Dr. Davis, SIBO and Super Gut

[Chuck]

I have been following the work of Dr. William Davis now for several weeks and have watched several of his interviews and podcasts (probably close to 20).

Firstly, a bit of his bio gleaned and copied from his website https://drdavisinfinitehealth.com A cardiologist by trade and practiced for 25 years, he became disillusioned by the ineffectiveness of dispensing drugs and procedures that were more about making money than building health and well being. His next efforts were studying the ill effects of wheat flour, namely raising the blood sugar higher than any other foods (even sugar). He published a best seller, “Wheat Belly”.

From there he ventured into the great unknown of gut health, studying the mystical human microbiome. I say mystical because I have studied it on and off throughout my years, suspecting it to be of major importance in my own health, only to be frustrated by the plethora of mixed information. At last, I discovered Dr Davis and his new book Super Gut!

In a nutshell, he describes SIBO (small intestinal bacteria overgrowth) as bacteria backing up from the large intestine, where it has thick intestinal wall structure that limits leakage into the bloodstream, into the 26 feet of small intestine where leakage does occur. The backing up is a result of many things: lower acidity (antacid consumption), destruction of good microbes due to diet, antibiotics, herbicides, fluoride, chlorinated water, etc. The leaky toxins into the bloodstream can create endotoxemia but more importantly for millions of people, it creates a list of unpleasantries like the following: obesity, type 2 diabetes, skin rashes, acne, neurodegenerative conditions, many cancers, irritability, depression, irritable bowel syndrome, fibromyalgia, etc.

Davis explains that not only have we disrupted the external world ecosystem but the composition of the microbes dwelling in our gastrointestinal (GI) tracts. Not only have we lost species that used to provide us with important functions, we have also allowed unhealthy species to proliferate and occupy parts of the GI system where they do not belong. These insights into the disrupted human microbiome mean that everything we know about human diseases needs to be reconsidered. In fact I would add that everything we know about spiritual/mind influence and control can be rethought with the view that recharging, replenishing the gut with proper microbes will eliminate the transceiver from “demon world” to humans. The gut is an extension of the brain!

Dr Davis has devised a clever and simple way to restore your gut microbiome by making your own SIBO yogurt! Simply by consuming this yogurt with the abundance of healthy bacteria to repopulate the gut we will experience many astounding benefits including smoother skin with reduced wrinkles, deeper sleep, reduced appetite, acceleration of healing, increased empathy in short, it turns back the clock.

I was going to wait 4 to 6 weeks before posting this so that I could tell you more of my story after consuming this yogurt (I just ordered it), but I couldn’t wait to share.

I truly believe that by getting more sunshine as prescribed by Jack Kruse here (https://projectavalon.net/forum4/showthread.php?123684-Dr.-Jack-Kruse&p=1638138&viewfull=1#post1638138). (and thank you Bill and RunningDeer for posting) as well as replenishing the gut microbes from this SIBO yogurt, we will get back to our greater potential health.

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how to make the yogurt:

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[Chuck]

We are electromagnetic beings. All modern life is energized by the sun, tempered by the earth. The veil is the nurturing of our bodies and mind not from the sun and earth but by artificial sources. It is my opinion that these artificial sources supply food and information to organisms that are introduced into our bodies via altered diets, vaccines, altered water. These organisms take over running the body and keep it in a suboptimal working condition. Once they (the baddies in our gut) take control, they run amok for generations (passed on from mother to baby). Once they are infested and in control of the body, via their frequency resonance, get marching orders from the matrix (demon world).

This is not what Dr Davis teaches… only my own 2c. Although Dr Davis provides a solution to get rid of these parasites and repopulate our gut with life giving organisms. There are many, many testimonies of those consuming the yogurt who find that they are happier, more patient, more tolerant, more social, more loving, sleep better, no more depression… like they have been suddenly exorcized lol!

[Craig]

Hi Chuck,

I am interested in hearing more about your yogurt journey when you are ready to share

Cheers

[Chuck]

Yes, absolutely Craig! I just ordered the 3 probiotics and the inulin (prebiotic to feed the organisms). The cool thing is that after the initial expense, all subsequent batches of the 'yogurt' is free as I will just be using 2 tablespoons of the already made yogurt to kick off the new generation batch.

I also bought the InstantPot pro just to make life easier for me, but it is not necessary, as long as you have a way to heat the yogurt to body temperature, say 100 degree F for 36 hours. Your oven will work.

I expect the probiotics in about a week. :hungry:

[angelfire]

Thans for posting, Chuck. I'm assuming this yoghurt can be made with sheep's or goat's milk too as I have a dairy intolerance.

[Chuck]

I think so angelfire although I do not know of anyone who has tried it with sheep's or goat milk. I know of someone who has succesfully tried it with coconut's milk and I have even heard of somebody who has fermented the probiotics with humus. Here is Dr Davis's recipe using coconut milk:

https://drdavisinfinitehealth.com/2019/09/making-l-reuteri-yogurt-with-coconut-milk/

here is another version:

https://www.luvele.com/blogs/recipe-blog/step-by-step-l-reuteri-coconut-yogurt-recipe?srsltid=AfmBOooWsEsSUBRVN6zRrvYANppmhFYqBFYZex4ClPWAFfwL6uoQ451H

[Chuck]

For those of you with very little time, I just came across a recent Dr Davis's podcast, but this one is only 7 min long and it summarises very well.

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[gord]

Yes, absolutely Craig! I just ordered the 3 probiotics and the inulin (prebiotic to feed the organisms). The cool thing is that after the initial expense, all subsequent batches of the 'yogurt' is free as I will just be using 2 tablespoons of the already made yogurt to kick off the new generation batch.

I also bought the InstantPot pro just to make life easier for me, but it is not necessary, as long as you have a way to heat the yogurt to body temperature, say 100 degree F for 36 hours. Your oven will work.

I expect the probiotics in about a week. :hungry:

I read about this yogurt maybe a year ago, and meant to get around to trying to make it eventually, and this thread inspired me to finally do it. I already had everything except the starter, so I got that, and in about 23 hours, my first batch should be ready.

Thanks for the thread Chuck, and for inspiring me to go for it.

[Chuck]

I look forward to hearing about your experiences Gord!

[gord]

Here's what it looks like 5 minutes after the 36 hour ferment finished:

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I used 2 pints of half and half from a local farm, 2 tablespoons of NOW inulin, and 1 packet of the LR Superfood Starter from Cutting Edge Cultures.

I wasn't sure if the plastic lid that came with the 7 cup Pyrex bowl would survive the initial 20-30 minute pre-heat at 170-190 degrees to ensure that the *only* bacteria being cultured is the L. reuteri in the starter, so I used a cheapo aluminum pie tin and cut it to fit in the InstantPot Pro, and then used it for the 36 hours at 100 degrees also.

This smells sooooo good, I want to try it right now, but I'm going to let it set for six hours first. I have to go to work before then, followed by sleep, so I'll give an update in about 24 hours.

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I've been experimenting with fermenting all sorts of vegetables for about 8 months now. Those two jars in the back are garlic fermenting in raw honey, both started October 20. They'll be ready after about 8 weeks and will be preserved for a long time. The garlic is from a small farm about 50 miles west. On the left is Amish Rocambole, on the right is German Red. The raw honey is also from a local farm (Rulison wild flower honey, not the buckwheat honey in the picture) and is just honey - nothing removed, nothing added, never heated.

[gord]

The yogurt thickened up nicely after chilling in the fridge for about 23 hours:
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And I'll test out this much for now -- maybe two tablespoons:
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And wow! that's tasty. It's a bit like slightly sour cottage cheese, somewhat like "Nancy's probiotic cottage cheese". Hope it doesn't make me any weirder than I already am...

[Harmony]

Gord your yogurt looks really good. I ordered the L. Reuteri starter as well and hope it all works out ok. Thank you Chuck and others for the information sharing about Dr. Davis and the health benefits of good microbiome, and how most peoples microbiome has changed because of our environment and foods. :sun::star:

[Sue (Ayt)]

Made my first batch of L. reuteri yogurt this week, and happy to say it was a great success!
We are actually quite enjoying the taste. To me, it tastes like a mix of cottage cheese and sour cream, and I think I will be using it in many recipes.

Thank you Chuck and everyone for posting the info.

[Flash]

There is a test to know if your small intestine is infected, SIBO. It is worth doing and not that expensive (few labs in the US do it, from a breath analysis). I did not have any infection and did not need to do any treatment. Those treatments are long and demanding, it is worth avoiding if you don't need them.

[grapevine]

May I ask those of you who've made the reuteri yoghurt to report on any benefits noticed, and downsides if there are any? I've got a yoghurt maker in my Amazon basket together with inulin powder and some reuteri capsules (which I can either swallow direct or break open to use in the yoghurt I think), but I'd really like to know whether it lives up to its hype before commiting to a purchase. For the last year I've become increasingly lactose intolerant and I wondered whether this yoghurt might help. I think I can use coconut or oat milk as a substitute but am willing to risk discomfort if it's worthwhile.

Would be grateful, thanks:thumbsup:

[Harmony]

grapevine,:rose: I make and use the reuteri yogurt with the samll sachets available from Cutting Edge Cultures. I had no problelm with eating the yogurt, and I do think it helps with my digestion. Some of the effects from taking the yougurt comes over a longer period of time as it helps a better layer of cells to form inside of the intestines that helps with things like leaky gut, which is a precursor to many other diseases that can start down the track. The video in the opening post (https://projectavalon.net/forum4/showthread.php?123737-Dr.-Davis-SIBO-and-Super-Gut&p=1639924&viewfull=1#post1639924)is very interesting and does make a lot of sense about how diseases start like a domino effect from certain core issues in the beginning. I am using the Luvele yogurt maker with 4 separate small pots to use inside.


It's helpful to sterilise your contianers and utensils, and I use UHT organic milk when I make my yogurt but you can use vegan substitutes, it is already sterile and ready to use when you make the yogurt. Also I can keep it (UHT org milk) in the pantry as I don't need to go into town for supplies so often. I sterilise my whisk and put a small amount of water in a saucepan on low temp with a lid and let the heat sterilise the pan that I mix everything up in instead of a mixing bowl. To sterilise the posts and lids you just pour boiling water over them before you begin. If you use that procedure you can reuse your starter mix many times which makes it more economical. I leave one of the 4 pots unopened until I am ready to use part of it as the starter again, 2 Tbs. for the next batch.


Because you leave the yogurt in the maker at the correct tempeture for 36 hours it is a good idea to make sure you start it at the correct time of day so it will be ready at a time when you are home (and awake). So if you make it at 9pm at night it will be ready at 9am a day and a half later and you then put it into the fridge to cool off before using.