Biogaia Gastrus® 30 Chewable Tablets

Good but expensive.

Very good probiotic

I tried this many times seperated and again research and finally made out L reuteri yogurt superb with 36°C and 36hours from Hyderabad

I used this to set a curd at 37° for 36 hours - 1. first try was like cheesy chunks floating in whey. 2. 2nd try was cheesy slab set with plenty of whey 3. 3rd try was Creamy - fully set and no whey separation- just too good to believe But problem for most is - having a curd maker with accurate temperature and time control. I bought one from Ubuy and by GOD’s grace it works well I have attached pictures for all the 3 sets

Genuine product

This is a hit or miss. My first purchase created great yoghurt. This was my second purchase and it was completely dead. Won't be buying again. Way more expensive in India too than in the US which is OK if the culture is live but I just can't risk buying it anymore to get nothing in return.

Pls don't buy from India it is not fermented tried many times.

I use these tablets to make L. Reuteri YOGURT (ah hem, "cultured dairy product") as per the hundreds of YT video recipes, but most importantly as described by Dr.William Davis in Super Gut (as well as YT vids). This is what I happen to follow. I am sure there is discussion around better practices to achieve even greater CFUs. I havent ventured into that territory because if things get complicated, I may not bother. In mean time as I learn more, I use the original "recipe". MY container of tablets (purchased May 2025) is viable. NO ISSUES. Yes, DrDavis also now sells his own (very pricy) but this is what he originally recommended as do others. He didnt necessarily stop recommending it because there is a problem, he stopped because he came out with his own line! Though I will add that there have been some comments made by him and others that the product hasnt been consistent, and that the company wont talk to him. So take what you will of that info. I dont see needing any more anytime soon since I can make many, many batches from what I initially made. 1st pic is 1st batch. Chunky. Basically curds & whey. Good product. Can eat. Just not smooth. Totally norrnal for very 1st batch. Use a couple tablespoons to use in second batch (no need for the tablets) 2nd photo is the second batch. I made a 3rd and it came out same way. All good OK, the rest of the info is HOW TO MAKE l. Reuteri yogurt. Or at least this is how I make it. I included links to what I use. I am not naturally inclined to making stuff like this, but I find l. reuteris SO VALUABLE and helpful in so many ways, that I wanted to greatly increase what I was taking w/o necessarily having to take more capsules. I do both. I make yogurt now (really quite easy, and very little prep) and I still pop capsules. Nothing else matters if you dont have a good microbiome (it affects EVERYTHING in incredible ways). Taking probiotics (and prebiotics--very important, gotta feed these good critters), eating fermented food (if you can), and making healthier choices (as much as you can). If food and sweets obsessed, probiotics (l Reuteri, akkermansia, and gasseri help A LOT in that department. My food noise has turned off!!!!!!). -------------------------------------------------------------- -------------------------------------------------------------- WHAT I DO: SO, I made my FIRST BATCH using this lovely yogurt maker (can be set to 100* and 36 hour timer as per reuteri needs). --10 crushed tablets (crush as best as can. These tablets have a little pink in them so dont freak out) --2 TBS prebiotic fiber. I use [[ASIN:B0CZPL9P87]] --Buy a container of full fat ultra pasteurized organic half and half (I use horizon that I get locally, I know wallyworld carries it. .....................Take 2 TBS from it, or a health splash. Add it to bowl of crushed tablets and inulin. Mix well. Then add rest of container to the bowl. Stir well. DO NOT USE blades (ie mixer). Will slice up their little bodies. MAKE SURE your environment is as clean as possible. ie, hands are pristine, yogurt containers and lids are clean and dry, as well as yogurt maker. DOnt be touching hair, face, sneezing, have a fan going or anything. Pour into your yogurt containers. I put lids LOOSELY on them, place carefully in yogurt maker. Then I add enough water to reach the contents of the yogurt jars. Maybe a hair above. Put lid on. Set yogurt maker to 100 degress Fahrenheit and 36 hours. I like to have this ready to go at either 8-9 am or 8-9 pm, so that way 36 hours later, I am attending to it at either 8/9 pm (if I initially put in in the morning) or 8/9 am if I did it at night to start. DONT be like me, and get fired up to do it in the middle of the day, then 36 hours later I am dragging myself out of bed in middle of night to put the containers in the fridge. You do NOT wan the yogurt to just sit there. OK, SO-- FIRST BATCH most likely WILL NOT be a creamy dream. It will MOST LIKELY be half liquid and half chunk of firm chunky mess. Smell it, try it. Should be pleasant. No off colors (white and cream, maybe hint of creamy yellow). CONGRATS-- you successfully made CURDS AND WHEY! This is delightful. DO NOT THROW OUT. In fact, save some as it is VERY VIABLE for your next batch. Eat it, drink it whatever. The "curds" are like a dry cottage cheese, or a mild feta. Eat as is or smear on some toast. As for the liquid, go ahead an drink it or add to oatmeal or smoothies. AGAIN, do NOT use IN the blender. Just add to your smoothie at the end by stirring in. OK, so that may seem disappointing, but that is the norm. You have a robust batch of happy L. Reuteri bacteria. Very healthy. NOW, do this process again, EXCEPT, there is NO need to use more tablets. Just use 2 generous tablespoons of the curds and whey (can be one or the other or mix of both. I like mix of both). So, 2 tablespoons (or so) in a bowl. again, 2 Tablespoons of prebiotic fiber (ie Inulin) again add a healthy splash (about 2 tbs) of half and half stir well. Then add remainder of container of half and half. Stir Pour into (very clean, dry) yogurt containers. Put lids on loose. Place in (very clean) yogurt maker. Place lid on top Again, set to 100* and 36 hours. MAGIC HAPPENS WITH THIS BATCH. if everything was clean and pristine, then you will see a glorious white batch of creamy (or mildly gently clumpy) yogurt. Place in fridge to cool down and firm up. Dont pour off any liquid (there shouldnt really be any). If want extra firm product then could strain in yogurt cloth like regular yogurt recipes. I dont bother as I dont want to miss out on any of the whey. But could drain/strain and collect it. Any other issues (bad color, smell, taste) is on your environments. Sounds like contamination. ALSO, remember 36 hours is a must! the growth of l. reuteri doesnt really begin until around hour 30 or so, and it REALLY needs the full 36 hours at 100 degrees. I truly hoped this helped, and I hope it turns out well for you and that you notice the wonderful benefits from consuming probiotics. Doesnt take long to see and feel benefits!

Favorece desapareciendo las molestias estomacales tal como se publica.

Excellent pour la flore buccale afin de prévenir les infection surtout en cas de pose de bridge couronnes ou implants. Par cures.

Da die Tabletten teuer sind, bietet es sich an sie als Starter zu verwenden um Joghurt (bzw. Milchferment) zu machen. Zudem bekommt man so auch um vieles mehr probiotische Bakterien pro Portion (typisch 120 ml) im Vergleich zu einer Tablette. Die Fermentation mit diesen Tabletten gelang. Es passierte keine Separation zu Molke (flüssiger Teil) und Käsebruch (festerer Teil, Hüttenkäse-mäßig), sondern alles wurde schön homogen. Meine Zutaten: • 1 l H-Vollmilch (3,5 % fett) • 2 EL Inulin-Pulver (leicht gehäuft) • 10 Gastrus-Tabletten Weil es H-Milch ist, kann man sich das Sterilisieren der Milch sparen. Ich habe die Tabletten in einen Zip-Lock-Beutel gegeben und mit einem Hammer pulverisiert. Elektrische Mühlen sind angeblich schlecht für die Bakterien. Das Inulin habe ich extra in einer kleinen Schüssel mit ca. 4 EL Milch vermischt, um dort die Klumpen gut herauszubekommen. Wenn ein paar Klümpchen bleiben, ist es auch kein Weltuntergang. Restliche Milch und das Gastrus-Pulver in einen geeigneten Behälter gegeben und kurz vermischt. Die Mischung aus der Schüssel dazu, und alles gut vermischt. 36 h fermentiert bei 37°. Ich verwende einen Joghurtbereiter / Yogurt Maker. Dann in den Kühlschrank gestellt. Behälter, Deckel, Schüssel und Löffel (zum Umrühren) wurden zu Beginn mit kochendem Wasser (vom Wasserkocher) sterilisiert. Deckel sterilisieren, weil es bildet sich Kondenswasser an der Unterseite, welches von dort zurück in den Behälterinhalt tropft. Manchmal liest man, dass die Fermentation bei jemanden nicht startet mit den Gastrus-Tabletten. Es könnte sein, dass die Temperatur beim Transport zu hoch war für die Bakterien, was sich vermeiden lässt, indem man in den kälteren Monaten bestellt. Update: Der zweite Batch gelang auch. Ich habe alles gleich gemacht, nur statt den Tabletten habe ich 3 leicht gehäufte EL aus dem fertigen ersten Batch als Starter genommen. Update 2: Beim vierten Batch habe ich gemerkt, dass er sehr anders schmeckt und riecht (viel käsiger) als die vorigen. Habe ein wenig recherchiert und gelesen, dass L. Reuteri doch nicht so gut geeignet ist immer wieder als Starter verwendet zu werden, weil L. Reuteri Bakterien mit jedem Batch schwächer und weniger werden und irgendwann zufällig vorhandene andere Bakterien die Oberhand gewinnen (trotz Containersterilisation). Als Lösung teilen manche den ersten Batch in kleine Portionen ein, frieren diese ein und nehmen sie einzeln als Starter für Folge-Batches. Manche andere machen einfach nur 1, 2 Batches, und nehmen dann wieder direkt die Tabletten für den nächsten Batch als Starter.

It is too early to know if it working as it should