The process outlined by Dr. William Davis focuses on creating a specific type of fermented milk product intended to be consumed by individuals with Small Intestinal Bacterial Overgrowth (SIBO). This formulation differs from conventional yogurt primarily through the selection of bacterial strains and fermentation time, specifically excluding strains that produce D-lactic acid, a potential irritant for some SIBO sufferers, and extending fermentation to reduce lactose content.
This specific fermented food offers potential benefits by providing a source of beneficial bacteria thought to aid in restoring a healthier gut microbiome. The extended fermentation process is designed to significantly lower the lactose levels, making it potentially more tolerable for individuals with lactose sensitivities, which are often associated with SIBO. Historically, fermented foods have been used to promote gut health, and this specific formulation is a modern adaptation tailored to address the challenges presented by SIBO.
