It all began on a flight to Melbourne. Somewhere above the clouds, I found myself reflecting on my health. Deep down, I knew something had to change – my body was sending clear signals that it couldn’t keep going the way it was. I felt depleted, and my intuition told me that if I didn’t act soon, my health could take a serious turn.
When I landed, a friend picked me up from the airport – and as it turned out, she had the answer I’d been seeking. She told me about a Dr. William Davis video on a special probiotic yogurt made with Lactobacillus reuteri.
Scientific Evidence on the Decline of Lactobacillus reuteri
| # | Citation | Summary / relevant findings |
|---|---|---|
| 1 | Mu Q., Tavella V.J., Luo X.M. (2018) “Role of Lactobacillus reuteri in Human Health and Diseases.” Frontiers in Microbiology. Frontiers | A review noting that L. reuteri is found in human gastrointestinal tract, urinary tract, skin, and breast milk; the authors state that “the decrease in the abundance of L. reuteri in humans in the past decades is correlated with an increase in the incidences of inflammatory diseases.” |
| 2 | Valeur N., Engel P., Carbajal N. et al. (2004) “Colonization and immunomodulation by L. reuteri ATCC 55730 in the human gastrointestinal tract.” Applied and Environmental Microbiology, 70(2):1176-1181. ASM Journals | In a human study (10 healthy volunteers), baseline presence of endogenous L. reuteri was low (1 of 10 in stomach; 3/10 in duodenum). After supplementation, colonisation increased. This indicates that L. reuteri is not reliably present in all healthy individuals without supplementation. |
| 3 | “Human leukocyte antigen-dependent colonization of Lactobacillus in the early-life gut.” (2023) Frontiers in Microbiomes. Frontiers | Study found that Lactobacillus colonised only ~32% of a pediatric cohort, with an average relative abundance of 0.29%. Moreover, ~68% had zero Lactobacillus reads in stool samples. While not specific to L. reuteri, this shows the genus can be absent or extremely low in many individuals. |
| 4 | “Metagenomic analysis reveals distinct patterns of gut Lactobacillus prevalence in the human gut.” (2020) Tandfonline. Taylor & Francis Online | Indicates that lactobacilli in human stool may either be autochthonous (resident) or allochthonous (transient). The prevalence of Lactobacillus species in human guts varies widely, suggesting that certain species (such as L. reuteri) may be inconsistent among individuals. |
| 5 | Peng Y., Ma Y., Luo Z. et al. (2023) “Lactobacillus reuteri in digestive system diseases: focus on clinical trials and mechanisms.” Frontiers in Cellular and Infection Microbiology. Frontiers | Review summarising L. reuteri’s roles in gut disorders; notes that while the species has probiotic effects, colonisation and host-microbe interaction are strain-specific and not guaranteed. The necessity of supplementation underscores that naturally occurring levels may be insufficient or absent in many individuals. |
Apparently, if you’ve ever taken antibiotics, this beneficial species often disappears from the gut microbiome – and without it, the balance of good and bad bacteria becomes disrupted. The more I listened, the more it resonated.
A recent bio-scan confirmed what I had been feeling: my body wasn’t absorbing nutrients efficiently. That was the missing link. It became clear that I needed to rebuild my inner ecosystem and restore harmony to my gut flora.
Understanding Gut Health
Our gut is far more than a digestive system – it’s an intelligent communication network connecting the brain, immune system, hormones, and emotional state.
When the balance of bacteria is disrupted through antibiotics, stress, or processed food, it can lead to fatigue, poor nutrient absorption, bloating, inflammation, and even changes in mood.
The Gut as the Second Brain
Science now confirms what ancient wisdom has long understood – the gut is our second brain. This intricate system, known as the enteric nervous system, contains over 100 million neurons – more than the spinal cord – and communicates continuously with the brain through the vagus nerve.
It produces around 90 percent of the body’s serotonin, the neurotransmitter that regulates mood, sleep, and emotional balance. When our gut flora is healthy, we feel calmer, clearer, and more connected. When it’s out of balance, anxiety, fatigue, and fogginess often follow. Tending to gut health is therefore not just a physical act – it’s a form of emotional and mental self-care, harmonising body and mind from within.
Healing the gut means nurturing the terrain – feeding beneficial microbes, repairing the gut lining, and reducing inflammation so the body can regain its natural equilibrium.
Foods That Support a Healthy Gut
Prebiotic Foods (Feed the Good Bacteria)
Prebiotics are plant fibres your body can’t digest, but your microbes can. They act as nourishment for beneficial bacteria.
Include: asparagus, leeks, onions, garlic, artichokes, green bananas, flaxseed, chia, and cooked-and-cooled potatoes or rice.
(Cooling transforms starch into resistant starch, which becomes food for bacteria that produce butyrate – a compound that heals and strengthens the gut lining.)
Probiotic Foods (Introduce Good Bacteria)
These foods add beneficial microbes directly into the system.
Include: L. reuteri yogurt, kefir, sauerkraut, kimchi, miso, tempeh, natto, and kombucha.
Polyphenol-Rich Foods (Protect and Nourish the Microbiome)
Antioxidant-rich plant foods feed beneficial species and reduce gut inflammation.
Include: berries, green tea, dark chocolate, olive oil, turmeric, and colourful vegetables.
Healthy Fats (Support Brain–Gut Communication)
The brain and gut are intimately connected, and both thrive on good fats. Include: avocado, coconut oil, ghee, olive oil, walnuts, chia, flax, and wild salmon. (Avoid inflammatory seed oils such as canola or soybean.)
Gut-Healing Foods (Repair the Lining)
These restore integrity to the intestinal wall and support immune resilience.
Include: bone broth, collagen, zinc-rich foods (pumpkin seeds, oysters, beef), and soothing herbs like aloe vera and slippery elm.
The First Batch: Learning by Doing
Back home, I began my first batch using A2 full-cream milk, known for being gentler on digestion. I mixed it with inulin, a prebiotic fibre that feeds the bacteria, and added the contents of an L. reuteri capsule.
I set my Flora yogurt maker to a steady 100°F (37–38°C) and let the process unfold.
Thirty-six hours later, I lifted the lid to find curds and whey – the classic first-batch effect Dr. Davis describes. It wasn’t the smooth texture I expected, but I realised this was simply the microbes finding their rhythm. Instead of discarding it, I used four tablespoons from that batch as my starter for the next one.
Refining the Recipe: Adding Healthy Fats
For my next batches, I continued using A2 milk, but this time I added 300 ml of pure cream to increase the fat content. The result was noticeably richer, creamier, and more satisfying.
I’ve always believed that our brains thrive on good fats, and this confirmed it for me. The texture improved, the taste mellowed, and the yogurt developed a beautiful consistency that held its shape on the spoon.
Each new batch became stronger and more alive – the culture had established itself.
The Coconut-Cream Experiment
Eventually, I decided to experiment with a dairy-free version using coconut cream. Coconut ferments differently because it lacks the proteins found in milk, so I blended in a small amount of guar gum to stabilise it before adding my culture.
The result was luxuriously smooth, with a subtle tropical flavour – an indulgent alternative for anyone avoiding dairy. It proved that L. reuteri can flourish in a variety of mediums when given the right care and warmth.
The Subtle Shifts (or the Waiting Phase)
So far, I haven’t noticed any major changes – and that’s okay. Healing isn’t always immediate or dramatic; sometimes it’s quiet, slow, and unfolding beneath the surface.
I see this stage as a time of recalibration – where the body is learning to trust the process again. My focus has been on consistency: nurturing the gut daily with living food, listening to my body, and allowing it to find its own rhythm.
Even without obvious external changes yet, I know something is shifting internally. Just the act of preparing the yogurt feels like a meditation a way of reconnecting with the wisdom of nature and my own body’s innate intelligence.
For now, I’m staying patient, curious, and open to whatever unfolds next.
My next step is to begin eliminating microbe disruptors – foods and habits that interfere with gut balance — while expanding my intake of fermented, probiotic-rich foods that help repopulate beneficial species.
I plan to introduce more of the following into my daily rhythm:
- Kefir – milk, coconut, or water-based, for diversity of live cultures.
- Sauerkraut, kimchi, and raw fermented vegetables – unpasteurised and brimming with beneficial microbes.
- Miso, tempeh, and natto – naturally fermented soy foods rich in enzymes and probiotics.
- Kombucha and water kefir – enjoyed in moderation, mindful of sugar content.
Each of these foods supports the same principle as the L. reuteri yogurt: rebuilding from within. By gradually removing the disruptors and increasing microbial diversity, I’m giving my gut every opportunity to find balance, strength, and vitality once again.
The Deeper Lesson
This experience has reminded me of something simple yet profound: when you ask with a sincere heart, life has a way of responding – often in quiet, unexpected ways. That day on the plane, I sent out a silent call for guidance, and by the time I landed, the answer was waiting for me.
Now, each time I lift the lid on a fresh jar of L. reuteri yogurt, I’m reminded that transformation doesn’t always arrive with fireworks. Sometimes it begins invisibly – deep within – through the small, steady acts of care that restore balance and trust.
In many ways, this practice mirrors life itself: a slow alchemy of patience, warmth, and faith. Because true healing, like fermentation, is both a science and an art – guided as much by intuition as by method, and made powerful through consistency, attention, and love.
My Fermentation Method
Ingredients
- 1 litre A2 full-cream milk
- 300 ml pure cream (optional but adds richness and brain-healthy fats)
- 1 tablespoon inulin (prebiotic fibre)
- 1 capsule or sachet of Lactobacillus reuteri starter culture
Equipment
- Glass or ceramic bowl
- Spoon or spatula (clean, non-metal)
- Incubation device (such as the Flora yogurt maker)
- Thermometer (if adjusting manually)
Method
- Pour milk and cream into a clean bowl.
- Add inulin and stir gently to dissolve.
- Open the L. reuteri capsule and mix the powder evenly through the liquid.
- Cover lightly with plastic wrap or a lid.
- Place the bowl in your incubator and ferment at 100°F (37–38°C) for 36 hours.
- Refrigerate immediately to stop fermentation.
Coconut Variation
- Use 400 ml coconut cream + 100 ml water, add ½ teaspoon guar gum, blend before adding inulin and L. reuteri.
- Ferment for 30–36 hours.
- Chill before serving — the texture thickens beautifully overnight.
Book a Bio-Scan Session with Dawn
If you’re ready to understand what your body is really saying – beyond symptoms and surface clues – a Quantum Bio-Scan Session with Dawn can help reveal the deeper patterns behind your gut health, energy, and emotional balance.
Discover your body’s unique blueprint, identify hidden imbalances, and receive a personalised rebalancing protocol to support your natural healing journey.
Book your Bio-Scan Session today and begin the process of restoring harmony from the inside out.
Visit → bioelectrictherapy.com.au
and email: Dawn@dawnkelly.com.au
Author: Dawn Kelly
Founder of the Inner Compass – Guiding you to align with the highest expression of your true self.
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