Search
Browse Categories
Products

GI ProStart

<< Previous in Probiotics Next in Probiotics >>

Price: IN SOCK Expiration Date 10/2015
IN STOCK
Item Number: PS

GI ProStart™ Yogurt Culture Starter

1 bottle makes up to 80 quarts of yogurt

 

Information Supplement facts and FAQ's
 

Combination Formula including L. Bulgaricus, S. Thermophilus and L. Casei

POTENT, ACTIVE, LIVE YOGURT/PROBIOTIC CULTURES

A single 1/8 teaspoon dose cultures 2 quarts of smooth and creamy yogurt when used with cow or goat milk Some alternative milks such as nut milks do require more then 1/8 teaspoon
Makes a Non Dairy yogurt when used with Non Dairy Milk


 ( SCD LEGAL )
GI ProStart™ Yogurt Culture Starter  offers a combination of three well-recognized and certified probiotic strains with documented safety and clinical effectiveness in supporting a full range of health promoting benefits. There is a long history of recognized benefits obtained from the ingestion of fermented dairy products, specifically yogurt. GI ProStart™ yogurt starter produces creamy dairy free yogurt when used with alternative milks and can be used with cow or goats milk.

Culturing of milk to make yogurt is made possible by the combined action/activity of two traditional fermenting agents: Lactobacillus bulgaricus and Streptococcus thermophilus. These well recognized probiotic yogurt strains produce lactic acid that ferments the milk and results in changes that occur in the development of the yogurt’s characteristic flavor and consistency.

RESEARCH ON THE ROLE OF YOGURT IN INTESTINAL HEALTH
Numerous clinical studies have been undertaken and published demonstrating the health promoting benefits of the probiotic cultures used in the production of yogurt.

 

  •       Stimulation and enhancement of the immune system (both cell-mediated and humoral immunity).

  •      Production of the digestive enzyme lactase, providing enhanced digestion of the milk sugar, thus assisting in alleviating lactose intolerance problems.

  •      Inhibition of pathogenic organisms by production of anti-microbial and bacterocidins that have activity against Candida albicans, Helicobacter pylori, Clostridium, E. coli, Staphylococcus, Bacillus, Salmonella, etc.

  •      Inhibiting of intestinal and food poisoning pathogenic organisms via antimicrobial effect

  •      Normalization of controlling gut function by regulating microflora balance, regulating intestinal mobility and normalizing bowel function.

  •      Documented clinical effectiveness in controlling diarrhea and constipation, gastroenteritis associated with rotavirus shedding, traveler’s diarrhea as well as antibiotic associated diarrhea, etc.

  •      Suppression of toxins produced by putrefactive bacteria in human intestines (L. bulgaricus).

  •      Improving nutrition through the enhanced breakdown of vitamins, minerals and amino acids and their absorption through the intestinal walls.

  •      Supporting anti-oxidant function in the intestinal membrane supporting the removal of toxins and their byproducts from the colon.

  •      Potential suppression/reduction of IgE suggesting possible support in reducing allergic symptoms.

  •      Enhancing activity of  L bulgaricus and S. thermophilus for the production of free amino acids.

FORMULATION

Three lactic acid bacteria strains were chosen for their individual characteristics, which when combined offer a unique balance of cultures that produce high activity levels of health promoting lactic acid bacteria, producing a yogurt culture that is supportive of intestinal and immune health.

GI ProStart™ contains a combination of microorganisms that have a complementary as well as symbiotic relationship in supporting the growth of an active and viable yogurt culture. S. themophilus is recognized as the strain that initiates the fermentation process; then L. bulgaricus and L. casei facilitate additional fermentation, leading to the final production of the yogurt.

SPECIFIC AND COMPLEMENTARY FUNCTIONS OF THE PROBITOIC STRAINS

The three carefully chosen probiotic strains making up this yogurt starter formula include:

LACTOBACILLUS BULGARICUS - This yogurt strain was technically renamed Lactobacillus delbruecki, subspecies bulgaricus. The L. bulgaricus strain is known to help decompose certain food components in fecal matter, assist in preventing purification, play a beneficial role in helping to maintain intestinal regularity, produce a natural antibiotic-like substance called “bulgaricans”, among many other documented benefits.  In combination with the L. casei, it has been shown to exert some anti-microbial function against yeast, specifically Candida albicans.

STREPTOCCUS THERMOPHILUS – This yogurt strain possess remarkable ability to produce the enzyme lactase (B-galactosidase activity) to digest the milk sugar lactose, as well as supports immune function/modulation, inhibits pathogenic organism by producing lactic and acetic acids effective against pathogenic bacteria, as well as has the documented ability to synthesize folate and B-12.

LACTOBACILLUS CASEI – The L. casei strain is a well-recognized resident microorganism that is included in the yogurt culture because it produces complementary function and a broader spectrum of activity in the production of the yogurt culture. The L. casei strain is known to produce the L-form of lactic acid, which is known to be well tolerated by infants as well as adults.

The use of the L. casei strain in combination with the two yogurt culture has been shown in a placebo controlled, in vitro study, to offer specific metabolic activates, as well as complementary attributes compared to regular yogurt and a placebo. (Djouzi, et al.)

GI ProStart™ CHARACTERISTICS

TASTE: The combination of these probiotic strains offers an excellent culture that will produce a mild acidifying flavor, smooth creamy consistency and texture as well as a pleasant taste.

TEXTURE: Smooth, thick texture. 
 
POTENCY: This combination of the two well-recognized and documented yogurt strains (S. thermophilus and L. bulgaricus), combine with L. casei to produce a viable and potent cultured yogurt.
 
STABILITY: For an optimal and long-lasting culture place the bottle in refrigeration to maintain its potency and long-term stability. Please maintain the desiccant barrel in the bottle to provide the optimal moisture control, and tightly seal the cap on the bottle. 

 

ATTRIBUTES OF THE GI ProStart™YOGURT STRAINS

 

EFFECTIVE STRAINS: Streptococcus thermophilus and Lactobacillus bulgaricus are well recognized to work together and transform milk into tasty yogurt containing high levels of live lactic acid bacteria. L. casei offers an excellent lactic acid producing strain that provides additional health promoting attributes in the formula.

 HYPOALLERGENIC: Avoidance of ingredients such as maltodextrin (derived from corn, wheat or rice), chicory root-based inulin oligosaccharides, anhydrose dextrose (corn derived), no fructooligosaccharides (FOS), and/or starches for those following dietary programs requiring their avoidance. 
 

DAIRY AND GLUTEN FREE YOGURT: The highest quality and pure LAB cultures are used in this formula. The yogurt strains are recognized to have exposure to some dairy peptones (broken down molecular structures) during their fermentation. The final culture is filtered and has less then detectable levels of dairy proteins. Considered dairy-free yogurt based on the standards established in the nutritional industry. No gluten containing ingredients are used in the production of this product.

 

PRESERVATIVE FREE: Free of common allergens and free of all preservatives and additives that could pose an adverse response in the hypersensitive individual.

 

AVAILABLE FORM: The GI ProStart™ Yogurt Starter is available in a powdered form; each  1/8 tsp dose of the active culture will ferment 2 quarts of  cow or goat milk.  Almond,Cashew,Soy,Coconut as well as other alternative milks may require a little more then the 1/8 teaspoon per 2 quarts.

 

MANUFACTURING STANDARDS: This product has been carefully manufactured in a cGMP facility utilizing the highest standards recognized in the industry. Product is maintained under refrigeration for optimal potency and stability.

 

YOGURT IN SUPPORT OF THE SPECIFIC CARBOHYDRATE DIETARY PROGRAM

Elaine Gottschall in her book Breaking the Vicious Cycle: Intestinal Health Through Diet” describes the attributes of utilizing a long fermentation time (of 24 hours or longer) for the production of yogurt. She describes that this long fermentation provides the ability for the milk sugar, lactose to be optimally degraded/broken down. Please follow the specific yogurt culturing directions advised in the Breaking the Vicious Cycle book.

This GI ProStart™ Yogurt Starter culture is designed to provide a culture that will incorporate the attributes of safety, efficacy and optimal function in support of the SCD dietary program.

 


Frequently asked Questions

What is GI ProStart™?

 GI ProStart™Yogurt Culture Starter from GI ProHealth™ is a yogurt starter that offers a combination of three well-recognized and certified probiotic strains with documented safety and clinical effectiveness in supporting a full range of health promoting benefits. There is a long history of recognized benefits obtained from the ingestion of fermented dairy products, specifically yogurt.

1. What are the 3 probiotic strains in GI ProStart™ ?
The three carefully chosen probiotic strains making up this yogurt starter formula include:

LACTOBACILLUS BULGARICUS - This yogurt strain was technically renamed Lactobacillus delbruecki, subspecies bulgaricus. The L. bulgaricus strain is known to help decompose certain food components in fecal matter, assist in preventing purification, play a beneficial role in helping to maintain intestinal regularity, produce a natural antibiotic-like substance called “bulgaricans”, among many other documented benefits.  In combination with the L. casei, it has been shown to exert some anti-microbial function against yeast, specifically Candida albicans.

STREPTOCCUS THERMOPHILUS – This yogurt strain possess remarkable ability to produce the enzyme lactase (B-galactosidase activity) to digest the milk sugar lactose, as well as supports immune function/modulation, inhibits pathogenic organism by producing lactic and acetic acids effective against pathogenic bacteria, as well as has the documented ability to synthesize folate and B-12.

LACTOBACILLUS CASEI – The L. casei strain is a well-recognized resident microorganism that is included in the yogurt culture because it produces complementary function and a broader spectrum of activity in the production of the yogurt culture. The L. casei strain is known to produce the L-form of lactic acid, which is known to be well tolerated by infants as well as adults.
 
2. Is GI ProStart™ free of most allergens?
Yes, GI ProStart™ is wheat, gluten and most  common allergens.
 
3. What are the health benefits of using GI ProStart™?
GI ProStart™ offers a unique balance of cultures that produce high activity levels of health promoting lactic acid bacteria, producing a yogurt culture that is supportive of intestinal and immune health.

4. Who should use GI ProStart™?
People suffering from Crohn's Disease, Ulcerative Colitis,Celiac Disease, Diverticulitis, Cystic Fibrosis, Chronic Diarrhea, Autism and many other gastrointestinal illnesses.
 
5. What does the yogurt taste like?
The combination of the probiotic strains offers an excellent culture that will produce a mild acidifying flavor, smooth creamy consistency and texture as well as a pleasant taste. If a sweet taste is desired you can sweeten your yogurt with fresh fruits or honey. NOTE: When adding sweeteners or fruits and nuts ect. It is always best to add these after the yogurt has cooled and NOT during the yogurt making process.

6. Can I make yogurt from nut or soy milks?
Yes, many are successful using different types of milks but when using other type of non dairy milks you may have to experiment a little with fermenting time (8-10 hours) and /or amount of yogurt starter. Nut milks require 1/2 teaspoon or more of yogurt starter per quart of milk.

7. Is yogurt easy to make?
 Making yogurt is not very time consuming  the whole process takes about 20 – 30 minutes to set up, fermentation time is 24 hours for milk based yogurt and 8 to10 hours for nut yogurts.
 
8. Will I need any special appliances to make yogurt?
Yes, you will need to buy a yogurt maker. There are many different yogurt makers on the market today. You can usually buy them that will make either one quart containers or in individual serving containers either one is fine.  GI ProHealth offers a Euro Cuisine, Italian inspired yogurt maker, which includes seven, six ounce individual glass jars. 
 
9. Can I make Non dairy yogurt with GI ProStart™ yogurt starter?
Yes you can make Non dairy yogurt with GI ProStart™
 
10. How long does GI ProStart™ yogurt stay in the refrigerator?
Home made yogurt has a refrigerated shelf life of about 2 weeks.
 
11. Does GI ProStart™ need to be refrigerated?
Yes, GI ProStart™ does have to stay refrigerated to keep the bacteria alive,   GI ProStart™ can be left out of the refrigerator for up to a 10 days with only a 5% loss of active bacteria, after 10 days the bacteria will die off at a very rapid rate if left out of the refrigerator.  GI ProStart™ should always be refrigerated to ensure maximum potency.
 
12. How often should I eat yogurt to maintain its maximum benefits?
It is recommended that you do not eat more then two cups of dripped yogurt per day. Children with Autism should start slowly with ¼ tsp a day and work up slowly.
 
13. Is GI ProStart™ legal to use on the “Specific Carbohydrate Diet”?
Yes,  GI ProStart™ is a legal product.
 
14. How quickly will I see results when using GI ProStart™ as a yogurt starter?
In most cases results are within the first 2 days of use.

15. Can I freeze GI ProStart™ yogurt starter?
Yes you can freeze GI ProStart™ yogurt starter up to 1 year.
 
16. Can I freeze yogurt?
Freezing yogurt may cause a decrease in the beneficial bacteria
 
17. Can I heat the yogurt?
Yes, you can heat yogurt, however it will decrease the amount of active bacteria.
 
19. How much yogurt can I make with a 24 gm bottle of GI ProStart™?
When using the recommended amount of starter (1/8 tsp) you should get about 90 one quart batches.
 
20. Can I use the yogurt I make as a starter for making more yogurt ?
It is strongly recommended that you don’t because when this process is used the active bacteria in the yogurt will decline. Always use yogurt starter on every batch for the best results. GI ProStart™  cost under 50 cents per quart to make yogurt.
 
21. How quickly will my order be shipped?
All orders received before 4:30 PM EST will be shipped that day. Orders are shipped on Monday, Tuesday and Wednesday only for probiotics and you should receive it within 2 business days.
 
22. Is GI ProStart™ shipped chilled?
All orders received before 1:00 PM EST will be shipped that day. Orders are shipped on Monday, Tuesday and Wednesday only for GI ProStart and all probiotics and you should receive it within 2-3 business days. 
 
23. How can I tell if the GI ProStart™ does not have any active bacteria?
If  GI ProStart™ does not have any active bacteria it will not produce yogurt after the fermenting time has elapsed.
 
 

 

Have any questions not answered here?

Feel free to e mail us at info@giprohealth.com.

Or call  774-328-2472 to speak with someone        

Call  1-877-219-3559 to leave a message or place a phone order

Note: when making phone purchases please be sure to speak slowly and include all credit card information and full address also please leave an e mail address if possible for notifications of delivery.

GI ProHealth does NOT sell or share any customer information
 

These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

Related Products

GI ProChild
Price: $34.95 - CURRENT EXPIRATION DATE: 08/2016
ratingratingratingratingrating
GI ProChild
GI ProChild™ is a comprehensive multiple vitamin/mineral supplement that contains 28 highly bioavailable essential nutrients in amounts and ratios designed to address nutritional imbalances commonly observed in children with Autism Spectrum Disorders.
GI ProInfant
Price: $31.95 - CURRENT EXPIRATION DATE: 12/2014
GI ProInfant
This hypoallergenic Childrens Probiotic is a blend of 4 Lactobacillus and 4 Bifidobacterium species and is designed to safely meet the metabolic and intestinal support needed for infants up to age of 2 years.This Is NOT a SCD Legal childrens probiotic.
GIPROx12
Price: $39.95 - CURRENT EXPIRATION DATE 04/2015
GIPROx12
A high-potency, hypoallergenic blend of 12 certified probiotic species offers the most complete spectrum of microorganisms in the GI ProHealth line. Designed for individuals who require significantly higher amounts of several probiotics
SCD Complete
Price: $29.95 -In Stock Current Expiration Date 07/2016
ratingratingratingratingrating
SCD Complete
SCD Complete™ Capsule Formula contains high-potency amounts of vitamins, minerals, trace elements, antioxidants,and is recommended as a daily supplement to provide a comprehensive foundation of essential micronutrients.
ProZymes
Price: In Stock -$28.95 - Current Expiration Date 06/2016
ratingratingratingratingrating
ProZymes
This high-potency, multi-enzyme formulation offers an unusually complete range of plant/microbial-based enzymes that work to help maintain normal enzyme levels that support the body’s digestive capabilities and assist intestinal repair mechanisims.
Saccharomyces Boulardii
Price: $25.95 CURRENT EXPIRATION DATE: 08/2015
ratingratingratingratingrating
Saccharomyces Boulardii
Saccharomyces Boulardii is a unique, non –pathogenic yeast that has many beneficial actions in the intestinal tract. Sboulardii has been utilized worldwide as a probiotic supplement to support gatstrointestinal health.
Scdophilus 10+
Price: IN STOCK Expiration date 07/2015
ratingratingratingratingrating
Scdophilus 10+
Scdophilus 10+ is a SCD Legal Probiotic and a SCD Legal Acidophilus. It is a GAPS legal probiotic and GAPS legal acidophilus.
Scdophilus 3+
Price: In Stock Current Expiration Date 08/2015
ratingratingratingratingrating
Scdophilus 3+
(SCD LEGAL) Scdophilus™ utilizes a well documented Lactobacillus acidophilus strain that is known to support intestinal health. The Scdophilus probiotic formula was developed by GI ProHealth™ to offer the utmost in purity, hypoallergenicity and stability

Product Reviews

(10 Ratings, 7 Reviews) Average Rating:
ratingratingratingratingrating
ratingratingratingratingrating
Naturopath/Clinical Nutritionist/Educator
David Getoff, CCN, CTN, FAAIM (San Diego County California) 3/5/2013 4:56 PM
This is a great product! A patient brought me a jar of thick Raw Goat Milk Kefir that she had made, and I immediately bought a bottle of gi Pro Health to make some myself. I use RAW Grass Fed cows milk and I warm it to room temperature. Add 1/8th teaspoon of the starter to some of the milk, as they recommend, and after it is well mixed with a whisk, I add more room temperature milk to make 2 quarts. Then I pour it into four 16 ounce glass jars and put them in my Excalibur dehydrator on the bottom shelf, set it for 105 degrees and 10 to 12 hours. Voila! it is done and goes into the fridge. The top has a layer of cream since I use raw milk and it is fabulous. Much better than any other starter I have used. Highly recommended. Sincerely, David Getoff www.Naturopath4you.com
ratingratingratingratingrating
Unique Yogurt
Paula (Lake Elsinore, CA) 11/4/2011 1:02 AM
I have never tasted yogurt like this. The flavor is very unique. The L. casei has a very interesting flavor and aroma. The yogurt is not tart but is just slightly tangy after 24 hours of fermenting. The yogurt is rather mild. It is quite thick when using whole milk (non-homogenized) and even made the goat milk pretty thick. The price is very reasonable for the amount of starter. The starters with L. acidophilus are quite tangy/tart, so this is a good one for people who prefer a mild yogurt.
ratingratingratingratingrating
Great product
J (NC) 11/2/2011 1:32 PM
The yogurt made with the starter tastes delicious and is very thick. I make my cow-milk yogurt in a dehydrator and it is so thick, I can turn the cooled yogurt upside down and it won't run out of the jar. Like it says in the instructions, you should cool the milk down to 80F before adding the starter. This is one key to reliable yogurt time after time. I put my pot of milk in a sink full of water with some ice packs to expedite the cooling. My bottle lasted me about a year(just making yogurt for myself). I noticed a slight change in taste as the bottle neared it's expiration date. When I order again, I will keep it in the freezer instead of the refrigerator.
ratingratingratingratingrating
Wow! Best yogurt ever!
RP (Louisville, KY) 9/26/2011 3:58 PM
First, thank you GI ProHealth for the prompt delivery of the GI ProStart yogurt starter. It came well protected from heat in the chilled styrofoam clam shell. It makes a deliciously thick, creamy, mild yogurt that isn't nearly as tart as other yogurt starters containing L. Acidophilus. The L. Casei strain is a good one -- well researched and shown to have many beneficial effects. You can't beat the value. Only 1/8th of a teaspoon makes 2 quarts of yogurt. Sprinkling the started over the surface of the warm milk and waiting a bit will help disperse and dissolve it and keep it from gelling together. Haven't attempted any non-cow's milk yogurts yet, but I'm sure my wife (who is sensitive to cow's milk) will have me making some soon. Thanks again!
ratingratingratingratingrating
Gluten-Free & Casein-Free Blogger
Lexie's Kitchen (U.S.) 7/27/2011 12:41 AM
Great product! I use it with nut and seed milks ... almond to hemp to cashew and get great results. I ferment 8-10 hours and this yields a mild yogurt with an ever so slight tang. Thinking I could save a little money I tried using multi-dophilus capsules as a starter and the results were strange and off. I feel better using a mixture of probiotics formulated specifically for yogurt making. One bottle goes a long way. I would suggest using it up within a year (I keep mine in the freezer now). My last bottle slowly "died" and my yogurt was coming out funky and I had to toss a couple batches... I couldn't figure out what it was. Turns out it was just old.
Shopping Cart
Your cart is empty.
Mailing Lists