. Dr Davis's recommends L. reuteri yogurt ferment for 30 to 36 hours. We have been consuming both as well. The on-going experiment being discussed on these pages is for specific strains of Lactobacillus reuteri, perhaps never previously used for yogurt making. ________ Blog Associate (click my user name for details). re: Both my wife and I have noticed our hair getting thicker, Neat. I use 1/2 gallon whole milk, 1/2 cup HWC, 1/2 cup previous batch yogurt, 2 tbsp. The yellow liquid is maybe whey? Fingers crossed. From our feedback, this method produces reliable results. ________ Blog Associate (click my user name for details). Is it normal to have a YELLOW top layer? Biogaia also has the usual merchandising tension of needing to recover investment and have an on-going business model. It did not say in the recipe to add sugar. It was quite tasty not too tangy Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter. Its pretty quick, within the hour, sometimes even before I finish eating it. ________ Blog Associate (click my user name for details). What is causing this? We do not consider this a concern as the whey can be poured out leaving thicker yogurt curd in the jar. Thank you! ________ Blog Associate (click for details). I have done 16 hours or so a couple times, but it morphs into a cottage cheese consistency I dont like. Even it I dont have the winning solution yet, I can take the inulin. and if so, what was the temp when the culture was added? In Dr. Davis recipe there are three ingredients, prebiotic fiber starter tabs or 2 tablespoons of yogurt whey from previous batch in a quart of half-and-half or coconut milk. re: I dont understand the 24-36 hours mentioned here.. If it is, its the first report Ive seen on either blog or the subscription forum. by directly consuming 100tablets per day, then yes indeed, these other ingredients might be a concern. What should I look out for that implies failure? To Make L. Reuteri Yogurt Excerpted from Dr. William Davis. Hold the milk at this temperature for 20 30 minutes. Davis is a cardiologist, #1 New York Times best-selling author, and health crusader whose best-selling books include the Wheat Belly series, Undoctored, as well as his newest book Super Gut.We dig into some spicy and timely topics here today, including What it looks like when Doctors get blacklisted by corporate media and Big Pharma An easy way to drastically increase testosterone How to grow and treat your microbiome like a garden Restoring beneficial gut microbes with delicious homemade yogurt (I can vouch for this) The link between mental health and your gut How to minimize your exposure to glyphosate And tons moreRead the show notes: https://fatburningman.com/dr-william-davis-how-to-heal-your-gut-with-delicious-homemade-yogurt/Learn more and support Dr. William Davis at https://DrDavisInfiniteHealth.comJoin The Wild Guild and get freebies on Patreon: https://www.patreon.com/abeljamesFollow me on Twitter: http://www.twitter.com/fatburnmanLet's be friends on Instagram: https://www.instagram.com/fatburningman/Like the show on Facebook: http://www.facebook.com/fatburningman And click here for your free Fat-Burning Kit: http://fatburningman.com/bonus The Biogaia Gastrus tablets arent exactly given away at $27-$30/ box. The trick is to wait long enough for nearly all of the simple sugars to be fermented, and much of the prebiotic substrate, but not to wait so long that the culture is largely dead (due to starvation by substrate exhaustion), and definitely not so long that native environmental microbes foul the product. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. (Available on Stitcher, Podchaser, Spotify, Amazon Music, iHeart Radio, and Podcast Addict. re: I poured the slurry into the rest of the liquid, measured the temp, and it had gone down to about 90, so I put it on the Instant Pot yogurt Boil setting again until the temp raised up to 110.. And thats part of why I asked about the dietary context. was added? Now I have all I need to make the L-reuteri yogurt. All I get is a liquid.. Verified Purchase. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains.". In any case a reaction, to the yogurt under discussion above, probably wouldnt be a yogurt allergy per se. This is not a fiber or carb or resistant starch issue; it is an issue of all the harmful substances contained in any grain, oats included. this would be a traditional 100W incandescent (Edison) bulb, which are getting hard to find. Lisa Killingsworth wrote: Id like to know if it is OK to combine the two yogurts in the same container for refrigeration?. Waiting for approval on Pandora, Apple Podcasts, and a few othersyes, its that new.). Anyway, we arent quite sure where well end up with incubation time and amendments in the L.reuteri project, but chances are its going to need more than 8hours. We have been discussing how, by fermenting dairy or coconut milk products with Lactobacillus reuteri ATCC PTA 6475 and DSM 17938, . re: A little research showed that lymphocyte numbers are increased following oral delivery of Lactobacillus caseu which is evidence that probiotic stimulation can increase the size of lymphocyte populations.. Don't worry. Can you suggest some starting details for me? I needed to stop yogurt after 30 hours (needed to leave house unexpectedly for rest of day) but everything looked good poured off about 2 cups of liquid, which left behind yogurt that was soft but pretty much in one piece. Temperatures above 43 C will kill the L. reuteri strains. One of the things it does is to increase and maintain the mucus layer in the gut and strengthen the integrity of the gut lining. One thing that is confusing here is that it seems like there is one set of instructions above written by Dr. Davis and then other comments below and links to other posts with more instructions, so Im not certain what to follow. His blog wheatbellyblog has been visited by millions of people. Dr. William Davis is responsible for exposing the incredible nutritional blunder made by "official" health agencies: Eat more "healthy whole grains." Today's wheat is different from the wheat of 1960, thanks to extensive genetic manipulations introduced to increase yield-per-acre. And is all that runny liquid normal? Ah, thanks; Lactobacillus reuteri {possibly ATCC} SD-5865, CFUs per portion not so far discovered Ihave never tried that myself, and dont recall seeing any discussions by people who have tried it in a 36h recipe, so I dont know what to predict in terms of either resulting consistency or physiologic effects. 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends. Yes, Im right (in this case, at least) because all I am doing is relaying one of the basic fundamentals of Wheat Belly. In the meantime, be sure to go wherever you get your podcasts and look for my new podcast, Defiant Health. The whey consistency here is more like that of skim milk. ________ Blog Associate (click for details). You may well be right. The resulting product has a consistency somewhere between whipped cream and whipped butter. Add the probiotic starter - one of the below methods: a) Crush 3 BioGaia Gastrus probiotic tablets into a fine powder using a mortar and pestle, or other hard object on a clean, dry surface. Dont stir the mixture while it is fermenting, as this increases separation. John M stated, Thank you for your 2 cents worth. (If in doubt, just let it ferment a few more hours.) And our result with that is about half yogurt that is thick enough to not pass through a wire mesh strainer, and about half a creamy liquid (presumed to be whey) that does pass. re: Is it possible to be allergic to yogurt but not other dairy?, I doubt anyone can guess usefully on that without more info. Im still not clear if that includes the L.reuteri yogurt under discussion here. Whether to consume the whey is your call. We empathise with your failed attempts because weve had plenty along the way too. b) Add 1/3 cup of L. reuteri yogurt or whey from a previous batch (frozen and defrosted may be used) to the slurry and mix in. The color does change a bit from the starting liquid, but is not an obvious yellow. Dr.Davis keeps an eye on the matter, for example: Have We Discovered the Fountain of Youth? Amazon.com: LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic As Recommended by Dr William Davis Super Gut, MD Cultured Dairy Low and Slow Yogurt Lactobacillus : Grocery & Gourmet Food Grocery & Gourmet Food Dairy, Eggs & Plant-Based Alternatives Dairy & Plant-Based Yogurt Kefir One-time purchase: $52.99 ($189.25 / Ounce) Again, we made 2 batches. If the settings are inaccurate, you can probably still use it. Add the crushed probiotic powder to the milk & inulinslurry and mix in. It is necessary topurchaseorganic milk to guarantee no antibiotics are present. Share your ideas, comments and photos at the end of this post :). Any information in this regards would be helpfulThanks Kelly, kelly wrote: When a company patents a product doesnt that mean they had to change its original structure in some way in order to get the patent?. Yes, I put that pot with the yogurt-to-be mixture (a little over a 1/2 gallon cooled to 110F) in the stove. ________ Blog Associate (click for details). What brand/product of coconut milk did you use? Ive tried it once, and considered the result a fail, possibly due to either/both of: 1. Despite the uncertainties, I am witnessing some very dramatic changes in the people following this idea. that does not heat the milk. I think that is your problem why dont you try making it again with a quart of coconut milk without sugar you can always add sweet drops once fermentation is done. So the coconut recipes in development have lately been adding actual sucrose (table sugar; glucose+fructose). Not sure if theres anything in itnothing on the label. Dr. Davis mentioned in his post that people eating the yogurt have reported a number of benefits: smoother skin (including fewer wrinkles), increased muscle mass, a rise in testosterone, weight loss, etc. ________ Blog Associate (click my user name for details). 24-36. That way I can completely ignore it all day, while the oven stays at a steady 110F. He uses 1 Tbls of inulin. If so, the recipe you are using (which is for Biogaia Gastrus L.reuteri strains alone), is not the same as the basic recipe that CEC has on their page: nostarch, 100F-110F, 6-8hours. Sam A wrote: It seems as if BioGaia has changed the formula or a large batch of their stock has been exposed to heat and doesnt come alive., Where did you order it from? I found that 12 hrs at 110F is about right. I sterilize my tools and follow the recipe to a T but its not working anymore for some reason. Once rolling, the economies improve a bit, as starter can be saved off (and apparently frozen). What did it look like before that (if known)? re: I dissolved the Gaia tabs and sugar in the goat milk after warmed to 110.. Can you suggest some starting details for me? Do cover your yogurt lightly during fermentation to minimize fungal contamination, e.g., plastic wrap or a loosely-fitting lid. Got it. Its yogurt of any kind, in any combination. inulin for 1/2 gallon of milk plus 1/2 cup of HWC. I am experimenting with using a larger amount of milk pulled from the pasteurized mixture in a mug and then using a hand blender stuck down in the mug to forcefully dissolve the inulin/gastrus powder into the milk. Before you begin it is important to sterilise theLuvele yogurt making glass jar, lid and any utensils you use, in boiling hot water. July 3, 2019 By Dr. William Davis. Can someone clarify if the yogurt is recommended for a BC survivor? re: Do you need to separate with a cheese cloth or coffee filter?. CBS Mash-Up Wheat Belly Edition: The Wheat Belly book and message rocked the nutritional worldand it has never recovered. . A biologically pure culture of Lactobacillus reuteri ATCC PTA-6475. As we always do, the, Half and half isnt available in Australia, so, in our, If store-bought, half and half milk is available in your area, we recommend you follow Dr Davis. They may or may not have performed lifetime outcome studies in their rodent models. To Maura: If your instant pot doesnt get it up to 180 you can set it on saute to get it to 180 but be sure to whisk it during and always right before taking the temp because it does get hotter on the bottom. Use the digital control panel to set the temperature to 36C and the time to 24-hours and then press confirm to begin incubation.12. I don't know what accomplished what. re: I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch. Dr. Davis believes that given the right information and tools, magnificent health is achievable without prescription drugs and without medical procedures. Thanks for your reply. I purchased a starter culture from Cultured Food Life by Cutting Edge Cultures after hearing Dr. Davis on Donna Schwenks podcast. But, get exposed to selected strains of E. coli from contaminated produce and you develop life-threatening diarrhea that can be fatal, especially in children. are reporting the effects listed above. Do you stir it in, or pour it all off?. ________ Blog Associate (click for details), Can I use only cream or has to be half and half? If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. Pour1/3 cup of preheated and cooled milk into a small ceramic bowl.7. This strain of probiotic sounds miraculous and I really want to try it, especially for the oxytocin effect, but this experiment was a total fail on my part. I get no taste of mint or citrus flavoring in the yogurt when using these pills as a starter. Also add a daily probiotic supplement such as Synbiotic 365 ( Buy from UnitedNaturals.com, $45 ) or BioGaia Gastrus tablets ( Buy from Everidis.com, $28.99 ). The second batch I tolerated just fine also until about half way through it and then I started getting bloating and gas pains. Kariree05 wrote: I just ruined my 3rd batch of yogurt.. Yet Im in the process of straining it now. See if there are any clues in my checklists. It seems as if BioGaia has changed the formula or a large batch of their stock has been exposed to heat and doesnt come alive. re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. Same species (E. coli), different strainsstrain specificity can be a critical factor. It could mean that you have adverse microbes higher in the intestinal tract than they are supposed to be, and they arent happy about what youre eating. Then put it in the glass cups and put it in my yogurt maker for 8 hrs. Potato starch was terrible. Did 4 more boil cycles but temp only raised to about 160 at highest. Gather all your. I avoid using it, except where required, as it tend to congeal on the bottom. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your yogurt. You will also want to verify setting it on 180F actually holds it at 180F. of inulin in each batch. We have made conventional yogurt with their milk previously. I agree with the 50:50 ratio. The milk is now ready to begin fermentation. I rotate making 1 qt. Simple and convenient, but precise. Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. This is why we obtain greater than 200 billion CFUs (bacterial counts) per 1/2-cup serving. 10. (It actually makes a delicious frozen yogurt; heres a simple. The Dr. Oz Show: Wheat Belly 10-Day Grain Detox, Deepak Chopra: Dr. Davis and Deepak Chopra sit down to discuss his Wheat Belly Total Health Book. If you notice any significant changes to the texture, smell or taste of your yogurt, you should do this sooner. We bought a sous vide unit for precise temperature, ferment for 36 hours, started with gastrus tablets, then used some yogurt from current batch for next batch, use the inulin you recommended and half and half with no other ingredients. re: Once the process finishes,, how much yogurt did you end up with?. 1) Has anyone on this blog so far experienced the Biogaia Gastrus tablets and their Complete shut-down of appetite, an anorexigenic effect? per day. [not UHT], Also, does that OV milk have anything in it other than milk? can I use the same technique but use an Instant Pot with the yogurt feature or a yogurt maker? It reminded me of true Greek yogurt that Ive eaten in the past for breakfast in Mykonos Greece. This, of course, assumes the oven leaks the correct amount of joules to maintain the interior of the oven at 110 degrees F. For smaller batches (one loaf-sized pan) I have calibrated a cheapo toaster oven that will keep the fermenting mixture right at 110 degrees. While it is still warm or can it be done anytime.. Want to boost the libido, sexual performance, and orgasmic inte. For consumption: implying that you wouldnt use arbitrary blends as starter for future batches, for a number of reasons. I steeped whole oats in this quart of yogurt overnight to give (me) a resistant starch + I added blueberries when I was plating this for breakfast. This prevents clumping of the prebiotic fiber. So if any of the damaging dont-cares can be beaten back by simple steps, you can either choose to address them, or brighten some Malthusians day. Hi Bob: the yogurt maker does not have a pasteurization feature. Heres what I did: * I quart of organic half-and-half (Stonyfield Farmsseems to be ultra pasturized, could that be the problem?) what yogurt machine, nominal temp, temp regulation? The first batch works okay, then the next couple of batches work okay, but then apparently pulling out a 1/2 cup of a batch for the starter doesnt work anymore, and I have to start over. ________ Blog Associate (click my user name for details), Wow. Jo-Anne stated: One last question do you put the pot that you showed us in the picture of your yogurt in the stove? re: Has anyone on this blog so far experienced the Biogaia Gastrus tablets. Making L. reuteri yogurt is really a simple process, but it still trips up some people. Make sure the inulin and the crushed-to-a-fine-powder Gastrus tablet are dissolved completely before you add them to the 110F milk/HWC mixture. EVER. What brand and model? The WB / Undoctored program also advises avoidance of prebiotic fiber with unresolved SIBO. To ensure the L reuteri strains stay pure and uncontaminated, we recommend re-inoculation not occur indefinitely. ________ Blog Associate (click for details), Im vegan so no dairy. Tracey Baca wrote: What should I look out for that implies failure?, re: Im concerned that my L. Reuteri coconut batch temp was around 90 at times and up to 110 at other times.. does it offer a pasteurization cycle? Im ingesting a lot more than a tbsp. Elements that might have the most bearing on gut motility would include: grain free, magnesium restoration, daily prebiotic fiber, and ample hydration. . Only then add the remaining half-and-half. I dont if there are any rules for this, but I have made a few batches that were a little over a gallon. This hasnt been posted to the Blog that I recall. The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count.. Which of these would be the suspect, if not both, isnt clear. My Luvele yogurt maker instructions make no reference to cultures and substrates. Sign up to get the latest on sales, new releases and more . Here is some of it sliced on a plate just to illustrate the consistency. But even on a pessimistic evolutionary view, MotherNature doesnt much care about us one way or the other once we reach about twice reproductive age. ________ Blog Associate (click for details). Dee wrote: My yogurt maker instructions say 8-10 hours is good, with 12 hours being the most you would need.. Taxes and shipping calculated at checkout, Add description, images, menus and links to your mega menu, A column with no settings can be used as a spacer, Link to your collections, sales and even external links, Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. I have not noticed any increase in the anorexigenic effect that I noticed back in Oct 2011 when I started the grain-free added-sugar-free lifestyle. It says a lot, however, about the microbes you harbor. Just yours, or was only yours tested? Valid question, but to set expectations, I doubt it. Whitney Benefield wrote: I am having trouble getting my yogurt to be the right consistency., re: starter culture from Cultured Food Life by Cutting Edge Cultures. If almost any of the MIT rodent results present in humans, its a pretty dramatic development. I added 2 tablespoons of inulin and 1 tsp of XOS, but then I decided on a whim to add a tablespoon of dextrose (glucose). Iused to routinely run my L.r. (Our last flow cytometry run yielded a live count of 262 billion.) No one really wants to eat thin and separated yogurt, do they? Given the extraordinary thickness of the end-product, it is likely that trillions of CFUs are present, sufficient to convert the soupy liquid of your starting milk, half-and-half, cream, coconut milk or other starter to rich, thick yogurt, sometimes thick enough to stand up on a plate. Whitney Benefield wrote: I used the CEC LR Superfood Starter. Weve arrived at the 1/2-cup dose by trial and error, as judged by the anorexigenic effect that results when oxytocin levels increase. The cholesterol house-of-cards crumbles further, The Unintended Consequences of Low-carb Diets, by Dr. Davis | Apr 7, 2018 | Diet and Lifestyle, Undoctored | 113 comments. If we can develop some context here, I can at least make informed inquiries. Thanks Bob. Where available (and it isnt in stores around here), goat milk is an attractive way to avoid some bovine diary issues, particularly casein betaA1 (goat is A2). I presume thats their Whole Goat Milk, and not the powdered or evaporated. It might contain more residual casein than the yogurt fraction. These tablets have mint and citrus flavoring. Thats a pasteurization cycle, and might be optional when using base liquids (milk, cream, H&H) that are already pasteurized. I just started our first L.reuteri yogurt batch using thawed-out frozen goat milk taken from our Dwarf Nigerians last year, so I dont yet know what to predict. I have read that resistant starches are where when consumed the oats behave as fiber and not a carbohydrate. Did test Instant pot temps with water bath with reliable thermometer. That is generally guessed to be a fungus, which would be some opportunistic organism from the local environment. The L reuteri yogurt recipe . I follow the directions explicitly and get a yogurt (not one that stands up like butter as doc talks about), but how do we know it is reuteri yogurt? I used the CEC LR Superfood Starter which can be found here: https://cuttingedgecultures.com/lr-superfood/ The recipe I used is included with the culture, but is the same recipe that Dr. Davis uses. It completely separated into curds & whey. Sounds like that machine was optimized for just Joes yogurt recipe. Amore interesting question is: what does the bacterial population and metabolite profile look like at various times during the ferment? batches to 48h, and accidentally to 54h, so the recipe is tolerant of over-time. I used full fat 4% whole fat Chobani Greek yogurt as my starter. And it just requires one extra, but significant, step that has traditionally been used in yogurt making. (In Australia Full Cream Milk is about 3.5% fat, and in the USA its known as 'whole milk' which is about 3.25% fat). I had to let it go for 2 days to try to get it to thicken but it remained very thin but tasted good. It may be too high, as the organisms die at 115 degrees F and higher. To ensure the yogurt stays abundant with the L. reuteri strains, and not a breeding ground for other, unwanted bacteria, we recommend starting a fresh mother batch after 4-5 re-inoculations. Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the. Use any source of heat that emits 6,000 joules of energy per minute. I tried my first attempt yesterday using an Instant Pot yogurt function. Ive been using it. ________ Blog Associate (click my user name for details). I noticed no issues with keeping it that long. If you are fermenting from cold-start, in the Instant Pot pot, and it develops hot spots near the heating elements, that could cause localized die off (but would not explain the pink colonies). Bio: Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly Undoctored and Supergut. I have been on a strict No Grain and No Sugar diet for more than 3 years and recently after readying your posts on yogurt, started making my own yogurt adding Lact. Once opened, they are considered safe to consume for one to two weeks, with some degradation in sensory quality after the first week. Ill give it a few days and hopefully, someone else may come onto this blog and tell us about how they made Biogaia Gastrus yogurt I am particularly interested in the anorexigenic effect.. You stated, I steeped whole oats in this quart of yogurt. I ordered the LR Superfood and L.Gasseri Superfood starters from Culture Food Life, and the instructions that come with the starters say to ferment both at 100 degrees. Then is was a dish of mushy small-curd cheese-likesomething. Note that we begin by making a slurry to make sure the prebiotic fiber does not clump. When you make a half gallon at a time do you add more than 10 probiotics? Dr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets yogurt came out very firm with good taste. Daniel Sherman wrote: Had very good experience with second batch using few tablespoons from first batch, inulin, and 3 crushed LR tablets. Heres an earlier variation: 2019-09-06: Making L. reuteri yogurt with coconut milk that is no longer the current recommendation and which illuminates the challenge of posting developmental recipes to the blog, as the older articles dont get updated. Other L. reuteri strains may mimic these effects, but we simply dont know that for certain, as the studies have not been performed. Ingredients: 1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat's milk/cream, sheep's milk/cream) 2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon) 10 tablets of BioGaia Gastrus (available on Amazon), crushed Method: Is it a preference? What presumptions are those instructions making about cultures, and substrates (liquid base, and any added carbohydrate)? After all, all of us have several strains of E. coli in our intestines that live quietly and dont bother anyone. I am going to attempt making the yogurt today, I want to use my stove light the way you do it. We have extra Gastrus standing by, just in case. The method is below. ________ Blog Associate (click my user name for details). Yep. This is just based on actual results from people trying this, and reporting on both blogs and in the subscription forum. re: Im really pleased with Chobani for putting the price up as it forced me to make a better product here at home.. William Davis: People think of human bodies as being nothing more than human. My question is, what does this mean and is it good or bad? Its also not fully clear, in the case of this yogurt, whether the benefits seen are primarily due to CFU amplification, exogenous metabolite generation, or some combination thereof; and then, what an ideal portion size is. I started a half-gallon batch of the Gastrus yogurt last night. When I need to revert to tablets anymore, I order direct from the US distributor (Everidis), and try to do so in cooler months. Reuteri ATCC PTA 6375. (and in what month, to be delivered to what region). Dont know yet. thats been in the fridge for 8 hours. Consume one-half cup per [] I only let it go 1 day and the taste was actually stronger although it was still rather thin. Well, with my current process (using 2 thawed ice cubes worth of saved frozen yogurt or whey, per quart, as starter), Im getting almost zero whey to drain off.
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dr william davis yogurt