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It's the Microbiome Stupid
Quote from Robert on February 4, 2026, 11:01 amQuote from Armin on February 4, 2026, 10:13 amQuote from Robert on February 4, 2026, 9:54 amQuote from Navid on February 2, 2026, 12:54 pmQuote from Armin on February 2, 2026, 11:32 amUpdate
5 weeks in
I ate at least 6 cups of yogurt this weekend. Worked out for real for the first time in 3 years. Played Beat Saber and other active VR games and had a blast. Hip feeling better and just more improvements all around.
@armin is this regular whole milk yogurt? Are you concerned at all about the vit A content? Have you considered whether your positive results may also be related to a calcium deficiency that the yogurt is helping to correct?
I got caught up in taking what I read and heard from smarter people as gospel, until the great calcium purge, at which point I started doing basic google searches on some of the claims. 1 cup of milk (whole or 2%) contains pretty minimal vitamin A.
Remind me of the great calcium purge.
I agree, the effects vastly outweigh the minimal vitamin A
Ones can use other mediums as well if they don't want dairy.
Over in the LYL forum about 6 months ago there was some drama over calcium usage, which is why a lot of the more active members moved to telegram and here.
Interesting. I think I recall the issue being that many were deficient with calcium and supplements weren't advised or something.
I've recently checked in over there for the first time in years to see what is going on. I was last there regularly around 2021-2022.
Chlorine Dioxide was the new revelation back then along with nicotinic acid.
Now they are onto MSG.
Interestingly, excessive zinc intake negatively affects the microbiome. Same with Chlorine Dioxide. It's a mess over there.
Nicotinamide in converted to nicotinic acid via the microbiome so taking nicotinic acid is unnecessary.
MSG is just stupid.
Do you have any recommendations for starting on these? Just go for all 3 immediately or should I be trying one at a time to test each one? Not sure how badly probiotics can mess someone up.
Quote from Robert on February 5, 2026, 1:07 pmDo you have any recommendations for starting on these? Just go for all 3 immediately or should I be trying one at a time to test each one? Not sure how badly probiotics can mess someone up.
I tried L Gasseri first and then L Reuteri, and finally B Subtilis
Gasseri doesn't produce histamine or tyramine so it would be a safe bet in case you are sensitive to those compounds. I took about a teaspoon at first just to see how things went and gradually upped the dose. I repeated this process for the remaining 2 as well.
Start with a small batch to test and troubleshoot any issues you may have. I didn't have any complications other than my L Subtilis was more cheese like on the first batch.
Quote from Armin on February 5, 2026, 1:24 pmQuote from Robert on February 5, 2026, 1:07 pmDo you have any recommendations for starting on these? Just go for all 3 immediately or should I be trying one at a time to test each one? Not sure how badly probiotics can mess someone up.
I tried L Gasseri first and then L Reuteri, and finally B Subtilis
Gasseri doesn't produce histamine or tyramine so it would be a safe bet in case you are sensitive to those compounds. I took about a teaspoon at first just to see how things went and gradually upped the dose. I repeated this process for the remaining 2 as well.
Start with a small batch to test and troubleshoot any issues you may have. I didn't have any complications other than my L Subtilis was more cheese like on the first batch.
Are you doing half and half or just milk? How long do you take to go through a batch? With my yogurt I split a gallon of 2% milk into 1 quart containers, which stay good for months until they're opened at which point they're good for about a week before rotting. Wondering if I can expect the same with this.
Quote from Robert on February 5, 2026, 2:46 pmQuote from Armin on February 5, 2026, 1:24 pmQuote from Robert on February 5, 2026, 1:07 pmDo you have any recommendations for starting on these? Just go for all 3 immediately or should I be trying one at a time to test each one? Not sure how badly probiotics can mess someone up.
I tried L Gasseri first and then L Reuteri, and finally B Subtilis
Gasseri doesn't produce histamine or tyramine so it would be a safe bet in case you are sensitive to those compounds. I took about a teaspoon at first just to see how things went and gradually upped the dose. I repeated this process for the remaining 2 as well.
Start with a small batch to test and troubleshoot any issues you may have. I didn't have any complications other than my L Subtilis was more cheese like on the first batch.
Are you doing half and half or just milk? How long do you take to go through a batch? With my yogurt I split a gallon of 2% milk into 1 quart containers, which stay good for months until they're opened at which point they're good for about a week before rotting. Wondering if I can expect the same with this.
I'm doing half and half right now.
I typically have done 1 gallon batches for all 3, stored them in 3 single gallon containers and then mixed them together into another big bowl to eat out of for a few days. I was thinking of doing half gallon but I think I will stick with gallon batches. Each gallon lasts about 2 weeks or so when I'm not dialing it back. I've noticed that they get progressively more potent over the weeks as they continue to be active, albeit at a slower fermentation rate. I have some gasseri in a small container that is about a month old and still looks good. The lactic acid and other compounds keeps it from spoiling like normal yogurt.
I use glass gallon containers and only open them to mix into the intermediate mixing bowl that I eat out of. I haven't noticed any spoiling so far but I keep an eye open for it.
I would start small and maybe do quart batches of each at first until you get used to the pacing.
What kind of signs of rotting did you see with your yogurt?
Dr Davis says 3-4 weeks should be fine in the fridge.
would like to try this but not sure what to do exactly. Im from europe, what do I have to buy from where and then what to I have to do with it.
Edit: so I have to buy this https://www.oxiceutics.com/products/myreuteri-starter
mix it with milk and cream.
Heat it to 36 degrees for 36 hours in an oven?. ( I have a pressure cooker with a buttom called yogurt, but Im not sure i can put specific degrees i want in there)
eat it?
Did I get it right??
Quote from Diogenes on February 6, 2026, 4:11 amwould like to try this but not sure what to do exactly. Im from europe, what do I have to buy from where and then what to I have to do with it.
Edit: so I have to buy this https://www.oxiceutics.com/products/myreuteri-starter
mix it with milk and cream.
Heat it to 36 degrees for 36 hours in an oven?. ( I have a pressure cooker with a buttom called yogurt, but Im not sure i can put specific degrees i want in there)
eat it?Did I get it right??
You can buy the starter or buy the probiotics capsules and empty 1 or 2 into a batch with some fermentable fiber (usually inulin) and half and half. I listed the instructions in an earlier post.
Quote from Armin on February 5, 2026, 2:52 pmQuote from Robert on February 5, 2026, 2:46 pmQuote from Armin on February 5, 2026, 1:24 pmQuote from Robert on February 5, 2026, 1:07 pmDo you have any recommendations for starting on these? Just go for all 3 immediately or should I be trying one at a time to test each one? Not sure how badly probiotics can mess someone up.
I tried L Gasseri first and then L Reuteri, and finally B Subtilis
Gasseri doesn't produce histamine or tyramine so it would be a safe bet in case you are sensitive to those compounds. I took about a teaspoon at first just to see how things went and gradually upped the dose. I repeated this process for the remaining 2 as well.
Start with a small batch to test and troubleshoot any issues you may have. I didn't have any complications other than my L Subtilis was more cheese like on the first batch.
Are you doing half and half or just milk? How long do you take to go through a batch? With my yogurt I split a gallon of 2% milk into 1 quart containers, which stay good for months until they're opened at which point they're good for about a week before rotting. Wondering if I can expect the same with this.
I'm doing half and half right now.
I typically have done 1 gallon batches for all 3, stored them in 3 single gallon containers and then mixed them together into another big bowl to eat out of for a few days. I was thinking of doing half gallon but I think I will stick with gallon batches. Each gallon lasts about 2 weeks or so when I'm not dialing it back. I've noticed that they get progressively more potent over the weeks as they continue to be active, albeit at a slower fermentation rate. I have some gasseri in a small container that is about a month old and still looks good. The lactic acid and other compounds keeps it from spoiling like normal yogurt.
I use glass gallon containers and only open them to mix into the intermediate mixing bowl that I eat out of. I haven't noticed any spoiling so far but I keep an eye open for it.
I would start small and maybe do quart batches of each at first until you get used to the pacing.
What kind of signs of rotting did you see with your yogurt?
Dr Davis says 3-4 weeks should be fine in the fridge.
I can keep the jars in the fridge for 1-2 months before opening, its more about once theyre opened and exposed to more oxygen. After 5 days or so they start smelling and tasting like cheese, which is still useable but I try to finish them before that. Ive had some I forgot about (it got pushed behind other things in the fridge) and they eventually will have some dark spots in them and start stinking.
Will start with 1 quart of each and with maybe a 1/4 cup of each per day.
Do you need inulin or anything when using the half and half? Its been a while since I bought raw milk, does anyone sell raw half and half? I'll check the grocery store next time but I'm just assuming the store bought stuff will be fortified.
Quote from Robert on February 6, 2026, 10:17 amQuote from Armin on February 5, 2026, 2:52 pmQuote from Robert on February 5, 2026, 2:46 pmQuote from Armin on February 5, 2026, 1:24 pmQuote from Robert on February 5, 2026, 1:07 pmDo you have any recommendations for starting on these? Just go for all 3 immediately or should I be trying one at a time to test each one? Not sure how badly probiotics can mess someone up.
I tried L Gasseri first and then L Reuteri, and finally B Subtilis
Gasseri doesn't produce histamine or tyramine so it would be a safe bet in case you are sensitive to those compounds. I took about a teaspoon at first just to see how things went and gradually upped the dose. I repeated this process for the remaining 2 as well.
Start with a small batch to test and troubleshoot any issues you may have. I didn't have any complications other than my L Subtilis was more cheese like on the first batch.
Are you doing half and half or just milk? How long do you take to go through a batch? With my yogurt I split a gallon of 2% milk into 1 quart containers, which stay good for months until they're opened at which point they're good for about a week before rotting. Wondering if I can expect the same with this.
I'm doing half and half right now.
I typically have done 1 gallon batches for all 3, stored them in 3 single gallon containers and then mixed them together into another big bowl to eat out of for a few days. I was thinking of doing half gallon but I think I will stick with gallon batches. Each gallon lasts about 2 weeks or so when I'm not dialing it back. I've noticed that they get progressively more potent over the weeks as they continue to be active, albeit at a slower fermentation rate. I have some gasseri in a small container that is about a month old and still looks good. The lactic acid and other compounds keeps it from spoiling like normal yogurt.
I use glass gallon containers and only open them to mix into the intermediate mixing bowl that I eat out of. I haven't noticed any spoiling so far but I keep an eye open for it.
I would start small and maybe do quart batches of each at first until you get used to the pacing.
What kind of signs of rotting did you see with your yogurt?
Dr Davis says 3-4 weeks should be fine in the fridge.
I can keep the jars in the fridge for 1-2 months before opening, its more about once theyre opened and exposed to more oxygen. After 5 days or so they start smelling and tasting like cheese, which is still useable but I try to finish them before that. Ive had some I forgot about (it got pushed behind other things in the fridge) and they eventually will have some dark spots in them and start stinking.
Will start with 1 quart of each and with maybe a 1/4 cup of each per day.
Do you need inulin or anything when using the half and half? Its been a while since I bought raw milk, does anyone sell raw half and half? I'll check the grocery store next time but I'm just assuming the store bought stuff will be fortified.
You use a fermentable fiber with half and half. Inulin works fine for me. We don't use a raw dairy medium. We want a clean slate to introduce our microbes to.
Some half and half is fortified but look for milk, cream as the 2 ingredients. I think Land O'Lakes half and half has just those 2 ingredients.
I made a new gallon of L Rueteri with 2 cups as starter and 4 - 10 billion capsules just to see what would happen. The result was a very thick, fluffy tasty end product.
I know this contributes little to the thread but I just ordered the strains linked here along with a bag of inulin and am excited to try this. Once I've tried it for a month I'll start my own progress thread.