[www.ncbi.nlm.nih.gov]

It was recently shown that feeding of probiotic bacteria to aged mice rapidly induced youthful vitality characterized by thick lustrous skin and hair, and enhanced reproductive fitness, not seen in untreated controls.

Dramatically improved skin and mucosal health was recently discovered in animal models consuming a probiotic-containing yogurt (Levkovich et al., 2013). Differences in hair luster and density were observed within days after feeding of a probiotic-enriched diet

consumption of the probiotic-rich diet led to significantly thicker skin and follicular anagenesis

without any yogurt supplementation, also displayed the skin glow and exuberant hair growth. This showed that probiotic microbes, rather than the milk protein or nutrients such as vitamin D (Litonjua and Weiss, 2007), were responsible for stimulating features of dermal thickening, folliculogenesis, and sebocytogenesis comprising the healthy glow effect (Figure 1).

Female animals, in particular, had especially shiny hair coinciding with an acidic mucocutaneous pH (Figure 2.

Interestingly, consuming probiotic microbes did not significantly alter the pre-existing microbial ecology when measured using Illumina sequencing of stool (Poutahidis et al., 2013a). Instead, consumption of L. reuteri did up-regulate levels of anti-inflammatory serum protein IL-10 and concomitantly down-regulate levels of pro-inflammatory IL-17A associated with pathogenic microbial infections

A ‘glow of health’ has long been considered by medicine traditions as a clinical sign of good health and wellness. In mammals, health and fitness involves tightly integrated hormonal and immune feedback loops that permit microbial commensalism and extended placental pregnancy pivotal in mammalian survival

exposed to L. reuteri are sufficient to convey probiotic-induced skin thickness and hair growth attributes

During earlier studies of ‘glow of health’ in mice, increased social grooming behaviors were observed after consuming purified L. reuteri (Levkovich et al., 2013). In many species, social grooming is regulated by the neuropeptide hormone oxytocin featured in reproduction and infant-mother bonding (Lim and Young, 2006). Neurohypophyseal hormones such as oxytocin and prolactin have a profound impact on mammalian reproductive success;


These early life oxytocin-mediated events establish a lifelong framework for constructive host self-versus-nonself interactions, that are subsequently recapitulated later throughout life. In this context, microbe-induced oxytocin emerges as pivotal in a gut microbe-brain-immune axis contributing to good health. In a global sense, an oxytocin connection with ‘glow of health’ is further supported by long-standing medical traditions associating frequent social bonds and favorable feelings of self-worth with efficient recovery after injury, ultimately extending to healthful longevity.

In addition to glowing skin, hair density has also been associated with peak health and vitality in humans in many cultures (Muscarella and Cunningham, 1996; Wheeler, 1985). An interesting aspect of robust hair growth was recently revealed in aged male mice drinking L. reuteri daily in water (Levkovich et al., 2013).


PS: This is the L. reuteri many people use BioGaia Gastrus. It needs fermentation at 100F to bring up the numbers but somehow many people incorrectly thinks the bacteria feeds on dairy.

[www.amazon.com]



Edited 1 time(s). Last edit at 02/09/2022 09:34PM by Panchito.

To do the L reuteri my method do this:

Bottle of water
1 capsule of reuteri (see link above)
Some bacteria food (I use organic molasses)

Put the reuteri and the molases in the botle with water overnight at room temp +70F. Don't crash the capsule. It dissolves by itself. The amount of molasses depends on the amount of water but you don't need much. The final product is not acidic because molasses does not have lactose (converts to lactic acid).

That's it!

You can also use an instant pot at 90F. You can make gallons! But be careful with high temps above 100F (kills the bacteria).

The L reuteri has the gene to make B12. Molasses may have cobalt. This bacteria colonizes the upper track and also kills the bad bacteria. You also get a big energy boost for the same amount of food. So it multiplies the energy in the food.



Edited 1 time(s). Last edit at 02/13/2022 11:19PM by Panchito.

Molasses "may" have cobalt? It has to have cobalt for B12 to develop.

Some website I came across said that molasses had cobalt. The idea was to make B12 in the water.

UPDATE: The bottle of L.reuteri lost potency and I believe it is due to other bacteria gaining ground. The L.reuteri develops very slow when compared to other bacteria. My next batch will be using sterilized hardware and sterilized molasses and water by using an instantpot (sterilize everything before fermenting). I'll also used a sterilized stainless bottle to store the result in the refrigerator. It is worth once you experience the result.

VIDEO discovery of L reuteri strain properties
[18:22]

[www.youtube.com]



Edited 2 time(s). Last edit at 02/15/2022 10:23PM by Panchito.

I'm not scientific, but how about using Distilled Water.

Distilled works! But to make it bulletproof you want to sterilize it right before starting. Mineral water could bring some living bacteria that reproduce faster.

Molasses will contain cobalt only if the sugar cane was grown on soil containing cobalt.

For those interested, this paper has info (time, temp, food) about fermenting with reuteri

[www.ncbi.nlm.nih.gov]

These data indicate that both strains of L. reuteri were able to multiply in coconut milk without the need for sugar supplementation, using the sugars naturally present in the substrate as an energy source.

Although information on minimum effective concentrations of probiotics is not established, it is generally accepted that probiotic products should have a minimum concentration of 106 CFU/mL or gram and that a total 109 CFU of probiotics should be present in the portion of the product at the moment of consumption

The effect of the temperature for strain LR 92 reached the highest response at the central point, in which the temperature was 37 C (98F). This result is in agreement with Liu et al. (2014), which determined the ideal fermentation pH (5.7) and temperature of 37 C for the production of viable cells of L. reuteri I5007 in MRS medium.

The optimal growth temperature of Lactobacillus spp. can vary between species and strains. In soymilk fermented by Lactobacillus plantarum BG 112, the optimum temperature was 37C, while Lactobacillus acidophilus LA3 presented better growth at 31C (Moraes Filho et al. 2016). When incubated at 37 C and 45 C, L. reuteri SD2112 exhibited rapid growth in milk (0stlie et al. 2003). However, in the present study using coconut milk as fermentative matrix, lower growth of both L. reuteri strains was observed when the temperature employed was 43C.

The DSM 17938 strain was better adapted to the coconut milk matrix, presenting superior performance in the fermentation process, with increase of 3 log cycles until reaching the stationary phase, while the LR 92 presented an increase of 2 log cycles. In a previous work, the development of a blend of carrot and blueberry fermented by the same strain of L. reuteri LR 92 demanded 40 h to reach viability of 10.26

The fermentation of oat milk by L. reuteri ATCC 55730 after 4 h reached maximum counts of 9 log CFU/mL of product. However, in this medium, glucose, fructose and inulin supplementation was performed, in addition to fermentation combined with Streptococcus thermophilus, to reach a higher number of viable cells in a shorter fermentation time (Bernat et al. 2015a).

The synthesis of lactic acid by DSM 17938 reached a maximum concentration 4.7 times higher than by LR 92 at the end of 48 h of fermentation.

L. reuteri DSM 17938 showed a significant increase of the viable cells in only 1 day after the end of fermentation, with consequent decrease of the pH. This characteristic denotes a growth capacity in refrigeration temperature and post acidification of this strain. However, a cell count reduction was observed after 15 days of storage.

Here is a follow up with some points.

1

The reuteri bacteria kills all fungus in your body. Fungal infections are typical. Sometimes they are in organs (kidneys-dark urine, heart, etc) or in the intestine. It also kills nail fungus. It secretes a substance called reuterin through out the body. So if you suffer from a fungal infection, this bacteria can help like no other.

2

reuteri bacteria could create autoimmune response symptoms if it grows too much in some people. Watch out. It needs to be kept in balance. But no problem. Stopping it reduces its number. You can also use coconut oil plus turmeric to shrink it down. Once established, you could take it only once a week or even less as it feeds from fiber (not daily). Too much reuteri plus fiber can cause gas.

3

Reuteri population is variable with diet. It feeds on insoluble fiber. If you eat lots of insoluble fiber right after taking it, it will bloom. Since it lives in the upper track, it feeds before any other bacteria. All other bacteria live in the colon.

4

All in all, you probably don't need huge amounts of reuteri (maybe at first). At high amounts, it can cause the opposite effect (negative). A myth is to think that taking more is going to create more positive effect. It doen't work like that. People that eat very amount of little fiber would probably need more reuteri (maybe daily) in order to get the same effects.

5

The effects on the pitutary gland are real. But it depends on several factors. If you are inside a competing environment, it can make you more agressive. The bacteria does really affects your social environment. So depending on your environment, it can have different effects.

6

It does change physical features of the body. It grows hair and thickens skin. It does give you the glow. It is true.



Edited 1 time(s). Last edit at 03/09/2022 10:17PM by Panchito.