book was many states away, I bought another copy, now in paperback and reread all the information about various cultures and how to improve gut flora. The author insists that storebought yogurts don’t have adequate quantities of beneficial bacteria. I was soon to find out if I could finally have a normal microbiome.
I started out by purchasing L.reuteri culture, and using goat’s milk, I made several batches of yogurt over the next few weeks, making sure to set the temperature of the yogurt maker at 106 degrees and to ferment for 36 hours. I was too busy to heat up the mixture of milk, culture, and inulin ahead of time, so my yogurt was not very thick but more drinkable like the kefirs I was accustomed to. Each morning, I would add psyllium powder for a thickening agent, along with blueberries, walnuts, collagen powder and stevia.
I also experimented using store-bought goat’s milk kefir from Sprouts to use as a culture with its varied strains of bacteria.
Then I decided to make the specific Super Gut SIBO yogurt using not only L.reuteri but also L.Gasseri and B. coagulans.
As the weeks fly by, I notice my gut is rumbling and gurgling much less overnight than it has been for the last six years. My tongue is definitely clearer, almost normal. Simultaneously I am using the iHeRQles spray on a daily basis, and looking forward to having the most optimal gut microbiome possible, probably for the first time in my life.