#13,987 in Health & Personal Care
Reddit mentions of Quality of Life Probiopure - Powerful Probiotic Supplement – Supports Digestion, Regularity & Immune Health – Shelf Stable & Acid Resistant - Includes Probiotic Morinaga BB536 – 30 Vegetable Capsules
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Quality of Life Probiopure - Powerful Probiotic Supplement – Supports Digestion, Regularity & Immune Health – Shelf Stable & Acid Resistant - Includes Probiotic Morinaga BB536 – 30 Vegetable Capsules. Here are the top ones.
Buying options
View on Amazon.comor
ADVANCED PROBIOTIC SUPPLEMENT: Quality of Life’s ProbioPure provides 5 billion CFUs of BB536, proprietary strain of Bifidobacterium longum and supported in over 40 human clinical trials. ProbioPure is a shelf stable acid resistant Probiotic Supplement designed to support digestive health, promote healthy bacteria and relieve digestive upsets.SUPPORTS DIGESTION, IMMUNE HEALTH & REGULARITY: ProbioPure is designed to provide a natural defense against bloating, constipation, digestive upsets and helps promote beneficial bacteria. Our Probiotic Supplement for women and men is designed to provide long lasting gut and digestive support.INCLUDES BIFIDOBACTERIUM LONGUM: ProbioPure includes Morinaga BB536, a proprietary strain of Bifidobacterium longum developed by Japan. It’s one of the world’s most researched and effective probiotic strains available. Our best probiotic supplement is shelf stable, resistant to stomach acid and is designed to work quickly and effectively.MADE IN USA: Our probiotic formula is manufactured in the USA in an FDA registered facility that adheres to Good Manufacturing Practices (GMP). It’s a vegetarian formula free of gluten, soy, preservatives and artificial colors.SATISFACTION GUARANTEED: We are so sure that you will love our probiotic capsules that we protect all orders with a no questions asked 100% full money back guarantee. We stand behind our natural probiotic complex with full confidence.
Specs:
Height | 2 Inches |
Length | 2 Inches |
Number of items | 1 |
Release date | May 2016 |
Size | 30 Count (Pack of 1) |
Weight | 0.26675933702 pounds |
Width | 3.5 Inches |
Tools:
I ordered Life Extension Bifido Gi Balance capsules on AmazonThis is what I use https://www.amazon.com/gp/product/B008968GLW/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Whole milk - it seems that people recommend using regular whole milk (non organic or raw etc.) because it yields the best result in making the yogurt. If you want less whey/waste, use Fairlife brand milk Whole. It is ultra-pasteurized but expensive.
I probably have to buy a whisk for stirring, a cheesecloth for straining, a food thermometer for checking temperature, maybe containers to keep the yogurt in, and large-cube ice tray for freezing the starter.I'd recommend a strainer such as this: https://www.amazon.com/gp/product/B01MRDZXXK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1And these bags, big enough for a gallon, instead of cheesecloth: https://www.amazon.com/gp/product/B071CWTLY5/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Starter: from what I understand, you have to make the "Starter" first, which is basically a small, concentrated batch of yogurt, made from the contents of the probiotic capsules and prepared milk.Starter can take up to 24 hours. I use a programmable food dehydrator to set the starter on to keep it consistently warm. https://www.amazon.com/gp/product/B012CG8N26/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Sterilize the cooking container, in my case the Instant Pot cooking pot ("how to" in This Old Gal's recipe).I have never sterilized the container, my dishwasher sanitizes which seems to be enough.
Making the Yogurt: From what I understand, to make the yogurt, you perform almost the same process as you did to make the Starter.
Defrost the Starter: defrost the Starter cube you will be using to where it is no longer frozen. No need to defrost, once the milk is heated and cooled to 105-110 degrees throw the cubes in. They will melt.
You prepare the milk the same way - you can use a gallon now. Sterilize the container (skip)pour in milk, get it up to 180F while whisking, cool in cold water in sink while whisking, take a cup of the prepared milk (cooled to 105-110) and mix it with your starter in that cup to temper it before using it to inoculate the pot, Place the contents of the cup with the starter into the pot, put pot back on heat source and incubate it for 15 hours, chill in fridge for 7 hours, strain for 3-4 hours, and place in a container for storage in your refrigerator (Timing is not relevant, I rely on the appearance of yogurt. I prefer to chill overnight before straining. I also use the aforementioned bag and strainer instead of cheesecloth.)
Dosing and Questions:
u/resistingdopamine mentioned taking 1 BB536 probiotic capsule+1 cup of the yogurt, twice a day, morning and night. Not sure if everyone who had success followed with dose. u/MaddinOrLynch, u/Trindolex are some people who have had success stories that I've seen here.
I've read advice to avoid probiotics and fermented foods while doing this, to make sure that they don't out-compete the BB536. I'm not sure if you can start eating them again (I personally love sauerkraut)?
So from what I understand, the first batch takes a couple of days to make as you have to make the first Starter, and then use that to make the first batch - so two batches back-to-back? Yes
Should I keep the milk at 180F for a few minutes, or transfer it to cold water immediately? How does one keep it at 180F without the temp. rising further? Cool immediately. I have found that my IP is really good about beeping at the perfect 180 but use a thermometer too.
I know most IBS sufferers seem to have negative effects from dairy products, including yogurt - is it different with this yogurt? The bacteria eat the lactose which is the bad guy.
Should a person be whisking during incubation (when it's standing at 105F for 15 hours)? NO NO NO
I've heard the longer the incubation period, the more potent the yogurt becomes and less lactose it has - is there a point of incubating for over 15 hours? Once it sets up, it's done.** No more incubation needed**.
I have read that you shouldn't keep the Starter for more than 3 weeks. Should you just freeze parts of the new batches for Starter after? No, use starter as the primary basis for new batches. If you just use yogurt, the bacteria get weak. Should you add another capsule at any point when making new batches? I use a bit of the last batch of yogurt and a couple cubes of frozen starter in each new batch. I have never had a bad batch and it gets much quicker to make once you do it a few times, practice makes perfect.