Re-post: Make L. reuteri yogurt

People seem to be having a tough time locating the Wheat Belly Blog post in which I summarized how we make the L. reuteri yogurt, so I’m re-posting it. Remember: It’s NOT about yogurt; it’s about a means of amplifying the counts of a specific bacteria that possesses unique properties. To maximize bacterial counts, the recipe to make the yogurt therefore includes a prebiotic fiber and prolonged fermentation, very different from conventional yogurt. And, no, NONE of these benefits come from consuming conventional yogurt. We make the yogurt with two strains of Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, based on the detailed studies conducted at MIT and elsewhere, both experimental animal and human, that have suggested dramatic effects. Those effects include: Complete shut-down of appetite, an “anorexigenic” effect, that can be used to facilitate intermittent fasting or break a weight loss plateau. This, along with an increase in metabolic rate, explain why weight loss results. Dramatic increase in skin thickness and skin collagen, along with acceleration of skin healing, a surrogate for overall youthfulness and health. I’m a big fan of dietary collagen, such as those provided by collagen hydrolysates, bone broths/soups, slow-cooking meats, eating the skin on chicken and fish, etc. This L. reuteri strategy amplifies this effect considerably. Increased oxytocin–A doubling of oxytocin blood levels was observed in mice, the effect responsible for t...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: News & Updates prebiotic probiotic reuteri Weight Loss wheat belly yogurt Source Type: blogs