The healthy way to make yogurt at home and get your gut microbes in balance.
It’s alive! Just one scoop per quart and you’re ready to get the goodness growing in your kitchen and your gut microbiome.
- No cellulose or preservatives of any kind
- Specially formulated to boost sugar metabolism and overall digestive health.
- An easy way to incorporate the benefits of BiotiQuest® probiotics and fermented foods into your daily routine.
- Improve bowel regularity, increase energy and more!
- It’s alive with the goodness you’re looking for to help your body defend against invasive organisms and prevent the spread of bacteria and viruses by lowering your mucus production.
Sugar Shift® Starter Culture
The healthy way to make yogurt at home
and get your gut microbes in balance.
Our starter culture lets you make yogurt without the capsule – no cellulose, no preservatives of any kind. It’s alive with the goodness of our signature blend, Sugar Shift® creating the perfect team of bacteria to make your best fermented foods. Every jar makes 45 batches of yogurt (one quart each). Refrigerate after opening. See Martha’s favorite recipe below.
HOW SUGAR SHIFT® STARTER CULTURE WORKS
Our working community of strains come to life in the yogurt culture and they begin to produce many enzymes that break down proteins, fats and sugars in the milk, breaking them down into smaller amino acid molecules.
Our Sugar Shift® Starter Culture simply activates when adding it to liquid. Once the culture is hydrated in dairy or milk, the bacteria in the culture become active. These bacteria then start multiplying and consuming the lactose present in the milk, converting it into lactic acid. This process lowers the pH of the milk, which prevents the growth of harmful microorganisms and extends its shelf life. The lactic acid also gives yogurt its tangy taste and creates a smooth, thick texture.
Fermentation is a natural process where carbohydrates are broken down by bacteria without the use of oxygen. In this process, the bacteria convert sugar into alcohol, acid, and/or gas to produce energy. Fermentation also produces ethanol, carbon dioxide, and lactic acid, which not only enhance the flavor and texture of foods but also increases their shelf life.
By consuming fermented foods, you can increase your intake of beneficial bacteria and diversity, which helps support a healthy gut microbiome. Using our Sugar Shift® Starter Culture is an easy and effective way to transform regular foods into superfoods and promote a healthy digestive system.
Our unique eight-strain formula was designed to tackle the growing problem of sugar addiction and its impact on the microbiome. The formula takes sugar head-on by converting glucose and fructose in the gut to the powerful free radical scavenger, mannitol. Mannitol is the most abundant sugar in nature. Our formula includes three keystone strains that are proprietary to us and work in harmony with the other five strains to form a stable, sustainable community. This allows the gut microbiome to sequester heavy metals, produce short chain fatty acids, recycle iron, and copper, and produce more energy. This formula reduces Gram negative bacteria and their harmful endotoxins and produces anti-inflammatory substances like glutathione and melatonin.
Bacillus subtilis (DE111® by Deerland) penhances immune function and pathogen control, helps regulate both diarrhea and constipation by maintaining gastrointestinal health. Increases muscle mass and reduces body fat. Bacillus helps balance the pH of the culture over the longer culturing to sustain the full community balance.
Bifidobacterium bifidum interacts with immune system by producing a variety of molecules that act as essential communicators with the immune cells in the mucosal lining of the gut. It also stimulates growth of other commensal bacteria that produce butyrate to support the gut lining.
Bifidobacterium longum protects against pathogens, modulates the immune system, and provides essential nutrients through the digestion of resistant carbohydrates. It may also dampen the effects associated with periods of acute stress. It produces metabolites that are key to a healthy gut, reduces oxidative stress, and stimulates the sleep centers of the brain.
Lactobacillus reuteri (PCR07) makes antimicrobial substances, converts glucose to mannitol and may reduce the production of pro-inflammatory cytokines. L. reuteri is also associated with increased production of oxytocin, the love hormone. and can help accelerate wound healing.
Lactobacillus plantarum (TBC LP-36™) Breaks down acetaldehyde which can damage membranes and produces butyrate which protects the gut barrier. It is effective in controlling pathogens, by producing potent antimicrobial peptides. Our strain is unique in its ability to degrade glyphosate to carbon, phosphate and water and sequesters and removes heavy metals such as aluminum.
Lactobacillus reuteri (PCR07) makes antimicrobial substances, converts glucose to mannitol and may reduce the production of pro-inflammatory cytokines. L. reuteri is also associated with increased production of oxytocin, the love hormone and accelerated wound healing.
Leuconostoc mesenteroides (TBC LM-37™) converts glucose and fructose into mannitol, a powerful free radical scavenger. It produces anti-inflammatory substances, protects the gut lining, and makes vitamin B12. B12 supports production of DNA, melatonin, and red and white blood cells. White blood cells are critical for a healthy immune system and melatonin is one of the most powerful antioxidants in the body.
Pediococcus acidilactici (TBC PA-68™) primarily controls pathogens, by producing the bacteriocin pediocin A, known to have anti-viral and anti-listerial properties. It also may prevent inflammatory compounds from crossing the gut lining.
Our formulas are balanced for sustained action, which means they work longer and are stronger. As a working community in a milk culture they can do even more to help support your body as you grow your own goodness.
L.Reuteri – the star ingredient
you need to make the best yogurt!
Below is Martha’s version of the basic yogurt recipe from Super Gut, by Dr. William
Davis, Our starter culture formula features the key strain Dr. Davis recommends for gut
health and making yogurt, Lactobacillus reuteri. Plus, our starter already includes inulin,
so you won’t need to add it. So let’s get started!
Shift® Starter Culture to
2 Tablespoons of half-
and-half or whole cream
in a medium to large
bowl. Make a slurry to ensure it does not clump. Mix thoroughly.
and-half or whole milk and
lightly cover. Place in your
fermenting device (AKA
yogurt machine, instapot,
etc.) at 105 degrees F for about 12 - 36 hours. Taste along the way. When you reach the consistency and flavour you like best go
to step 3.
ready. Refrigerate to stop
the fermentation process. Remember every batch is different, don’t worry if your yogurt takes longer or it’s done sooner.
Enjoy your creamy
Get more from milk (and your microbiome)
Milk proteins have been studied for bioactive amino acid peptides since the late 1970’s and are now considered the most important source of bioactive peptides. But commercial yogurts don’t typically ferment their yogurts over longer periods of time which can produce more bioactive compounds due to potential risk of failure from the longer the culturing. Making your own milk culture will increase the potential for more of these important bioactive compounds.
- Lactoferrin - boosts the growth of cells that build bone, binds and transports minerals like copper and iron to the intestinal mucosa, and kills pathogenic bacteria
- Lactoglobulins with potential antihypertensive effects
- Antimicrobial and antifungal peptides such as plantaracin, subtilisin, and reuterin which target pathogenic organisms in your gut
- Proteolytic compounds like acetaldehyde, acetate, and lactate from Leuconostoc
- Caseinphosphopeptides(CPPs’) are powerful antioxidants which bind minerals in the milk and release them during digestion in the GI tract improving the uptake of nutrients like calcium and magnesium