How to pronounce “lacto” in English

Little inconvenient fact, but other than that, it's basically is completely independent of animals-- the vegan can sit down at the table with the vegetarian whoeats lacto-ovo, as they say, with somebody who might have had steak for dinner last night and might have it again tomorrow nightbut tonight wants the plant food.

I've only told you about two, but if you want to have smoother skin, accelerated healing, like other people better, you shouldferment lactobacillus reuteri. If you are a mom contemplating pregnancy, woman contemplating pregnancy, or you're in the midst of pregnancy, or youhave a newborn or a young child, think about replacing bifidobacterium infantis for all those incredible effects that include better sleep, fewer bowel movements,

You have 30 minutes to make your food and eat it and all of that stuff.Is this lacto-fermented? Yes.

And so because we've got roasted carrots, we've got pickled carrots, which I'll go into in just a minute, and then we've got the carrot mochi,Why vinegar instead of lacto-ferment?

So how do we get people who aren't us to pull for it, too.produce or lacto-fermented sauerkraut or charcuterie or artisanal cheese.

So Iain, there's not one answer, unfortunately, but let me make this point.And so lactobacillus reuteri survives to a great degree in stomach acid, in bile, likewise bifidobacterium infantis.

So Iain, there's not one answer, unfortunately, but let me make this point.dairy with lactobacillus bulgaricus or streptococcus thermophilus, the two microbes traditionally

So thank you very much, indeed.to continue digesting lactose from milk-- so that's the milk sugar-- after weaning.

So thank you very much, indeed.Going back to the lactose, why do you humans wean in the first place?

With that said, how you respond to certain foods, right, we were talking about-- will be different for differing people.Some people are lactose intolerant.Some have gluten sensitivities.

There are so many ways that you can make alternative sauces if you're dairy free, if you're vegan.I have lactose intolerance.So that's kind of why I started experimenting with alternative sauces.

The dry milk is just protein, no fat.Protein and some lactose, some milk sugar.And it's the protein that makes yogurt thick.

The federal definition for yogurt, there are two bacteria that it has to have.One would be the Lactobacillus bulgaricus.And the other is Streptococcus thermophilus.

And those are there for probiotic benefit.Things like Lactobacillus acidophilus, that's not there to really culture the milk.It's there for the probiotic benefit.

But also the tagline says dairy free because there are people who walk by vegan but really need to be dairy free.Almost everyone's lactose intolerant, almost every adult really if you do a little research.So what I learned was in the United States up to 12% milk or milk solids is allowable in chocolate

Who's not very tall, as you can see, at the truck.He's lactose intolerant, it turns out too.So he couldn't eat his flavor, which was unfortunate.

But that's easier said than done.And the lactobacillus will go to work.

When you look at these hunter gatherer skulls-- and I've gotten to examine some of them-- 80,000 years ago, beautiful set of teeth.They become lactose intolerant later in life.

So I cruise across the street.And I'm lactose intolerant.So this is already not a good idea to be doing this.

Pickling by lactobacillus fermentation-- it works sort of in the same way, but instead of adding a chemical, you try to make the lactobacilllus already

this highly lactose intolerant nation desperate I stopped in taco bell at the fringe of swanky downtown Shanghai fixed

And so because we've got roasted carrots, we've got pickled carrots, which I'll go into in just a minute, and then we've got the carrot mochi,Because we didn't want that lacto-fermented flavor to it.

And so because we've got roasted carrots, we've got pickled carrots, which I'll go into in just a minute, and then we've got the carrot mochi,So we do a ton of lacto-fermenting at the restaurant, whether it's sauerkrauts or kimchis or we'll do a dill carrot, dill pickles.

Now one of the most important species, so there's many species lost, but today we'll talk about two species we've lost.One of the most important is lactobacillus reuteri, named after the German scientist who discovered this microbe, Doctor Gerhard Reuter.Well, this is a ubiquitous mammalian microbe.

So how does this work, and what does it do?So we're going to ferment lactobacillus reuteri, replacing a microbe lost by the majority of modern people.It takes up residence, oddly, in the upper GI tract, as well as the colon.

The second thing they do is they lactose ferment their grains in goat's milk.

So thank you very much, indeed.I think the biggest change is lactose tolerance.

So thank you very much, indeed.there wasn't selection for lactose tolerance.

So if you're just putting one lactobacillus in, it's hard work.

It doesn't have the lactose that's in dairy that a lot of people have problems with.

It's cultured milk. It's milk that we add a selected culture to in order to ferment the milk sugar, the lactose.These bacterial cultures love the lactose.They're going to eat it up and create lactic acid.

So same salad, same concept, but so many variations on it that are really fun to discover.And soy milk doesn't have any lactose.

So same salad, same concept, but so many variations on it that are really fun to discover.A lot of people who are lactose intolerant find that they can enjoy yogurt, whereas they can't tolerate milk.

So same salad, same concept, but so many variations on it that are really fun to discover.So that's something-- if you're lactose intolerant or have friends who are, try a little yogurt and see if you can digest that.

Or are all these other galaxies lactose-intolerant?

It does not make them bioavailable until you get some lacto bacteria to break it down for you.

If you're doing-- so you want the sourness for the lacto-fermentation.

A lot of them are gluten intolerant or gluten sensitive and lactose sensitive.

The vast majority of people, best estimate over 90% of modern people, have lost lactobacillus reuteri for all those reasons I listed,especially antibiotics, because lactobacillus reuteri seems to be unusually susceptible to antibiotics.So here we are.

So Iain, there's not one answer, unfortunately, but let me make this point.So you don't need your doctor's permission to make lactobacillus reuteri yogurt.

And that became really interesting because of course some people are lactose intolerant.

So same salad, same concept, but so many variations on it that are really fun to discover.They can tolerate yogurt because even though it still has some lactose, it tends to have less typically.

When you look at these hunter gatherer skulls-- and I've gotten to examine some of them-- 80,000 years ago, beautiful set of teeth.Either Celiac or not being able to digest lactose.

The only DNA differences that a lot of us have lactose tolerance, and none of them did.

And what happens is that the bacteria-- the lactobacillus that's sitting on the vegetable, that came from where?

Because most Westerners are tuned in to the very rich sort of umami flavors that lacto-fermentation gives-- whether it's cheese, or olives,

Like, not vinegar pickles but lacto fermented pickles.

They spear or club an animal to eat it, often eat the intestine and liver raw.Well, these people all have lactobacillus reuteri.100% of the population sequenced in looking for reuteri have this microbe.

So what happens when we do this?Prolonged fermentation with this unique microbe, lactobacillus reuteri, lost by the majority of modern people.Well, as you'd expect, people experience an increase in empathy, a desire for connecting with other people, greater ability