The method outlined by Dr. William Davis focuses on creating a particular kind of fermented milk product supposed to be consumed by people with Small Intestinal Bacterial Overgrowth (SIBO). This formulation differs from standard yogurt primarily by the collection of bacterial strains and fermentation time, particularly excluding strains that produce D-lactic acid, a possible irritant for some SIBO victims, and lengthening fermentation to scale back lactose content material.
This particular fermented meals affords potential advantages by offering a supply of helpful micro organism thought to assist in restoring a more healthy intestine microbiome. The prolonged fermentation course of is designed to considerably decrease the lactose ranges, making it probably extra tolerable for people with lactose sensitivities, which are sometimes related to SIBO. Traditionally, fermented meals have been used to advertise intestine well being, and this particular formulation is a contemporary adaptation tailor-made to handle the challenges offered by SIBO.
