Diversity of Probiotics in the Microbiome

using a variety of probiotic yogurts

By increasing the variety of probiotic strains through different yogurt batches, you’re essentially providing your gut with a “microbial buffet,” which can lead to a richer, more diverse microbiome, potentially improving overall gut health, digestion, immunity, and even mental health due to the gut-brain axis.

1. Strain Specificity

• Different Probiotic Strains: Probiotics encompass a wide variety of bacterial strains, each with unique properties that can confer different health benefits. For example, Lactobacillus bulgaricus and Streptococcus thermophilus are common in yogurt, but you might also use Lactobacillus acidophilus, Bifidobacterium lactis, or Lactobacillus casei. Each strain has its own way of interacting with the gut, influencing aspects like digestion, immune response, and gut barrier function.

2. Functional Diversity

• Health Benefits: Different strains have different health benefits. Some might be better at improving lactose digestion, while others might be more effective at boosting the immune system, reducing inflammation, or aiding in nutrient absorption. By introducing a broader spectrum of strains, you’re potentially providing a wider range of health benefits to the gut microbiota.

3. Ecological Niche Filling

• Microbial Ecosystem: The gut microbiome is an ecosystem where different microbes occupy various niches. Introducing diverse strains through yogurt can help fill ecological niches within the gut, promoting a more balanced and resilient microbial community. This can lead to improved microbial diversity, which is generally associated with better health outcomes.

4. Competition and Cooperation

• Microbial Interactions: Introducing new strains can alter the dynamics among existing gut bacteria. Some probiotics might compete with pathogenic bacteria for resources, reducing their numbers, while others might cooperate with resident microbes to enhance beneficial activities like short-chain fatty acid production, which supports gut health.

5. Adaptation and Resilience

• Strain Variation: By consuming yogurt with different probiotic strains, you’re exposing your gut to a variety of microbial profiles. This can help in conditioning the gut to adapt to changes in diet or environment, potentially increasing its resilience against pathogens or disruptions.

6. Metabolic Diversity

• Enzyme Production: Different strains produce different enzymes, acids, and vitamins. This diversity can lead to a broader spectrum of metabolic activities in the gut, enhancing the breakdown of complex carbohydrates, lipids, and proteins, thus aiding in better nutrient utilization and absorption.

Practical Application:

• Rotating Yogurts: To maximize the diversity, one could rotate through different batches of yogurt, each inoculated with unique blends of probiotic strains. This practice can mimic the natural diversity found in traditional diets where fermented foods vary by region, season, or preparation method.
• Combining Strains: Some yogurts are already formulated with multiple strains, but customizing or choosing products with a mix of strains can further increase diversity.

Considerations:

• Survival and Colonization: Not all ingested probiotics will colonize the gut permanently; many help transiently by altering the gut environment or by direct interaction with other bacteria. However, regular consumption can maintain a beneficial influence.
• Individual Responses: The impact can vary widely due to genetic differences, existing microbiota, diet, and lifestyle. Thus, what works for one person might not be as effective for another.

benefits of fermented food on the microbiome

Eating fermented foods like kimchi and sauerkraut can significantly enhance the diversity of probiotics in the microbiome through several key mechanisms:

1. Introduction of Live Beneficial Bacteria

• Live Cultures: Both kimchi and sauerkraut contain live cultures of bacteria that are still active when consumed. Kimchi typically includes strains like Lactobacillus brevis, Lactobacillus plantarum, and Leuconostoc mesenteroides, while sauerkraut is rich in Lactobacillus plantarum. These live bacteria introduce new microbial species to the gut, directly increasing microbial diversity.

2. Diversity of Strains

• Multiple Strains: Fermented foods often harbor a variety of bacterial strains due to the natural fermentation process. This natural diversity contrasts with commercial probiotic supplements, which might contain fewer, selected strains. Eating a range of fermented foods introduces a broader spectrum of microbes, thus enhancing gut biodiversity.

3. Prebiotic Content

• Nutritional Support: Fermented foods can also contain prebiotics—fiber and other nutrients that feed beneficial bacteria. For instance, the vegetables in kimchi and sauerkraut provide fiber that supports the growth of existing gut bacteria and the newly introduced probiotic strains, fostering a supportive environment for microbial diversity.

4. Metabolic Byproducts

• Beneficial Compounds: During fermentation, bacteria produce various compounds like lactic acid, acetic acid, and short-chain fatty acids (SCFAs). These byproducts can lower the pH in the gut, inhibit harmful bacteria, and create an environment where beneficial bacteria can thrive, indirectly contributing to diversity by supporting the growth of a wide array of microbes.

5. Enhanced Ecological Niche

• Habitat Diversity: The introduction of different bacterial species from fermented foods can lead to an increase in ecological niches within the gut. This means that different bacteria can occupy various parts of the gut or utilize different nutrients, leading to a more complex and robust microbial community.

6. Immune Modulation

• Immune Interaction: Probiotics from fermented foods can interact with the immune system, potentially reducing inflammation and promoting a balanced immune response. This can be beneficial for the existing microbiome, allowing a more diverse set of microbes to coexist without being outcompeted by inflammation or immune responses.

7. Regular Consumption Effects

• Sustained Diversity: Unlike probiotics from supplements which might pass through the gut without colonizing, the regular consumption of fermented foods can lead to a sustained increase in microbial diversity. This is because these foods are often part of a regular diet in cultures where they are popular, providing continuous exposure to various microbial strains.

Practical Benefits:

• Digestion: Increased diversity can improve the breakdown and absorption of nutrients, particularly from foods rich in fiber.
• Barrier Function: A diverse microbiome can enhance the gut barrier function, reducing the risk of leaky gut and related systemic health issues.
• Mental Health: There’s growing evidence linking gut microbiome diversity to mental health through the gut-brain axis.

Considerations:

• Strain Survival: The effectiveness can depend on the survival of these bacteria through the stomach’s acidic environment to reach the intestines where they can exert their benefits.
• Dietary Context: The overall diet plays a role. A diet high in processed foods might counteract the benefits of fermented foods, whereas a balanced diet with plenty of plant-based foods can synergize with the probiotics.

In summary, fermented foods like kimchi and sauerkraut not only introduce live beneficial bacteria but also support a broader, more resilient gut ecosystem, leading to improved microbial diversity and health benefits.

benefits of kefir on the microbiome

Kefir is a fermented milk drink known for its diverse microbial content, which can significantly enhance the diversity of probiotics in the microbiome. Here’s how:

1. Wide Range of Microorganisms

• Diverse Strains: Kefir grains contain a complex mix of bacteria and yeast, including but not limited to Lactobacillus species (like L. acidophilus, L. kefiri, L. casei), Bifidobacterium species, Lactococcus lactis, Leuconostoc species, and yeasts like Saccharomyces kefir and Kluyveromyces marxianus. This diversity introduces a broad spectrum of microbes to the gut, potentially filling various ecological niches.

2. Live and Active Cultures

• Viable Probiotics: Unlike some fermented foods where the bacterial cultures might not survive processing or storage, kefir often contains live and active cultures at the time of consumption. These can colonize or transiently pass through the gut, directly contributing to microbial diversity.

3. Symbiotic Fermentation

• Bacterial and Yeast Interaction: The symbiotic relationship between bacteria and yeasts in kefir leads to a unique fermentation process that produces a wide array of beneficial compounds like lactic acid, acetic acid, CO2, and alcohol (in very small amounts). This creates a supportive environment for a diverse microbiome by altering the gut’s pH and providing different metabolic pathways.

4. Prebiotic Content

• Nutritional Support: Kefir contains prebiotic compounds like galacto-oligosaccharides, which serve as food for the gut’s resident bacteria, promoting the growth of beneficial bacteria beyond just the introduced probiotics.

5. Bioactive Compounds

• Antimicrobial Peptides: Kefir fermentation produces bioactive peptides and other compounds with antimicrobial properties, which might help in modulating the gut environment, reducing pathogenic bacteria, and thus indirectly supporting a more diverse and balanced microbial community.

6. Adaptability and Resilience

• Strain Variability: The variability in strains from different batches of kefir or from homemade vs. commercial products can further diversify the gut’s exposure to different microbial profiles, enhancing adaptability and resilience of the gut microbiome.

7. Gut Health Benefits

• Barrier Function and Immune Modulation: The diverse microbial content in kefir can contribute to a stronger gut barrier, reduce inflammation, and modulate the immune system, all of which support a diverse microbial ecosystem by reducing conditions that might otherwise limit microbial variety.

8. Regular Consumption

• Consistent Exposure: Regular intake of kefir ensures a continuous supply of diverse microbial strains, potentially leading to a more stable and diverse gut flora over time. This regular introduction can help maintain or improve gut health even in the face of dietary or environmental changes.

Practical Impact:

• Digestive Health: Increased diversity can lead to better digestion, particularly of lactose for those with lactose intolerance, due to the presence of lactose-digesting bacteria.
• Nutrient Utilization: The varied microbial enzymes in kefir can enhance nutrient breakdown and absorption.
• Microbiome Stability: A more diverse microbiome might be less susceptible to disruptions like antibiotic use or dietary changes.

Considerations:

• Strain Survival: The effectiveness depends on how well these strains survive the gut’s acidic environment to reach the intestines.
• Dietary Context: The overall diet can influence how much benefit one gets from kefir. A diet rich in fiber and other prebiotics can synergize with kefir’s probiotics.

By introducing a wide variety of live cultures, kefir acts as a natural, multifaceted approach to increasing the diversity and health of the gut microbiome.

L. reuteri Probiotic

Eating homemade yogurt with the Lactobacillus reuteri (pronounced lack-toe-BAH-sill-us ROO-ter-eye) strain offers several health benefits, particularly for bowel health and the microbiome. L. reuteri has been shown to support gut health by increasing the frequency of bowel movements, which can help alleviate constipation. This strain can also play a significant role in shaping a healthy microbiome, as it promotes the growth of beneficial bacteria while potentially reducing pathogenic microorganisms. Research suggests that L. reuteri can help in conditions like irritable bowel syndrome (IBS) and may reduce symptoms such as abdominal pain and bloating. Additionally, this strain has demonstrated the ability to enhance the intestinal barrier function, which can be crucial in preventing conditions like leaky gut. The fermentation process in homemade yogurt allows for a higher concentration of these beneficial bacteria, potentially offering more pronounced effects on digestive health compared to commercial varieties.

Reference: How to make L. reuteri yogurt: A step-by-step guide by Dr. Davis (www.drdavisinifintehealth.com)

BioGaia Ostortis contains Lactobacillus reuteri (strain ATCC PTA 6475)

BioGaia Gastrus contains L. reuteri ATCC PTA 6475 and L. reuteri DSM 17938

MyReuteri – Lactoacillus reuteri LRDR, which is a proprietary strain

Lactobacillus Reuteri (strain LR007 and SD-5865) by Cutting Edge Cultures, LR Superfood Starter

Custom Probiotics sells L. Reuteri Probiotic Powder – Strain UALre-16. Need to compare to SD 5865 (might be the same as Lactobacillus reuteri UALre-16 which might also be called NCIMB 30242). Nature’s Way Primadophilus Reuteri Probiotic also uses L. reuteri UALre-16.

Microbiome Plus+ supplements contain Lactobacillus Reuteri NCIMB 30242 which enhances gut microbiome diversity.

PyloGuard from Microbiome Labs contains Lactobacillus reuteri DSM17648

Swanson Probiotics – L. Reuteri Plus contains Lactobacillus reuteri (Swanson $15 for 60 capsules)

Supersmart – Lactobacillus Reuteri (Amazon $15 for 60 capsules)

Lactobacillus reuteri Plus from Kirkman contains L. reuteri strain DSM 17938 according to Grok AI.

“…many of the probiotic effects of L. reuteri are strain-dependent, as there are many strains with different host origins. As a result, combining several strains of L. reuteri to enhance their positive benefits may be useful.” (Limosilactobacillus reuteri in Health and Disease)

Yes, I’m trying to determine that as well. I think it is LRDR in his MyReuteri product.

With regard to L. reuteri strains, after some google research and on “How to make L. reuteri yogurt: A step-by-step guide” found on Dr. Davis website dr davis infinite health dotcom, this is what I found:

BioGaia Ostortis contains Lactobacillus reuteri (strain ATCC PTA 6475)

BioGaia Gastrus contains L. reuteri ATCC PTA 6475 and L. reuteri DSM 17938

MyReuteri contains L. reuteri LRDR which is a proprietary strain

Cutting Edge Cultures – LR Superfood Starter uses L. reuteri strain LR007 and SD-5865

Custom Probiotics and Nature’s Way Primadophilus Reuteri Probiotic uses L. reuteri UALre-16 which might be the same as SD 5865 and NCIMB 30242

Microbiome Plus+ contains L. reuteri NCIMB 30242

Lactobacillus reuteri Plus from Kirkman contains L. reuteri DSM 17938

I’m using these brands below and happy with the results (decrease in my LDL cholesterol, increase strength, and less aches and pains, probably reduced inflammation)

Microbiome Labs PylorGuard contains L. reuteri DSM 17648

Trader Joe’s Probiotic Women’s Formula contains L. reuteri but doesn’t specify the strain

Vital Flora from Brenda Watson contains Lactobacillus reuteri (VPLR-1, VP-56, VP-24, VP-66, VP-78, VP-108)

Please share what you have found as I’m always open on ways to improve my health. Thanks, Jeff.

Eat with a meal

When should I eat this yogurt, on an empty stomach or with a meal?

The objective is to establish a colony of Lactobacillus reuteri, Lactobacillus gasseri, and Bifidobacterium infantis in the intestines. However, one major challenge is that stomach acid can destroy these probiotics before they reach their destination.

Dr. Davis addresses this issue by culturing these strains in yogurt, increasing probiotic bacteria’ CFU (colony forming units), and acting as a buffer against the stomach’s acidic environment. However, ensuring these probiotics have ample time in the intestines to multiply and adhere to the intestinal lining presents another challenge.

To maximize the survival rate of these probiotics, it’s best to:

Eat the yogurt with a meal: Consuming yogurt alongside food helps dilute stomach acid, reducing the risk of the probiotics being killed off. Specifically, combining the yogurt with a starchy vegetable like plantains or yams can slow digestion, giving the probiotics more time to establish in the gut.

Avoid taking it on an empty stomach: Eating yogurt without food means the probiotics face undiluted stomach acid, which can be lethal to them.

Do not consume with Betaine HCl: This digestive supplement increases stomach acidity to aid in breaking down food, which would counteract the protective effects of the yogurt, potentially weakening or killing the probiotics.

In summary, for optimal probiotic survival and effectiveness, eat the yogurt with a meal, particularly one with starchy vegetables. (response to comment on Dr. William Davis YouTube channel – Have you lost facial fat? Don’t do what Bryan Johnson did.)

Boost friendly flora. From three to four pounds of beneficial bacteria permanently reside in the intestines of the average adult. Not only are they the first line of defense against foreign invaders, but they are absolutely essential for health, energy, and optimum digestive efficiency. These intestinal houseguests not only control mucus and debris, but they produce B vitamins, vitamin K, and maintain the all-important pH balance of the body.

These friendly flora are also important in counteracting and opposing yeast and fungus overgrowth. When our natural cultures are compromised or disrupted by taking antibiotics or by poor dietary practices, yeast and fungus start growing unopposed and begin colonizing and invading larger swaths of our internal terrain, secreting ever-increasing volumes of poisonous mycotoxins.

Using an acidophilus or bifidus supplement, like Royaldophilus (now called Life 9 by Young Living), may be especially valuable in boosting levels of naturally occurring beneficial bacteria in the body and preventing fungal and yeast overgrowth. They also help the body maintain proper pH balance for nutrient digestion and absorption. Ideally, the Lactobacillus acidophilus and Bifidobacterium bifidum cultures must be combined with plantain to promote implantation on the intestinal wall.

Research indicates a significant proportion of bacteria from many acidophilus supplements do not reach the lower intestine alive, or they arrive in such a weakened state that they are not of much benefit. This is why combining the acidophilus and bifidus cultures with plantain is so important because plantain helps these cultures stick to the intestinal walls.

An even more effective means of fortifying the friendly flora in our intestines is by consumption of fructooligosaccharides (also known as FOS). FOS is one of the most powerful natural agents for feeding our friendly flora. FOS is made up of medium-chain sugars that cannot be used by pathogenic yeast and fungi. The end result is that FOS starves fungi while feeding the acidophilus and bifidus cultures that are our first-line defense against disease.

But FOS is far more than just an outstanding means of rebuilding and protecting the beneficial bacteria inside the body. Over a dozen clinical studies have documented the ability of fructooligosaccharides to prevent constipation, lower blood sugar and cholesterol levels, and even prevent cancer.

(People’s Desk Reference for Essential Oils, 1999, ISBN 0-943685-25-7, p. 158)

taking probiotics with herbs or digestive enzymes

Q: Should probiotics be taken apart from digestive enzymes?
A: Probiotics can be partially digested by digesting enzymes such as protease and amylase. For this reason Kirkman recommends separating them to some degree. When both products are being used by a patient, we recommend taking the enzyme at the very beginning of the meal followed by the probiotic about 30 minutes later. That way they do not come into direct contact with each other.

Q: Should probiotics be taken apart from any herbs, spices, or herbal supplements?
A: Many herbs contain inherent immune system supporting ingredients which can kill living cells such as probiotics. For that reason, herbal products should be given separated from probiotics by an hour or two.

Kirkman FAQs about Probiotics

Cubed Plantains with Yogurt

The objective is to get the probiotic yogurt to survive the stomach acid and then populate the intestinal wall lining using a starchy vegetable. Here is a list of the top 6 starchiest vegetables:

1. Plantains (unripe) – contain 32 grams of starch per 100 grams of plantain.
2. Yams – contain 27-30g of starch per 100g.
3. Potatoes – contain 15-20g of starch per 100g.
4. Sweet potatoes (orange flesh) – contain 12-15g of starch per 100g.
5. Peas – contain 8-10g of starch per 100g.
6. Parsnips – contain 7-8g of starch per 100g.

Mega SporeBiotic Yogurt

Mega SporeBiotic by Microbiome Labs

MegaSporeBiotic is a probiotic blend of 5 Bacillus spores that have been shown to maintain healthy gut barrier and immune function. The bi-phasic life cycle of the Bacillus spores allows them to remain dormant in harsh environments until they reach more favorable environments like the human gastrointestinal tract.

Once inside the large intestine, these dormant spores can change into their active, vegetative forms and begin colonizing in the gut. This unique probiotic blend aims to RECONDITION the gut instead of reseeding with probiotic strains that cannot survive digestion or colonize the gut.

• Bacillus Licheniformis – Produces proteases that aid protein digestion
  Produces full spectrum of B vitamins
• Bacillus Indicus HU36 – Produces carotenoids: lycopene, astaxanthin, beta-carotene, and lutein
  Produces quinols and vitamins
• Bacillus Subtilis HU58 – Produces nattokinase and vitamin K2
  Supports healthy GALT development
• Bacillus Clausii – Supports immune function
• Bacillus Coagulans – Produces L+ optical form of lactic acid
  Supports immune function

SIBO Yogurt

Small Intestinal Bacterial Overgrowth (SIBO)

• Lactobacillus gasseri BNR 17
• Lactobacillus reuteri DSM 17938
• Lactobacillus reuteri ATCC PTA 6475
• Bacillus coagulans GBI-30,6086

Reference – SIBO Yogurt by Dr. Davis

MyReuteri by Dr. William Davis

MyReuteri Formulated with Lactobacillus reuteri LRDR and FOS (Fructooligosaccharides). Our proprietary LRDR™ strain of Lactobacillus reuteri provides an important microbe that most are missing in their gut. This microbe resides in the colon and the upper GI tract. Daily incorporation of L. reuteri LRDR™ helps you support gut health and gut balance. MyReuteri includes the prebiotic fiber FOS, which serves as food for the Lactobacillus reuteri microbes. The FOS in MyReuteri supports L. reuteri cultured daily fermentation (aka “L. reuteri yogurt”) for home yogurt-making.

Vital Flora Yogurt

Vital Flora Yogurt

Yogurt made with Probiotic Supplement: VitalPlanet.com – Brenda Watson's Vital Flora – advanced biome probiotic with 10 prebiotics

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 gallon A2 Whole Milk alternative is A2 half and half
• 10 capsules Vital Flora Probiotic Supplement
• 1 tbsp Acidophilus
• 2 tsp Inulin (Chicory root)
• 1 tsp Acacia Fiber
• 1 tsp Apple Pectin
• 1/2 tsp Arrowroot Powder

Equipment

• Pro Instant Pot https://www.amazon.com/Instant-Pot-Pressure-Steamer-Sterilizer/dp/B08PPZWNCV

Method

 

1. Pour 1/2 cup of A2 milk into a glass bowl and the remaining milk into a stainless steel Instant Pot. Cover the Instant Pot and set it aside for 1 hour.
2. In the glass bowl, add 1/2 cup of A2 yogurt to the 1/2 cup of A2 milk and stir gently by hand to combine. Let the yogurt and milk mixture sit for 30 minutes to reach room temperature (do not microwave, as this will kill the cultures).
3. In a separate glass bowl, combine all the dry ingredients and stir by hand to mix thoroughly.
4. Slowly pour the dry ingredients into the wet yogurt and milk mixture while continuing to stir by hand. Once well combined, cover with a lid and let it sit for another 30 minutes at room temperature.
5. In the stainless steel Instant Pot containing the A2 milk, add the probiotic mixture and stir gently to combine.
6. Place the lid on the Instant Pot, set it to the Yogurt function on low heat, and set the timer for 36 hours. Start.

Notes

Vital Flora Product

Vital Flora Yogurt – 1st Batch

The first batch of L. reuteri yogurt has been made. You may notice that the liquid (whey) has separated from the solids (curds). To remedy this, use 1/2 cup of the yogurt along with a tablespoon of inulin and/or other fructooligosaccharides (FOS) to create a second batch.

Tried this recipe?

Let us know how it was!

Brenda Watson’s Yogurt

Vital Flora

Lacto Probiotic Cultures

1. Lactobacillus reuteri (VPLR-1, VP-56, VP-24, VP-66, VP-78, VP-108)

Prebiotic and Fiber Blend

1. Potato
2. Acacia Fiber
3. Apple Fiber
4. Blue Agave
5. Guar Gum
6. Artichoke root
7. Chicory root (inulin)
8. Pea Fiber
9. Cranberry
10. Cassava root

Trader Joe’s and PB Assist Yogurt

PB Assist Jr

discontinued 2024

Probiotic Blend – 5 Billion Live Cells (30 mg)

• Lactobacillus rhamnosus GG AF
• Lactobacillus salivarius CRL 1328 AF
• Lactobacillus plantarum LP01 AF
• Lactobacillus plantarum LP02 AF
• Bifidobacterium breve BR03 AF
• Bifidobacterium lactis BS01 AF
• Fructooligosaccharide prebiotic (150 mg)
• Other ingredients
  • Xylitol
  • Erythitol
  • Maltodextrin
  • Glycerides
  • Citric acid
  • Silica
  • Natural strawberry melon flavor

Product Information Page – PB Assist+ by DigestZen

PB Assist Jr is a powdered probiotic supplement designed for children or adults who have trouble swallowing pills. It includes 5 billion live cells of a unique blend of six different probiotic strains, specifically selected for their benefits among children. These probiotics have been encapsulated to ensure they reach the intestines safely and are blended into a delicious powder that can be poured directly into the mouth for a fun and tasty way to integrate probiotics into anyone’s daily routine.

PB Assist+

A2 Yogurt from Bellwether Farms

Bellwether Farms A2 Organic Whole Milk Yogurt from Costco.

Can cow milk yogurt be made to be more digestible? What’s the deal with A2 protein? (see FAQ)

Answer: The answer is ‘Yes.’ Not all breeds of cows produce the same kind of milk. Bellwether Farms uses milk from Jersey cows that we source from neighboring farms here in Sonoma County, California. Jersey cow milk contains naturally contains more A2 beta-casein protein, not the A1 protein (from Holstein cows) that many find difficult to digest. The cows producing the organic milk used in our yogurts have been DNA tested to confirm they produce only A2 protein. In addition to being more digestible, Jersey cow milk also has a richer, creamier taste and texture.

The Jersey cow produces higher butter fat milk at a lower volume compared to the Holstein which has a higher volume of milk but with lower butter fat. Think of the Holstein milk as “watering down the soup.”

[Q] Does Reed’s Dairy in Idaho sell A2 milk products? Does Anderson Dairy in Las Vegas NV sell A2 milk products?

[A] No for both. Reed’s only has Holstein cows and Anderson doesn’t own a herd anymore.

Trader Joe’s Probiotic Women’s Formula

B. Infantis Yogurt

Youtube – The #1 Best Probiotic for Autoimmune Conditions by Dr. Eric Berg

recommends B. Infantis and L. Reuteri.

B. infantis and L. reuteri are vital for your immune system, but many people don’t have them because these probiotics are very sensitive to antibiotics. These two important microbes help prevent autoimmune diseases, greatly affect T-reg cells, and suppress inflammatory immune cells.

L. reuteri helps increase oxytocin, one of the most potent anti-stress hormones. High cortisol levels mean high stress, which suppresses the immune system. The best way to consume L. reuteri is to cultivate it in a dairy product.

Dr. Eric Berg recommends selenium for autoimmune disease. The best source of selenium is from Brazil nuts. Just one Brazil nut can contain around 95 micrograms (mcg) of selenium but is highly influenced by the soil where it is grown.

Trader Joe’s Advanced Strength Probiotic contains Bifidobacterium infantis probiotic strain.

Even better is Trader Joe’s Probiotic Women’s Formula, which contains both B. infantis and L. reuteri probiotic strains.

Second Yogurt Batch

The word “starter” or “starter culture” is used to describe using a portion of previous yogurt to make a new batch, as it contains the live bacterial cultures needed to ferment the milk into yogurt. Use a cup of yogurt from a prior batch to make the next batch of yogurt. Add a quart of A2 milk, contents of few probiotic capsules, and some FOS to your InstaPot. Cook for 36 hours and you have a Second Yogurt Batch.

Life 9 Yogurt

life 9 by young

ACTIVE INGREDIENTS

Lactobacillus salivarius ssp salivarius – 200 million organisms (CFU)

Calcium carbonate – 153.8 mg
Equiv. to calcium – 60 mg

Lactobacillus acidophilus – 9.0 billion organisms (CFU)

Bifidobacterium lactis – 4.01 billion organisms (CFU)

Lactobacillus rhamnosus – 2.5 billion organisms (CFU)

Streptococcus thermophilus – 1.0 billion organisms (CFU)

Bifidobacterium longum – 200 million organisms (CFU)

Bifidobacterium breve – 200 million organisms (CFU)

Lactobacillus plantarum – 200 million organisms (CFU)

Bifidobacterium bifidum – 190 million organisms (CFU)

Trunature – Advanced Digestive Probiotic

Purchase from Costco.com $17.49 on 21 March 2025. Also available online at

costco.com for $19.99. Note trunature is a registered trademark of Costco Wholesale Corporation.

Contains Bifidobacterium infants and Lactobacillus reuteri.

Skin care with L. reuteri and clay

Create a paste using a spoonful of L. reuteri yogurt and clay. Apply to skin/scars. After 10-15 minutes, wash off with water.

Improve Taste of Yogurt

Jerica at Herbally Grounded recommends adding the following to improve the taste of these yogurts:

1. Blueberries
2. Flax seed
3. Chia seed
4. Bee pollen
5. Hemp hearts

Clinical Guide to Probiotic Products

The usprobioticguide.com provides a table of probiotic strains and their applications.

Genus Species Strain