Supercharged Yogurt Update: Blech! Bad Batch!! (But the Eyebrows are Coming In Nicely!)

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Hello, dearest followers and other friends! It has been a while, indeed. Long enough, in fact, that I’ve made my first bad batch of supercharged yogurt AND still managed to grow in a few more eyebrow hairs (and, as I always do, let me remind you right now that I’m not a medical professional or anything remotely close, I’m just someone with some health challenges who enjoys self-experiments in the hope that someday, we’ll all feel awesome).

Here’s the quick update. Encouraged as I was by my earlier supercharged yogurt successes, I decided to up the game a bit. The “Wheat Belly Yogurt” recipes, upon which mine is based, call for leaving the yogurt to do its thing for up to 36 hours. The thought is that the longer you leave it, the more of the good probiotics you’ll get, particularly the lactobacillus reuteri that’s at the heart of this. (If you’re new to all this, you can catch up with this post and this post, as well as this and this.)

Until this last batch, though, I hadn’t left it fermenting for more than about 10-11 hours, and 8-9 hours was typical. So, after about 10-12 succesful-but-shorter-fermented batches, I decided to prolong the fermenting time to about 13 hours to see how that’d go.

Was it too little time to fully produce a “Wheat Belly” success? Or was it simply curdled and bad?

Here’s what I know. I made it exactly as I had the prior batches. With those, though, I’d always left them on the kitchen counter, wrapped in towels to keep some warmth in, and then I let them do their thing until the yogurt appeared thick and ready to refrigerate.

With this most recent batch, though, I thought I should find a warmer spot (the kitchen counter area is always around 70-someting degrees), so I aimed for the attic. After all, I reasoned, it’s summer, it’s warm as heck up there and surely, it had to be closer to the 100-degree mark that “Wheat Belly” and other yogurt recipes call for?

So, I left it in the attic, in a dark spot, for about 12-13 hours.

What I was left with was yogurt with a weird texture (like sand molecules covered in jelly) and an off taste. Runny. Separating a bit, too. Yuck.

Nevertheless, I still ate half of the batch because I thought, “What if this is how it’s supposed to be?” Then, I went on vacation for a week and when I came back, I had one more and just couldn’t handle eating it. It was really yucky. Hmmm….

In the weeks since (about two), I’ve eaten a Bio Gaia Gastrus tablet just about every other day (I forget sometimes, which was part of what got me into making this yogurt in the first place).

Now, though, I’ve just picked up fresh supplies and I’m ready to have at it again.

I’ll make a new batch tomorrow and it’s not a moment too soon: I don’t want to lose the good momentum that I’ve been experiencing with the supercharged yogurt. My digestion’s fabulous, I’m infinitely calmer and generally a better person on this yogurt, my skin and nails look great and my hair’s hanging on. And although this may have nothing to do with the yogurt (although in my heart I’m certain that it does), my recent bloodwork came back quite improved from the results I got in January and my primary care doctor mentioned that he believes I have very strong vagus-nerve function (unlike Doc, this doctor has never mentioned my vagus nerve before).

That’s all something!

And voila, the eyebrow hairs that I mentioned here? They’re now coming in bit by bit, with pigment. Still sparse, but as I like to say, sparse is better than narse!

Hopefully, in another month or two, I can dazzle you with before-and-during pics to show the progress. I’m very pleased.

Cheers, all, be well and have fun! xoxoxo

{Note: These are my own experiences with holistic healing and a whole slew of self-experiments and aren’t meant as medical advice for anyone else. But I know a lot of friends and family members are grappling with a huge variety of autoimmune issues and other ailments, so I’m happy to share my experiences. And if this is your first visit and you’d like to follow chronologically, click here. Otherwise, just enjoy!}

Photo by Adonyi Gábor from Pexels   Thank you!

 

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