The most Incredible yogurt

Hey, so I chased everybody away with that little thingy we did there. So I'm just gonna send this link out to a few more people because obviously people left. I'll be one second. Just hold on a second. All right. Okay. So you want to find out about the Auroturi yogurt. So first, We have to talk about the vagus nerve. So the vagus nerve is is what this thing is all about. So the vagus nerve has so many functions in the body. It's a massive nerve that it's called the cranial X nerve. So in other words, it comes out of the brain and it goes down your body and it goes. And it just branches out into the body, and it has so many different functions. And that's why it's actually called the vagus nerve. It comes from the word vagari, which actually means to wander. So this nerve wanders all over your body. That's that's what the the name of the nerve comes from. And so it the the it has a lot to do with the involuntary functions in the body. When I say involuntary, I'm talking about like cardiovascular. So that's like You know, the speed that your heart rate beats at, the fact that your heart rate continues when you're sleeping, the fact that your heart beats constantly and you don't have to tell it to do every beat like you have to tell your arm to move up and down. Your respiratory system, same thing. And digestive system, same thing. That just kind of works automatically. And then obviously your immune system. Also works automatically. So what happens when this vagus nerve starts to become a bit of a problem? So the other functions that it has, before I go into how it becomes a problem and what happens when it becomes a problem, is it also provides sensation to certain parts of the body, specifically The ear and the the hearing canal. So when people get ringing in their ears, that's very much related to the vagus nerve. Also your your pharynx. So when you get pharyngitis, so when you're when you have this like throat issue going on and your voice goes all funny, that has also got something to do with the vagus nerve. And it controls your speech. So when people become like slurred in their speech, like when they get drunk. It also has a lot to do with swallowing because swallowing is in a way a little bit of an automatic kind of reaction when you put something in your mouth and you can, you know, when you're chewing something and then you really just want to swallow it. And that's got to do with the vagus nerve. Some people can't swallow and it has to do with this vagus nerve. And it also has something to do— so there's something called a variable heart rate. So your variable heart rate is the amount of beats and the time between each beat. So you have— if you ever sit and you feel your pulse, you'll feel that your pulse rate goes, but it's not necessarily all that rhythmic. It does have little stops and starts here and there. And the time between those stops and starts actually is a very good indicator of how healthy you are. This has got to do with the vagus nerve. So the reason why I'm going on about the vagus nerve here is because this yogurt has got everything to do with the vagus nerve. And that's why so many people are having Like massive improvements in their body when they handle the vagus nerve or when they take this yogurt. So it also controls your kidneys and so many of the other organs as well, this whole vagus nerve thing. So you have to have your vagus nerve right. And then the vagus nerve is a two-way street. It goes So, so it goes to the brain and it goes from the brain. So you have this, this two-way highway. So messages go to the brain and messages come from the brain. And it has so much to do with mood. And so, so you can, you can have like negative thoughts. And this is not something new. People, instinctively know that when they start having negative thoughts, that negative things are going to happen. And then your digestive system starts to shut down, and then you start to get sick, and the body starts to deteriorate when you're constantly negative. That's why it's good to force yourself to be constantly positive. It's not as easy— it's easier said than done, but that is actually what needs to be done. But the other way around that it works is When it when there's something wrong with your digestive system, it can send a signal up to the brain and can cause the same thing. So your negative thoughts can cause digestive issues, and digestive issues can cause negative thoughts. So this is an interesting take on this. So if you could get your if you could get your gut brain axis. Which is this vagus nerve intact, then obviously life would be a lot easier for you. And people are having massive, massive mood beneficial mood advances with this yogurt. The other thing that it does is that if you're a person that Sometimes when you eat and you don't feel like you've eaten and you're not satiated, that's got something to do with the vagus nerve and also the speed of your digestion. So that has something to do with the vagus nerve. And obviously, you know, immune modulation. So, you know, monitoring your immune system and the way that your immune system works has everything to do with the gut. So, the vagus nerve also has something to do with inflammatory control. So, people who get Crohn's disease or rheumatoid arthritis, it has a lot to do with the vagus nerve. And then, as I was mentioning earlier, the cardiovascular thing, the heart rate variability, that is a massive indicator for health. So, you should find out more about that. You get these smartwatches now that can check your heart rate variability. And that will basically tell you what your mortality rate is going to be, your chance of dying, your percentage, whether it's positive or negative. That's your heart rate variability. It's a very interesting indicator. So, yeah, so basically then what starts to happen is, especially in the Western world, is that you have this bacteria called L. reuteri, and this L. reuteri has been missing from man's digestive system for probably about 100 years now, maybe longer. But it's because of all the processed food and all the environmental issues and toxins that people are putting into their body or coming into contact with, and it's killing this bacteria. And this bacteria has Everything to do with the vagus nerve. So if you've ever had antibiotics or alcohol or excess processed food, all of these things, or drugs or a lot of pharmaceuticals, all of these things contribute killing off this bacteria. And it makes you think that this is the way it is for you. So you start to get autoimmune disorders, you start to get— people who have epilepsy literally have something wrong with their vagus nerve, and you could handle it by digestion. And the funny thing about epilepsy is when epileptics go on a ketogenic diet and they cut out sugar and they— I mean, carnivores are saying the same thing, but that's only because they've eliminated sugar. It's not because of a carnivore diet, it's because they eliminated sugar. You can't eliminate food groups that your body needs. So carnivore will help for a lot of people, but they will eventually have to start eating vegetables again. So when people go on a carnivore diet or they've gone on a keto diet, a strict keto diet, and they cut out all these carbohydrates and sugar and everything, They tend to—the epilepsy goes away. They don't have epilepsy anymore, like just out of the blue. So that's interesting. And also, if you—if you go on one of these diets, you'll find that you'll also your mood will generally increase because your bacteria in your stomach starts to operate more in. symbiosis with the vagus nerve, but it's still missing this olfactory, which is why, again, people are having such massive gains when they take this yogurt. So, okay, enough about what this whole thing does and what the vagus nerve does. I think you get the idea of what this yogurt is actually meant for and what it's meant to do for you. So it's how do you how do you get it and why do you put it in a yogurt? It's you know so this guy Dr. William Davis this guy in the U.S. he's he's a funny old chap very very very nice old guy and he's studied the gut biome microbiome for many years and and he was using this L. reuteriana. Pull form or a capsule form, and he wasn't having the benefit that he wanted to have from it. So he thought, well, why don't we put it in a yogurt? But the funny thing about this Aratori is, is that it doesn't multiply. The culture doesn't multiply at the rate that other cultures multiply in normal yogurt. So it multiplies, it doubles every 4 hours. And you need like up to 250 billion of these supported microbes in this yogurt. So with this yogurt, then that's why they put about 5 billion in, or 2.5 billion or 5 billion in, you know, a bit of yogurt, and they mix it all up and make sure it's mixed properly, and then they add the inulin. And the inulin is a prebiotic. So the difference between a probiotic and a prebiotic is the prebiotic is what the probiotics feed on. So inulin is a fiber, and our retori loves it, and it feeds off this inulin. Not insulin, inulin. So you mix your inulin in, you mix your retori, you mix your— if it's your first batch, you would mix your You wouldn't mix, obviously, your previous batch because you don't have one. So you mix those up and then you cook it for 36 hours at body temperature, at human body temperature, so 36, 37 degrees Celsius. So you cook it for that, and, you know, these guys are spending huge amounts of money on the, the, the culture and these yogurt makers because it's become a— it's become all the hype now and, um, and all this stuff. But I, I literally bought this thing off Takealot, which is like the US Amazon, and, um, it cost me in South Africa 300 and something rand, and it's— that's about, I don't know, $25. Maybe twenty dollars, and it works perfectly. I I've I use a infrared thermometer to check it, and it's exactly like 36.7 degrees centigrade, like like for the whole 36 hours. So as this culture is brewing in these little yogurt makers, and this is not actually yogurt by the way. This is this is a culture. It's not actually yogurt. These things multiply, multiply, multiply, multiply, and they're feeding off the inulin, and they're feeding off the inulin. And then you take that and you put it in the fridge, in the refrigerator, and it becomes quite consistent. The texture of it becomes like nice and thick. So the first time that you make this stuff, what you'll find is that it'll separate. and you'll get your curds and your whey. And you just basically chuck the whey out and take the curds and you put it back into a new batch and you make a new batch. You can eat those curds as well, but you need about 2 big heaped tablespoons of the old batch. You put that in the new batch and you add another few capsules, how many ever you need. And you mix it all up. But there's a very specific way of doing this whole thing. I have another video on it, but I'm going to go over that now because the making of this yogurt or this culture is extremely important to the efficacy of it. So how effective this yogurt is, is based on how you're going to make it. And people really mess it up all the time because they don't Think with the factors that come with making a yogurt where there's a bacteria in there that is growing. So a lot of people make this yogurt and it goes sour, it goes off while they're making it, and they're like, ah, you know, and they throw the little yogurt maker away because it's not working. And that's not actually what it is. What normally happens is there's some bacteria on one of the utensils that they're using. just a small little piece of bacteria in the little corner that you didn't wash out, and that will cause that bacteria to grow in your yogurt and make your yogurt go off. So you've got to make sure that you use very, very clean utensils, and you've got to make sure that you clean your little yogurt maker properly once you're finished with it. So inside this thing is a little stainless steel bowl, and it's obviously food-grade stainless steel. And you just make sure that you clean that little thing. So here's the whole recipe, and I've actually shared a document on the link here that you can download. It'll tell you how to make it. Also, if you go to my— I think it's on my Facebook page, but on my TikTok channel, there's a recipe on how to make the yogurt. I actually did put it on my Facebook page. Just scroll down on my posts and go past this. the silly memes, and then you'll get to the yogurt recipe. So, here's how you go about it. You get yourself some heavy cream. In the US, it's hard to find heavy cream, but in South Africa, it's not hard. You can get it just about anywhere. So, you take your heavy cream and you throw about 100 milliliters in the bottom of your bowl. Take your little capsules, and for South Africans, You can get these Araturi capsules from Dischem. It's called Femina Araturi, and it's a probiotic that they're selling for women, but it's only about 2,500 billion or something like that in there. So, I use 2 every single time that I make it. They're little small little capsules. I open them up and I pour the stuff in. And then I take either 1, 1.5, or 2 tablespoons of inulin, chuck it in there, and you get a whisk and you mix it all up. You make sure that you get all of the lumps out of there because it gets very, very, very lumpy. Mix that, all that up, and then you pour your heavy cream in there, mix that up. And actually, just stepping back to that first 100 milliliters, you've got to warm that up to 36, 37 degrees Celsius. So you warm that, that first little bit of cream up before you mix it. So you mix all that up, and then you pour your other cream in there, and then you leave your little yogurt maker for 36 hours. Now, this is also a trick that I've learned. I've probably made about— probably about on my 25th batch now. of the stuff, and it comes out perfectly every single time. And you've got to check the time. You can't go and put it on at like 2 PM because 36 hours from then is 2 AM. So you're going to get— you're going to have to wake up at 2 AM to take your yogurt off. So think with it, you know, like do it at 10 AM or 9 AM in the morning, you know, so that you can take it off the next night. And and then you'll be you know you'll you'll be fine with that. So once you start taking this yogurt, you can have a bit of a stomach reaction in the beginning, like you can get a bit of bloating, maybe a bit of a runny tummy. But you've got to go through that, and once you go through that, it's your your digestive system will recover like you. I cannot believe. I cannot believe how my digestion has improved, like incredibly, like leaps and bounds, and health. Even I was—I used to get very dry skin on my on my forearms from. I'm a cyclist, so I ride a lot, and I'm in the sun a lot. I used to get this dry skin on my forearms. That's gone. That was an—that was interesting because I've had this for years. and now it's gone. So it's very, very good for a youthful appearance. Don't take me as an example. So, so it'll, it starts to handle wrinkles and it starts to handle discolored skin and, and your skin starts to improve and then your internal organs start to improve. Your gallbladder starts working properly, your liver starts to work properly, and you can feel your mood lifting. It's incredible stuff. It's like, and the funny thing about this is, is that 100% of people on planet Earth don't have this. It's getting less now because there's a lot of people taking this yogurt. But before that, there was 100% of people on planet Earth didn't have this good probiotics in their stomach, microbiome in their stomach that absolutely needed and Wanted by your whole body, you know. So that's the that's the rundown of you know how to make the yogurt and why we are taking it because a lot of people are you know they're like a lot of people are into fats and and they and they think you know this is a fad and and they and they go into it because it's a fad because they like that kind of thing. But this isn't a fad. This is a bacteria that's absolutely necessary for your entire body to work properly. Your body's— it's like, you know, often when people, you know, deal with a medical issue, like let's say they have a headache and then they get rid of this headache and then they never realized they had a headache for years until they got rid of it. And that's the same thing with this stuff. It makes such a difference to your well-being. And it's purely because of this nerve. I mean, this nerve attaches your brain to everything, you know, so you're operating this body through this brain. And if that little communication channel is not working properly, you start to get hormonal issues, you start to get organ problems, you start to get heart problems, you know, you And definitely digestive problems. And when you have digestive problems, then you start to have immune problems. And next minute you have all these autoimmune disorders. And the other thing that it does is, is it allows it almost— when you don't have this bacteria, it almost becomes like something that's called leaky gut. And leaky gut is when the— your Your little pores in your small intestine that are meant to take a very small particle of nutrients through and put it into the bloodstream so that it can give you nutrients and you know energy and all this kind of stuff. So you'll eat something; it'll get broken down. It's get broken down by your stomach acid after you've chewed it well enough. Goes down into your stomach and then goes into the small intestine with your bile and your and your pancreatic enzymes, and it starts to break down that food into very, very small little particles. And so again, it's very important that you have that part of your digestion working because you have to get to that point where it's breaking those— your nutrients that you've been eating down into small enough particles for it to fit through these little pores and go into the bloodstream so that you can live, basically move your arms up and down and have an immune system and be able to talk and all these things. But what starts to happen is that these little pores start to split open and then bigger particles go through. So if you've been eating eggs, for instance, and these bigger particles of eggs that are not broken down by the enzymes properly, and this L. reuteri hasn't been there to break it down even more, and it also hasn't been there to support your intestinal walls, because that's also something that it does. Does is it supports the intestinal walls and keeps the integrity of the intestinal walls there. So that's the intestinal walls start to crack and split open, and then all sorts of particles start to go into your bloodstream. And like like going back to the eggs. So now you've been eating eggs. You've been eating eggs all your life, and you love eggs. And now suddenly you have this like kind of autoimmune reaction to eggs, and you become allergic to eggs, or suddenly you become allergic to milk. You know, like I never used to be allergic to you know milk, but now I am. Nuts and all these things that people suddenly become allergic to, and this is because of this problem. Is because these things slip the the the the the unprocessed particles manage to slip through those cracks into the bloodstream, and then the immune system recognizes. And it goes, "This is this is a pathogen, which is something that has the capacity to cause illness." So so it looks at it because this is a pathogen. I don't I don't recognize this. So it sends off its little soldiers to fight this thing, and it tags it, puts a little tag on it, and it says, "This is to be attacked every time it comes into the system," and then. So now every time you eat it, you get stomachache and you get a rash and you get all these immune problems because the immune system thinks it's a pathogen and it's not. It's just food. So now you get these people that end up being allergic to all sorts of things and starts to cascade. I recently had someone on my program who was allergic to just about everything. I mean, he literally had The leaky gut like crazy. This guy, and he's and he's and the and and this L. retori was missing completely from his digestive system. And the funny thing was, he'd been going to see doctors for about twenty years to try and handle this. And he and sometimes he could eat something, and then the next time he ate it, it would it would have a reaction with him. And it was just like he didn't know. It was like a lottery when he was having a meal, and he would get you know stomachache and. Rashes and all sorts of things. And then, so when we got him on the program, we gave him the yogurt and we did a whole lot of other things as well that would help him with digestion and breaking down the food properly. And after 20 years of trying to handle his digestion, within a week of dealing with it with these simple factors, he never had digestive issues again. It just like completely went away. And this is the other thing that we need to start looking at when we're looking at our own health. And the bacteria that we're meant to have. I've been researching a lot recently on what Homo sapiens ate and how they operated, because these are Homo sapiens bodies. Okay, so I mean, white people do have a bit of Neanderthal in them, as we've been told by people, but we do. We have a Neanderthal gene. African bodies don't have that gene. They only have Homo sapiens genes, but we're generally Homo sapiens. So what were these bodies designed to do, and what was the army of the— or the organization inside the body. How was it organized? What different divisions and departments were there inside the body to make these Homo sapiens bodies run properly? And our Reatoren is one of the major players in that. So, obviously, you know, we weren't eating Big Macs, we weren't eating even 3 times a day, like 250,000 years ago. We were eating maybe once a day if we were lucky. And what were we eating? So, we were eating things that we could easily get to, like berries on bushes. Fruit were a bit too high, and that's why the old saying, low-hanging fruit, but fruit was a bit too high for us to get. So, fruit wasn't a big part of the diet, but berries were because they were kind of ground level, eye level, and vegetables that grew above the ground. And then obviously the meat, and when they would kill an animal, they would eat the whole thing, and that's how it went. And they had all this gut bacteria that worked really well, and everybody was happy and hunky-dory. And so I've been doing a lot of research into that, and that's where I've started coming across this L. reuteri. And then this Dr. William Davis—I watched one of his videos on it, and it like I was like. Oh, the penny dropped because me personally, I've had, even though I eat healthy and I have been for like 15 years, I've been very strict with my diet and I make sure that I don't eat anything bad. I try to keep it as clean as I possibly can and I'd rather not eat if there's nothing else there. So what I, but what I had a problem with was my immune system. And I do do a lot of sports and I do do a lot of exercise. And I am getting older, but that's not the thing. I was—I always had a problem with my immune system. But the funny thing was, when I was a little kid, I—I was given loads and loads of antibiotics. Like once a month, I would get antibiotics, and I was a sickly little kid. I was very strong and very athletic and very sporty, but I was actually sickly. I was always sick, and I—I knew them. Like, what is this? You know, I thought maybe it was vaccines. I didn't know what was going on. Probably vaccines had something to do with it. But when I started really researching how these Homo sapiens bodies are supposed to work, this aureatory made sense because it is one of the major role players in building an immune system. So I started doing this yoga a few months ago, and I've got to be honest with you, it's done me a world of good. Like, it has made me feel so healthy. And everybody that I've recommended it to, a lot of my clients are taking it now. I mean, I don't normally, if they're trying to lose weight, it's hard for me to recommend it because it's a very fatty food. So, you're going to be burning that fat instead of your body fat. But if they run into real digestion problems, then I recommend, I say, okay, take this yogurt. And one for one, these guys come back with these rave reviews. So, I mean, you can even, if you find that video on my Facebook channel, you'll also find it on YouTube. It's on YouTube as well, on our YouTube channel. You'll find the comments are like, I use Nick's recipe and I'm feeling great. My yogurt came out well and I haven't felt like this in years or ever. And that's the thing with it. So, it has everything to do again with this vagus nerve. That's why I was rattling off about the vagus nerve when we started this. So I have put some stuff on the channel here. The one is called articles for— there's a yogurt recipe and then how reattori works. And then there'll be some more. Let me just see if I can find— there's another one here and I'll see if I can put that one on as well. So, I mean, it's Pretty similar to what I what I have on there, but I'm going to send it to Seb because Seb's putting the stuff on. And then you can read that one as well. And they they're very interesting articles. You know, I mean, I've I've tried to write them as easy as I possibly can, and I try to put glossaries at the end with the medical terms and the and the hard to understand words. So you can you can have a look at them. And here we go. I'm gonna just add this to— what is it? Vegas? Yeah, I'm going to add this to the little cache of— okay, here we go. And I'm going to ask Seb to put that on there because he's busy putting all the documents on for me. Can you do that, Seb, if you're watching? Yeah. So are there any questions? Do you guys want to know anything about this yogurt or el returi, or is there, you know, yeah, is there anything that you don't understand about it? Because it is something that you've got to get right, but it's not hard and it's not a difficult thing to do. It's really easy to make this yogurt. You guys can message me after this, and I'll put the brand that I use in South Africa. In the U.S., it's easy to it's easily come by. But the brand that I use in South Africa is a little pink bottle. It's called Fentima, or I can't remember. I actually finished it, and I threw the last lot away with this last batch that I made. So I've got to go get some more. But I'll tell you what the brand is when I when I got it, and then you know you can go get it at Dischem. Again, in the US, you'll find it quite easily. We are going to start supplying it in the US very soon with our little supplement company in the US. And then obviously inulin, I'll just show you which one I use. Let me see. There we go. So this is one you can get from Just skim as well, and you'll you know you'll do well if you take that stuff. So keep keep in mind you've got to use the inulin because it's the prebiotic for the foods. Like something it's like sauerkraut. You know if you're eating sauerkraut, it's a prebiotic. It has probiotics in it as well, but it's a prebiotic because it helps your gut microbes that feed off veggies and And so on. So it builds them so that you can digest fiber better. So okay, guys, I hope that you got something out of this, and I hope that you understood you know what I was talking about when I was talking about the vagus nerve, because that is what this whole thing is about. And you've got to have your vagus nerve healthy, and then you'll be all good. All right, thank you very much. I see there's no questions, so I'm gonna sign off, and thank you very much for. Watching.