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What Hacker News says
- That's correct for BioGaia. In Europe, it is rather easy to buy.
"BioGaia Gastrus" contains 2 strains of L. Reuteri (DSM 17938 and ATCC PTA 6475)
I crush the tablets to make yogurt following Dr. Davis recipe in SuperGut [1]
[1] https://www.amazon.com/Super-Gut-Four-Week-Reprogram-Microbi...
- While searching for causes, did you also look at ways to strengthen/rebalance/improve your GI system?
I'm not sure if this will turn out to be quackery or snake oil, but the Super Gut book by William Davis makes some believable claims as to common causes of digest issues (along with solutions).
- This is good to hear. The Super Gut book describes a somewhat involved process in stages, with the latter rebuilding stage involving growing your own high population cultures; so it's nice to know that comparatively low effort supplements can be effective.
The first stage of resetting, as described in the book, was to rebuild the lining of the intestine. Forgive my imprecision in describing it, as I have forgotten the details and don't feel like digging. The issue is that many of our foods are made with emulsifiers (baked goods, ice creams, etc.), and emulsifiers cause thinning of the intestine walls. That in turn creates a less than optimal environment, causing losses of good bacteria as well as increases/movements of bad bacteria.
Fortunately that first stage is pretty easy - making clove tea with a couple other ingredients daily. I actually found it pleasant after the first few days. And then I read about clove tea and discovered that it's already a big thing, but where I grew up we've never heard of it!
- I started with Dr. Davis' recipe. It's described in his book "Super Gut" and is also available on his website [1]. My current method is a bit simpler:
- I buy full fat milk in a glass bottle so that I can make the yogurt directly inside without having to sterilize another container. I have had more success with UHT milk than pasteurized milk.
- I add two tbsp. (~40g) of my previous batch to one liter of milk. Close lid and shake.
- Put bottle in a pot of water, submerging most of the milk bottle. I leave the lid on, but untightened so that gas can escape.
- I add a sous vide "wand" to the pot and leave it for 24 hours at 38°C (100°F)
I deviate from Dr. Davis' recipe by not adding inulin to the milk and fermenting for a shorter duration. This probably results in fewer bacteria present in the final product, but the above takes me less than 5 minutes to prepare.
