New and Improved: Super Gut SIBO Yogurt

recipe provided!

In the book SuperGut by Dr. William Davis, it is proposed that many of the ailments that Americans (Canadians and other western countries too) face have at their roots SIBO, Small Intestine Bacterial Overgrowth, and SIFO, Small Intestinal Fungal Overgrowth. His book outlines a protocol to remove the overgrowth and replace it with beneficial microbes, otherwise known as probiotics. The book is chock full of valuable information. Mostly it consists of a 4-week plan, but this could be extended as everyone will have a different scenario they face. Some of us have had overgrowths for longer than others, and there are many varieties of situations that may be confronted.

In this post I will provide the recipe that I am using to make the new and improved version of his Super Gut SIBO yogurt. While it is not technically yogurt because yogurt is made with specific microbes that are not used in the SIBO ferment, we can call it yogurt for simplicity’s sake. Like real yogurt, milk or half-and-half cream are used. If you want, you can substitute salsa, hummus, coconut milk, or fruit purees for milk—that is something we can discuss in the comments section. Consider all of this an experiment where you test a recipe and over time the recipe improves as your skills at fermentation improve. I have tested fermenting with mango puree and hummus as alternatives; so far my preference is to use milk.

I am aware that many avoid milk because it doesn’t agree with them, however you might consider that due to the long fermentation time, you may not experience the negative effects you expect. The lactose, a sugar that can be difficult to digest if you have a damaged digestive tract, is transformed by the microbes, and the resulting yogurt has very little or no lactose in its finished state.

New and Improved SIBO yogurt contains the following probiotics:

• Bacillus subtilis HU58 (Microbiome Labs)

• Lactobacillus gasseri BNR17 (Dr. Mercola L. Gasseri)

• Lactobacillus reuteri (Oxiceutics or BioGaia)

Individually these 3 probiotics can offer many benefits, which I will outline later on in future posts. In combination, it is hoped that they will take up residence in the upper intestine, and together they will help eliminate any pathogenic bacteria and fungus in the intestine. By removing these bacteria and fungi, people find they have improved digestion and reduced inflammation.

Photo by Tiard on Unsplash

With the Super Gut SIBO yogurt, the intention is to push back SIBO. In the book he explains that finding SIBO is difficult because there are no scopes that will easily go to the intestine. This is why the method of testing for these bacteria is through the use of breath analysis. The pathogenic bacteria will create gases after you consume a food that they can consume. One breath tester is a standalone version that can be purchased over the internet, the AIRE. Dr. Davis is very interested in this breath tester because it allows people to check progress on their efforts to eliminate pathogenic bacteria, SIBO, without expensive testing or long days in a clinic. He explains that he has been using the AIRE unit to investigate whether a blend of probiotics made into a “yogurt” can be used to restore balance in the gut. He says that his team has found that their Super Gut SIBO yogurt is very helpful.

Since writing the book, Dr. Davis has changed the recipe, which is why I am going to share how I am making the new and improved version of this yogurt. The change was that instead of using Bacillus coagulans, he has changed to Bacillus subtilis.

Benefits of Super Gut SIBO Yogurt:

• Uses species and strains capable of colonizing the upper GI tract

• These species and strains have been shown to produce bacteriocins, useful as natural antibiotics against pathogenic bacteria living in the gut

• The convenience of making one yogurt instead of having to make 3 separate batches which you would have to mix together

If you are averse to using milk as your substrate, please let me know in the comments which medium you would prefer. I will try to reply to your comments to let you know what you might want to add to improve your outcomes.

If you would like a PDF copy of the recipe, I am offering that to paying subscribers. If you pay for only one month here on Substack, I will send you the PDF. For anyone who is already a paying subscriber, please contact me if you would like your PDF copy.

Here is the recipe, not as a PDF:

New & Improved Super Gut Sibo Yogurt

Powerful probiotic blend with L. reuteri, B. subtilis HU58, and L. gasseri
Inspired by Dr. William Davis’s Super Gut Protocol. Ferments at 100°F for 36 hours. Makes 1 quart (4 servings).

🥛 Ingredients

• 1 quart whole milk (no additives)

• 2 Tbsp inulin powder (prebiotic fiber)

• 2 capsules Bacillus subtilis HU58 (Microbiome Labs) or 1 Tbsp of previous batch of Bacillus subtilis HU58 “yogurt”

• 2 capsules Lactobacillus gasseri BNR17 (Dr. Mercola L Gasseri) or 1 Tbsp of previous batch of Lactobacillus gasseri BNR17 (Dr. Mercola L Gasseri) “yogurt”

• 1 capsule Lactobacillus reuteri (Oxiceutics or BioGaia) or 1 Tbsp of previous batch of Lactobacillus reuteri (Oxiceutics or BioGaia) “yogurt”

  NOTE: if you have already made a batch of the Super Gut SIBO yogurt use 2 Tbsp of the previous batch, this can be done for 6 generations before you start a fresh batch using the individual strains again.

🛠️ Equipment

• 🫙 1 quart glass jar (or other glass containers used with your yogurt maker)

• 🥄 Spoon/silicone spatula/ whisk

• 🥣 Small bowl for slurry

• 🌡️ Yogurt maker or sous vide (100°F precise)

• ❄️ Freezer trays/bags for starters

  👩‍🍳 Instructions

1. Heat Milk: Pour milk into saucepan. Heat to 180°F (82°C), stirring occasionally. Cool to below 100°F (38°C).

2. Slurry: Mix 2 Tbsp inulin + 2 Tbsp cooled milk in a bowl. Sprinkle the inulin slowly to the milk while whisking for best results. Stir gently until dissolved (no clumps). Add opened probiotic capsules, or 2 Tbsp of previous batch; blend softly.

3. Combine: Pour slurry into jar(s) with remaining cooled milk. Stir evenly. Lid loosely.

4. Ferment: Place on trivet in device at 100°F (38°C) for 36 hours. Curds/whey separation is normal.

5. Cool & Store: Refrigerate 4+ hours. Thick, tart, fresh-smelling result.

🔄 Culture Maintenance

• Save 2 Tbsp per batch in freezer trays (label “Sibo Gen 1”). Thaw overnight for next use.

• Restart with capsules after 6 generations. Ideal for travel!

💡 Notes

• Tart flavor; may cause vivid dreams.

• Use only pure dairy (milk only).

• Benefits: Gut healing, reduced inflammation (patience required, 2 months).

More information is also available at the Youtube video linked below.