The strategies of the Undoctored Wild, Naked, Unwashed program—wheat/grain elimination and carb limitation; vitamin D supplementation; iodine and thyroid optimization; magnesium restoration; omega-3 fatty acids; and cultivation of healthy bowel flora—yield dramatic improvements across multiple risk factors for cardiovascular disease, including:
- Reduction/elimination of small LDL particles
- Reduction of triglycerides/VLDL
- Increased HDL, increased HDL particle size
- Reduced postprandial (after-meal) lipoproteins
- Reduced insulin resistance, blood sugar, HbA1c
- Reduced inflammation measured as C-reactive protein, IL-2, TNF-alpha, others
- Reduced blood pressure and improved endothelial response
- Reduced fibrinogen, reduced platelet activation
Just by following the Undoctored program, the program that was originally intended to stop the otherwise relentless 25% per year increase in heart scan scores, you are off to a powerful start in averting or reversing coronary artery disease. But perhaps we can further stack the odds in our favor by boosting oxytocin.
Oxytocin is a hypothalamic hormone that declines as we age and thereby results in progressive loss of muscle, loss of bone density, declining growth hormone levels, declining testosterone levels in males along with testicular atrophy, loss of collagen in the skin with thinning skin and wrinkles, impaired healing and immunity, and declining libido. In other words, progressive loss of oxytocin accounts for many of the phenomena of aging. Could it also be a cardiovascular risk factor? And could restoration of youthful oxytocin not only restore youthful characteristics such as increased muscle, bone density, and libido, but also reduce cardiovascular risk?
The evidence is heading in that direction. In experimental (non-human) models, oxytocin has been shown to have myriad effects potentially beneficial for heart health:
- Reduced heart muscle injury with events such as heart attack
- Reduced abnormal heart rhythms
- Increased parasympathetic tone (“relaxation response”)
- Increased arterial nitric oxide release (arterial relaxation) and reduced blood pressure
- Reduced C-reactive protein and other inflammatory measures
- Reduced visceral fat and fatty liver
We need more evidence in humans though we already know that oxytocin (given intranasally) provokes substantial weight loss and reduces desire for junk foods (“hedonic eating”); blunts rises in blood sugar; accelerates healing; and reduces stress and increases a desire for community, all of which contributes to protection from heart disease.
The effect of oxytocin that we boost with our Lactobacillus reuteri yogurt or now the BioGaia Osfortis product with 10 billion CFUs of the ATCC PTA 6475 strain (just released) is therefore likely to yield even greater protection against heart disease along with all the other fantastic benefits.
I guess it’s a matter of time until someone here makes yogurt with this BioGaia Osfortis. Making the yogurt with BioGaia Gastrus is 10 tablets (@100 million ATCC PTA 6475 per tablet). The Osfortis is 10 billion of the ATCC PTA 6475 per 1 or 2 tablets. So to make the initial batch of yogurt, only 1 or 2 tablets would need to be used. I suppose you could simply use 1 tablet for each batch and not make the frozen “muffins” for subsequent batches. One box of the Osfortis could last a year with 60 tablets/bottle. However, this Osfortis yogurt would not have the DSM 17938 strain. Your thoughts?
Richard wrote: «I guess it’s a matter of time until someone here makes yogurt with this BioGaia Osfortis.»
True enough, but no reports yet. We also don’t know what effects the other ingredients (D₃, Magnesium stearate) might have during ferment.
re: «The Osfortis is 10 billion of the ATCC PTA 6475 per 1 or 2 tablets.»
Actually, it’s capsules, and the 10B CFU is per two capsules (5B each). Capsules is convenient, tho. Just open and pour.
re: «However, this Osfortis yogurt would not have the DSM 17938 strain.»
Exactly.
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IIRC the research about the benefits of reuteri re oxytocin was done solely with the ATCC PTA 6475 strain. So I guess at least you wouldn’t have to worry about competition from the DSM 17938 when making yogurt. A quick search on PubMed seems to indicate that the benefits of DSM 17938 are in the health of the GI tract. If you want those benefits it might be better to culture that strain separately. ISTR that some of the other BioGaia products are solely DSM 17938. I take your point that the D3 and other stuff might affect the yogurt but we won’t know until someone tries it. At $US49 for a bottle of 30 capsules it won’t be me.
BG’s press release on the study
https://www.biogaia.com/other-news/in-respons-to-media-coverage-of-recent-study/
contains a link to the paper, which for some reason isn’t listed on PubMed. (Note that the study used the reuteri only, 5 billion CFUs X 2/day, not the Osfortis product with 400IU of D3.) To quote the press release:
“The women who participated in the study had low bone density, not osteoporosis. The results showed that the loss in bone density was halved in the group receiving active substance compared to placebo.”
They don’t seem to have controlled for Vitamin D status which I find surprising. I can’t help wondering whether the lower bone loss was because the treatment group had better Vitamin D status. It would also have helped if they had measured the rate of bone loss before the trial. In any case, I would want to see a halt or reversal of bone loss rather than just slowing down.
The amount of D3 in the Osfortis is laughably low, although in line with the abysmal RDAs. I can’t see 400IU achieving anything for osteoporosis. Plus taking 2/day the bottle only lasts 2 weeks! So with shipping you’d be spending $US100+/month. Much more cost-effective to culture the yogurt and take a high dose Vitamin D supplement separately.
Regarding the dosage stats I really hate it when they quote the contents as per dose rather than per pill/capsule – you think you’re getting a high dose of the desired nutrient and it’s only when you look closely you realise you’re only getting half as much. For example, look at the Carlson EcoSmart Omega 3
https://au.iherb.com/pr/Carlson-Labs-EcoSmart-Omega-3-Natural-Lemon-Flavor-1-000-mg-180-Soft-Gels/22620
It proclaims on the label “1000mg Omega-3s” and when you look at the Supplement Facts you see DHA 720mg & EPA 280mg. Whoopee! It’s only when you notice that this is based on 2 capsules that you realise it’s not quite as good as you thought it was. I do continue to buy this and other Carlson products but I’m disappointed in the deception.
Stuart wrote: «So I guess at least you wouldn’t have to worry about competition from the DSM 17938 when making yogurt.»
My initial impression is that the chief use of the Osfortis® product might be for people who lack access to their yogurt for short periods. This new product is a more useful dose. And by the way, there are 60 caps in the bottle, 2 per “serving”, so a month’s worth. Per CFU, it’s a more economical deal than Gastrus®, assuming the DSM is optional.
re: «They don’t seem to have controlled for Vitamin D status which I find surprising.»
Why the subclinical amount of D₃ is really in there isn’t clear to me.
re: «Regarding the dosage stats I really hate it when they quote the contents as per dose rather than per pill/capsule…»
It seems to be less about deliberate deception than about the upper limit for dosing unit size. When you ponder how many magnesium malate tablets people really need, it makes Mg-water look really attractive.
The usual tip-off is that the package unit count is more than 30.
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Things are getting even more complicated with this product… I just got DSM 17938 and you’re talkin about the new one…The making of the product so cold yogurt is also very controversial… so many people are doing so many different things? I’m going to follow the old steps from dr. Davis:
10 crushed tablets
2tbsp inulin
1/4 organic half and half
I will probably boil half and half with the inulin together to 160- 180… I will cool it down to 100 and add the crushed tablets. Turn the light in the oven and keep it covered for 36 or 48??? hours. I will keep it out of the oven for 2 hours. I will put it in the refrigerator for additional 6 hours.
Please correct me if I’m wrong or confirm if I’m right. I would like to be successful with the product. Thanks.
Toby Lime wrote: «Things are getting even more complicated with this product… »
If you’re referring to the new Biogaia Osfortis® product, the Undoctored/WB programs presently have no official position on uses for it. In particular, we have no idea if it can culture a yogurt, and if so, if it’s more beneficial than the Gastrus® in that role. We’re only discussing Osfortis because people are asking about it.
re: «I just got DSM 17938 and you’re talkin about the new one…»
What product did you get? Gastrus® has both ATCC PTA 6475 and DSM 17938. Biogaia Protectis® is just DSM, and we also don’t know if that’s suitable for yogurt.
re: «…so many people are doing so many different things? I’m going to follow the old steps from dr. Davis»
That remains the advice. Have you run a “batch” that is just water so see what temperature your oven light holds for 36 hours?
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Yes, I have the Gastrus.
I am making yogurt with the light on in the oven very successfully.
How long should I live it? 36 or 48 hours?
Toby Lime wrote: «How long should I live it? 36 or 48 hours?»
Whichever you like more. The basic recipe is 36. I’m personally using 48.
My impression is the 48 provides a firmer yogurt (which might be important if just using whole milk, and not H&H), and that there seems to be more pronounced whey separation (which makes it easier to drain off). The 48h product may also be higher potency, allowing a smaller portion size for same CFUs per serving.
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(which makes it easier to drain off)
Do I need to drain it off?
I will be using half and half. I’m going to start the process. Please let me know if I need to drain it off. Hopefully the bacteria is not dead! The temperature when they deliver the product was 98F…😮
Toby Lime wrote: «Do I need to drain it [whey fraction] off?»
It’s your call. Where goals include weight loss or reversal of insulin resistance, avoiding whey is a useful precautionary measure. The drained-off whey also makes great starter for future batches (and can be cubed and frozen in support of that).
re: «Hopefully the bacteria is not dead! The temperature when they deliver the product was 98F…??»
That’s a valid concern. As I recall, Biogaia suggests storing the product at no higher than 75°F (24°C). By all means refrigerate, or even freeze it on arrival. I recall one instance of someone wondering if a summertime delivery had led to less than ideal results. Personally, I’ve managed to only order Gastrus® during cooler weather.
If I needed some in July or August, I’d probably try to find a retailer that stocked it.
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Oh, I didn’t know about the whey… I will definitely drain it off, if that helps with losing weight and reducing the sugar content. Is that true for the other type of yogurt ( Bulgarian yogurt for example)?
I hope to achieve some success with this batch. I will definitely try to order during the winter time. I put one drop of the mixture on my tongue🤣 I think there is live bacteria there and it was sweet. I hope the bacteria will eat all the inulin. It didn’t smell like mandarine which is good. I took pictures of the process. I can share those on the inner circle… I will take pictures in 36 and 48 hours.
Toby Lime wrote: «…I didn’t know about the whey…»
Whey can provoke insulin. This is a non-trivial provocation, distinct from the transient cephalic phase response that many other foods can cause. In many people, this insulin rise prevents weight loss, if not provokes weight gain.
re: «…and reducing the sugar content.»
The milk sugar (lactose) is expected to be gone in a 36 hour ferment. My guess is that by that point, the L.reuts are having to make due with the inulin (a fructose polymer), which is not their favorite snack.
These are two of the considerations with dairy. For anyone who is a subscription site member, Dr. Davis has a discussion here.
re: «Is that true for the other type of yogurt ( Bulgarian yogurt for example)?»
The insulin concerns would be the same. That, of course, can be entirely avoided by making a non-dairy yogurt.
For the sugar concerns, that depends on how made. Retail yogurts are notoriously high in sugars, often added post-ferment. And it can be hard to tell from the NF panel, because (unless recently changed), the FDA requires declaration of all sugars, pre and post, which tends to misleadingly inflate the number.
If you’re making your own, you control the starting sugars and time. In any event, checking a fasting BG pre-consumption, then a postprandial BG 30-60 minutes should capture any unfermented glucose and lactose.
re: «I hope the bacteria will eat all the inulin.»
Actually, we don’t care. Any unmetabolized inulin just feeds your other gut flora.
And for the wider audience, be clear that “insulin” (a hormone) and “inulin” (a prebiotic fiber) are entirely different things.
re: «I will take pictures in 36 and 48 hours.»
Anyone who wants to experiment with ferment times can just pull some of the product off at different times, so you’re not betting the whole batch.
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