Beneficial Strains of Home Brewed Yogurt And How It Drowns Out PANDAS And Other Diseases

The nutritive qualities and extraordinary digestibility of yoghourt are perhaps due to the curdling process, the casein being in part converted into para-casein, albumoses, and peptones and the milk sugar being broken down into carbonic and lactic acids. The new substances produced seem to act as stimulants to digestion,” says the Canadian Medical Association Journal. “The aid derived from the bacterial ferments in altering more or less the bacterial flora of the intestines may contribute to the hygienic value of the ferments.” (p. 343).

Researchers have been studying the specific strains in depth. They are finding certain pathogenic strains can not co-exist in the bacterial ecosystem in milk ferments. Researcher Kern, “Has demonstrated the inability of B. coli to develop in contact with yoghourt. J. Cummata and U. Mitra, also, have shown that B. typhosus, B. paratyphosus and B. diphtheria lose their pathogenic properties if left a sufficient length of time in association with active yogurt cultures.”

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This brings up the potential benefits of fermented dairy products replacing the needs for vaccinations. Some would argue one way, others would argue the other. The strains that are killed by home ferments are impressive.

“Berthelot showed the same thing in connection with the coccus of cerebrospinal fever, as also did Rosenthal for the cholera vibrio.”

Sometimes when scientists attempt to kill strains in the lab they try to grow them also – or regrow them after drowning them out with beneficial strains. This methodology is intriguing. The researcher reported to the Canadian Medical Association Journal, “I have seldom been able to recover pathogenic or saprophytic micro-organisms after they had been incorporated for two to four days with yoghourt containing 1.65 to 2.00 per cent of lactic acid.” (p. 344).

Applied And Environmental Microbiology reported a study which tested probiotics strains after probiotic yogurt passed through the intestinal track. They found, “The ability to survive transit through the gastrointestinal tract, the ability to reach the distal tract in a viable form, and the ability to be recovered from feces by culture methods are unequivocally considered key features for a probiotic. We confirmed that yogurt bacteria, especially L. delbrueckii subsp. bulgaricus, can be retrieved from feces of healthy individuals after a few days of ingestion of commercial yogurt.”

Milk Facts says, “The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2 cultures required by law (CFR) to be present in yogurt.”

Optimally fermenting fresh milk from pastured cows with a quality starter like this one or this one is preferred. Choosing a farmer you trust to supply your milk is important but choosing a cleaning milking station is optimal. If the milk is pasteurized, heat it up to 180 degrees, cool it down to 120, stir in your two teaspoons of starter culture and let sit in your oven with the light on only. Optimally letting it sit in the dehydrator at 110 degrees is desired. If you are using fresh milk from the farmer heating is not required but stirring in more starter is preferred as the good bacteria in fresh milk fight the starter. One ounce starter per cup is sufficient. GAPS people, or those who do not digest lactose, need to allow the ferment to brew for 24-27 hours so all the lactose is removed.

Therapeutic Advances in Gastroenterology says, “There are few controls on the labeling and quality of probiotic bacteria, thus care is needed in ensuring that the products used contain only the claimed probiotic bacteria, in the claimed numbers, and will deliver viable bacteria to the lower gut.”

The American Journal of Clinical Nutrition says lactic acid bacteria digests the lactose in the milk. The result is Streptococcus salivarius with subspecies of thermophilus and Lactobacillus delbrueckii with subspecies of bulgaricus containing individual species of S. thermophilus, L bulgaricus, L acidophilus, or Bifidobacterium bifidus. They reported, “All yogurts dramatically and similarly improved lactose digestion, regardless of their total or specific beta-gal activity. The response to fermented milks varied from marginal improvement with B bifidus milk to nearly complete lactose digestion with L bulgaricus milk.” Yogurt made from real milk contains more probiotic strains. 

L. Acidophilus is of specific interest as it is acid resistant and bile salts tolerant according to IOSR Journal Of Pharmacy. They reported a study showing, “This bacterium such as other lactic acid bacteria produces various compounds such as organic acids, diacetyl, hydrogen peroxide, and bacteriocins or bactericidal proteins.”

This is of utmost interest because of the increase in PANDAS, Pediatric Autoimmune Neuropsychiatric Disorders Associated with Streptococcal Infections. A study reported in the Bosnian Journal of Basic Medical Sciences, “According to the results, it is cleared that the presence of Lactobacillus acidophilus DSM 20079 can cause reduction in the adherence of Streptococcal strains.”

Medline Plus says, “Lactobacillus is used for treating and preventing diarrhea, including infectious types such as rotaviral diarrhea in children and traveler’s diarrhea. It is also used to prevent and treat diarrhea associated with using antibiotics.”

Other names and strains within  the Lactobacillus family are: Acidophilus, Acidophilus Bifidus, Acidophilus Lactobacillus, L. Acidophilus, L. Amylovorus, L. Brevis, L. Bulgaricus, L. Casei Immunitas, L. Casei, L. Crispatus, L. Delbrueckii, L. Fermentum, L. Gallinarum, L. Helveticus, L. Johnsonii, L. Johnsonii LC-1, L. Lactis, L. Plantarum, L. Reuteri, L. Rhamnosus, L. Salivarius, L. Sporogenes, Lacto Bacillus, Lactobacille, Lactobacilli, Lactobacilli Acidophilus, Lactobacilli Bulgaricus, Lactobacilli Plantarum, Lactobacilli Rhamnosus, Lactobacilli Salivarium, Lactobacillus acidophilus, Lactobacillus amylovorus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus casei sp. rhamnosus, Lactobacillus crispatus, Lactobacillus delbrueckii, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus fermentum, Lactobacillus gallinarum, Lactobacillus Gasseri, Lactobacillus GG, Lactobacillus Helveticus, Lactobacillus johnsonii, Lactobacillus Lactis, Lactobacillus Paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus Rhamnosus GG, Lactobacillus

rhamnosus, Lactobacillus sakei, Lactobacillus Salivarium, Lactobacillus salivarius, Lactobacillus sporogenes, Lactobacilo, Lactospores, LC-1, Probiotics, Probiotiques.

To read more click here. To watch a video on how to make yogurt, click here. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.