L’reuteri is a “good bacteria” colony the used to be in all of us and was much more abundant than today. Now studies show that 24 of 25 people on planet earth do not have this important component important for our wellness.
At the turn of the 20th century, L’ reuteri was recorded in scientific classifications of lactic acid bacteria and in the 1960’s the microbiologist Gerhard Reuter, for whom the species eventually was named, reclassified the species as L. fermentum biotype II.
doTERRA PB Restore+ is designed with your whole-body biome in mind. In one little dual chamber capsule, we deliver a proprietary blend of 30 bioactive components of pre-, pro, and postbiotics and bacteriophages. These represent the four P’s in one ProBiome complex, and it’s a four-fold increase in the number of strains, compared to our previous capsule! And these strains have been meticulously selected for doTERRA PB Restore.
L’reuteri multiplies with fermentation. Here is Dr. William Davis’ recipe for the l’reuteri yogurt.
You will need:
- 1 capsule MyReuteri (or PB Restore)
- 1 tablespoon inulin
- 1 quart of organic half-and-half
- Heating device capable of maintaining a temperature of around 100°F for 36 hours
Dairy users add organic grass fed half-and-half as it yields the best texture.
You can also use canned coconut milk and coconut cream, but a couple additional steps are required to prevent separation of fat and solids:
- Pre-heat to 180 degrees F, then allow to cool to 100 degrees F or less.
- Add one tablespoon inulin, one tablespoon sugar, and one teaspoon of guar gum or fruit pectin, then whip with a stick blender.
- Add the contents of one capsule of MyReuteri, stir, then cover and place in your heating device.
