Cholesterol lowering and inhibition of sterol absorption by Lactobacillus reuteri: a randomized controlled trial

Attached is PDF copy of the paper.
Cholesterol-lowering_efficacy_of_a_microencapsulat.pdf (190.3 KB)


Thanks for posting this Joseph. I’ve been making l. reuteri 30242 out of goat milk since I read Super Gut, but had no idea about the cholesterol. Good stuff!

My cholesterol is not really under control yet. I need all the help I can get.


Look up Policosanol.

I take 200mg{yes, 200mg 50mg 4X] a day, most days.


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See another post about a certain
“Lactobacillus reuteri NCIMB 30242 has the ability to safely reduce cholesterol levels”

How time intensive is this for you?

L reuteri seems to be the best thing out there for gut health, with a lot of other benefits like this. Seems a no-brainer- I’ve hesitated out of pure laziness/hatred of all things cooking! If I were still with my ex, who loves all things cooking, I’d already be consuming it.

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I’m really well set up for it, so it’s nothing. We have a Sous Vide, and I cut a hole in the top of a plastic cooler to keep the electric stuff and display visible. 8 quart jars of milk with 2 tbls inulin (this generates gas in some people even after being in with the bacteria for 36 hours at 99.5 degrees). Crunch up the tablets with a mortar and pestle, pour them in. I stir with a battery powered frother? They use it with coffee and I don’t drink coffee so honestly I don’t know what it’s for.

The tricky part is stirring in the inulin. If thrown in it turns to glue and will not dissolve. You need to gently tap it on the top of the jar so that it goes in slowly as the milk is spinning past.

Yakult is another lactobacteria that is said to do amazing things. Lactobacteria Casei and the species is Shirota. You can buy at walmart and make it the same way only with this strain you go to 109F for 36 hours.

Works great with goat milk straight out of the goat. I use clean stuff, but sterilization is not necessary. These guys are killers and take care of it themselves.


If I did not have fresh milk available I would use half and half.

Forgot to mention that the Sous Vide goes into the water that surrounds the jars. It has a pump and thermometer and does all the thinking for you. Also I had to make a metal bar across the middle of the cooler to hang the Sous Vide. That was the hard part.


Details on how to make the yogurt (link), and more discussions: Probiotic Microbes Sustain Youthful Serum Testosterone Levels and Testicular Size in Aging Mice

and Addition of inulin to probiotic yogurt: Viability of probiotic bacteria and sensory characteristics

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That mouse study was fantastic! There is so much stuff on this site that I have not gotten to.

I should have measured my balls before I started doing this. Lol. I do have my testosterone every year for the last several years, but it has been dropping and dropping and dropping and I asked my doc about it and he said I don’t need it anyway, but he’d give it to me if I want it. So I can’t wait to see if this moves it at all.