Fermented foods have earned their reputation. Kefir, sauerkraut, kimchi, kombucha and traditional yoghurts each carry living microbes, and a varied intake of them is associated in research with a more diverse gut microbiome. We're genuinely fans of fermented foods. So it's a fair question: if fermented foods are good, why do we make a single-strain L. reuteri yoghurt rather than, say, kefir? This page explains the difference, and why we made the choice we did.
Most fermented foods contain a broad mix of microbial species, and the exact make-up varies from batch to batch and producer to producer. Kefir, for example, is fermented by a community of many different bacteria and yeasts. That diversity is part of the appeal, but it also means you rarely know precisely which strains you're getting, or in what quantity.
We take a deliberately different approach. Rather than a broad, undefined culture, we ferment with specific, named, research-studied strains of L. reuteri, and we tell you exactly which ones: DSM 17648 and DSM 17938. These are strains that have been the subject of published scientific study, which is precisely why we chose them.
Our reasoning is simple. We're particularly interested in L. reuteri, including DSM 17648, which has been studied in connection with Helicobacter pylori, and DSM 17938, researched for its role in supporting microbial balance further along the gut. Rather than dilute these strains within a crowd of other species, we isolate them and build the whole ferment around them.
The result is a yoghurt focused on the strains we care about, present in high, quantified amounts, rather than one strain among many at unknown levels. If you want to understand the thinking behind this in more depth, our theory of gut dysbiosis explains why we focus on these particular strains.
Here are the factual distinctions between our L. reuteri yoghurt and most other fermented foods and probiotic products:
The choice isn't either-or. A varied diet that includes a range of fermented foods is a sound approach to gut health, and we'd never tell you to drop kefir or sauerkraut. What we offer is something more specific: a fresh yoghurt built around named, research-studied L. reuteri strains, in high and stated amounts, for people who want exactly that rather than a general-purpose ferment.
You can read more about the strains and the research on our about page, explore our theory of gut dysbiosis, or browse the range in our shop.
This page is educational information only and is not medical advice. It describes factual distinctions between our product and other foods, and summarises general research on fermented foods and the gut microbiome. It is not a claim that any food treats, cures or prevents disease. If you have ongoing digestive symptoms, please speak to a qualified healthcare professional.