SupersmartLactobacillus Reuteri 5 Billion CFU per Day - Probiotic Supplement | Non-GMO & Gluten Free - 60 DR Capsules

So this L Reuteri has no other probiotic varieties in it, just the Reuteri, which is what I was looking for. It makes a really nice buttery and less tart yogurt. I used a quart ultra pasturized organic half and half, 1 rounded tablespoon agave inulin that I mixed until dissolved into the half and half, and 6 capsules of the Reuteri which I opened and sprinkled on top of the half and half, and gently stirred til well mixed. Set the yogurt maker for 98degrees because reuteri grows best at 98 - 99 degree, and then set the timer for 35 hours. When it was done, I set the container in the fridge to cool and firm for a couple hours. Worked great. Very pleased. Now when I make the next batch, I will not need the capsules, I will just use a couple tablespoons of yogurt from the first batch in place of the capsules.Note that this is the Wintertime, so the Reuteri bottle I received was nice and cold when it arrived from Amazon. In the warmer time of the year, the Reuteri could be damaged by heat during shipping. Anyhow, this is a really good L Reuteri. Makes a nice mild tasty yogurt that is super good for you. You can also just skip making the yogurt, and take a few capsules daily with or without food. Boosts immunity, raises oxytocin which uplifts mood and can help with getting a good quality sleep.

I am using this to make yogurt. I highly recommend trying this. Unlike the Dr. Davis method which uses l reuteri on its own or with specific bacteria plus inulin, I simply add two capsules with 1/4 c of yogurt as my starter, fermenting at 100 degrees for 36 hours. The result is an l reuteri rich yogurt with a few other yogurt bacteria. I can tell this is culturing a lot of l reuteri because my family experiences the oxytocin benefits with this and not regular yogurt. I do not add inulin. I do add a couple tablespoons of table sugar for added fuel for l reuteri (studies show L reuteri can grow well in sucrose, though we had success without adding sugar too). This particular strain has been shown in studies to treat various bowel issues- so while it is not the same strain that Dr. Davis recommends, based on the research I believe it does have similar benefits. It is also very cost effective.

When you take anti biotics, it whipes out almost all your gut bacteria, and L. Reuteri is one you can’t build back up on your own. It’s found in sauerkraut, sourdough, kimchi, and kefir. This supplement is legit. Makes fantastic yogurt. It has been very effective on my gut and my immunity! I went from being sick every 5 days for 14 weeks, to going a whole month without sickness (during flu season!) taking antibiotics was a huge regret, I’ve never been sick like that in my life.Not only is LR good for your gut, it’s great for your libido, skin, collagen production, sleep, mood, dopamine/serotonin/oxytocin production, and much more. And fellas, if you are wondering if it works to make your - - - - bigger… it does. If you’ve taken antibiotics, this is a must to take for a while. It can take up to 6 months for the gut to build back up, that’s after just one round of pills. Do yourself a favor, and buy these!

The 2.5 billion cfu count per pill seems off? This does work to make yogurt, but I ended up having to use 7 pills for one quart of half and half. First batch I actually used 2 pills based on the numbers, but it was basically still milk after 36 hours.I just tried making yogurt with biogaia as a comparison, and the yogurt consistency was much thicker using only 5 tablets (200 million cfu each). Everything else was the same. Same immersion circulator set to 100, same brand of half and half, same inulin.

Your gut will thank you.

My body is working better since beginning L. R. This is my first bottle of this product. The anxiety is 90 down to 1 (scale of 1-10) since beginning the therapy with this amazing microbe. Super pleased. I will order more! Tytyty

Absolutely works for me!

I'm on my 5th batch of yogurt started with this probiotic and they've all separated. Only the first batch is supposed to do that and the colony is supposed to adjust after that and create a nice, creamy, integrated product. I've been using a brand new Instant Pot with the yogurt setting at 100 degrees for 36 hours. I've tested the temp periodically and it seems right on target. Yet, I get significant separation. It tastes good, but I need to drain a lot of whey to be able to stir it up into a good consistency of yogurt, and I end up with only half of what I was fermenting. I'm going to have to try a different brand to start with to see if this particular brand is the issue.