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Question on SIBO Yogurt Making


Member Forum >> Recipes >> Question on SIBO Yogurt Making

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Posted: 12/25/2024 12:27:08 PM
Edited: 2/15/2025 9:32:00 AM (1)


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Bob Niland
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Hello Bob,

Thanks for your reply. How do I make sure that the end product has the appropriate count and strains of the bacteria? 
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Hello Bob,

I am based out of Seattle, Washington. I thought Dr. Davis recommends DE111 for subtilis(and NOT HU58) when we are making a SIBO yogurt. Is my understanding inaccurate? Please advise
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Hi Bob, Once I complete 2-way with MyReuteri and BNR-17, how do I add subtilis in the 2nd batch without making a slowly-thawed ice cube from the 1st batch(MyReuteri+BNR-17)? 
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Posted: 1/26/2025 9:45:19 AM
Edited: 1/26/2025 10:02:45 AM (1)


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Thank you Bob, so the recommendation on LR+LG is at 106 degree Fareheight for 36 hours. Is my understanding accurate? Sorry if I asked you a repetitive question here, would like to just double confirm, thanks again
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Posted: 2/3/2025 5:49:45 PM
Edited: 2/3/2025 6:45:27 PM (2)


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Thank you for the link 

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Hi Bob,

My first batch of LR+LG failed, I maintained 106F for 36 hours. 

Should I use the first batch+LR/LG capsules+Inuline for the second batch? 
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Posted: 2/5/2025 11:00:06 AM
Edited: 2/5/2025 11:03:46 AM (3)


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Hi Bob,

Could you please verify if it’s 104 for 36 hours then? LR+LG recipe? 
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Thank you Bob. Should the lid of the Luvele device be kept open or tight or loosely tighter while the fermentation is in progress?
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