The healthy way to make yogurt at home and get your gut microbes in balance*. Sugar Shift starter culture lets you make yogurt. It’s alive with the goodness of our signature blend, Sugar Shift® creating the perfect team of bacteria to make your best fermented foods. Refrigerate after opening. See Martha’s favorite recipe below. It’s alive! Just 2 capsules per quart and you’re ready to get the goodness growing in your kitchen and your gut microbiome. 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. May 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.* HOW SUGAR SHIFT® STARTER CULTURE WORKS* One of the best things about our product is it is a well-balanced, very specific community of bacteria for gut health that includes L. reuteri. Our blend also contains inulin so you will not have to add it to make yogurt. 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. Here are the key strains that differentiate our formula: Bacillus subtilis (DE111® by Deerland) Bifidobacterium bifidum Bifidobacterium longum Lactobacillus reuteri (PCR07) Lactobacillus plantarum (TBC LP-36™) Lactobacillus reuteri (PCR07) Leuconostoc mesenteroides (TBC LM-37™) Pediococcus acidilactici (TBC PA-68™) 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 ingredientyou 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! Watch Martha make the Super Gut Yogurt with Sugar Shift! INGREDIENTS: Sugar Shift® Starter Culture & milk (half-and-half or whole). Add 2 capsules to2 Tablespoon of half-and-half or whole creamin a medium to largebowl. Make a slurry to ensure it does not clump. Mix thoroughly. Stir in the remaining half-and-half or whole milk andlightly cover. Place in yourfermenting device (AKAyogurt 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 goto step 3. You did it! Your yogurt isready. Refrigerate to stopthe fermentation process. Remember every batch is different, don’t worry if your yogurt takes longer or it’s done sooner.Enjoy your creamyyogurt. Download Martha Carlin’s favorite yogurt recipe! 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 Lactoglobulins Antimicrobial and antifungal peptides Proteolytic compounds Caseinphosphopeptides(CPPs’) *This product is not intended to diagnose, treat, cure, or prevent any disease or medical condition. It is designed for general wellness and does not claim to provide therapeutic benefits. Always consult with a qualified healthcare professional before making any changes to your health or wellness routine. Supplements should not replace a balanced diet.
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