BioGaia Gastrus Gut Health Probiotic | Eases Abdominal Discomfort, Gas & Bloating | Promotes Regularity & a Healthy Gut | Contributes to a Balanced Microbiome | Backed by 30 Years of Research

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!

I’ve tried a few probiotics over time, and this one stands out for how straightforward and effective it feels. After taking BioGaia Gastrus consistently, I noticed a clear improvement in everyday digestion—less bloating, less discomfort, and a more regular routine overall. What I appreciate is that it doesn’t feel harsh or overwhelming. The capsules are easy to take, and the formula seems well-balanced rather than overly aggressive, which makes it suitable for daily use. Another reassuring point is the research behind the product. Knowing it’s backed by years of study adds a level of confidence you don’t always get with supplements. Of course, results can vary from person to person, but in my experience this has been a reliable option for supporting gut health and maintaining balance. A solid choice if you’re looking for a probiotic that focuses on comfort, regularity, and long-term digestive support.

I used this to make L Reuteri fermented Dairy as Dr. Davis calls it, LOL. It worked very well, Neither jar even attempted to separate on my very first batch. I used 2 Walmart quart size canning jars with lids, an Imusa 6 quart enameled pot, and a Wolfgang Puck sous vide. The enameled pot cost me 10.00, and the Sous Vide cost me 29.00 on eBay. SO I got the temp control and the timer for 39.00 and less that the Ultimate Yogurt Maker. I absolutely refuse to spend that kind of money on a yogurt maker. NOT in this lifetime! I crushed the tablets with a pill crusher, and used Walmart brand half and half, a 64 oz container, I washed the jars to make sure they were squeaky clean, and rinsed them with filtered water, and dried them well, so there wouldn't be any residue of chlorine, or anything else, from the tap water. I used a pill crusher to powder the tablets. I put about 4 oz of the half and half in a clean cup, added the the powder to the half and half, and then I added 2 tablespoons of POTATO starch. And yes, I said potato starch. it works just as well as inulin. I stirred until everything was dissolved. Then I poured half of it into each jar, Then I filled each jar to 2 inches from the top with the rest of the half and half. Then I set the lids ON the jar, not screwed on, just set on top of the jar, to cover the contents to prevent contamination and evaporation. I would not screw the lids on, with fermentation going on in there the gasses may need to escape. Set the sous vide to 98 degrees, because if you set it to 99 degrees you end up with 100 to 101 degrees because of the pot, and the glass jars. The sous vide is made for cooking food in thin plastic bags, it has to work a bit harder with glass jars because they are thicker, so it can overshoot the 99 degrees by 1 or 2 degrees trying to keep the water temp. It also depends a lot on the temps in the room, colder rooms it has to work harder. It also helps if you let your half and half come to room temperature BEFORE you start, alternately you can warm it up a little before you pour it into your jars. I just let the unopened container set out until it warmed up. It's Ultra-pasteurized so there should be nothing that can grow in it if it's unopened until you need to mix it up. The sous vide worked great. I set it for 36 hours and let it go. At 36 hours it beeped to let me know it was ready. I turned it off and checked the fermented dairy. It was firm and tangy, no separation. So these tablets are the greatest. Maybe I can save and get Dr. Davis' capsules. But I'm still saving money doing it this way. I have one jar to eat now, and one jar as my next batch starter.

Remarkable. Oxytocin making machine. I'm an adult and took 5, the next day the feelings of wellbeing were obvious. Gave 5 to a family member who was staying at the hospital with her father who is on hospice. She was under incredible stress and felt like within about six hours she could feel the difference. Gave it to another friend, he too experienced more feelings of joy and happiness the next day. Follow the YouTube videos on how to use it to make 36 hour, high probiotic number yogurt. Worked great. Just keep in mind the first factual separate, but the second one will be nice and creamy. Both work great and cheap.

I made a small test batch of yogurt and got mixed results. Two of the small containers did not ferment at all but the third one did and the yogurt came out pretty well. I think what happened was that the crushed tablets didn't dissolve completely and most of the powder stayed at the bottom of the mixing dish, so when I poured it into the first 2 containers not much of the powdered probiotic got in there. So overall I'd say the tablets work but you have to make sure you dissolve them completely into the half and half. I wish that they wouldn't use the flavoing, it gives the initial yogurt a bit of a strange taste.

We have used this culture for three batches of yogurt at different time periods of fermentation and with different procedures, and it has worked effectively all three times. We were following the advice in the book Super Gut. and consider this process supremely beneficial in restoring proper digestion and movement. Even at 36 hours, it is not too sour.

This made a wonderful Yogurt although they say it is similar but not the same which is true. I think that the flavor is much better. I do not have any of the problems it is supposed to alleviate so I cannot say that it worked for me on those problems but I used it for probably 5 batches. The best way to make it for me is a souse vide method since it has to incubate for a long time. In a way it is easier than yogurt because you can use half and half right out of the container. The taste is really good and creamy. For the health benefits you only need to take a half a cup so it doesn't take much. I topically ate more at each serving. I stopped making it because I went on a diet that is fasting and cutting back on carbs so since I usually ate with some kind of fruit preserve it was not working in my diet and yes I eat yogurt the same way.

I bought this as a supplement to help address methane SIBO, but have also ended up making the delicious Lactobacillus reuteri yoghurt that is described in many reviews here. The yoghurt seems to help alleviate gut problems, and is delicious enough that it's worth making even if you don't have gut issues. (I make yoghurt in an older (non-Pro) Instant Pot on the "normal" yoghurt setting for 36 hours.

Favorece desapareciendo las molestias estomacales tal como se publica.

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.

Good but expensive.

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

Très bon goût et surtout bon probiotique que l'on prend en famille et que je recommande souvent.