Anonymous ID: 521a55 Feb. 9, 2018, 4:21 p.m. No.319038   🗄️.is 🔗kun   >>9080 >>9142 >>9234 >>9374

I don't want to clog the thread, but I keep seeing anons posting about health problems. With the revelation that our marvelous modern medical system might be more of a profit generating machine than a system of healing I thought I'd share some info, because it's too important not to share widely.

 

Science is learning more and more about how important the gut bacterial zoo is to our immune system. Turns out it is a huge part of it.

 

If you suffer from one of the long list of auto Immune malfunctions

https://en.wikipedia.org/wiki/List_of_autoimmune_diseases

 

You've been told there is no cure, only symptomatic relief. Guess what… that's not quite true. There is no officially recognized cure but please read the following linked article

http://www.huffingtonpost.com/entry/gut-bacteria-autoimmune-disease_us_58595dd5e4b03904470acd99

 

is based upon research released in 2016 found here

 

https://www.researchgate.net/profile/Yuying_Liu2/publication/311792087_Resetting_microbiota_by_Lactobacillus_reuteri_inhibits_T_reg_deficiency-induced_autoimmunity_via_adenosine_A2A_receptors/links/585d561108aebf17d38a3279/Resetting-microbiota-by-Lactobacillus-reuteri-inhibits-T-reg-deficiency-induced-autoimmunity-via-adenosine-A2A-receptors.pdf

 

tl,dr:

a simple probiotic L. Reuteri (found naturally in mother's milk) can reset even a damaged immune system to factory default. In the study genetically modified mice with specifically disabled immune systems that normally only survive 30 days due to a variety of autoimmune problems were treated with high does of L. Reuteri for 2 weeks and lived over 120 days with most of the autoimmune problems cured.

 

Get the pure DSM17938 and make yogurt with it

This is available thru a company called ProTectis from BioGaia, it's for infant colic. L. Reuteri has several strains, and some may be better, but this is the best available to the general public.

 

My method is to inoculate a fresh gallon of milk, incubate it in a warm place (75ºF~95ºF) for approximately 36 hours. In normal yogurt production you allow the bacteria to fully consume the nutrients and begin to die off. For our purposes we want maximum bacterial count so we want to chill the stuff and slow reproduction just before the die off begins. Besides the die off products are what make it bitter so it just tastes better if you stop just before or just as it gels. I keep it in the fridge and drink a small glass 3 times a day until it's gone.

 

Please look up Reuterin, and find out what anti-microbial properties it has.

Remember what antibiotics are? Just the extracted and refined bacterial defense chemicals from specific bacteria. What if a potent antibiotic producing bacteria could live inside us all the time…