#21

I’ve heard that Dr William Davis went to a new company Oxiceutics, he now sells a new strain called LRDR™ , he said that the new strain has better effect then the older one.

3 Likes
#22

Actually, Dr Davis used to say that BioGaia is the best, but then commerce interfered - he now does promote and sell a new strain of L Reuteri;)

3 Likes
#24

Anyone actually supplementing with postbiotics?

Butyrate, tributryin, propionate, urolithin A?

#25

Davis claims his brand has higher CFUs. There is no mention of the particular strain, but I suspect it is the same strain as Biogaia’s. It is manufactured in Illinois. Agrees with the buy American sentiment. No danger of tariffs.

Dr. Davis has recently recommended a SIBO yogurt, with three co-fermented strains.

Also, a saccharomyces boulardii juice.

There is also a bacillus subtilis juice.

I do not know if it is the same strain as the subtilis used to make natto.

This video demonstrates how to make a probiotic juice using kombucha and juice to support gut health.

Key Points

  • Dr. William Davis and Dr. Sandra Scheinbaum show how to make a simple probiotic juice at home.
  • The juice uses kombucha (specifically one containing Bacillus subtilis) and a juice without preservatives.
  • The goal is to support the gut microbiome, boost digestion, mood, and overall health.

Step-by-Step Instructions

  1. Choose Your Ingredients:
  • Select a kombucha product that lists Bacillus subtilis as an ingredient.
  • Pick a juice with no preservatives (no potassium sorbate or sodium benzoate), as these can kill beneficial microbes.
  1. Prepare the Juice:
  • Pour out about half a cup of juice from the bottle to make room for the kombucha.
  1. Add Kombucha:
  • Add 1/4 to 1/2 cup of the kombucha containing Bacillus subtilis to the juice bottle.
  1. Mix and Ferment:
  • Cap the bottle and gently agitate to mix.
  • Loosen the cap to allow carbon dioxide to escape during fermentation (to prevent the bottle from exploding).
  • Let the mixture ferment at about 90°F (32°C) for at least 60 hours. You can use a sous vide, yogurt maker, or a warm spot in your home.
  • Taste the juice after 60 hours. If it’s still sweet, ferment for another 12–24 hours. The finished product should have little to no sugar.
  1. Consume:
  • Drink 1/4 to 1/2 cup once or twice a day.

Additional Tips

  • Juices with pulp (higher in pectin) are preferred, as pectin is a good prebiotic fiber.
  • Bacillus subtilis is highlighted for its broad-spectrum antibiotic effects and ability to colonize the small intestine.
  • Always ensure the cap is loose or use a venting cap to avoid pressure buildup.

This process creates a probiotic-rich, low-sugar beverage that can be easily made at home to support gut health.

#26

We make and eat lots of fermented foods like yogurts, Kefir (from grains), sauerkraut, sourdough, etc. and now even cheese!

For a precise fermentation temperature we use a sous vide heater/circulator and we make yogurts by the gallon as mentioned here: How to Reverse Skin Aging - #1072 by cl-user

I found it difficult, if not impossible, to find good yogurts in the US so the only solution is to make them, which is incredibly easy, and allows to test various bacterial strains.

Kefir from grain is the most complex of all in terms of bacterial and yeast strains diversity and, as mentioned by @CronosTempi, they live in a symbiotic harmony forever if you take care of them. It’s like sourdough in fact, you need to feed them. Kefir which is store bought or from a sachet are made from a very limited subset of the strain.

#27

Here’s the most effective, proven way to shape your microbiome for slower ageing

2 Likes
#28

Kefir grains from Yemoos may contain the strains below.

LACTOBACILLI

Lactobacillus acidophilus
Lb. brevis [Possibly now Lb. kefiri]
Lb. casei subsp. casei
Lb. casei subsp. rhamnosus
Lb. paracasei subsp. paracasei
Lb. fermentum
Lb. cellobiosus
Lb. delbrueckii subsp. bulgaricus
Lb. delbrueckii subsp. lactis
Lb. fructivorans
Lb. helveticus subsp. lactis
Lb. hilgardii
Lb. helveticus
Lb. kefiri
Lb. kefiranofaciens subsp. kefirgranum
Lb. kefiranofaciens subsp. kefiranofaciens
Lb. parakefiri
Lb. plantarum

STREPTOCOCCI/LACTOCOCCI

Streptococcus thermophilus
St. paracitrovorus ^
Lactococcus lactis subsp. lactis
Lc. lactis subsp. lactis biovar. diacetylactis
Lc. lactis subsp. cremoris
Enterococcus durans
Leuconostoc mesenteroides subsp. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. dextranicum ^

YEASTS

Dekkera anomala t/ Brettanomyces anomalus a
Kluyveromyces marxianus t/ Candida kefyr a#
Pichia fermentans t/ C. firmetaria a
Yarrowia lipolytica t/ C. lipolytica a
Debaryomyces hansenii t/ C. famata a#
Deb. [Schwanniomyces] occidentalis
Issatchenkia orientalis t/ C. krusei a
Galactomyces geotrichum t/ Geotrichum candidum a
C. friedrichii
C. rancens
C. tenuis
C. humilis
C. inconspicua
C. maris
Cryptococcus humicolus
Kluyveromyces lactis var. lactis #
Kluyv. bulgaricus
Kluyv. lodderae
Saccharomyces cerevisiae #
Sacc. subsp. torulopsis holmii
Sacc. pastorianus
Sacc. humaticus
Sacc. unisporus
Sacc. exiguus
Sacc. turicensis sp. nov
Torulaspora delbrueckii t

  • Zygosaccharomyces rouxii

I just bought from them. Do not know the owners.

1 Like
#29

Plenty of diversity for sure! That’s why Kefir grains are so much better than Kefir ferments in sachet.
For instance the Yogourmet Kefir starter only has these: Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Lactobacillus acidophilus, Saccharomyces cerevisiae, Kluyveromyces lactis.