New yogurt batches are yummy.
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New yogurt batches are yummy.
The more liquid one is soy milk plus l plantarum and b coagulans (the latter mainly to reduce the pH) and the more solid one is milk and cream with l reuteri (including a new capsule and a couple of teaspoons from the previous batch).
Both were heated to 37-38°C (body temperature in freedom units) and the recipients were sterilised. No extra prebiotics were added as it's unnecessary and a source of contamination even after pasteurisation. This makes it way simpler and not prone to spoilage.
It tastes way better than it looks! The (French grown) soy milk "yogurt" has a really nice taste.
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New yogurt batches are yummy.
The more liquid one is soy milk plus l plantarum and b coagulans (the latter mainly to reduce the pH) and the more solid one is milk and cream with l reuteri (including a new capsule and a couple of teaspoons from the previous batch).
Both were heated to 37-38°C (body temperature in freedom units) and the recipients were sterilised. No extra prebiotics were added as it's unnecessary and a source of contamination even after pasteurisation. This makes it way simpler and not prone to spoilage.
It tastes way better than it looks! The (French grown) soy milk "yogurt" has a really nice taste.
The latest batches are yum. The 25 hour l reuteri fermentation including a bit of the previous batch has no whey separation and is lovely and thick, while I'm still very impressed by the earthy plant smell of the more liquid 24 hour soy fermentation with l plantarum and b coagulans.
I might go up to 30 hours for the l reuteri next time, but that may be too much given the large number of CFUs I'm starting the batch with (which just means it'll approach a pH of 4 and there will be less viable CFUs).
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The latest batches are yum. The 25 hour l reuteri fermentation including a bit of the previous batch has no whey separation and is lovely and thick, while I'm still very impressed by the earthy plant smell of the more liquid 24 hour soy fermentation with l plantarum and b coagulans.
I might go up to 30 hours for the l reuteri next time, but that may be too much given the large number of CFUs I'm starting the batch with (which just means it'll approach a pH of 4 and there will be less viable CFUs).
I should have been asleep ages ago, but need to share this interesting paper on b longum, which is the first orally administered probiotic I've read about that can actually potentially colonise the gut for months rather than hours after ingestion.
It's also interesting how they discuss the various prebiotics different strains get on with in the diet. I think I'll be putting this in my next soy milk batch with l plantarum rather than b coagulans as it seems to appreciate plant-based food.
https://www.sciencedirect.com/science/article/pii/S0944501324003677
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I should have been asleep ages ago, but need to share this interesting paper on b longum, which is the first orally administered probiotic I've read about that can actually potentially colonise the gut for months rather than hours after ingestion.
It's also interesting how they discuss the various prebiotics different strains get on with in the diet. I think I'll be putting this in my next soy milk batch with l plantarum rather than b coagulans as it seems to appreciate plant-based food.
https://www.sciencedirect.com/science/article/pii/S0944501324003677
It's more a summary of the literature than anything else, but it helped fill in gaps in my knowledge.
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It's more a summary of the literature than anything else, but it helped fill in gaps in my knowledge.
Dr William Davis reckons l. reuteri, l. gasseri and b. subtilis are keystone species because they help get rid of dysbiosis/SIBO. I kind of disagree, because keystone species are those that enable other beneficial microbes to (re)colonise the gut. And if the species you're ingesting doesn't hang around it isn't part of the successional process of healthy colonisation. They're more for treating specific ailments that aren't necessarily present, despite not having a healthy and diverse gut microbiome.
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Dr William Davis reckons l. reuteri, l. gasseri and b. subtilis are keystone species because they help get rid of dysbiosis/SIBO. I kind of disagree, because keystone species are those that enable other beneficial microbes to (re)colonise the gut. And if the species you're ingesting doesn't hang around it isn't part of the successional process of healthy colonisation. They're more for treating specific ailments that aren't necessarily present, despite not having a healthy and diverse gut microbiome.
Hmm, "Importantly, post-antibiotic probiotic supplementation significantly delayed the extent of reconstitution of the indigenous fecal and mucosal microbiome (in both mice and humans) and the reversion of the gut transcriptome toward homeostatic configuration (in humans) compared to either spontaneous reconstitution or aFMT."
I guess unless you have SIBO, maintaining decent prebiotic intake is actually preferable to high dose probiotics.
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Hmm, "Importantly, post-antibiotic probiotic supplementation significantly delayed the extent of reconstitution of the indigenous fecal and mucosal microbiome (in both mice and humans) and the reversion of the gut transcriptome toward homeostatic configuration (in humans) compared to either spontaneous reconstitution or aFMT."
I guess unless you have SIBO, maintaining decent prebiotic intake is actually preferable to high dose probiotics.
One thing they didn't seem to take into account was whether the individual gut microbiome prior to taking antibiotics was depleted in certain species compared to, say, hunter gatherers. It's all well and good going back to homeostasis, but if that was already a mess it's not necessarily optimal.
But I'll be stopping the funky yogurts and concentrating on prebiotics instead.
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R relay@relay.infosec.exchange shared this topic
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One thing they didn't seem to take into account was whether the individual gut microbiome prior to taking antibiotics was depleted in certain species compared to, say, hunter gatherers. It's all well and good going back to homeostasis, but if that was already a mess it's not necessarily optimal.
But I'll be stopping the funky yogurts and concentrating on prebiotics instead.
I'm trying to find a holistic balance without bullshit, so the yogurts are being replaced with prebiotics.
I guess that just means lots of nuts, berries, pulses, onions, garlic etc etc. Varied proper food, really.
This (excellent IMO) review is basically an ode to pulses.
https://www.sciencedirect.com/science/article/pii/S0924224423003965
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I'm trying to find a holistic balance without bullshit, so the yogurts are being replaced with prebiotics.
I guess that just means lots of nuts, berries, pulses, onions, garlic etc etc. Varied proper food, really.
This (excellent IMO) review is basically an ode to pulses.
https://www.sciencedirect.com/science/article/pii/S0924224423003965
Just put a comment underneath the latest Dr William Davis Youtube video. Let's see how long it lasts:
I agree that if you have SIBO, taking l. reuteri etc seems to be a useful way of preparing the gut for a better microbiome.
However, if you read the study "Post-Antibiotic Gut Mucosal Microbiome Reconstitution Is Impaired by Probiotics and Improved by Autologous FMT" the following doesn't seem to indicate the continued use of such probiotics once the condition has been cleared:
"Importantly, post-antibiotic probiotic supplementation significantly delayed the extent of reconstitution of the indigenous fecal and mucosal microbiome (in both mice and humans) and the reversion of the gut transcriptome toward homeostatic configuration (in humans) compared to either spontaneous reconstitution or aFMT."
So, basically, once you have got rid of SIBO, you are better off relying on dietary prebiotics than continuing high doses of specific microbiome bacteria (the study was specifically for 11 bacteria, but the principle would seem to hold more widely, e.g. b. longum will readily colonise the gut to the detriment of other bacteria according to my research). You risk perpetuating dysbiosis by taking high concentration oral supplementation once you have elimintated SIBO, rather than allowing spontaneous reconstitution with the help of plenty of prebiotics.
Just my two cents...
https://www.youtube.com/watch?v=PHjqQQRwFh4
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Just put a comment underneath the latest Dr William Davis Youtube video. Let's see how long it lasts:
I agree that if you have SIBO, taking l. reuteri etc seems to be a useful way of preparing the gut for a better microbiome.
However, if you read the study "Post-Antibiotic Gut Mucosal Microbiome Reconstitution Is Impaired by Probiotics and Improved by Autologous FMT" the following doesn't seem to indicate the continued use of such probiotics once the condition has been cleared:
"Importantly, post-antibiotic probiotic supplementation significantly delayed the extent of reconstitution of the indigenous fecal and mucosal microbiome (in both mice and humans) and the reversion of the gut transcriptome toward homeostatic configuration (in humans) compared to either spontaneous reconstitution or aFMT."
So, basically, once you have got rid of SIBO, you are better off relying on dietary prebiotics than continuing high doses of specific microbiome bacteria (the study was specifically for 11 bacteria, but the principle would seem to hold more widely, e.g. b. longum will readily colonise the gut to the detriment of other bacteria according to my research). You risk perpetuating dysbiosis by taking high concentration oral supplementation once you have elimintated SIBO, rather than allowing spontaneous reconstitution with the help of plenty of prebiotics.
Just my two cents...
https://www.youtube.com/watch?v=PHjqQQRwFh4
My latest biohack is to add about 3g of inulin (which apparently has a slightly sweet taste) to my morning espressos.
This both removes refined sugars from my diet, thereby improving insulin sensitivity, and lets me feel as though it's less bitter* than espresso without any sweetener as well as giving myself a prebiotic boost.
* It still tastes rank, but I'll get used to it.
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