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It's the Microbiome Stupid
Quote from Joe2 on March 3, 2026, 12:01 amIf He is omniscient, omnipotent and well EVERYTHING, EVERYWHERE at ALL TIME, then um yeh, He is not just in each of us. He is each of us, the chairs we are sitting in, the rock on the front lawn, EVERYTHING.
What you're talking about is pantheism. Orthodox Christianity is twoism.
There is a path well used out of frustration. Reminds of the frog who lives.
Then again reminds of the miner who survives.
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I had some of the probiotic because I planned to make this yogurt last year but I didn't because I was concerned about the vitamin A in the half and half and the lactose. While I was waiting for a temperature controlled yogurt maker I started to take the probiotic on its own. I experienced a lot of gut pain for a couple of days, perhaps die-off, that went away and has not returned. The first batch of yogurt I made once the maker came was extremely sour and separated but we have eaten it all mixed together.
I have always been lactose intolerant so I was surprised not to have any problems when digesting this yogurt. I have since read that it is due to the long 36 hour fermentation time that reduces all lactose. I also read that it is possible to remove the whey and freeze it to use for future batches.
After a week of this, both my husband and I have noticed better digestion and less gas. I hope to see some better sleep soon, too.
Quote from Eio on March 11, 2026, 7:19 amI had some of the probiotic because I planned to make this yogurt last year but I didn't because I was concerned about the vitamin A in the half and half and the lactose. While I was waiting for a temperature controlled yogurt maker I started to take the probiotic on its own. I experienced a lot of gut pain for a couple of days, perhaps die-off, that went away and has not returned. The first batch of yogurt I made once the maker came was extremely sour and separated but we have eaten it all mixed together.
I have always been lactose intolerant so I was surprised not to have any problems when digesting this yogurt. I have since read that it is due to the long 36 hour fermentation time that reduces all lactose. I also read that it is possible to remove the whey and freeze it to use for future batches.
After a week of this, both my husband and I have noticed better digestion and less gas. I hope to see some better sleep soon, too.
I find the sour/tart taste the best part and I could eat a whole quart jar in one sitting if I didn't use prudence. The tartness is a great substitute for sugar for me as I have always loved sour candy and the like.
My digestion continues to adjust as time goes on. It's like peeling back an onion of 10+ years of Roemheld symptoms. I'm not used to going to the bathroom after meals.
I have prioritized a gut friendly diet consisting of the fermented dairy, olive oil/leaf, coconut oil while limiting excessive carbohydrates and protein for now. Collagen and fish oils also are gut friendly.
I added Bifidobacterium longum to the rotation and the second batch is much more tart that the first.
Slowly adjusting to daylight savings time this week
I just opened the first jars from batch 3 or 4 (i've already lost track) of the reuteri and gasseri yogurt and they're just as thick and have less cheese taste. The big difference is that I used 2% milk this time, along with the 1 tbsp per quart mason jars of the inulin powder. I wonder how much the extra fat was accounting for some of the cheesiness. I think I'll be doing it this way from now on.
Quote from Robert on March 12, 2026, 10:54 amI just opened the first jars from batch 3 or 4 (i've already lost track) of the reuteri and gasseri yogurt and they're just as thick and have less cheese taste. The big difference is that I used 2% milk this time, along with the 1 tbsp per quart mason jars of the inulin powder. I wonder how much the extra fat was accounting for some of the cheesiness. I think I'll be doing it this way from now on.
Interesting. I was curious about experimenting in the other direction; using full cream as a medium and adding inulin. Also, using coconut milk is on my radar.
Slight correction: it's not 100% as thick as with half and half. Its thick enough that if I take the lid off and turn the jar upside down that it wont pour out, but when I put a spoon into it it's about the consistency of regular yogurt as opposed to "greek yogurt". I'm happier with this texture because I was having to add water to the blender when making smoothies before. And of course it tastes more like regular yogurt.
Quote from Robert on March 12, 2026, 1:51 pmSlight correction: it's not 100% as thick as with half and half. Its thick enough that if I take the lid off and turn the jar upside down that it wont pour out, but when I put a spoon into it it's about the consistency of regular yogurt as opposed to "greek yogurt". I'm happier with this texture because I was having to add water to the blender when making smoothies before. And of course it tastes more like regular yogurt.
ah, that makes sense. I remember drinking yogurt smoothies as a kid.
How much yogurt do you consume at a single time?
Quote from Armin on March 12, 2026, 1:56 pmQuote from Robert on March 12, 2026, 1:51 pmSlight correction: it's not 100% as thick as with half and half. Its thick enough that if I take the lid off and turn the jar upside down that it wont pour out, but when I put a spoon into it it's about the consistency of regular yogurt as opposed to "greek yogurt". I'm happier with this texture because I was having to add water to the blender when making smoothies before. And of course it tastes more like regular yogurt.
ah, that makes sense. I remember drinking yogurt smoothies as a kid.
How much yogurt do you consume at a single time?
Maybe a cup of yogurt. Throwing in the banana, the splash of water, and the various powders I'm supplemening with its about a pint total when blended.