Role of Lactobacillus Reuteri in Human Health and Diseases

Another metabolite of L. reuteri is ergothioneine, which is hypothesized to be a "longevity vitamin"[1] by biologist Bruce Ames[2]. Plants and animals cannot synthesize it, only fungi and bacteria, but it is found in every cell in our body including in high concentrations in mitochondria. It appears to be important enough that mammals have evolved a specialized transporter for uptake of this compound (SLC22A4), and mutations in this gene are associated with Crohn's disease.

Low levels of it have been linked to cognitive impairment, CVD, even depression and sleep disorders[3].

Macros aren't everything when it comes to diet, there's a whole universe of micronutrient interactions ongoing in our cells every day. Since we are in a position of relatively near total ignorance, I agree that we should pursue food diversity by default.

[1] https://www.pnas.org/doi/full/10.1073/pnas.1809045115 [2] https://en.wikipedia.org/wiki/Bruce_Ames#Notable_awards [3] https://www.nature.com/articles/s41398-020-0855-1

How does the OP know? Which university was it? Which research group? If "a research group" "found something worked" then there would be a trail of research papers leading up to whatever the patentable invention is.

This anecdote is a complete fabrication: events like this plain do not happen and shouldn't pass the snifftest for anyone: "a professor was paid off" - oh okay, well what about his graduate students? Honors students?

1: https://en.wikipedia.org/wiki/Xylitol#Structure,_production,...

I’ve heard tell of people “training” kefir grains to uptake other strains of bacteria through repeated exposure during the culturing process. I wonder if you could get a more stable culture by introducing kefir grains to that yogurt for a playdate. I’d imagine some concerted initial exposure plus a periodic Reuteri booster would give you kefir grains that’ll perpetuate the strains you want. Perhaps it would be enough to crush a few tablets in some milk before adding kefir grains, but the yogurt first approach seems easy enough if you have an instapot or other yogurt making device.

Its kind of a crapshoot if your guts will adjust well or not, and how long it takes for the adjustment to occur.

That’s unheard of!

You can buy breast milk from lactating mothers on Craigslist. Good luck.

> It appears to be essentially ubiquitous in the animal kingdom, having been found in the gastrointestinal tracts and feces of healthy humans,[7] sheep, chickens,[8] pigs,[9] and rodents.[10] It is the only species to constitute a "major component" of the Lactobacillus species present in the gut of each of the tested host animals,[11] and each host seems to harbor its own specific strain of L. reuteri.[10][12] It is possible that L. reuteri contributes to the health of its host organism in some manner.[13]

The labs got it from nature, not the other way around.

How long have you been eating the yoghurt? Do you use any other tablets/pills/etc to make it? Why make the yoghurt instead of just eating the pills? What do you think it's done for you?

I'm actually super interested in learning how to make yogurt with it now to help people I know who may be suffering out some. I hear that's a really easy way to make it even more bioavailable. Proper respects to the people who brought this up! [1]

It's not astroturf, I dunno why I'd spend like a year on this site mostly talking about tech stuff and then just drop that I've had the most horrible shits of my life cured, that's kind of a really personal thing I'm only sharing here because it was extremely helpful to me - and I only hope it works for others, but that hope is strong enough.

[1] https://www.luvele.com/blogs/recipe-blog/how-to-make-l-reute...

There are also ways to remove them entirely by using clearing agents/finings followed by racking (siphoning from the primary fermentation container to a new container) - this is the normal process.

If you are doing natural carbonation or "secondary fermenting" in the bottle by leaving some yeast in and back sweetening, you can kill the yeast by pasteurizing in-bottle (basically by putting the bottles into a pot of hot water for a while). Though this does sometimes lead to explosions.

> In modern usage, the first letter of the generic name is always capitalized in writing, while that of the specific epithet is not, even when derived from a proper noun such as the name of a person or place. Similarly, both parts are italicized in normal text (or underlined in handwriting).

[1] https://en.wikipedia.org/wiki/Binomial_nomenclature