GI ProStart

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 A single 1/8 teaspoon dose cultures 2 quarts of smooth and creamy yogurt when used with cow or goat milk Some alternative milks such as nut milks do require more then 1/8 teaspoon Makes a Non Dairy yogurt when used with Non Dairy Milk  ( 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. RESEARCH ON THE ROLE OF YOGURT IN INTESTINAL HEALTH Numerous clinical studies have been undertaken and published demonstrating the health promoting benefits of the probiotic cultures used in the production of yogurt.         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. TEXTURE: Smooth, thick texture.    POTENCY: This combination of the two well-recognized and documented yogurt strains (S. thermophilus and L. bulgaricus), combine with L. casei to produce a viable and potent cultured yogurt.   STABILITY: For an optimal and long-lasting culture place the bottle in refrigeration to maintain its potency and long-term stability. Please maintain the desiccant barrel in the bottle to provide the optimal moisture control, and tightly seal the cap on the bottle.    ATTRIBUTES OF THE GI ProStart™YOGURT STRAINS   EFFECTIVE STRAINS: Streptococcus thermophilus and Lactobacillus bulgaricus are well recognized to work together and transform milk into tasty yogurt containing high levels of live lactic acid bacteria. L. casei offers an excellent lactic acid producing strain that provides additional health promoting attributes in the formula.  HYPOALLERGENIC: Avoidance of ingredients such as maltodextri (derived from corn, wheat or rice), chicory root-based inulin oligosaccharides, anhydrose dextrose (corn derived), no fructooligosaccharides (FOS), and/or starches for those following dietary programs requiring their avoidance.    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.   1. What are the 3 probiotic strains in GI ProStart™ ? 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.   2. Is GI ProStart™ free of most allergens? Yes, GI ProStart™ is free of wheat, gluten and most  common allergens.   3. What are the health benefits of using GI ProStart™? GI ProStart™ offers 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.   4. Who should use GI ProStart™? People suffering from Crohn's Disease, Ulcerative Colitis,Celiac Disease, Diverticulitis, Cystic Fibrosis, Chronic Diarrhea, Autism and many other gastrointestinal illnesses.   5. What does the yogurt taste like? The combination of the probiotic strains offers an excellent culture that will produce a mild acidifying flavor, smooth creamy consistency and texture as well as a pleasant taste. If a sweet taste is desired you can sweeten your yogurt with fresh fruits or honey. NOTE: When adding sweeteners or fruits and nuts ect. It is always best to add these after the yogurt has cooled and NOT during the yogurt making process. 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. 7. Is yogurt easy to make?  Making yogurtis not very time consuming  the whole process takes about 20 – 30 minutes to set up, fermentation time is 24 hours for milk based yogurt and 8 to10 hours for nut yogurts.     8. Will I need any special appliances to make yogurt? Yes, you will need to buy a yogurt maker. There are many different yogurt makers on the market today. You can usually buy them that will make either one quart containers or in individual serving containers either one is fine.  GI ProHealth offers a Euro Cuisine, Italian inspired yogurt maker, which includes seven, six ounce individual glass jars.      9. Can I make Non dairy yogurt with GI ProStart™ yogurt starter? Yes you can make Non dairy yogurt with GI ProStart™   10. How long does GI ProStart™ yogurt stay in the refrigerator? Home made yogurt has a refrigerated shelf life of about 2 weeks.     11. Does GI ProStart™ need to be refrigerated? Yes, GI ProStart™ does have to stay refrigerated to keep the bacteria alive,   GI ProStart™ can be left out of the refrigerator for up to a 10 days with only a 5% loss of active bacteria, after 10 days the bacteria will die off at a very rapid rate if left out of the refrigerator.  GI ProStart™ should always be refrigerated to ensure maximum potency.   12. How often should I eat yogurt to maintain its maximum benefits? It is recommended that you do not eat more then two cups of dripped yogurt per day. Children with Autism should start slowly with ¼ tsp a day and work up slowly.   13. Is GI ProStart™ legal to use on the “Specific Carbohydrate Diet”? Yes,  GI ProStart™ is a legal product.     14. How quickly will I see results when using GI ProStart™ as a yogurt starter? In most cases results are within the first 2 days of use.   15. Can I freeze GI ProStart™ yogurt starter? Yes you can freeze GI ProStart™ yogurt starter up to 1 year.     16. Can I freeze yogurt? Freezing yogurt may cause a decrease in the beneficial