


How Sugar Shift® Starter Culture Works

Grow your goodness in your kitchen.
It’s easy to get your home-grown
fermentation going and you’ll
love the way it works in your gut.
Sugar Shift® Starter Culture
converts excess sugars into
mannitol, which is eliminated.

Grow the goodness that will break
down glucose and fructose, along with
toxic chemicals like glyphosate. Re-
establishes harmony in the gut and
rebalances your metabolism so
you can feel your best.
Get more from milk (and your microbiome)
Milk proteins have been studied for bioactive amino acid peptides since the late 1970’s and are now considered the most important source of bioactive peptides. But commercial yogurts don’t typically ferment their yogurts over longer periods of time which can produce more bioactive compounds due to potential risk of failure from the longer the culturing. Making your own milk culture will increase the potential for more of these important bioactive compounds.
- Lactoferrin - boosts the growth of cells that build bone, binds and transports minerals like copper and iron to the intestinal mucosa, and kills pathogenic bacteria
- Lactoglobulins with potential antihypertensive effects
- Antimicrobial and antifungal peptides such as plantaracin, subtilisin, and reuterin which target pathogenic organisms in your gut
- Proteolytic compounds like acetaldehyde, acetate, and lactate from Leuconostoc
- Caseinphosphopeptides(CPPs’) are powerful antioxidants which bind minerals in the milk and release them during digestion in the GI tract improving the uptake of nutrients like calcium and magnesium
L.Reuteri – the star ingredient
you need to make the best yogurt!
Below is Martha’s version of the basic yogurt recipe from Super Gut, by Dr. William
Davis, Our starter culture formula features the key strain Dr. Davis recommends for gut
health and making yogurt, Lactobacillus reuteri. Plus, our starter already includes inulin,
so you won’t need to add it. So let’s get started!
Shift® Starter Culture to
2 Tablespoons of half-
and-half or whole cream
in a medium to large
bowl. Make a slurry to ensure it does not clump. Mix thoroughly.
and-half or whole milk and
lightly cover. Place in your
fermenting device (AKA
yogurt machine, instapot,
etc.) at 105 degrees F for about 12 - 36 hours. Taste along the way. When you reach the consistency and flavor you like best go
to step 3.
ready. Refrigerate to stop
the fermentation process. Remember every batch is different, don’t worry if your yogurt takes longer or it’s done sooner.
Enjoy your creamy
yogurt.
Learn more about using starter cultures to promote and
maintain a balanced gut with Martha Carlin