The Ultimate Guide To Beating Chronic Fatigue With Specific Vitamins, Minerals, Biohacks & More – A Conversation With Dr. Sarah Myhill.

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Nutrition, Podcast, Recovery

Click here for the full written transcript of this podcast episode.

This month, I read two of the better books I’ve read lately on functional medicine, chronic fatigue and health concepts that it seems not many people are talking about these days. In other words, I folded over a lot of pages in these books! Both were written by the same author: Dr. Sarah Myhill.

Doctor Sarah Myhill is a British doctor running her own specialist ME clinic in Knighton Wales, United Kingdom. Her website is an extensive resource of articles and information based on her treatment of patients and runs to 920 webpages with over 6 million individual visits. Dr. Myhill’s view is that the disease is characterized by a cellular metabolic mitochondrial dysfunction and has published several studies. Dr. Myhill has treated in excess of 10,000 CFS/ME sufferers over her 30-year career.

The first book, “Sustainable Medicine: whistle-blowing on 21st-century medical practice“, is based on the premise that twenty-first-century Western medicine—driven by vested interests—is failing to address the root causes of disease. Symptom-suppressing medication and “polypharmacy” have resulted in an escalation of disease and a system of so-called “health care,” which more closely resembles “disease care.” In this book, author Dr. Sarah Myhill aims to empower people to heal themselves by addressing the underlying causes of their illness. She presents a logical progression from identifying symptoms to understanding the underlying mechanisms, to relevant interventions and tests and tools with which to tackle the root causes. She writes: “It’s all about asking the question ‘why?’”

Sustainable Medicine covers a wide range of symptoms including inflammation (infection, allergy, autoimmunity), fatigue, pain, toxic symptoms, deficiency symptoms, and hormonal symptoms. And Dr. Myhill includes a toolbox of treatments for specific illnesses and ailments, as well as a general approach to avoiding and treating all disease. Finally, she offers a series of case histories to show how people have successfully taken control of their health and healed even in the face of the most discouraging symptoms—all without the harmful interventions of 21st-century Western medicine.

The second book, “Diagnosis and Treatment of Chronic Fatigue Syndrome and Myalgic Encephalitis ” is just as good. In this book, details the practical application of her successful and comprehensive treatment approach for CFS/ME.

Key chapters include:

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-The clinical picture of CFS: CFS symptoms list, medical tests for chronic fatigue

-Mitochondria and chronic fatigue syndrome: energy powerhouse, mitochondrial failure, implications for major organs, vital tests

-Treating mitochondrial failure

-Foundations for recovery – the Dr Myhill CFS protocol with tips for CFS help: rest and pacing, vitamins and minerals, Vegepa for CFS, sleep, diet, allergies, digestion, detoxification & antioxidants

-Related health issues: avoiding viral infections, hormonal disturbances in CFS, the contraceptive pill and HRT, oxygen supply, psychological aspects of CFS, the right exercise

-Toxic and viral causes of CFS: chemical poisoning, chronic infections, pain

-Practical CFS help: where to start (rest, nutritional supplements, Vegepa for ME, sleep, stone age diet, treating mitochondrial dysfunction, correcting hormones, detoxing, avoiding infections)

During our discussion, you’ll discover:

-Dr. Myhill’s overall philosophy of medicine…6:45

-How Dr. Myhill tests mitochondrial function, and why she feels it’s so important…15:30

-What is myalgic encephalitis and how is it any different from chronic fatigue syndrome…21:10

-Why Dr. Myhill uses a fat biopsy to test for detoxification…23:30

-Dr. Myhill’s infatuation with Vitamin C and how she uses it to treat chronic fatigue…26:30

-Why Dr. Myhill administers a lot of intravenous magnesium to her patients…33:00

The fascinating link between the fermenting gut and chronic fatigue…40:15

-What allergic muscles are, and how they are linked to fibromyalgia…51:00

-At the very end of the book, Dr. Myhill has a recipe for live cultures, and why she’s not a fan of probiotics…52:00

-Dr. Myhill’s recipe for linseed-Paleo-ketogenic bread…54:00

-Why Dr. Myhill focuses on the acid-alkali balance…56:00

-And much more!

Sponsors of this Episode:

Organifi.  Use discount code “greenfield” to get 20% off your order. I highly recommend their Gold juice!

Kion Flex. Get a 10% discount off your order using discount code “benflex10”.

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Resources from this episode:

-Book: Diagnosis and Treatment of Chronic Fatigue Syndrome

-Book: Sustainable Medicine: whistle-blowing on 21st century medical practice

The mitochondrial function test that Dr. Myhill discusses

Genova Diagnostics urine test for toxins

American Nutraceuticals Vitamin C

How to make a PK bread loaf in five minutes

Materials needed:

  • Weighing scales, measuring jug, Nutribullet (or similar effective grinding machine – do not attempt to do this with a pestle and mortar – I know – I have tried and failed)
  • Cup in which to weigh the linseed
  • Mixing bowl
  • Wooden spoon
  • A 500 grams (or one pound in weight) loaf baking tin
  • One teaspoon of sunshine salt (or sea salt)
  • Dollop of coconut oil or lard
  • Cooking oven that gets to at least 220 degrees
  • Paper towels
  • Wire rack for cooling

Recipe:

Take 250gms whole linseed.
You could purchase in 250gm packs and that saves weighing it! Use dark or golden linseed grains – the golden grains produce a brown loaf, the dark a black one.  Do not use commercially ground linseed – the grinding is not fine enough, also it will have absorbed some water already and this stops it sticking together in the recipe.  If you purchase linseed in bulk then you must weigh it really accurately in order to get the proportion of water spot on! No raising agent is required.

Pour half the linseed into the NutriBullet together with one rounded teaspoon of sunshine salt.
Grind into a fine flour.

Use the flat blade to get the finest flour. Grind until the machine starts to groan and sweat with the effort! You need a really fine flour to make a good loaf. This takes about 30 seconds. The finer you can grind the flour the better it sticks together and the better the loaf.  I do this in 2 batches or the blades “hollow out” the mix so that half does not circulate and grind fully.

Pour the ground flour into a mixing bowl.  Repeat the above with the second half of seeds and add to mixing bowl.  Whilst this is grinding, measure the water you need.

Add in exactly 270ml water (not a typo – 270 it is!). Chuck it all in at once, do not dribble it in. Stir it with a wooden spoon. Keep stirring. It will thicken over the course of 30 seconds. Keep stirring until it becomes sticky and holds together in a lump.

The amount of water is critical! When it comes to cooking I am a natural chucker in of ingredients and hope for the best. But in this case – you must measure! Initially, this will look as if you have added far too much water! Keep stirring.

Use your fingers to scoop up a dollop of coconut oil or lard. Use this to grease the baking tin. Your hands will be covered in fat which means you can pick up your sticky dough without it sticking to your hands.

Use your hands to shape the dough until it has a smooth surface.  Drop it into the greased baking tin.

Spend about 30 seconds doing this. Do not be tempted to knead or fold the loaf or you introduce layers of fat which stop it sticking to itself. This helps prevents the loaf cracking as it rises and cooks (although I have to say it does not matter two hoots if it does. It just looks more professional if it does not!)

Let it rest for a few minutes, so it fully absorbs all the water and becomes an integral whole.

Rub any excess fat into your skin where it will be absorbed.

There is no need to wash your hands after – the basis for most hand creams is coconut oil or lard. (Yes, lard! It amuses me that rendered animal fat is a major export from our local knacker man to the cosmetic industry).

Put loaf into the hot oven at least 220° for 60 minutes.

Set a timer or you will forget! I always do! I do not think the temperature is too critical – but it must be hot enough to turn the water in the loaf into steam because this is what rises it. I cook on a wood-fired stove and the oven temp is tricky to be precise with. That does not seem to matter so long as it is hot! Indeed, I like the flavour of a slightly scorched crust.

Wipe out the mixing bowl with a paper towel.

This cleaning method is quick and easy. The slightly greasy surface which remains will be ideal for the next loaf. The point here is that fat cannot be fermented by bacteria or yeast and does not need washing off mixing and cooking utensils. My frying pan has not been washed for over 60 years. I know this because my mother never washed it either.
When the timer goes off, take It lasts a week kept like this. Freezes well too.

When the timer goes off, take loaf out of the oven, tip out and allow to cool on a wire rack. Once cool keep in a plastic bag in the fridge. It lasts a week kept like this. Freezes well too. Best used sliced thinly with narrow bladed serrated knife.

Do you have questions, thoughts or feedback for Dr. Sarah Myhill or me? Leave your comments below and one of us will reply!

Ask Ben a Podcast Question


56 thoughts on “The Ultimate Guide To Beating Chronic Fatigue With Specific Vitamins, Minerals, Biohacks & More – A Conversation With Dr. Sarah Myhill.

  1. SlyNate says:

    When using the 5 supplements she recommends for increasing mitochondrial function, should these be cycled off or given a break after some amount of time? How long does taking them in unison usually lead to desired effects?

  2. neil coleman says:

    Hi Ben,

    Thanks for another great informative podcast.

    I have a quick question about the low carb flaxseed beard, which is awesome.

    Does consuming large amounts of flaxseed increase estrogen levels. Is this something I should be warry of, or don’t give it a second thought.

    thanks

    neil

  3. Ray says:

    Hi Ben!

    Keep the good stuff coming please!

    (Including the nice fat discounts :)

    I’m sorry to have to ask this about the recipe but I’m an American and I don’t know what the heck is a gram?!?

    I made this recipe 2x and I made about 15 mistakes.

    Does anyone know how many ounces is 250g of whole flaxseed? Alexa Chef tells me 250g = 8.1 oz but I’m pretty sure that’s wrong. i think it’s like 27 tablespoons.

    Ben obviously I need your brain supplements STAT!!

    Thanks,

    Ray

    1. It's approximately 1 cup. Google has a nice little converter for this sort of thing.

  4. Frank says:

    Hi Ben and Sarah,
    I appreciate you both taking the time to do this podcast and provide the information. I am 54 and have been struggling with my energy levels this past year. I’ve added exogenous testosterone which has helped as my levels were extremely low. I have also self-prescribed an autoimmune protocol diet for two months a few months ago. Then stayed with a paleo/keto diet since with minimal cheats. I’ve since been getting tired again. After listening to this podcast I realize I need to stay on the strict autoimmune diet longer. I will also add absorbic acid and hope to find the recipe for the live cultures Sarah mentioned and add that to my diet. I am grateful for you and for the podcast and the help that you give freely. Thank you!

  5. Jim says:

    Easily my favorite episode so far. So much useful information backed by sound logic that was easy to understand.

    However, my single criticism… What is with the copy-paste hooking on this website, why pollute my clipboard with “more at https://bengreenfieldfitness.com”… It is really annoying.

  6. Daniel Marakovits says:

    Hi Ben,

    At the 11:30 minute mark in this podcast, you briefly touched on a mitochondrial optimization process you did for a gentleman that came to your place with back pain. You said you did the following to help him feel like new in about 2 hours:

    -pulse electromagnetic field therapy bed

    -infrared sauna

    -hyperbaric

    – and some other stuff…

    Is there anyway you can break down this process as specifically as possible?

    How long you did each? what order? how many times? time in between? etc etc

    1. Yes, I'd be happy to help you via a personal one-on-one consult to walk you through all this. Just go to http://greenfieldfitnesssystems.com/product/ben-g… and then choose a 20 or 60 minute consult, whichever you'd prefer. I can schedule ASAP after you get that.

  7. Mark says:

    Great guest and fantastic information! Thanks for all you do.

  8. Ber says:

    Hi Ben

    Just truly awesome as all your podcast are 🙏
    I am a PT living in the UK and will start start a BSc in Nutrtional Thearpy in Sept. I have done much in the realms of studying nutrition to provide my clients with the best knowledge. I have studied under Dr Dan Kalish as I was an RGN in my prior life. Sorry for the long winded version but I put that down to being Irish and dyslexic. I have always had issues with underlying symptoms of achey joints,mouth sores,mould sensitivity, and mirade of other issues which were very unpredictable. I have done the whole Keto diet back in 2010 for 3 years when I ended up with fatty liver. However I originally had thought it was due to my Apoe4/4 status but after working with an amazing FMD in Vancouver who identified fatty liver and a underactive thyroid with complete absence of T3. Dr Myhill does highlight the importance of the thyroid gland being the accelerator. Hence warning to the average person who has no idea what their thyroid functionality is especially at cell level. I have to add I never felt the clear mind or endless energy but did enjoy eating endless amount of cocunt butter and mana up to 2 jars per week. Hard lesson to learn via fatty liver and feeling drunk all the time despite never drinking – which was defiantly due to leaky gut, Yeast and bacterial infections. I have as you may imagine tried every diet under the rising sun always staying grain free. I have done many cleanses but after some time the same old symptoms arise once again. $1000’s of dollars later I listen to this podcast and I am of course on the PK diet for leaky gut.’ A ‘type😄 Personality.This time I am taking a different approach higher protein and just add fats via Avocado and EVO and what ever is present in animal products. I take the 5g of Vit C in a jug of water and drink it over 2-3 hours sometimes less. No disaster panse but I am sure my body require high doses. Woke up today and I was almost Euphoric and need to run to burn off the energy felt like I was high and kept smiling at everyone along the way. Normally when I run head is down and I just get on with it in the knowledge that I will be happy, energized, once it’s done and I am in the ocean for a cool dip. This is only day three, of the diet and I hope it’s not a one off as I can’t tell you how high I feel. Net Carbs are at less than 20g, Protein is 70-100g, eating small amount of chicken liver every day and Fat is 100g-150g which includes the PK bread hard not to eat the whole loaf. However I would be very concerned to bake the flax bread at 220 so I cooked my loaves at 170 which is still too high for oxidation??
    I wondered if you would thread so dangerously given the Apoe4/4 status. I have also spoken to Dr Bredesen who would definitely would suggest eat much less meat products than I am doing.My reason for having another go at PK diet is because I was only eating 70-100g of total carbs/ day not sure what the net would have been but never felt great. Of course I will do follow up test results at a later date but for now I am enjoying the euphoria and feeling of a teenager. I am a 51 year old mum of 2 teenagers. I have good muscle tone weigh lighter than many women my age 105-106lbs, 5ft5. I am doing this protocol to achieve optimum health, heal a leaky gut and protect my brain and ❤️
    Sorry to go on but all I can say to you and Dr Sarah Mayhill thank you even if it just for 1 day I will take it and run like Forest Gump. Ber🌞🌞👏👏
    So glad Brock is back you 2 make a great team.
    You ask all the right questions ……🙏
    Ber

  9. Jim David says:

    Did you bring your X3 with you? Have you tried using the X3 to replace other excercise like was discussedi in your X3 podcast?

    1. I've experimented with a bit in that respect…check out this week's weekly roundup: https://bengreenfieldfitness.com/article/weekly-r…

  10. Ella says:

    Thank you so much for this wonderful podcast, Ben. I hope Dr. Myhill will be back on the podcast soon. Such an inspiration. Really enjoying the podcasts on mitochondrial health.

    Regarding “allergic muscles”:
    From what I understood, tearing or bruising the muscle means that it comes in direct contact with blood, which may be carrying food antigens, f.ex. dairy proteins, which could consequently be triggering food sensitivities/allergies. Did I understand that correctly?
    I do get a Gua Sha massage once a month which comes with quite a bit of bruising. There’s not a lot of dairy and gluten in my diet anyway but should I be mindful and eliminate dairy/gluten/… from the diet until bruising is gone in order to reduce the possibility of developing any food sensitivities towards those foods?

    Would love to hear your thoughts on this!

  11. Ed says:

    Dr Myhill ive read your books and followed your advice (including acumen tests, suppliments, infrared sauna and flax bread to name a few) for cfs since jan 2017 and it made a big big big differnce, thank you!

    Ben, thanks for doing this podcast, ive been a listener for a long time and hope you will have Dr Myhill back soon!

  12. Rusty says:

    She says to take lots of Vitamin C regularly, but I remember one of your old podcast guests saying that we should only do lots of vitamin C once in a while and not supplement with it daily. I’ll be trying her idea for now, but was curious which advice you follow more. Also, is there an evolutionary reason we don’t produce our own vitamin C?

    1. We do produce some small amount of Vitamin C, and get quite a bit from a whole foods based diet. But I really do like Linus Pauling's research on using higher doses of Vitamin C, and I personally do a weekly Myer's Cocktail IV. I think very high amounts daily can blunt hormesis, however.

      1. Rusty says:

        Thank you! I’m guessing that you do that Meyers cocktail on your weekly self care day so you don’t blunt the hermetic response to harder workouts on the other days. That’s what I’ll try!

  13. John Crosby says:

    Also, 220° C or F? Thanks.

    1. Meg says:

      Also, a 500g loaf pan is smaller than I expected. I used my regular loaf pan, which is 9.25 x 5.25 x 2.75, and it was far too big. The dough filled up maybe 2/3 of the pan, and it didn’t cook properly. Will definitely try it again with the right size loaf pan.

  14. John Crosby says:

    Two clarificartions please:

    1. Regarding recipe, add salt to both parts of flax being blended or just first?

    2. Ben, the link to mitochondria lab goes to your Direct Labs page not the lab. Please correct.

    Thanks,

    -John

    1. From what I understood it was just one teaspoon for the recipe, and the link has been updated. Thank you!

  15. Bill says:

    I got to the Vitamin C discussion on the podcast last night before I arrived home so apologies if I missed something from the rest of the podcast which clarifies what I am about to say. First, no way one can take 5g of Vit C in ascorbic acid form daily without getting the runs, regardless if you spread it out or not. Take the ascorbate (calcium) form which is less acidic. Second, Vit C is water soluble so you need to take every 3 hours to maintain effectiveness, especially if you are sick. It will wash through your kidneys in about the same time. Third, I question the ‘mix in water and carry around with you’ suggestion. Vitamin C oxidizes very quickly in the presence of water.

    1. M says:

      I’ve done this every day since listening to this podcast and have had zero issues with “the runs”.

      1. Meg says:

        Same here, I’ve been taking high doses of vitamin C for a couple of years now. No disaster pants. And I do a weekly high dose vitamin C IV, which packs about 30g of vitamin C. No issues with that, either.

  16. Nadia says:

    Hello Ben,

    I would like to do a detox programme of heavy metal, can you recommand me a protocol? is the Wendy Myers’s myersdetox a good one?

    Thanl you for your help

    1. Yes, Wendy Myers is a good friend. Also, check out these resources on heavy metal detoxing: https://bengreenfieldfitness.com/podcast/biohacki… https://bengreenfieldfitness.com/article/fat-loss…

  17. Peter says:

    Ben / Dr. Myhill,

    I agree with the efficacy of the ketogenic/paleo diet for a multitude of disease states but what do you recommend for someone who has fat malabsorption along with leaky gut, celiac, and eosinophil esophagitis.

    Your guidance is appreciated,
    Peter

  18. Nicky says:

    Sarah, I was wondering if you get a fermenting issues in the gut, and the bacteria /yeast gets into your brain, can it end up trapped there after other body issues have resolved?

    1. From Dr. Myhill: Well I think the two things go together….I do not know the answer to your Q but a keto diet starves them out. Then I suspect they will be cleared out during non-REM sleep…….vit C to bowel tolerance will also kill ‘em! Suspect by starving them out as they grab vit C in the absence of sugar…….. Hope that helps!

  19. Donna says:

    Super awesome podcast! This is one of my very favorites to date… very possibly #1. Thanks Ben and Dr Myhill! I’ve not been diagosed with anything, but then I don’t often go to doctors for just the reason Dr Myhill mentions… that they have become puppets of big pharma. I often suffer from extreme energy crisis and in response to that I’m learning as much as I can now about mitochondria and implementing what I learn to optimize my mitochondrial health. So I am a sponge for information about mitochondria, and the deeper I delve the more fascinated I become in them. So this podcast was not only extremely interesting and informative, but super relevant and timely for me.

    Dr Myhill’s website is an incredible wealth of information, I’m so grateful that she took the time to put all of this online. I was wondering though, I thought she mentioned durning the podcast that she had a line of supplements. I know Ben will often link to things like that but there are no links here either. Does Dr Myhill have an actual line of supplements or does she just put together a protocol from existing manufacturer’s supplements?

    1. Donna says:

      Never mind, I found her online store where she sells the supplements and other things (by following the big, bold, RED link at the top of her homepage — duh! LOL.)

      Here it is for anyone else looking for it: https://www.salesatdrmyhill.co.uk/

  20. Thomas says:

    What is the mitrochronidria test

  21. Lasse says:

    Hi,

    Any thoughts on the cadmium level of flaxeed. Here is a study about flaxeed, where you can see it’s not effecting the blood cadmium levels

    https://www.ncbi.nlm.nih.gov/m/pubmed/11857049/

    But some sources say the cadmium accumulates to the kidneys.

    So is it healthy food or not 🤔

    Thanks ♥️

    1. If you look hard enough you will find cadmium in many foods. But having good trace element status and good detox mitigates any toxicity.

  22. Eric says:

    Just to be clear on the temperature for the bread (since most of your audience is in the U.S). that is 220°C which equals 428°F.

  23. Raf says:

    I’m trying to find an honest review of Orgaifi since its advertised here so much but the web is completely full of “reviews” that are just marketing blatant copy.

    for example, how effective is turmeric if its in powder form and stored for long periods? also most of those ingredients are really cheap so why does a single month supply cost $70? fishy..

    1. Amazon is great for honest reviews: https://amzn.to/2N3h2KL

  24. David says:

    Great podcast. Myhill outlines a clear protocol for most chronic illnesses and provides an rational for much of what you teach here on your site.

    Follow up questions:

    Any resources for the how to use basal temperatures to evaluate thyroid function?

    What type of vitamin C would you use? Buffered? Any particular brands? Bulk vitamin C from Amazon?

    1. Joe Tittiger says:

      David, when I was trying to troubleshoot my thyroid these were the suggested basal temps upon wakening: 97.8 – 98.2 Average them out for a week and if they are outside of that range, suspect an underactive or overactive thyroid. The thyroid support groups on Yahoo are a good place to go if you have questions. Sorry I don;t recall the specific group I belonged to.

      1. Joe Tittiger says:

        I found this article online that looks to be pretty comprehensive:

        https://www.huffingtonpost.com/entry/basal-body-temperature-for-thyroid-function-a-comprehensive_us_5985aff0e4b0f2c7d93f560e

        1. David says:

          Thank you. Appreciate the info.

    2. Donna says:

      She said what type in the podcast ascorbic acid. No brands were mentioned.

  25. Andrew says:

    Really pleased you had Dr Myhill on the podcast which hopefully will mean her work will become more well known outside of the UK. I have been following Dr Myhill’s approach for around 18 months and have had the Mitochondrial function test run by Acumen that is explained in the podcast episode. The test provides a number of results on mitochondrial function, 5 of which are used to calculate an overall score which can be used to compare your results with that of a person with normal mitochondrial function based on the research study conducted by Dr Myhill. When I did the test 18 months ago my mitochondrial function score was 23% of what is considered normal. After following Dr Myhill’s approach for 18 months (including the dietary advice, taking CoQ10, Acetyl-L-Carnitine, Vitamin C, vitamin D, magnesium, multi-vitamin and multi-mineral supplements as well as doing FAR infrared saunas to detoxify) my score has increased to 101% in the test results I received last week. This is over 4 times the original score and I really do feel like I have 4 times as much energy from when I started! I highly recommend both Dr Myhill’s website and books to anyone interested in learning more.

    1. Joe Tittiger says:

      Andrew,
      Would you happen to have the therapeutic doses handy for the 5 things that said to supplement with for mitochondrial health? (I don’t want to have to buy and read her entire book just to get that info.)

      Thanks in advance

      1. Andrew says:

        HI Joe,
        The below links have details on the recommended doses. In addition to this I found using magnesium oil very useful. For this I used Ancient Minerals magnesium oil.

        http://www.drmyhill.co.uk/wiki/Nutritional_Supplements_-_what_everybody_should_be_taking_all_the_time_even_if_nothing_is_wrong
        https://www.salesatdrmyhill.co.uk/a-mitochondrial-package-starter-kit-5-items-426-p.asp

  26. Carter says:

    Where do I purchase a lactibacillus rhamnosus culture and what are the optimal conditions for growth? Also, what was the first strain Sarah mentioned?

    I am a broke college student looking for a cheaper alternative to probiotic supplements and I believe this information would be valuable for many people.

    PS I <3 YOU BEN

    1. My question, too. Tks.

      1. Carter says:

        Yeah, I’ve been spending too much money on probiotic supps and probiotic foods… I’ve done homeade fermented veggies and brewed my own kombucha with mild success but this method sounds sooo friggin simple (and cost efficient). Plus, I really like the idea of using coconut milk.

    2. Carter says:

      I found my answer :) http://www.drmyhill.co.uk/wiki/Probiotics_-_we_should_all_be_taking_these_all_the_time_and_double_the_dose_following_antibiotics_and_gastroenteritis

    3. Joe Tittiger says:

      Hi Carter.
      I have been led to believe that “wild cultures” were often more healthy than the ferments that use the bought bacteria made specifically for ferments. That being said I have had great luck with the purchased ferment starters. I shied away from wild fermentation because I have had some mold issues in the past. Going to give it a try again both because it is less expensive and it should also be healthier with more variety of microflora.

      https://smile.amazon.com/gp/product/B0031KN5OY

      https://smile.amazon.com/gp/product/B014RRKXM6

      1. Carter says:

        Thanks Joe!
        I didn’t fall in love with the results of my wild ferments… I will probably try again but I’m excited to test these starter packs!

        1. Tony says:

          Have you produced any of the kefir? The Amazon links above wouldn’t work for me. Do you have a source of culture you’d suggest? Dr. Myhill’s method seemed pretty simple if you can get your hands on the culture. Looks like she sells one but that’s overseas.

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