Pick your bacteria. Press the button. Walk away for 36 hours.
In Super Gut, William Davis makes a case that's different from the usual gut-health advice.
Specific bacterial strains — above all L. Reuteri — signal the brain via the Vagus nerve to release more oxytocin.
Not just a "feel-good" hormone: Davis calls it the hormone of shape and body composition. It helps preserve muscle mass (working against sarcopenia as we age), lowers cortisol, and by his own account measurably increases emotional intelligence and social connection.
A gut-muscle-brain axis, not the usual gut-brain one — and it depends on actually having enough of these strains established, which for most people means culturing them at home.
If you've read the book, you already know these strains work — L. Reuteri, a SIBO-targeted blend, B. Coagulans. You've probably also already hit the same wall I did trying to actually make them at home:
Most machines top out around 30°C. SIBO SuperGut needs 41°C, B. Coagulans needs 49°C. The dial simply doesn't go there.
These strains need up to 36 hours. Most consumer timers stop at 8, or 24 if you're lucky — nowhere close.
Wide hysteresis bands mean the "target" temperature is really a range — sometimes 6-8°C wide. Close enough for supermarket yoghurt, not for one specific strain.
Tiny buttons, unlabeled combinations, a manual you have to re-read every time just to set a temperature and a duration.
Temperature's climbing past where it should be, and you're stabbing two tiny buttons at once trying to remember the combination that stops it.
No log of what actually happened overnight. Just a failed batch and a guess at which of the above caused it.
That's exactly why I built this machine.
Three presets, each calibrated against a certified reference thermometer, not just the machine's own sensor. Pick your strain, and it holds that number for the full duration — no drift, no babysitting.
If the water's run low, the machine notices the temperature climbing too fast and warns you — then safely shuts off the heater if it's not corrected, instead of quietly running 36 hours toward nothing.
Start a batch and put your phone away. You'll get a message when it starts, periodic updates, and a final ping the moment it's ready — or just glance at the machine's own screen any time, WiFi or not.
If the power drops or the machine restarts mid-batch, it remembers exactly where it was and picks up from there — instead of silently going cold with no way to know until it's too late.
Dial in any temperature and duration for kimchi, kefir, sourdough, kombucha, tempeh — anything that needs a steady temperature held for a set time. It remembers your last settings, too.
Mix your starter into the milk, cream & prebiotics, warmed to your bacterium's target temperature
Fill the jars, place them in the machine, add water
Select your type and press the button
Walk away — get a text when it's ready
Chill and enjoy
Next round: 10 machines. I'll email you the moment the waitlist opens for orders.
No payment now. No spam — just one email when the next 10 open up.
v2026-08-15-2230
