50 Billion CFU Lactobacillus Reuteri Probiotic 50mg per Serving - L Reuteri Probiotics - Highest CFU Count Lactobacillus Reuteri Probiotic - 60 Vegetarian Capsules - 60 Servings

Nicely packaged and potent.

Thank you

The product has lived to its reputation. Yoghurt : aced it 2 capsules 1.ltre extra creamy milk ( brown cap in uae) 5p ml of Elie and Vire 35% WHIIPING CREAM( Open a new one to prevent contamination. 2 capsules 12-14 g Inulin ( as feed to the Lactobacilus) Step 1] Bring milk to boil at medium temp , stir for 5.min Step 2] cool to room temp Step3] add inulin + 2 capsules and the whipping cream while constantly stirring.g. stir for 1.min 4] set yoghurt maker for 28- 30 hrs 38 centigrade 5) check after 15 - 16 hrs and then every 6 hrs. Once set remove and place in fridge. Excellent ans creamy.[ extra fat is the key] Why 3 stars : the product is temperature sensitive & L Reuteri do not like being transported hot. My product was delivered at around 43 degrees centigrade ! So supply chain issues ... Otherwise love the yoghurt ! Kudos to Toniq

No any effect

Very happy with this. Only just started using it so can't comment on any health benefits yet, but seems promising. Update After 1 Week: I'm feeling consistently happier in general, more of a positive mindset without any effort. I'm enjoying communicating with people and I feel like I am able to articulate my thoughts more clearly. Usually I can't wait to escape, but I feel more confident. Not sure at this point if it is these capsules, or if it is something else. I will see how things progress.

It was nice and it came as expected no delay

It helps keep your body clean. No bloating or discomfort. Easy to swallow tablets.

It should be kept in the fridge.

I purchased the Toniq 50B CFU L. retueri capsules to make Dr. William Davis' probiotic "yogurt." I had success the first attempt. Subsequent batches from the starter yogurt were even better (firmer, acidity, taste). I have used both my Instant Pot and Ultimate Yogurt Maker successfully. 2 capsules per 1Q of Organic Half & Half + 1TBS Organic Inulin. Method I used: Heat the inulin to boiling in 1/2 cup or the half & half. Then, pour the heated inulin & dairy mixture into the remaining half & half in the bottle. Mix well. Lastly, add the 2 capsules of L. reuteri to the mixture. Recap the bottle, mix gently and thoroughly. Pour into prepared glass containers. Cap (loosely if you use screw on lids). Incubate in a water bath at 99F for 36 hours. Remove and refrigerate. If you use starter from the first batch, mix the starter in half a cup of dairy product. Mix well but gently with a whisk. If you make more than one strain of yogurt, Dr. Davis recommends that you incubate separately, them mx the strains to eat. Prepare your containers and utensils by washing in hot soapy water, and rinsing well in hot water. I put the glass and utensils on a cookie sheet and heat in the oven to 225F to sterilize. The lids don't need to be sterilized, but dry well on a clean towel or paper towels before using. HEAT THE INULIN TO BOILING as indicated above. Dr. Davis said all inulin brands he tested had some level of microbe contamination. You don't want to incubate those microbes with your L. reuteri. Tip: Use a thermometer to cross check temperature. Especially if you're using an Instant Pot. Photo: large jar fits perfectly in my Instant Pot for L. gasseri. The other containers are used in my Ultimate Yogurt Maker.