Please share. According to the reviews I read, people who found it helps with their symptoms said that when they stopped taking it, their symptoms came back and when they take it again the symptoms got better again.
I am hoping someone knows how to keep the PS128 probiotic stay and grow or mainted so no need to keep taking it.
It's too expensive and also sometimes we can run out of it.
It's probably a transient and not a resident. Whilst prebiotics nourish probiotics where they are, they can't help them colonise the gut.It is possible, although a little tricky, to make a yoghurt which ensures that the bacteria are alive and greatly reduces the cost
Do you know how please?Thanks
It's easiest with a yoghurt maker. They are only about 40 euros. I use this one.pearl.fr/article/NX9439/yao...
It has 2 programs. The second allows temperature and time to be custom set.
Sterilise first each time by pouring in boiling water. Add a litre of full fat milk and sprinkle in the contents of one stick.
I have been fermenting 8 hours at 32 and then 8 hours at 38.
I will probably try a straight 8 hours at 42 next
So I have all types of questions. I have made our yogurt for decades, but quit after reading dairy was an inflammatory . So I tired, unsuccessfully, to make yogurt from oat or almond milk. Today, I am buying non organic almond milk yogurt and PS128 pills. I looked on line and couldn't find the "sticks"in the USA, just pills. I sent the company an email inquiring if they ship here. I am assuming you are using dairy? I would love to make our yogurt again. What is the goal with the longer cooking times? I wonder how many pills I would need to start a batch, or if I could even use the capsules.
Regarding dairy there is a clue in the name lactobacillus as to what this bacteria thrives on. In the EU we do not allow growth hormones or antibiotics in our dairy. I think in the USA you can buy "grass fed" dairy for healthier food. Aside from unwanted chemicals in US dairy products the major issue where people have a problem is lactose intolerance. That shouldn't be a problem with yoghurt because the fermentation process converts lactose into galactose and glucose.The big issue is getting a decent starter. If the capsules you buy are live they should ferment yoghurt (and if they're not live then they are useless as a probiotic. Ps128 is a bit fussy and needs to be kept refrigerated.
healthunlocked.com/cure-par...
So, any idea how many capsule I should try? My yogurt maker makes 6 cups, so one capsule per cup?
Assuming one capsule is 30bn cfu, it should be plenty for a litre (2 pints). But it may not be easy to divide it by 6.
If you make one batch in one cup, you can probably then use that to seed 6 cups next time
If it works, and you want to keep doing it, for 40 euros it might be worth getting a 2nd yoghurt maker like mine
I have never attempted to make yogurt or Kefir, but if I purchased a yogurt maker and used the contents of the PS128 pills (that's what is available in US) would I then be making PS 128 bacteria yogurt? I suck I growing things, but I think I could handle this type of growing. I am attempt broc. sprouts, if I forget about them I get bugs.
Thanks. It's too complicated for me to make this. I am not good at this.
Thanks. What type of probiotic is this?
synergiashop.com/fr/neurobi...
Thanks. It's in French or something. I can't understand it. I bought PS128 from Benedlife.
We make our own kefir,dead simple,no yoghurt maker needed,and there are a few studies that say there are a lot more prebiotics per spoon ful ( including PS128) than yoghurt.You can buy kefir grains which then multiply as you use them ours has been growing happily for 10 years!
Thanks. How do you make your kefir?
And where can you buy kefir grains? Thanks
I love milk kefir, but I also make dairy-free water kefir. It's unbelievably easy and delicious. You get the same probiotic benefits from both beverages, but the taste and texture are totally different.
Yes, I have made kefir too. And I can buy yoghurt in supermarkets. But if I want to take the very specific strain of Lactobacillus plantarum which is PS128, then I need to make a yoghurt using that bacteria strain and that bacteria strain only. Which is what I was explaining using the Neurobiotic sticks.
You are correct in pointing out that not only does this work out cheaper (I get a weeks yoghurt out of one stick) and the bacteria is proven to be viable and alive (cos it wouldn't have fermented into yoghurt otherwise) but it is also a very high level of cfu - about 125bn per portion.
Not only can I get 7 x 125bn cfu doses from 1 litre of milk and 1 stick (about 1 euro for the milk and 1.4 euro for the stick) which is 2.4/7 = 0.34 euro per day and 5x the amount of bacteria per day, but...
it should be possible to make the next batch of yoghurt from a reserve amount of the previous batch. This tends not to work for ever, and I probably would expect to start a new batch with a new stick of "seed" every 5 fermentations.
Thank you! That was a lovely informative reply.
Do you find it give you good probiotics?How would one know if it's got probiotics and is helping.
I’m in the U.K,where it can be bought on line easily.Probably your best bet would be to google it and find an Australian supplier.Usually they will send instructions along with the kefir grains,which look like little bits of cauliflower ,otherwise there are lots of sites on google which explain the process a lot better than me.Let us know how you get on finding it.You “ feed” it on full fat milk,and the process of it changing into kefir depends how warm you keep the culture,in my kitchen it takes about a day,if I’m going away it will go to sleep in the fridge quite happily for a week,and then start to do its stuff again once it’s back to room temperature.
Thanks
Just bear in mind if you wanted PS128, and not just any old live probiotic home brew, then kefir is not much use to you
So is it in yoghurt only?
Do research to verify, but if I remember correctly, it is from Taiwanese mustard greens
TL500, you have gotten some great advise here. Looking for the optimal temperature for Lactobacillus plantarum, I found 35C was recommended. It might be different for Lactobacillus plantarum PS128, but that is a good place to start. I agree work use a new innoculant every 4-5 batches. However, every batch itself should last several days minimum, so this will greatly reduce the frequency you need to purchase the probiotic.
Thanks. It sounds complicated and I don't think I can do it. I was hoping to just eat some food that can feed or maintain PS128 as I am taking the pills. So that I don't have to keep taking it but just eat food as prebiotic for the bacteria.
Don't be discouraged. With a yogurt maker set at 35C it is actually very simple and would be very cost effective.
But the ingredients and how to set it out etc. is complicated for me...
No worries TL500. Everything can be too complicated for some people while being easy for others. We all need to know what are limits are.
Thanks for your understanding !
If you want ps128 that is very specific. There are thousands of bacteria classed as probiotics. Ps128 which you have read about is a very specific strain. Whilst probiotics generally may be good for your health and even good for your PD, the benefits you are looking for, and that have been claimed in the studies you have read, are for the ps128 strain of lactobacillus plantarum. It's like learning that eating carrots can help you see in the dark, but then assuming any vegetable will do and so buying tinned peas instead because they are more convenient.You're not going to get what you are looking for
Makes sense
And making yoghurt is not complicated. If you can make instant coffee you can make yoghurt.
The complication with PS128 is that the bacteria you are trying to use may not be live (viable). In which case they are completely useless and you are wasting your money. Whilst they appear not to require constant refrigeration, they shouldn't get too warm for too long.
Once you have confidence in your yoghurt making, then if a fermentation fails, it means the starter culture bacteria were not live. So making your own yoghurt not only saves a lot of money, and provides much higher bacteria counts than a couple of capsules, but it establishes that the bacteria are alive and doing their stuff.
PS128 in my experience is a bit tricky - but that only means the first time I tried, the liquid in the pot was still runny, and I had to try a bit longer at another temperature to get it to ferment into a firm yoghurt. Practice first with a nice easy "normal" yoghurt .
Thanks. So you have tried making PS128 strain yoghurt too?
So - yoghurt making is easy
1) buy a yoghurt maker like the one I illustrated (cost about the same as one box of PS128). You don't NEED a yoghurt maker to have a go at a "normal" yoghurt. Just a glass jar and an airing cupboard which stays warm
2) Sterilise the pot you are going to make the yoghurt in. You are about to deliberately grow billions of bacteria. You want them to be the nice probiotic ones in your starter culture, and NOT the nasty germ ones lurking in the environment. Boil a kettle full of water, empty it into your yoghurt making pot until that pot is full, put in any spoon you might want to use, wait 30 seconds and then pour it down the sink (I use it for washing up water). You have now sterilised your equipment!
3) 3/4 fill the pot with milk . Add your starter culture observing sterile procedures. For the PS128 I open a "stick" and pour it in. If you are having a go with a shop probiotic yoghurt use your sterile spoon to get it out of the shop pot and into your brewing pot
4) leave at a warm temperature for enough time. For the shop yoghurt 42 degrees celsius is best - but airing cupboard temperature will almost certainly be fine. Overnight should be about right. The PS128 seems to need longer - I end up doing 2 8 hour sessions, and at slightly lower temperatures. If you have the yoghurt maker you can set the temperature and time, and press "Go" and it will turn off when finished. Simples!
5) If your PS128 isnt set, try another 8 hours at a slightly higher temperature (I have made 4 batches so far, 100% success rate, but never first time. probably something like 8 hours at 34 and 8 hours at 38 but I didnt keep records)
6) If your shop yoghurt isn't set it probably wasn't live when you bought it. Try another brand. (Just plain natural bio yoghurt, not flavoured!!!)
7) If your PS128 doesn't set after 16 hours, it's probably not live either. I suspect this may account for much of the erratic consumer reporting about PS128 results
Happy yogurt making
Thanks for your instructions. It's very thorough. I just worry how would I know if it's right or got bad bacteria. Or how would I know if the PS128 is in there and growing?
Do you find it's the same effect and potency as PS128 pills that we buy?
And what if you stop eating the yoghurt, would the PS128 disappear?
If you Sterilise your pots you won't ferment environmental bacteria
So if you produce a yoghurt from a known starter culture then you know what bacteria you have fermented
If you have sterilised and the only bacteria you add to the milk are Ps128 then that's what will be in the yoghurt
I am using the neurobiotique bacteria I showed you in the link. It's recommended to use 2 sticks a day. That gives you 60bn cfu per day. One portion of yoghurt (a small pot) has probably 125bn cfu. I think the yoghurt is better
Yes. Ps128 is a transient bacteria . It doesn't stay in your gut. It lives there just a short time whilst passing through. If you want it's benefit you have to take it daily
I have a post about this. Maybe take a look
Thanks. So sterilise by just rinsing with boiling water?
This is the English version of the neurobiotique
Thanks, but mine is capsules from Benedlife Neuralli so I have to work out how many caps.
brew your own kombucha...hang tough.
I added it to sauerkraut to culture it. But it is naturally found in mustard greens. So you could ferment mustard greens and add on top of stuff.
Thanks. Do you know how to ferment mustard greens?And what do you mean by add it on top of stuff?
Hi TL,
If you check my post I did previously post on making yoghurt from PS 128. I used 2 sachets as a starter =60 billion a pint of milk and 2 tablespoons potato starch as the prebiotic fibre.
Your yoghurt maker should have a temperature lower than 39C about 37C or less otherwise it’s too hot for it and nothing will form. I culture it for 12 hours
I eventually gave up making yoghurt because my husband does not enjoy yoghurt. I bought stocks when they were on special and froze them and he has been taking PS128 since June 2021 and the benefits hv been sustained.
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