Sugar Shift®
Starter Culture - Probiotic Yogurt Cu... View More

Our starter culture lets you make yogurt without the capsule – no cellulose, no preservatives of any kind. It’s alive with the goodness of our signature patented blend, Sugar Shift® creating the perfect team of bacteria to make your best fermented foods. Every large jar makes 45 batches of yogurt (one quart each), and small jars make 20 batches of yogurt. Refrigerate after opening. 

Why we created Sugar Shift Starter Culture

One of the best things about our product is it is a well-balanced, very specific community of bacteria for gut health that includes L. reuteri. 

Our blend also contains inulin so you will not have to add it to make yogurt.

Fermentation is a natural process where carbohydrates are broken down by bacteria without the use of oxygen. In this process, the bacteria convert sugar into alcohol, acid, and/or gas to produce energy. Fermentation also produces ethanol, carbon dioxide, and lactic acid, which not only enhance the flavor and texture of foods but also increases their shelf life.

By consuming fermented foods, you can increase your intake of beneficial bacteria and diversity, which helps support a healthy gut microbiome. Using our Sugar Shift® Starter Culture is an easy and effective way to transform regular foods into superfoods and promote a healthy digestive system.

Why it’s revolutionary

Our unique eight-strain formula was designed to tackle the growing problem of sugar addiction and its impact on the microbiome. The formula takes sugar head-on by converting glucose and fructose in the gut to the powerful free radical scavenger, mannitol. Mannitol is the most abundant sugar in nature.

Our formula includes three keystone strains that are proprietary to us and work in harmony with the other five strains to form a stable, sustainable community. This allows the gut microbiome to sequester heavy metals, produce short chain fatty acids, recycle iron, and copper, and produce more energy. This formula reduces Gram negative bacteria and their harmful endotoxins and produces anti-inflammatory substances like glutathione and melatonin.

How it works

Our working community of strains come to life in the yogurt culture and they begin to produce many enzymes that break down proteins, fats and sugars in the milk, breaking them down into smaller amino acid molecules.

Our Sugar Shift® Starter Culture simply activates when adding it to liquid.

Once the culture is hydrated in dairy or milk, the bacteria in the culture become active. These bacteria then start multiplying and consuming the lactose present in the milk, converting it into lactic acid. This process lowers the pH of the milk, which prevents the growth of harmful microorganisms and extends its shelf life. The lactic acid also gives yogurt its tangy taste and creates a smooth, thick texture.

How to take

Based on Dr. Davis' SIBO-reducing Super Gut protocol, we recommend enjoying 1/4 to 1/2 cup of finished yogurt per day.

The 8 probiotic strains

Bacillus subtilis (DE111® by Deerland)

• Enhances immune function and pathogen control
• Helps regulate both diarrhea and constipation by maintaining gastrointestinal health.
• Increases muscle mass and reduces body fat.
• Helps balance the pH of the culture over the longer culturing to sustain the full community balance.

Bifidobacterium bifidum 

• Interacts with immune system by producing a variety of molecules that act as essential communicators with the immune cells in the mucosal lining of the gut.
• It also stimulates growth of other commensal bacteria that produce butyrate to support the gut lining.

Bifidobacterium longum

• Protects against pathogens, modulates the immune system, and provides essential nutrients through the digestion of resistant carbohydrates.
• It may also dampen the effects associated with periods of acute stress.
• It produces metabolites that are key to a healthy gut, reduces oxidative stress, and stimulates the sleep centers of the brain.

Lactobacillus reuteri (PCR07)

• Makes antimicrobial substances
• Converts glucose to mannitol
• May reduce the production of pro-inflammatory cytokines. 
• Associated with increased production of oxytocin, the love hormone.
• Can help accelerate wound healing.

Lactobacillus plantarum (TBC LP-36™) 

• Breaks down acetaldehyde which can damage membranes and produces butyrate which protects the gut barrier.
• It is effective in controlling pathogens, by producing potent antimicrobial peptides.
• Our strain is unique in its ability to degrade glyphosate to carbon, phosphate and water and sequesters and removes heavy metals such as aluminum.

Leuconostoc mesenteroides (TBC LM-37™) 

• Converts glucose and fructose into mannitol, a powerful free radical scavenger.
• It produces anti-inflammatory substances
• Protects the gut lining
• Makes vitamin B12. B12 supports production of DNA, melatonin, and red and white blood cells. White blood cells are critical for a healthy immune system and melatonin is one of the most powerful antioxidants in the body.

Pediococcus acidilactici (TBC PA-68™) 

• Primarily controls pathogens, by producing the bacteriocin pediocin A, known to have anti-viral and anti-listerial properties.
• It also may prevent inflammatory compounds from crossing the gut lining.

Lactobacillus paracasei:

• Breaks down proteins while increasing amino acid absorption.
• Has Immune boosting and anti-inflammatory characteristics.

Our formulas are balanced for sustained action, which means they work longer and are stronger. As a working community in a milk culture they can do even more to help support your body as you grow your own goodness.