Research Papers, L-Reuteri, Probiotic Food Sources, Bacteria Temperature Ranges

This video aims to bridge the gap between probiotic research papers and how to get theses probiotics from REAL foods. Hopefully this video will help you feel more empowered about real fermented foods and less dependent on probiotic capsules.

Using the study 'Probiotics: The Marvelous Factor and Health Benefits,' I’ve expanded on how to get the beneficial bacteria they talk about like L. reuteri, S. boulardii, into the diet. I talk about bacterial fermentation ranges, and their common food sources.
After the 10 minute mark I talk about how to properly effectively add probiotics to your diet so that you get the most out of them.

Timestamps:
0:00 Intro & practical application of research probiotics in nutritional protocols
0:26 Study example of probiotic health benefits
2:21 Updating the table of beneficial probiotics to include food sources
3:58 L-Reuteri in a nutritional protocol
5:25 L-Reuteri yogurt explanation & recipe overview
8:39 Probiotics & their associated foods
10:27 How to get the most out of your probiotics
11:11 Probiotics never act alone
12:45 Probiotics & a sedentary lifestyle
14:21 Body homeostasis & Probiotics
16:46 Closing words

Video links:
Study Link: https://www.researchgate.net/publicat...
Blog link 1: https://cressdietetics.com/l-reuteri-...
Blog link 2: Complete list of L-Reuteri Benefits (coming soon)
Yogurt Tutorial:    • How to make yogurt (full technique)  

What are your experiences with probiotics? Please share below! For me, milk kefir, yogurt, raw cheeses, and raw honey are my most common staples in my fun French kitchen but I also do enjoy my ginger bug, lacto-fermentes, and homemade pickles as well! 😊

☀️ Thank you so much for watching! Let me know if you have questions in the comments below.
ℹ️ You can also contact Matthew Cress directly at https://cressdietetics.com/