Yogurt made from our yogurt starter  G.I. ProStart contains approximately 1075.2 billion CFU's per 64 ounce servings. The reference result is based on 1/8 tsp of G.I Prostart/2 quarts of Cow's milk fermented at 110 F for 16 hours. The final CFU's count 100.8 Billion CFU's per 6 ounce servings can be affected by the medium i.e type of milk you're using, as well as temperature and fermentation time.

Disclaimer; the above information is for reference only.

Please consider this before you order:

You may receive your probiotic and yogurt starter warm. The ice packs stay cool for approximately 36-48 hours.

Each of our probiotics and our ProStart yogurt starter have undergone various testing to ensure they are delivered to our customers with their full potency. The testing shows that our probiotic and yogurt starter can be out of the refrigerator at a temperature of 70F (22C) for 14 days and 85F (29C) for 7 days and at 100F (38C) for 4 days without losing any potency.

We add a few extra CFU's to each bottle of our probiotics and yogurt starter to also insure they arrive at your door fully potent. This allows us to guarantee that with our summer shipping protocols, your product will arrive at its destination safely and with full potency.    

If you have any questions, you can email us at info@giprohealth.com

GI ProStart™ yogurt starter produces dairy free yogurt composed of three vital strains of probiotics which are well known for their health promoting benefits. G.I. ProStart™ can be used to culture just about any type of milk, including cow, goat, soy and nut. 

GI ProStart™ Yogurt Culture Starter Is Plant based. All the Ingredients are dairy free and vegan.

1 bottle makes up to 80 quarts of yogurt

Click here for SCD Yogurt Recipes & Helpful Hints on Making Yogurt

Information Supplement facts and FAQ's
 

Combination Formula including L. Bulgaricus, S. Thermophilus and L. Casei

POTENT, ACTIVE, LIVE YOGURT/PROBIOTIC CULTURES

 ( SCD LEGAL ) GI ProStart™ Yogurt Culture Starter  offers a combination of three well-recognized and certified probiotic strains with documented safety and clinical effectiveness in supporting a full range of health promoting benefits. There is a long history of recognized benefits obtained from the ingestion of fermented dairy products, specifically yogurt. GI ProStart™ yogurt starter produces creamy dairy free yogurt when used with alternative milks and can be used with cow or goats milk.

Culturing of milk to make yogurt is made possible by the combined action/activity of two traditional fermenting agents: Lactobacillus bulgaricus and Streptococcus thermophilus. These well recognized probiotic yogurt strains produce lactic acid that ferments the milk and results in changes that occur in the development of the yogurt’s characteristic flavor and consistency.

•       Stimulation and enhancement of the immune system (both cell-mediated and humoral immunity).

•      Production of the digestive enzyme lactase, providing enhanced digestion of the milk sugar, thus assisting in alleviating lactose intolerance problems.

•      Inhibition of pathogenic organisms by production of anti-microbial and bacterocidins that have activity against Candida albicans, Helicobacter pylori, Clostridium, E. coli, Staphylococcus, Bacillus, Salmonella, etc.

•      Inhibiting of intestinal and food poisoning pathogenic organisms via antimicrobial effect

•      Normalization of controlling gut function by regulating microflora balance, regulating intestinal mobility and normalizing bowel function.

•      Documented clinical effectiveness in controlling diarrhea and constipation, gastroenteritis associated with rotavirus shedding, traveler’s diarrhea as well as antibiotic associated diarrhea, etc.

•      Suppression of toxins produced by putrefactive bacteria in human intestines (L. bulgaricus).

•      Improving nutrition through the enhanced breakdown of vitamins, minerals and amino acids and their absorption through the intestinal walls.

•      Supporting anti-oxidant function in the intestinal membrane supporting the removal of toxins and their byproducts from the colon.

•      Potential suppression/reduction of IgE suggesting possible support in reducing allergic symptoms.

•      Enhancing activity of  L bulgaricus and S. thermophilus for the production of free amino acids.

FORMULATION

Three lactic acid bacteria strains were chosen for their individual characteristics, which when combined offer a unique balance of cultures that produce high activity levels of health promoting lactic acid bacteria, producing a yogurt culture that is supportive of intestinal and immune health.

GI ProStart™ contains a combination of microorganisms that have a complementary as well as symbiotic relationship in supporting the growth of an active and viable yogurt culture. S. themophilus is recognized as the strain that initiates the fermentation process; then L. bulgaricus and L. casei facilitate additional fermentation, leading to the final production of the yogurt.

SPECIFIC AND COMPLEMENTARY FUNCTIONS OF THE PROBITOIC STRAINS

The three carefully chosen probiotic strains making up this yogurt starter formula include:

LACTOBACILLUS BULGARICUS - This yogurt strain was technically renamed Lactobacillus delbruecki, subspecies bulgaricus. The L. bulgaricus strain is known to help decompose certain food components in fecal matter, assist in preventing purification, play a beneficial role in helping to maintain intestinal regularity, produce a natural antibiotic-like substance called “bulgaricans”, among many other documented benefits.  In combination with the L. casei, it has been shown to exert some anti-microbial function against yeast, specifically Candida albicans.

STREPTOCCUS THERMOPHILUS – This yogurt strain possess remarkable ability to produce the enzyme lactase (B-galactosidase activity) to digest the milk sugar lactose, as well as supports immune function/modulation, inhibits pathogenic organism by producing lactic and acetic acids effective against pathogenic bacteria, as well as has the documented ability to synthesize folate and B-12.

LACTOBACILLUS CASEI – The L. casei strain is a well-recognized resident microorganism that is included in the yogurt culture because it produces complementary function and a broader spectrum of activity in the production of the yogurt culture. The L. casei strain is known to produce the L-form of lactic acid, which is known to be well tolerated by infants as well as adults.

The use of the L. casei strain in combination with the two yogurt culture has been shown in a placebo controlled, in vitro study, to offer specific metabolic activates, as well as complementary attributes compared to regular yogurt and a placebo. (Djouzi, et al.)

GI ProStart™ CHARACTERISTICS

TASTE: The combination of these probiotic strains offers an excellent culture that will produce a mild acidifying flavor, smooth creamy consistency and texture as well as a pleasant taste.

ATTRIBUTES OF THE GI ProStart™YOGURT STRAINS

DAIRY AND GLUTEN FREE YOGURT: The highest quality and pure LAB cultures are used in this formula. The yogurt strains are recognized to have exposure to some dairy peptones (broken down molecular structures) during their fermentation. The final culture is filtered and has less then detectable levels of dairy proteins. Considered dairy-free yogurt based on the standards established in the nutritional industry. No gluten containing ingredients are used in the production of this product.

PRESERVATIVE FREE: Free of common allergens and free of all preservatives and additives that could pose an adverse response in the hypersensitive individual.

AVAILABLE FORM: The GI ProStart™ Yogurt Starter is available in a powdered form; each  1/8 tsp dose of the active culture will ferment 2 quarts of  cow or goat milk.  Almond,Cashew,Soy,Coconut as well as other alternative milks may require a little more then the 1/8 teaspoon per 2 quarts.

MANUFACTURING STANDARDS: This product has been carefully manufactured in a cGMP facility utilizing the highest standards recognized in the industry. Product is maintained under refrigeration for optimal potency and stability.

YOGURT IN SUPPORT OF THE SPECIFIC CARBOHYDRATE DIETARY PROGRAM

Elaine Gottschall in her book Breaking the Vicious Cycle: Intestinal Health Through Diet” describes the attributes of utilizing a long fermentation time (of 24 hours or longer) for the production of yogurt. She describes that this long fermentation provides the ability for the milk sugar, lactose to be optimally degraded/broken down. Please follow the specific yogurt culturing directions advised in the Breaking the Vicious Cycle book.

This GI ProStart™ Yogurt Starter culture is designed to provide a culture that will incorporate the attributes of safety, efficacy and optimal function in support of the SCD dietary program.

Frequently asked Questions

What is GI ProStart™?

 GI ProStart™Yogurt Culture Starter from GI ProHealth™ is a yogurt starter that offers a combination of three well-recognized and certified probiotic strains with documented safety and clinical effectiveness in supporting a full range of health promoting benefits. There is a long history of recognized benefits obtained from the ingestion of fermented dairy products, specifically yogurt.

LACTOBACILLUS BULGARICUS - This yogurt strain was technically renamed Lactobacillus delbruecki, subspecies bulgaricus. The L. bulgaricus strain is known to help decompose certain food components in fecal matter, assist in preventing purification, play a beneficial role in helping to maintain intestinal regularity, produce a natural antibiotic-like substance called “bulgaricans”, among many other documented benefits.  In combination with the L. casei, it has been shown to exert some anti-microbial function against yeast, specifically Candida albicans.

STREPTOCCUS THERMOPHILUS – This yogurt strain possess remarkable ability to produce the enzyme lactase (B-galactosidase activity) to digest the milk sugar lactose, as well as supports immune function/modulation, inhibits pathogenic organism by producing lactic and acetic acids effective against pathogenic bacteria, as well as has the documented ability to synthesize folate and B-12.

6. Can I make yogurt from nut or soy milks?
Yes, many are successful using different types of milks but when using other type of non dairy milks you may have to experiment a little with fermenting time (8-10 hours) and /or amount of yogurt starter. Nut milks require 1/2 teaspoon or more of yogurt starter per quart of milk.