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Kpwood
Post Date: 4/22/2025
Rash while on omad
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Kpwood: Great, thank you!  I’ll continue to read learn and implement.
Posted: 4/22/2025

Bob Niland: 
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Posted: 4/22/2025

Kpwood: 
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Posted: 4/22/2025


millieb
Post Date: 4/21/2025
Immunity
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millieb: 
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Posted: 4/22/2025

Bob Niland: 
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Posted: 4/22/2025

millieb: 
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Posted: 4/21/2025


Amera123
Post Date: 4/22/2025
L. Reteuri yogurt for SIBO and green stool
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Bob Niland: 
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Posted: 4/22/2025


tctctc
Post Date: 4/2/2025
histamine intolerance - l reuteri - not sibo
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Bob Niland: 
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Posted: 4/22/2025

tctctc: Thanks Bob. Sorry for the delayed response
Posted: 4/22/2025

Bob Niland: 
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Posted: 4/2/2025


Health Captain
Post Date: 4/21/2025
Hard time with SIBO yogurt (digestion)
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Bob Niland: 
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Posted: 4/22/2025

Dr. Davis: Why not try a batch with coconut milk? 

That will settle the lactose question. See the modified recipe in our Recipes section. 
Posted: 4/22/2025

Health Captain: 
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Posted: 4/22/2025


kmBennettDDS
Post Date: 4/22/2025
Brand Rx for L. helveticus / B. Longum?
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CHGDovid: 
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Posted: 4/22/2025


Ray-n-Deb
Post Date: 3/7/2025
Lowering Homocysteine Levels
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Lucky Lime: The only B vitamins that you would like to supplement are a little bit of B3 & probably B1.... Of course only in case that you absorb B12.
Posted: 4/22/2025

LCL: 
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Posted: 4/22/2025

Ray-n-Deb: 
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Posted: 4/22/2025


GranmaPam75
Post Date: 4/22/2025
Eye health
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Bob Niland: 
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Posted: 4/22/2025


Reference
Post Date: 4/22/2025
IHB: The REAL way to stop or reverse heart disease
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yanna
Post Date: 4/17/2025
VitaLife Organic Kombucha
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yanna: Ah ok. The German one has 5 billion.  It’s pro subtilis by leafstar 
Posted: 4/22/2025

CHGDovid: The counts in the Kombucha are pretty low. I believe 1 billion for the entire bottle. I wonder if that has anything to do with your lack of success. How much is in the capsule from Germany?
Posted: 4/22/2025

yanna: 
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Posted: 4/22/2025


Lucky Lime
Post Date: 4/21/2025
Topical solution for wrinkles
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Lucky Lime: Probably a ratio of 3:3:1 will work as well.
Posted: 4/22/2025

saukriver: Not surprisingly, your math is better.

50ccs = 3 1/3 Tablesp 
Posted: 4/21/2025

saukriver: I got different amounts.  https://innercircle.drdavisinfinitehealth.com/forum/topics.aspx?id=36778&PAGE=1#reply-225994



The number of drops of milk this extract depends on what the bottle says. 
Posted: 4/21/2025


Delight
Post Date: 4/22/2025
Zinc L-carnosine
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Bob Niland
Post Date: 12/4/2015
Personal Reference Links

Personal Reference Links

Edition: 2025-04-22

This is just a list of links to articles I’ve written in various places that are related to Infinite Health, Undoctored®, Wheat Belly® or Cureality topics. Most are in regular maintenance, and several are relied on to answer frequently-asked blog questions.

All of these represent my personal opinions, and none speak officially for Dr. Davis, Infinite Health, Undoctored®, Cureality or Wheat Belly®.

Note
Many articles have links to Wheat Belly Blog content
that may be inaccessible to blog non-subscribers.
Few have so far been re-tagged to link to mirrors
still being added to the Premium Content Mirror.

About Edition Status
  🛈About me  2024-01-06 Public
  ⇩Administrative Links    
 
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Core Program:
  🅠Program Quick Reference  2024-03-24 Public
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  🅠Fish Oil Quick Reference  2025-01-26 Public
  🅠Gut Flora Resource Overview  2025-01-05 Public
  🅠Iodine Quick Reference  2024-07-14 Public
  🅠Magnesium Quick Reference  2024-06-08 Public
  🅠Thyroid Optimization Quick Reference  2025-02-08 Public
  🅠Vitamin D Quick Reference  2024-05-13 Public
Forum-Specific:
  🅠Beyond the Boundaries: Forum Reference  2021-11-10 Members Only
  🥄Index: Blog Recipes on PCM  2025-03-24 Public
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  ⎆Index: IHMC: William Davis lectures  2022-03-23 Public
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Ailments Edition Status
  ⎆Roll-up of approaches to A-fib  2024-10-04 Members Only
  ⎆Ruminations on Cancer  2020-12-29 Public
  ⎆Mental Health Tips  2023-05-02 Public
  ⎆Prostate Ponders  2025-03-22 Public
  ⎆T2D: Poster Child of the DoCs  2024-09-09 Public
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  ⎆Bredesen’s “The End of Alzheimer’s”  2019-12-17 Public
  ⎆Fung’s “The Cancer Code”  2021-06-17 Public
  ⎆Lustig’s “Metabolical”  2021-06-23 Public
  ⎆Lin’s “The Dental Diet”  2019-03-08 Public
  ⎆Walker’s “Why We Sleep”  2019-04-27 Public
  ⎆Warren-Amen-Hyman: “The Daniel Plan”  2018-02-05 Public
 
Circadian Edition Status
  ⎆Blue Light at Night Circadian Hazard  2017-12-03 Public
  ⎆Sleep Tips  2024-09-15 Public
 
Microbiome Edition Status
  ⎆Dark Matter: More Missing Mass in the Modern Medical Milieu  2019-02-14 Public
  ⎆Gut Flora: The Natural Reservoirs Question  2019-01-30 Public
  ⎆Prebiotic Fiber Sources  2017-08-13 Public
  ⎆Progurt Maker Selection  2022-08-15 Public
  ⎆Yogurt Reactor, Ad-Hoc  2018-10-18 Public
 
Nutrition Edition Status
  ⎆Adapt and Primal Kitchen Bars  2017-06-10 Public
  ⎆Beware of On-Line Marketplace Resellers  2024-02-02 Public
  ⎆Deconstructed: an Almondmilk  2018-03-18 Public
  ⎆Child Nutrition (draft)  2022-08-02 Members Only
  ⎆Coffee Contemplations  2023-05-03 Public
  ⎆Corn (aka Maize, and including Teosinte)  2023-05-14 Public
  ⎆Exogenous Ketones  2017-08-31 Public
  ⎆Heirloom wheats  2014-12-06 Public
  ⎆Honey  2023-05-01 Public
  ⎆Warning: Gluten Free  2021-09-19 Public
  ⎆Stealth Sources of Omega 6 Linoleic Acid  2021-03-29 Public
  ⎆Quest Bars  2017-01-17 Public
  ⎆Salt, Doctored and Undoctored  2024-09-12 Public
  ⎆Soy Rap Sheet, The  2022-03-25 Public
  ⎆Supplement Central (draft)  2017-05-21 Members Only
  ⎆Ultra-Processed Foods (UPF)  2024-11-24 Public
  ⎆Vegetarian, Doing Infinite Health as  2024-09-12 Public
  ⎆Wheat Rap Sheet, The  2016-08-12 Public
 
Health Policy Edition Status
  ⎆AHA Tiptoes Toward Lower Carb  2016-08-24 Public
  ⎆Drinking Water and Non-Native Halogens  2016-12-11 Public
  ⎆A Domestic RO Water System  2018-09-11 Public
  ⎆Finding A Doctor  2023-03-17 Public
  ⎆A GMO perspective  2017-12-02 Public
  ⎆IM Injections: Make Sure They Really Are  2021-12-09 Public
  ⎆A Lay Review of the AACCI “Analysis”  2016-12-07 Public
  ⎆What’s Up With My Doctor  2020-05-07 Public
  ⎆Wheat Belly Total Health: the PBS Videos  2021-12-13 Public
 
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  ⎆Prophylactic Colonoscopy & Prep  2024-08-26 Members
  ⎆LDL: To C or not to C  2021-08-28 Public
 
 
 
⎆Statins, Infinite Health, and Me
⎆Remarks on the HOPE-3 Trial
⎆Remarks on CAC vs. statin paper
 2023-12-29
 2018-02-17
 2019-06-02
Public
Public
Public
 
Recipes Edition Status
  ⎆Cheddar Crackers  2018-04-26 Public
  ⎆Home Carbonation for Magnesium Water  2018-10-06 Public
  ⎆DIY MoM for Mg Water  2023-07-17 Public
  ⎆{Not}Yogurt Recipes Roll-Up  2024-10-06 Public
 
Skin Care Edition Status
  ⎆Body Odor? Don’t Sweat It  2015-07-30 Public
 
Possibly Unserious Edition Status
  ⎆All Natural Free Range Low Cal Hand Waving  2017-06-10 Public
  ⎆The Dark Side of Wheat Belly?  2013-06-23 Public
  ⎆Flash in the Pan Fad Diet?  2011-11-27 Public
 
Administrative Edition Status
  ⎆Forum Abbreviations (as IC page)  2017-08-15 Public
  ⎆Help Desk: Brief History of the Programs  2024-08-23 Public
  ⎆Opening Discussion of Your Program  2022-06-03 Public
  ⎆Blogs, How to Use  2018-09-04 Public
  ⎆Edit Aide: Forum Special Characters  2022-04-24 Members Only
  ⎆Edit Aide: Forum File Upload Steps  2024-11-01 Members Only
  ⎆Edit Aide: Insert a Link in a Topic or Reply  2019-03-03 Members Only
  ⎆Forum “Ignores” Feature  2017-06-22 Members Only
  ⎆Stay Notified  2024-12-07 Members Only
  ⎆Plan Compare: I.H. Blog vs. I.H Inner Circle  2025-04-07 Public
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  ⎆I.C. Site Features Wishlist  2024-08-11 Members Only
  ⎆About the Live Meetups Forum  2023-02-09 Members Only
  ⎆Video Meet-Up Tips  2019-01-18 Members Only

___________
Bob Niland [⎆disclosures] [topics] [⎆abbreviations]


Bob Niland: 
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Posted: 4/22/2025

energy: Hello,

I have been following the Undoctored and Super Gut guidelines for few months. I do not digest meat and fat well. How can I fix this?
Posted: 4/22/2025

Bob Niland: 
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Posted: 8/26/2022


HeartHawk
Post Date: 11/25/2019
New Member Discussion
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Bob Niland: 
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Posted: 4/22/2025

energy: I am a new member. I have been following Undoctored and Super Gut books guidelines for few months. It is very hard for me to digest meat and/or fat and my bad cholesterol went up like a big jump. How to fix it?
Posted: 4/22/2025

Bob Niland: 
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Posted: 4/17/2025


WoodenCat
Post Date: 4/21/2025
Lowering Iodine was a bad move for me
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WoodenCat: Thanks, Lori. Sounds like I’m not the only one. Are you still doing well?
Posted: 4/22/2025

Lori_Miller: 
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Posted: 4/21/2025

WoodenCat: Original iodine level: 650mcg (2 kelp tabs)

Troublesome iodine level: 325 mcg (1 kelp tab)

Temp iodine level that precipitated changed: 975 mcg (3 kelp tabs)

It’s nutricost brand.
Posted: 4/21/2025


Ray-n-Deb
Post Date: 4/22/2025
On Going SIBO Treatment Options
I was using both Curcumin capsules along with Clove & Hybiscus Tea Bags and almost eliminated my very erratic Hystamine Reactions to MOST of what i eat (generally cough, runny nose, sneasing, stopped up sinus etc.) My question is which was helping the reactions Clove / Hybiscus tea or the Curcumin ?? or maybe both?/ I stoped the daily intake of Curcumin after a couple of weeks and am only doing the tea a couple of times a week for the last month or so and I am noticing the hystamine reaction starting to return... Also noticed On the Innercircle FaceButt Page where someone had mentioned 2 week cycling the Curcumin as opposed to taking for extended periods, is this correct ? I generaly try to eat Yogurt during the day and take my sea Kelp at night, curious if the Curcumin cause any issues with the when i eat the Yogurt. 


FGC
Post Date: 4/22/2025
Anticonics
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Bob Niland: 
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Posted: 4/22/2025


yanna
Post Date: 3/27/2025
milk thistle 1000mg for topical application
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Paulus: 
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Posted: 4/22/2025

yanna: 
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Posted: 4/22/2025

saukriver: 
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Posted: 4/21/2025


Albe
Post Date: 2/1/2025
Elevated Urinary Oxalates / Dysbiosis / Chronic Prostatitis
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Bob Niland: 
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Posted: 4/21/2025

Albe: 
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Posted: 4/21/2025

Bob Niland: 
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Posted: 4/20/2025


Unmop
Post Date: 4/20/2025
Dental changes (possibly microbiome)
I’ve been noticing some strange dental changes while consuming L Reuteri yogurt and Saccharomyces boulardii fermented juice (~86 hours). My gums seem to be receding and I have noticed a sour taste in my mouth when I wake up.  This is usually something I associate with eating or drinking something with high carbs in it (like beer or bread) the day before but I haven’t been having things like that lately.  The only thing I have changed lately is the yogurt and tried adding prebiotic fibers slowly into my diet.  Has anybody had this experience or does anybody have any ideas or recommendations?  I follow Mark Burhenne’s recommendations for dental care (tongue scraping, non-fluoride toothpaste, etc) and that had been helping a lot with gum care.  Other recommendations are welcome too.

CHGDovid: 
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Posted: 4/21/2025

Bob Niland: 
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Posted: 4/21/2025

Unmop: 
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Posted: 4/21/2025


kmBennettDDS
Post Date: 4/21/2025
Spoiled Bacillus coagulans yogurt
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Bob Niland: 
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Posted: 4/21/2025


PeterJ
Post Date: 4/21/2025
L Reuteri
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Bob Niland: 
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Posted: 4/21/2025

PeterJ: 
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Posted: 4/21/2025

Bob Niland: 
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Posted: 4/21/2025


Bona Opera
Post Date: 4/8/2025
Yogurt with Pendulum Glucose Control
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Bob Niland: 
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Posted: 4/21/2025

JolitaT: Clostridium butyricum WB-STR-0006 is an anaerobic strain and can’t ferment as a yogurt. I looked at other anaerobic strains as strain Clostridium Butyricum MIYAIRI 588. Interesting how they make a product of it?
Posted: 4/21/2025

Bona Opera: 
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Posted: 4/8/2025


Unmop
Post Date: 4/16/2025
1 tbsp or 2 tbsp of inulin for yogurt
I see some recipes on the website (and videos by Dr. Davis) saying 1 tbsp of inulin for yogurts like L Reuteri yogurt (with 1 tablet of oxiceutics L Reuteri).  I see others, saying 2 tbsp of inulin.  Dr. Davis also said 1 tbsp of starter yogurt in the video I watched where he showed how to make the second batch, but in the recipes on the website, I see 2 tbsp of yogurt for starter.  Is there some reason this changed?  What’s the recommendation?  The AI says 2 tbsp of inulin.  I assume that the extra inulin and the extra tbsp of starter yogurt are going to vastly increase the microbe counts.

Bob Niland: 
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Posted: 4/21/2025

Unmop: 
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Posted: 4/20/2025

Bob Niland: 
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Posted: 4/17/2025


saukriver
Post Date: 4/21/2025
Interview with David Watamull on Astaxanthin
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saukriver: 
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Posted: 4/21/2025

Bob Niland: 
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Posted: 4/21/2025


Jibby
Post Date: 4/21/2025
thyroid results
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Bob Niland: 
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Posted: 4/21/2025

Jibby: no iodine is being taken. Should i start taking kelp?
and i have not checked the antibodies 

Posted: 4/21/2025

Bob Niland: 
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Posted: 4/21/2025


Reference
Post Date: 6/7/2024
IHB: Make your own Bacillus subtilis probiotic
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Nihon Koko Rose: 
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Posted: 4/21/2025

Bob Niland: 
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Posted: 4/17/2025

BIGTEE: Thank you for referring me to the Subtilis information, but the temperature and time are not included in the recipe.
At what temperature should the Subtilis be fermented and for how long?

Posted: 4/17/2025


Bilmar
Post Date: 4/21/2025
AIR 2 reading Interpretation
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Bob Niland: 
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Posted: 4/21/2025


Amera123
Post Date: 4/21/2025
Freezing SIBO yogurt
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Bob Niland: 
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Posted: 4/21/2025


Kikos
Post Date: 4/19/2025
Glucose and dairy
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Bob Niland: 
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Posted: 4/21/2025

Kikos: 
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Posted: 4/20/2025

Bob Niland: 
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Posted: 4/19/2025


Unmop
Post Date: 4/21/2025
Nasal / sinus endoscopic surgery potential alternatives
My fairly mainstream-aligned dad is getting a nasal / sinus endoscopic surgery to remove polyps, I think, and, as he appears to just now be getting curious about the benefits of addressing microbiome concerns, I wondered if there are any approaches which might be particularly valuable in his kind of situation where there has been an ongoing sinus infection.  I’d like to see what we can do before the surgery to see if we can avoid it.

Thanks!

Bob Niland: 
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Posted: 4/21/2025


Paulus
Post Date: 4/21/2025
rashes in the night
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Reference
Post Date: 3/2/2022
Coconut Milk with Guar Gum Yogurt Base: IC Recipe Discussion Thread
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Dana & Mike: Erica,

Thank you so much!! I am definitely trying this as soon as I can. Very much appreciate the detailed instructions!

Dana
Posted: 4/21/2025

Erica Sweeney: Hi Camsi, good to know about making separate batches. Easier to troubleshoot too if needed. That’s great you’re able to eat dairy intermittently! 
Posted: 4/20/2025

Erica Sweeney: 
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Posted: 4/20/2025


NanaDe
Post Date: 4/20/2025
Super Gut Yogurt
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Bob Niland: 
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Posted: 4/20/2025


LCL
Post Date: 4/20/2025
Searching My Topics and it stops around 2022. Are earlier posts available?
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LCL: Nevermind!  I see I can increase the number of posts per page and changed it to 50.  VOILA!
Posted: 4/20/2025


getmurt
Post Date: 4/20/2025
Pain in the Neck
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Bob Niland: 
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Posted: 4/20/2025

Barbie777: 
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dale bug: 
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DDGRIFF
Post Date: 4/20/2025
Ways to use FOS powder
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Posted: 4/20/2025


Paul C
Post Date: 4/20/2025
SIBO Yogurt recipe
What is the current recommended recipe for starting out the SIBO regime, in terms of which specific probiotic strains to include?

Bob Niland: 
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saukriver
Post Date: 4/20/2025
CT/Cancer
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Texabamagirl
Post Date: 4/20/2025
Coconut yogurt
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Posted: 4/20/2025


Bob Niland
Post Date: 8/18/2020
Not-Really-Yogurt Recipes Roll-Up

Not-Really-Yogurt Recipes Roll-Up

Page Edition: 2024-10-06


 Contents

Introduction
⇩Recipe Table
⇩Starter Details
⇩Benefits Matrix
⇩Assessing Success
⇩Troubleshooting
⇩Personal Process Notes

 Introduction

Note that these are not a formal part of the WB and Undoctored programs. You are not expected to make any of these, much less all of them. Only consider them if the possible benefits are appealing, and you are up to the task of making a non-traditional yogurt. Further, expect one or more combination recipes to emerge.

The original L.reuteri recipe has the most track record, but it’s still a challenge for a lot of people to make. Ideally, we can get to a point where commercial yogurt is an option, and people can just buy these, and at clinically useful live-culture CFUs per portion.

Here’s a roll-up of what I’ve seen so far. Those marked ☐ I have not yet made. Those marked ☑ I have made (but my personal process can vary).

Full details are provided here only for those yogurts described on the blogs, or for there is not as yet any official Inner Circle recipe. The table data below is for 1 quart or liter amounts of basic substrate. Basic substrate is “half-and-half”, which needs to be just milk and cream, with nothing added; organic, pastured, for extra credit. UPS is Unmodified Potato Starch (a glucose polymer). Make a slurry with some substrate and the starter before mixing. The recipes scale, but considerations are apt to arise above one gallon in a single container.⇱ Return to ToC


 Recipe Table

For UIC Members, there are official (dairy) recipes at: ⎆B. Coagulans Yogurt, ⎆B. Infantis Yogurt, ⎆L. Casei Shirota Yogurt, ⎆L. Gasseri Yogurt, ⎆L. Helveticus and B. Longum Yogurt, ⎆L. Reuteri Yogurt, ⎆High-Potency Probiotic Yogurt, ⎆SIBO Yogurt

For a non-dairy (coconut milk) variation, use the substrate base at: ⎆Coconut Milk with Guar Gum Yogurt Base

Short
Name
Basic
Substrate
Buffer/
Extender
Initial
Starter
Ferment
Temperature
Ferment
Time
Akker {no recipe yet developed}
⇩BNR17® Site recipe: ⎆L. Gasseri Yogurt
⇩Casei 1 qt. (1L) H&H 2 tbsp. (30mL) inulin or UPS 1 tbsp. (15mL) Yakult®
or 1 tbsp. saved yogurt
109°F (41°C) 36 hours
Site recipe: ⎆L. Casei Shirota Yogurt
⇩coagulans Site recipe: ⎆B. Coagulans Yogurt
⇩Gastrus 1 qt. (1L) H&H 2 tbsp. (30mL) inulin or UPS 10 crushed tablets
or 2 tbsp. saved yogurt
97°F (36°C)
106°F max.
36 hours
Site recipe: ⎆L. Reuteri Yogurt
Note: if using a Biogaia® starter, Osfortis® is now preferred.
⇩Infantis Site recipe: ⎆B. Infantis Yogurt
⇩Innovix® Site recipe: ⎆L. Helveticus and B. Longum Yogurt
⇩LR-DR 1 qt. (1L) H&H 2 tbsp. (30mL) inulin or UPS 1 emptied capsule
or 1 tbsp. saved yogurt
97°F (36°C) 36 hours
⇩Lr30242 1 qt. (1L) H&H 2 tbsp. (30mL) inulin or UPS 1 emptied capsule
or 1 tbsp. saved yogurt
97°F (36°C) 36 hours
⇩Oxalo  —   —   —   —   — 
⇩rhamGG  —   —  10B CFU (1 capsule) ⎆104°F (40°C)  — 
⇩SIBO Site recipe: ⎆SIBO Yogurt
⎆Advanced Topic: Can We Curate An Effective Probiotic to Manage SIBO?

Closed containers with loose or flexible lids recommended. Sealed containers with rigid lids are not recommended, as some ferments can be a bit hyperbaric. Full containers are not recommended, unless flexible, as the ferment can be expansive. I use a large vented pot, so have no direct experience with popped lids and overflow, but both phenomena are reported.⇱ Return to ToC


 Starter Details

Akker:
Akkermansia muciniphila WB-STR-0001 A probiotic that can be taken directly is Pendulum ⎆Pendulum Glucose Control. As an obligate anerobe, this microbe may be a difficult challenge for a home ferment. Also, this specific product contains four other species.

BNR17®:
Lactobacillus gasseri BNR17® in the U.S (and possibly other regions), may be ordered as:
L. Gasseri Superfood Starter from ⎆CulturedFoodLife.com, or
BIOTHIN™ from ⎆Mercola Market.
Elsewhere, try the AceBiome product ⎆from Gmarket in South Korea.

casei:
Lactobacillus casei (Shirota) initially from ⎆Yakult®

coagulans:
Lactobacillus coagulans GBI-30, 6086 initially from ⎆Schiff® Digestive Advantage® Daily. Be sure to get the correct product, as the Digestive Advantage® product line includes other species.

Gastrus®:
Lactobacillus reuteri ATCC PTA 6475 plus DSM 17938, initially from ⎆Biogaia® Gastrus® tablets. The tablets are suitable for younger people as labelled.

infantis:
Bifidobacteria infantis EVC001, initially from ⎆Envivo® Baby Starter Kit. The probiotic is suitable for infants, but the yogurt is adults-only.

Innovix®:
Lactobacillus helveticus Rosell-52ND Bifidobacterium longum Rosell-175, initially from Innovix Labs ⎆Mood Probiotic.

LR-DR:
Lactobacillus reuteri LR-DR initially from ⎆Oxiceutics™ MyReuteri™

Lr30242:
Lactobacillus reuteri NCIMB 30242 initially from ⎆Life Extension FLORASSIST® Heart Health

Oxalo:
Oxalobacter formigenes {tbd} (details pending)

rhamGG:
Lactobacillus rhamnosus GG, available in ⎆Culturelle® Digestive Daily Probiotic Capsules

 ⇱ Return to ToC


 Reported Benefits

The draft of this section was deleted, as the site now has a dedicated feature for browsing the topic: ⎆Microbiome Central⇱ Return to ToC


 Assessing Success

The general principles of assessing batch success are:

  • One or more layers well thickened
    Initial batches often stratify into ⎆curd layers and watery whey. You can save the whey for future starter use. I freeze it in ice cubes trays when I get any liquid I can separate, but over the last 9 months, I’ve had to use dedicated starter batches (as I get no whey sep, except with L.coagulans). Later batches tend to look more like stand-up commercial yogurts.
  • Distinctive aroma and tangy taste
    All successful batches will have a similar aroma and taste, not quite identical to a full-fat live-culture unsweetened commercial yogurt. If you happen to have litmus paper, or a pH meter, expect a pH below 4.5. For the L. reuteri yogurt recipe, expect 3.0-3.5 at 36 hours..
  • Creamy color (for the dairy-based recipe)
    The surface color is usually more off-white than the starting materials. It can actually appear a bit dry and crumbly if the fermentation vessel has no lid. But there should be no sign of growths, molds, black spots or red/orange tinge (although there can be a few very small orange spots from residue of the mandarin flavorant in crushed Gastrus® tablets.
  • Near-term effects
    If you get prompt effects, such as mood, sleep, energy, etc., they will be apparent with a successful batch.
  • FAQ: Shelf Life
    A completed chilled unopened portion of a batch is usually stable for a month, perhaps longer if the container was filled allowing little or no air space. Freshly opened, expect two weeks.

⇱ Return to ToC


 Troubleshooting

Undoctored Blog: ⎆Troubleshooting L. reuteri yogurt-making

Some additional things to consider include:

  • Raw Milk?
    Raw milk absolutely must be pasteurized. This is not just a routine food safety concern. The extended times used for these fermented foods would at the very least result in an unpredictable result if any random naturally-occurring microbes are present, and some common ones could grow to frankly pathogenic CFU counts.
     
  • Dead bugs?
    If a question ever does arise as to viability, a simple test is to prepare two small quantities of the substrate (H&H+inulin), and a bit of starter (such as one crushed Gastrus® tablet) added to only one of test samples. Leave the other uncultured. Put both in your incubator, or just leave out at room temperature, covered. The uncultured sample is apt to turn into sour milk, and present quite differently from the cultured sample.

    If the starter/probiotic was purchased from a ‘marketplace’ reseller, ⎆the possibility of it being an inert, or even toxic fake product needs to be ruled out. Run this little test.
     
  • Retail ingredient junk?
    Far too many half&half products have added emulsifiers, like carrageenan and polysorbate 80. Apart from being “GRAUS” (Generally Recognized As UnSafe, pronounced "gross"🤢) on this program, effects during fermentation are not well understood. Ditto for added “vitamins” that may actually be there as preservatives (not to mention frank preservatives). I’ve had pretty good luck with both Land’O’Lakes and Horizon organic H&H.
     
  • Sterility
    Utensils need to be reasonably sterile (as does the inulin or other prebiotic fiber). Whisks are particularly challenging item to fully clean. Personally, I eliminate these as concerns by re-pasteurizing the dairy, in the fermentation vessel, with the inulin already mixed in, and the whisk present as well.

    Stick blenders are a significant risk on this, as the effector end can be very difficult to sterilize. Set out a cup of near-boiling water. Immerse the blender end in it for some seconds, and then run it for several more. Rinse off in a sink before using on yogurt ingredients.
     
  • More sterility
    When using generational technique, the state of the storage and serving utensils needs to be considered as well.
     
  • Yet Another 80:20 Rule
    For smaller fermenting vessels, don’t fill to more than about 80% of capacity. These yogurts tend to be expansive, and can overflow a filled jar.
     
  • Don’t Press{urize} Your Luck
    Loose or vented lids: being expansive, a tight lid can result in a ruptured vessel, and if not ruptured, the effect of the over-pressure on the ferment is not known to me.
     
  • Don’t macerate the microbes
    The starter needs to be mixed in by hand, and not by using a blender (stick or otherwise). The hazards are:
    ✂ maceration
    ⇋ shear stresses
    🔥 blade tip heating (which is pretty impressive for the higher performing blenders — they can cook a soup from cold-start all by themselves, so the local heating at the blades is non-trivial).

    If using frozen starter, ideally thaw it slowly (I allow 8 hours in the fridge). If I screw up the schedule, I’ll set the cubes in a covered glass bowl in a larger bowl of 105°F tap water. Do not apply more heat than that.
     
  • Shelf Lives
    The shelf life of a finished refrigerated yogurt might be 30 days. Opened, it might be only two weeks. On the generational method, take a starter portion when a bottle is opened, and not after it’s been used for portions over days.

    On the generational method, each batch provides starter for the next. Do not attempt to use the first batch as starter indefinitely (some folks have tried, with unhappy results)
     
  • Drifting along
    Using generational (batch-to-batch) starter, it only takes one incidence of contamination or thermal die-off to affect all subsequent batches. I make this a non-issue with starter batches. If I happen to start from tabs, most of that batch goes into ice cube trays, frozen for use as future starter (and ditto for any whey drained off from subsequent batches). Dr. Davis reports being well past 50 batches using a generational technique, and it seems to work well for many people. But it does introduce variables that can be switched off if necessary.
     
  • Generational Blend Limit
    If making a yogurt blend, such as the SIBO blend, and using the generational starter method, don’t carry the generations beyond 8-10. This is due to lack of data about how the species:species and strain:strain CFU counts shift relative to each other.
     
  • Reinoculate? Don’t
    If saved or generational starter seems to have a problem, start over from retail probiotic. Resist the temptaion to add a bit of fresh retail to a failing starter. If there’s a problem that it seems like a reinoc might fix, it won’t.
     
  • Environment
    We’ve had a couple of reports of failure that appear to be linked to nearby diffusers, vaporizers or humidifiers. The ultrasonic devices don’t fully sterilize the working fluids. Evaporative models are just asking for trouble. Turn them off a few hours pre-prep, or run them in a different room.
     
  • On a Sour Note
    Using out-dated dairy, can provide attractive economy, but may produce a thinner result. It’s also wise to re-pasteurize when doing so, as the source dairy may also have a non-trivial population of undesired microbes.
     
  • Temper, temper
    Have some confidence in what temperature your device holds. Running a dummy (water only) test ‘batch’, for at least a few hours, and checking with a probe thermometer is wise. If cold-starting, ponder whether or not the heating elements are creating bug-killing hot spots during warm up (or just eliminate this as a concern by pre-heating the substrate to near ferment temp before adding the starter).
     

⇱ Return to ToC


 Personal Process Notes

  • The program recipes are usually only for initial batches. I save any drained-off whey into an ice cube tray (or use a portion of an initial batch as dedicated frozen starter), slowly-thawed for use. I use 1 or 2 cubes/qt, approx 2½ tbsp, or 37 mL. This is the saved-starter method, benefits listed below.
     
  • I routinely re-pasteurize my mix, in the final fermentation vessel, with the extender mixed in, and the whisk in the pot, for various reasons. I use 180°-195°F for 10-20 minutes, re-cooled to target temp ±2°F. This is optional on the official recipes, but required for raw dairy.
     
  • I use the saved-starter method, and only save ice cubes of yogurt from each individual retail probiotic. Yogurt blends are made using one-each starter cube of each component yogurt.
     
  • I haven’t used unmodified potato starch in a while.
     
  • I had been fermenting for 48 hours for scheduling convenience, but am now using 36+ (or other recipe length) as planning permits.

 Saved Starter Benefits

The Saved Starter method (for bacterial cultures) involves:
◕ Reserve some of a batch (usually the initial batch) …
🧊 as a number of small portions (usually in an ice cube tray).
❄ Freeze it promptly. When frozen …
📝 migrate the portions to a sealed, marked container.
🧫 Slowly thaw 1-4 portions/batch for starter use.
Why do this?

👍 Known viable starter
It came from a batch that you’ve already determined was satisfactory, eliminating any questions about the viability of any retail starter.

Starter doesn’t linger
You can pull and preserve starter as soon as the first batch is done.

🥛 Nothing goes to waste
The saved starter can include any part of the first batch, including all of any liquid fraction.

Batch #19 is still batch #2
Using those 1st generation ice cubes, each batch made from them is effectively batch#2 (until you have to use the last cube to make more cubes, and then each of those batches is #3, etc.)

No blend cycle limit
The start-over after batch#8 rule for blends does not apply for perhaps years … until you have made the 8th generation of blended starter cubes, which is a lot of production batches.

🏃 Relaxed calendar
Because you are not needing to use some of the present batch to make the next within a short time window, you are off the must make next batch soon treadmill.

🧊 Whenever…
The cubes last until the freezer malfunctions, for all practical purposes. Do place them where they are unlikely to be affected by any automatic defrost feature.

☣ Bug defenses
Pulling starter promptly, and freezing it, dramatically reduces contamination risks.

Mishap resilience
If a batch fails, you don’t need to start over from retail probiotics.

⤨ Mix and match
You can easily switch to other strains.

🥄 Blends at will
If your cubes are all from single-species:strain recipes, use one-each of a selection to make a blended yogurt. This entirely removes generational limits on blends.

🔎 Dilution of the dilution
While any ingredients of concern in the original retail probiotic are typically reduced to ⅛ (13%) in a portion of a first batch, treating the first batch as starter{only} reduces the ingredient to 1512 of the original amount, a fraction of 1% and usually down in the micrograms range.

⇱ Return to ToC

___________
Bob Niland [⎆disclosures] [⎆topics] [⎆abbreviations]


Bob Niland: 
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Posted: 4/20/2025

ragalicious: Hi Bob,

Just made a batch and it came out smelling yeasty - like nutritional yeast, and tasting a bit sour. Is that normal? However, it looks great so it was very unexpected
Posted: 4/20/2025

Kathy in OK: 
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Posted: 4/4/2025


jgallaway
Post Date: 4/18/2025
Seed oils Q&A mention
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jgallaway: Thank you for your feedback.
Posted: 4/20/2025

Lucky Lime: I wouldn’t trust anything from Costco...DAI on steroids 🤯
Posted: 4/19/2025

Dr. Davis: The amount of added oils is modest, so unlikely to be an issue. 
Posted: 4/19/2025


Lori_Miller
Post Date: 4/20/2025
Easy, cultured cream cheese
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Parama SevaK
Post Date: 4/19/2025
Muscle loss
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Bob Niland: 
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Posted: 4/20/2025

Parama SevaK: Hello Bob,     I had good Thyroid tests.  The adrenal tumor gave me aldosterone imbalance in the endocrine system.  i am doing strength training, getting started with 10 day detox today. Thank you. 
Posted: 4/20/2025

Bob Niland: 
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Posted: 4/19/2025


Winstonpd2005
Post Date: 4/19/2025
Cheese Issues no more
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Lori_Miller: What kind of diet were you eating before? Simply doing a low-carb diet prevents blood sugar swings that make you hungry. 

If you were on a low-fat diet, you might have craved cheese for the fat, protein and possibly salt. 
Posted: 4/20/2025

GSH1965: 
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Posted: 4/20/2025

Malcolm: 
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Posted: 4/20/2025


Barney
Post Date: 4/20/2025
Iron Movement
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Bob Niland: 
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Posted: 4/20/2025


Joe1991
Post Date: 4/20/2025
Saccharomyces boulardii
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Joe1991: 
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Posted: 4/20/2025

Bob Niland: 
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Posted: 4/20/2025


GregSI
Post Date: 3/2/2025
Gastritis diet
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Barney: Any chance you are drinking with a straw? I gave up my water bottle with a straw and experience a decrease in GERD. 
Posted: 4/20/2025

Bob Niland: 
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Posted: 3/5/2025

GregSI: 
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Posted: 3/5/2025


Joe1991
Post Date: 4/18/2025
Yogurt maker temp
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Joe1991: Thanks mate. Lowered the temp and now holding 38° stable. With all jars in place. 
Posted: 4/20/2025

GutGuy5000: 
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Posted: 4/18/2025

Joe1991: I am only testing with 1 jar. Could be why. If it works like a fridge, this is why. I will test again tomorrow with all 8 jars in there. It’s called Sokany. A Chinese cheap one lol
Posted: 4/18/2025


Lucky Lime
Post Date: 9/25/2020
leCtin - from obesity to autoimmune disease
Dr. Paul Mason - ’How lectins impact your health - from obesity to autoimmune disease I just finished listening to dr. Davis podcast about inflammation. There was an answer about lectins. Why am I interested on the subject? Because I would like to fix my problem with not losing weight and reappearance of knee formation. I’ve been listening carefully and checking my list of things that I’m doing. According to dr. Davis protocol I’m not missing anything. I do not have diabetes. My blood pressure is normal after being on the protocol for one year. I’m working in the backyard physically and I’m okay. All my markers are optimal. My inflammation is 0.7 C reactive protein. I’ve been eating healthy and delicious. I do not have any gut problem- it is proven. There’s no food that I cannot tolerate. There is nothing that I miss or desire. I never cheat. I’m optimistic generally happy person. I mentally sharp and quick ... But, of course there will be a but... I’m stuck with my weight, so I’m ready to make a limp in a different direction... direction that will solve my problem. I’m very stubborn and I believe that I can achieve my goal... I need help to figure out how to do it. Over the Internet there is an argument about prebiotics and weight loss... I would like to be on The Winning Side. Certain amount of people are turning corners to programs without Prebiotic fiber and claiming, that’s the way to lose extra weight... ?... on the other hand I don’t believe I should restrict myself from things that are not hurting me... I know the grains are my big anime... I’ve proven that. I’m not sure that sugar is so bad for me... I wasn’t a person that was eating a lot of sweets anyway... but I can live without sugar. Why my body is holding onto those extra pounds like the end of the world is coming? Help me to figure it out! :))

Eadie: 
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Posted: 4/20/2025

Lucky Lime: Thanks Ian...I will... I wake up fresh like a cucumber :))
Posted: 9/29/2020

Ian989: Let us know how it goes. What’s your sleep like as well? Do you wake up feeling refreshed or is it difficult to get out of bed after at least 7 hours of sleep?
Posted: 9/28/2020