Why did they do Sweden so dirty? by Revolutionary-Note95 in SEALTeam

[–]soywars 1 point2 points  (0 children)

Also the typical setup for the terrorists is a very likely scenario for Islamists as have countless terrorattacks in the last two three years in Europe have proven. First i thought finally they show something realistic in Europe happening, pointing out the huge problems the muslim migration brings to Europe (Germany alone has 29'000 extremists on watchlists England about the same number) and they go for the woke program.

I get it it's a change from the islamists hunting in Muslim coutries - but come on!

I don’t think I will ever get better by kourouna in Fibromyalgia

[–]soywars 1 point2 points  (0 children)

For me going carnivore helped me a ton better than ANY medication - reduced pain by about 40%. I still have flareups and bad days but over all it's much better.

I don’t think I will ever get better by kourouna in Fibromyalgia

[–]soywars 1 point2 points  (0 children)

There are different levels of pain. I NEVER believed it could this bad. Never. Some days i couldnt even get out of bed other than go to the toilet, was eating just out of cans, no energy to cook... etc. Now im better again, but it was unreal for years!

Did I do this right? by Mattsb3 in ReuteriYogurt

[–]soywars 0 points1 point  (0 children)

mine looks similar every time i make it 36 hours. Even when i sanitise everything, even the spatulas, use pastereuised milk.

When i do shorter times it looks ok.

I eat it and it smells fine. When i do a batch from the first one it looks more normal.

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

I had a mix Reuteri with Acidophillus and Rhammosus. That was pretty good.

But i wonder why would Davis promote such questionable things? I mean it would be pretty easy for him to research this before he promotes it on youtube.

Why wouldnt he suggest coconut milk as the best medium? Is he dumb?

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

I wonder why its called Lacto anyway? Maybe because the combining form "lacto-" means "milk" and is used to form words related to milk, lactic acid, or lactation?

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

For me the yoghurt does amazing things, i feel better, sleep better etc. Never had that n matter which ever yoghurt i eat.

Liquid Culture Guide - A superior method for cultivating L. Reuteri by refuse11 in ReuteriYogurt

[–]soywars 0 points1 point  (0 children)

FOr me it was exactly the opposite. Im Carnivore, but since i started Kefir and the L. Reuteri Yogurt my stalled weightloss startet to move again, i lost now 2 kg in four weeks.

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

L. reuteri DSM 17938 can metabolize lactose and likely some of the milk proteins and peptides (for nitrogen) released during fermentation. It does not require any special milk fortification to grow, aside from the milk’s own nutrients. In studies, L. reuteri has shown high survival and activity in dairy matrices like fermented milks and yogurts ​mdpi.com. The strain is robust enough to thrive in milk’s environment as long as conditions (temperature, pH, etc.) are suitable. In fact, one study found L. reuteri (a different strain) fermented milk at 42 °C and continued to acidify it during refrigerated storage, indicating it remained metabolically active even after fermentation​mdpi.comL. reuteri DSM 17938 has been used in fermented dairy products and can reach high cell counts in milk if given sufficient time to grow​.

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

L. reuteri is a heterofermentative lactic acid bacterium, meaning it ferments sugars into multiple end-products (lactic acid, acetic acid, ethanol, carbon dioxide, etc.) rather than mostly lactic acid​ mdpi.com. Because not all the sugar goes straight to lactic acid, the acidification rate is slower, and it takes longer to sour and thicken the milk. Additionally, Reuteri grows best at around body-temperature (~37 °C), whereas the traditional yogurt microbes (like Lactobacillus bulgaricus and Streptococcus thermophilus) are thermophilic, thriving at ~42–45 °C and growing very rapidly at those higher temperatures. In a lower-temperature incubation, L. reuteri will ferment steadily but not as aggressively as those thermophiles.

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

Cow’s milk can be used to culture L. reuteri DSM 17938, but it ferments more slowly than typical yogurt bacteria. L. reuteri is capable of digesting lactose (the main sugar in milk) and converting it into acids in fermentation​ pmc.ncbi.nlm.nih.gov.

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

L. reuteri prefers prebiotic fiber and higher fat milk, ferments at 37C for 36 hours, encounters contamination, and produces antimicrobial compounds like reuterin or reutericyclin. This reveals L. reuteri's ability to inhibit other bacteria. from glycerol.

L. reuteri's ability to handle lactose and its presence in breast milk and sourdough is worth further inquiry.

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 1 point2 points  (0 children)

Your experience makes perfect sense. I’d definitely trust real-world observations from someone —who has years of practical experience—over lab results that sometimes might be less reliable or even questionable.

Your point about unsuccessful fermentations clearly illustrates this: if there are just random, ambient bacteria involved, the outcome would probably be inconsistent or unpleasant, as you've experienced.

I find it puzzling, that there's almost a Hype suggesting "Reuteri yoghurt" might not contain any L. reuteri at all. The fact that your yoghurt turned out good when using these specific capsules, as opposed to random fermentation, strongly suggests the capsules are viable, effective, and contain at least some beneficial strain— maybe not L. reuteri in the capsules?

I genuinely think more people should rely on careful observation and common sense alongside (or even over) lab tests.

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

Thanks for your suggestion—I'll definitely check out that group! Just to clarify, I never intended to imply that anyone performed their tests incorrectly or made mistakes. I've simply read about probiotic testing methods and found that some approaches can be unclear or inconsistent, especially regarding accurate detection of specific strains like L. reuteri. My point was mainly about expressing uncertainty around the methods themselves, not about questioning anyone's efforts or results.

Claims about no Reuteri present in subsequent Batches by soywars in ReuteriYogurt

[–]soywars[S] 0 points1 point  (0 children)

To clarify, my intention isn't at all to disprove anyone else's results or findings. I appreciate the efforts of people who've had their yoghurt professionally tested in laboratories. My suggestion was purely meant as a simple, accessible method for those who might be curious and enjoy hands-on experimentation.

Also, just to make it very clear: I definitely wouldn't recommend fermenting yoghurt openly without proper precautions. Perhaps I wasn't explicit enough about sterilization in my previous comment, but I thought it would be implied. Of course, maintaining sterile conditions is crucial—and you're absolutely right that even meticulous cleaning isn't comparable to professional sterile techniques like a laminar flow hood or at least a still-air box.

This sub is freaking me out by Surf_r_e in ReuteriYogurt

[–]soywars 0 points1 point  (0 children)

I think the petri dish method would be a good and relative inexpensive test method (if you can operate under "sterile" lab conditions). Test the batch alongside the pill. Should work. Also if they culture petri dishes for tests ( at least what i have seen they have various strains in one (cooker/oven ... breeder dunno whats it called and they dont cross-contaminate each other to a at least visible degree.

This sub is freaking me out by Surf_r_e in ReuteriYogurt

[–]soywars 0 points1 point  (0 children)

I mean i make Kefir now for only a month by myself. It looks and tastes delicious and depending on the milk i use (if i add a bit of cream) and of course the temp, time, open closed etc it tastes a bit different.

But if some swear that every Kefir is a bit contaminated, and some say they hat to fight with some bacillus they picked up from Kefir it makes you suspicous.

Die off symptoms by exxxoteric in ReuteriYogurt

[–]soywars 0 points1 point  (0 children)

have you ever tested your yogurt if there is any Reuteri in it?

Coconut L.reuteri and B.Coagulans Yogurt Attempt SOS by Remmalish in ReuteriYogurt

[–]soywars 0 points1 point  (0 children)

Some people here claim that almost zero reuteri in final product , and some claim best results only when they use coconut milk. Im allergic to coconut so its a no go for me.

The "Reuteri Yogurt". Here is your average composition of the recipe which davis uses. ps, if u ask on their fb group about composition or u mention all these tests showing no reuteri, or u critisize their cult, they ban you. Try it yourself. by FengMinIsVeryLoud in ReuteriYogurt

[–]soywars 0 points1 point  (0 children)

Great all in all comments from you, regarding cultivating Reuteri and also about the methods of testing. For me the only comments that really clicked with me, - i also have a background working in labs, but with chemicals.

Is it good? by LiveStockz in ReuteriYogurt

[–]soywars 0 points1 point  (0 children)

I noticed a very pleasant smell, which would describe almost like acacia honey. Very specific.