Our Lactobacillus reuteri yogurt never ceases to amaze me with its varied and wonderful biological effects. No commercial yogurt can even come close to yielding the benefits of our L. reuteri yogurt—it’s not the yogurt; it’s about the fermenting microorganism, in this case two specific strains of L. reuteri. (Remember: In the world of microorganisms, strain matters hugely.)
Recall that the L. reuteri (from BioGaia, the Swedish company that has provided the bacteria or funded much of the research surrounding this microorganism and from whom all of us obtain the strains of L. reuteri that yield these effects) that we propagate with lactic acid fermentation achieves its health benefits via two unrelated mechanisms:
- Increased oxytocin—L. reuteri, via a not-yet-identified component, transmits a signal through the vagus nerve to the hypothalamus to release oxytocin. This is the effect responsible for increased skin thickness and dermal collagen/reduced wrinkles, accelerated healing, increased or preserved bone density, increased strength and muscle mass, etc., essentially turning back the clock, I believe, 10 or 20 years.
- Probiotic effects—L. reuteri has unique probiotic effects in that it “prefers” to colonize the upper gastrointestinal (GI) tract, rather than the colon as with most other bacterial species. L. reuteri colonizes the stomach, duodenum, jejunum, and ileum at higher counts than the colon. L reuteri also produces bacteriocins, i.e., natural antibiotics effective against Enterobacteriaceae such as E. coli and Campylobacter that proliferate in small intestinal bacterial overgrowth, SIBO, that is now at epidemic levels in the U.S. In other words, L. reuteri is likely a useful species to prevent SIBO from developing and/or prevent recurrences (which are exceptionally common once you’ve had it).
But, besides restoring health, how else could L. reuteri change the world and make it a better place? I think that this is potentially such an important topic that, although I’ve mentioned it before, I’d like to explore it further.
Several additional observations surrounding L. reuteri’s effects on humans are important. The oxytocin boost provoked by L. reuteri, particularly by the bacterial counts we generate with my unique method of fermenting yogurt, amplifies emotional effects that include increased empathy for other people, a heightened sense of connection to people close to you, a feeling of camaraderie with others. I felt this personally. I am on the board of a local charity that helps educate inner city kids and involve them in sports. I was at a recent board meeting of about 20-some business people, smart, ambitious, but follow-the-rules people who, because I lead such a contrary, break-the-rules life, always made me feel a little out-of-place. At our most recent meeting, however, the most contentious of any board meeting I’d ever attended given some shortfalls in fund-raising, I looked around and thought, “Wow, what an incredible meeting-of-minds, a collaboration of really good people.” I soon realized that this train of thought was unlike my usual fact-finding, flaw-seeking way of thinking. Then it struck me: Ah, oxytocin. I’ve felt the effects in other situations, as well.
There are two other phenomena surrounding L. reuteri/oxytocin that got me contemplating its role in human social health:
- According to its discoverer, Dr. Gerhard Reuter, L. reuteri was present in the majority of people in the Western world up until the mid-twentieth century. It is now carried by less than 10% of modern people. In other words, L. reuteri is among the latest of bacterial species disappearing from modern microbiomes.
- If L. reuteri is disappearing and associated with lower levels of oxytocin, could this be one of the underlying explanations for modern destructive social phenomena such as increasing isolation, booming rates of suicide, fragmentation of the family, teenage angst, increasing reliance on opioid drugs, record-setting divorce rates, even gun violence? Granted, there have always been angry, isolated, violent humans. But doesn’t it seem like it’s gotten a lot worse in the last several decades? There are surely other factors at work, but I believe that many of these social trends pre-date such things as the proliferation of screen time and the disappearance of family dinners that may have contributed to the deterioration of social interaction. The answer, I believe, may lie in the composition of our microbiome.
I therefore predict that, as we get our L. reuteri yogurt into the mouths and bellies of more people, we will begin to see a transformation in human interaction: increased empathy, increased connection between children and parents, decreased isolation, an appreciation that we are all in this together, less contentious political interactions . . . even less divorce, less family fragmentation, less gun violence?
The composition of your microbiome has potential for profound effects on your emotions, moods, dreams, thinking, and relationships with others. I think that you and I have the potential to truly impact the behavior and emotions of the people around us. I also believe that we are onto something powerful that could begin the process of unwinding some undesirable human social trends—and it goes really well with blueberries.
Instead of making yogurt can I make milk keifer. I have been making keifer for a few years and wondering if I could get the L.reuteri strain growing in my keifer by adding crushed tablets to it.
Joseph Durette wrote: «Instead of making yogurt can I make milk keifer.»
What would be in it other than milk and L.reuteri?
re: «I have been making keifer for a few years and wondering if I could get the L.reuteri strain growing in my keifer by adding crushed tablets to it.»
If you’re proposing adding Lactobacillus reuteri to an existing colony of kefir grains, a number of issues occur to me, such as population competition over time, whether the metabolic byproducts remain at beneficial levels, and whether there is a common temperature and pH that keeps both the grains and the L.reuts happy.
Although the question of doing a water kefir with L.reuteri has arisen on the subscription forum, there are no reports from anyone who has tried it. Dr. Davis speculated there that it might be unpalatable.
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I made the L reuteri yogurt following the directions perfectly. Despite being extremely excited to try it, I did not have a positive experience. I noticed an increase in appetite, headaches and felt emotionally irritable. The weirdest thing was my skin was kind of burning… It was actually quite intense. Any idea why I would have an adverse reaction? Would culturing a different strain be more beneficial for me? Was my reaction diagnostic? Thanks!
Mark wrote: «Any idea why I would have an adverse reaction?»
I don’t recall seeing a report of a reaction quite like that. My first thought is SIBO (or some other dysbiosis). How do you react to prebiotic fiber in the diet?
Implicit in my question is that we might first need to frame the wider context. What diet and lifestyle program have you been on, and for how long?
The Undoctored / Wheat Belly program suggests working up to a daily intake target of 20 grams/day of mixed and varied prebiotic fibers. The odds of a modern person doing this intentionally are low, and implementing it can be revealing.
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hello
i love the reuteri, but i also have been using kefir and other fermented milk products (eg yoghurt, and amasi).
Does anyone know if such other probiotics will overwhelm and outcompete the reuteri so it will lose its effectiveness? can they both be taken within a time period for example? or should one stick to just the reuteri?
thanks
Graham music wrote: «Does anyone know if such other probiotics will overwhelm and outcompete the reuteri so it will lose its effectiveness? can they both be taken within a time period for example? or should one stick to just the reuteri?»
Are you asking about adding the L.reut to a fermentation recipe, or considerations for consuming various fermented foods separately?
On the former, I posted more than I know in a reply above.
On the latter, the program encourages consumption of varied fermented foods, with no specific advice on mixing or meal timing.
L.reuteri is apparently not a great colonizer (gut half-life is days to a week or so), so regular consumption appears to be necessary for continuation of any noted benefits. A heck of a lot more needs to be learned about eubiosis.
re: «…or should one stick to just the reuteri?»
I’ve seen no reports that L.reut benefits evaporated because someone also had some sauerkraut, kefir or kimchi.
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I love this yoghurt and have been making my own and also wondered whether I should eat other yoghurts but concerned that night overwhelm the reuteri?
Hi Bob, Thanks for your response. I eat a ketogenic diet (under 20 net carbs) and I do have a history of SIBO. I typically take a probiotic with potato starch (RS) and it makes me feel good.
Mark wrote: «I eat a ketogenic diet (under 20 net carbs)…»
See: Be ketotic . . . but only sometime
The program cautions on chronic keto, unless it’s the most benign treatment for a chronic condition (such as refractory epilepsy). Limited-term KD (and IF) are tools in our box, to be sure.
A salient challenge with long-term KD is getting enough prebiotic fiber. Most people doing KD don’t have this topic on their radar, and have dialed-down all carbs, including prebiotic fiber carbs. Even if they are aware of the issue, the list of prebiotic fiber choices is basically cut in half, due to net carbs in many of them.
re: «…and I do have a history of SIBO.»
… as does an under-appreciated fraction of the general population, it appears. The subscription site has an evolving Protocol for addressing SIBO. Evolving includes thing like: a new consumer tool just started shipping that may or may not turn out to be useful for self-directed resolution of SIBO (the brand isn’t promoting it for this). Members are testing it now.
re: «…typically take a probiotic with potato starch (RS)…»
Unmodified (so-called raw) potato starch may be only 50% resistant. If your ketone levels aren’t measuring where you’d like, this could be a factor. 20g of RPS might be 10g simple carb. Bob’s Red Mill, for example, disclaims that their product is prebiotic. I personally use BRM RPS in my prebiotic mix, but as a minority ingredient.
And I do use a mix, and rely on other prebiotic/soluble/resistant fiber sources, such as green unripe banana, shredded raw potato, inulin, konjac root powder and chia seed.
But all of this is within the context of the greater program: grain-free, very low net carb (which KD covers), high specific fats, and attending to the other major micronutrient deficiencies to specific targets (D₃, I, Mg, ω3DHA+EPA).
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