It ’ s not yogurt

We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, we boost hypothalamic release of oxytocin that, in turn, yields increased dermal collagen, smooths wrinkles, accelerates healing, improves bone density, restores youthful strength and muscle, increases libido, and shuts down appetite. Unfortunately, some people have misinterpreted this to mean that consuming yogurt in any form achieves these effects—not true. So let’s clear up this confusion. To call something “yogurt,” by (semi-arbitrary) FDA guidelines, it must be fermented by the microorganisms Lactobacillus bulgaricus and Streptococcus thermophilus (unspecified strains). It can contain other fermenting species such as Lactobacillus acidophilus or Bifidobacteria species, but it must contains the first two species in order to be labeled “yogurt.” So our L. reuteri “yogurt,” if this were being sold commercially, could not be labeled as such because it was not fermented with Lactobacillus bulgaricus or Streptococcus thermophilus. We are therefore not really making yogurt, but fermenting dairy or coconut milk with a unique microorganism to amplify bacterial counts of this specific species/strain. I’ve called it “yogurt” because it looks like yogurt, tastes like yogurt, and fits a familiar role in eating habits—but it’s NOT yogurt. And, of course, I’m not selling it t...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: L reuteri yogurt oxytocin probiotic undoctored wheat belly Source Type: blogs