MyReuteri - L. Reuteri Fermented Dairy Starter Culture Sachet contains high counts of the important gastrointestinal microbe, Lactobacillus reuteri, that Dr. Davis has been talking about, making yogurt with, and studying in humans and animals. Because L. reuteri, as well as many other bacterial species, is susceptible to common antibiotics, many have lost this microbe and thereby all of its potential benefits. MyReuteri - L. Reuteri Fermented Dairy Starter Culture Sachet is our way of restoring this important microbe.

Modern people have been overexposed to antibiotics such as amoxicillin, cefazolin, and gentamicin. L. reuteri, the microbial species contained in MyReuteri - L. Reuteri Fermented Dairy Starter Culture Sachet, is very susceptible to common antibiotics and has therefore been eradicated from the gastrointestinal microbiomes of most people. There may be other factors that contribute to its disappearance such as herbicide and pesticide residues in food, food additives with antimicrobial properties such as food preservatives and emulsifying (mixing) agents, and various pharmaceuticals. Even German microbiologist, Dr. Gerhard Reuter, who initially discovered this microbe in the breastmilk of a breastfeeding mother in 1962 made the observation over his subsequent 40-year academic career, that it became harder and harder to recover this organism from breastmilk, stool, and other body locations over this time period. More recent analyses have corroborated Dr. Reuter’s observation: L. reuteri has been lost by many people.

While MyReuteri Starter Culture Sachet is shelf-stable for transport, it’s best to store the sachets in the refrigerator.

Our experience has been that, in general, greater numbers of microbes with probiotic properties provide greater effects than smaller numbers. After all, the human gastrointestinal microbiome numbers around 100 trillion. It may reasonably therefore require tens to hundreds of billions to generate meaningful effects. Because of the effort and expense of generating such “dose-response” observations, the understanding of this phenomenon in the microbiome science world is limited. Until we gain a better understanding, we include counts of microbes that we believe yield significant benefits.

Inulin, a prebiotic fiber in common foods, supports Lactobacillus reuteri in lactose digestion. If you have a reaction to inulin yogurt, consult your doctor.

Yes, it is perfectly safe to combine it with other probiotics, including Gut to Glow and D&O Glow.

Some people have challenges while attempting to make the cultured dairy ( and some don't). While making cultured dairy is simple, there are a number of things that might go wrong. We recommend the following steps below:

• Proper storage of the microbes is important. Store in a cool, dark place or the refrigerator.
• Be sure to clean utensils, bowls, containers, and surface areas to avoid contamination.
• Organic ingredients are preferred.
• You must add 1 tablespoon of prebiotic fiber (inulin, FOS, acacia gum, raw potato starch) in each 1-quart batch.
• Use whole-fat, ultra pasteurized, half and half dairy (or mix half whole-fat milk and heavy cream).
• Ferment for 36 hours at 100°F with a yogurt maker or sous vide, or multi-cooker.

Probiotics are sensitive to heat. Avoid prolonged exposure to high temperatures. Our products are shelf-stable when stored as directed. Please see the label for storage guidance. If you have concerns about transit conditions, contact us.

Beyond common temporary digestive changes, no serious adverse effects have been reported.  Nausea and stomach upset are relatively common when first introducing new probiotics to the body. Symptoms are usually temporary and part of the gut adjusting to the new bacterial balance.