Dermaroller review

Are the most expensive dermarollers really the best? Whatever they claim, all dermarollers are made in China and South Korea. The most expensive ones are often the worst. We are brand-independent and sell those rollers we found to offer the best value for money.

dermaroller test and review

Dermarolling before and after pictures

Microneedling really works! Have a look at some photos our customers sent us or were posted on our dermarolling forum.

dermaroller before and after photo

skin rejuvenation

This man is 71 years old!

Dermaneedling pioneer Dr. Desmond (Des) Fernandes dermarolled his own face more than 50 times. The result: Skin that looks decades younger than his age, in spite of the South African sun. His results prove that dermarolling is both long-term safe and effective. Recent YouTube interview with Dr. Fernandes so you can see that he really looks like that.

"Friendly fraud"

Vaughter Wellness has a zero-tolerance policy for fraud or severe, wilful violation of our contractual Terms. "Fraud" includes filing a chargeback or winning a payment dispute which we deem unlawful, unethical or invalid. Anyone who defrauds us is publicly blacklisted in our store here, with links to the details of the cases on In some cases where the fraudster threatened to destroy our company we may create a permanent webpage to explain the case. Some egregious cases of fraud such as customers who, in addition to their refusal to compensate us for their actions keep emailing us with lies, threats or who libel us or complain about us to 3rd parties are publicly and permanently blacklisted on every page of our site as per our T&C. Our site gets approx. 7000 unique visitors a day. That is two and a half million people per year. A DMCA is always responded to with a counter-DMCA and a possible lawsuit for perjury. People who defraud us run the risk of us reporting them for theft with their embassy in our country. Embassies are treaty-bound to forward these to the fraudster's local Police department. We may forward our claim to a collections agency in the country of the offender. We may contact the employer or business relations of the offender. We may contact the family of the offender. We may contact the local police in the offender's town or city. We may contact the offender's bank or card processor. Libel suits will be defended against by attorneys we have on retainer in the UK, US and Canada. Tryong to get our payment processor to drop us will be counterproductive. We are not afraid of losing a payment processor. Our payment processors know that we are an extremely trustworthy company. We also expect our payment processors to comply with EU Law. We refer to the series of complaints we are preparing against PayPal, and we informed PayPal of such:

Mark Nelson (fraud for $227)

Mark Nelson
511 N Prospect Ave
Redondo Beach
California 90277
United States

Erica Roberts (fraud for $219)

Erica Roberts
7061 Brittwood Lane
Michigan 48507
United States

Aasim Khan (fraud for $57)

Aasim Khan
130 Ling Road unit #53
Ontario M1E 4V9

Photo used with permission
Home » Candida

Homemade probiotic yogurt

The commercial probiotics capsules do not have the required amounts of friendly gut bacteria needed to repopulate your small intestine with Bifidobacteria, Lactobacillus and Saccharomyces. But there is a simple way of cheaply making your own powerful “living” kefir or yoghurt:

Take those capsules of probiotic cultures you have bought (ThreeLac, 5Lac etc.) and add them to a pint of any store bought organic whole milk “pro-biotic” yoghurt or kefir drink. verify that it is not pasteurized and that the label mentions “live active cultures”. Only use glass or stainless containers. Metals and plastics seem to harm the bacteria. Take care not to use fluoridated of chlorinated water with any living lactobacillus cultures.

Heat up two quarts of heavy cream (containing less lactose than whole milk) to 80°C / 180 °F for a couple of minutes to destroy any undesirable bacteria.

As an alternative, you can also use skim milk, powdered milk, whole milk, regular homogenized milk and even some types of soy milk – just as long as there are enough milk sugars or added sugars to feed the good lactobacteria.

Then let it cool to room temperature. Thoroughly stir in the store-bought probiotic yoghurt and the probiotic supplements.

homemade-yoghurtPour the mixture into a sealable container and close it off. Keep the yoghurt mix lukewarm at around 44 °C / 112 °F for at least 12 to 48 hours – in a large thermos for example. For best results, start incubating your brew at room temperature and increase the temperature gradually to 44 °C / 112 °F. This procedure is of course a lot easier with a yoghurt-making machine.

The kefir/yoghurt becomes “alive” after 6 – 12 hours, but remember: The longer you wait and let the yoghurt mature, the more lactose is eaten up by the bacteria and the more probiotics have been generated. Conversely, the longer you wait and let the mixture “brew”, the sourer and more acidic it becomes. Let your lactose-tolerance level and taste decide.

Save some as “starter” culture for your next batch.

After a few “generations” of yoghurt making, Lactobacillus Bulgaricus always likes to dominate the culture, so when making a probiotic yoghurt, make a fresh batch every couple of “generations” with a new starter mixture.

These beneficial bacteria can be used in your home-made kefir/yoghurt:

B. breve, B. longum, L. acidophilus, L. bulgaricus, L. casei, L. plantarum, L. rhamnosus, S. boulardii, S. thermophilus.

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This works with soy milk aswell, very useful for people with milk intolerance who need probiotics. I use a probiotic powder with several bacteria strains. I save a lot of money this way, as compared to taking the powder (or capsules) directly.

I never pasteurized the soy milk before fermenting, as it comes in a UHT container anyway. Also, I think the lactobacteria are usually very dominant and will quickly outgrow other bacteria. I toss in 1/4 teaspoon of probiotics, shake the container and put it in a warm place. (An oven with the lamp on is usually 30-40 °C).

The consistence won’t be perfect, but more like thick buttermilk, OK for drinking. For a thicker yoghurt, whisk in some psyllium husk powder (for gluten-free baking). For the taste, add a very small pinch of salt, some vanilla. And, if you want it more fat, some of the solids from a can of coconut milk, and it will be hard to tell it’s not real yoghurt.

I found the consistence tends to get rather thin by high temperatures (over 35°C). By even higher temperatures, it may curdle/separate. At room temperature it will eventually turn thick and quite pleasant. You need to keep it above 30 °C at least during the first 12-24 hours, but after that, it can be kept on your kitchen table. If it separates, whisk with a hand mixer.

I use a rice/soy milk from the Aldi supermarket (German chain in several European countries) which I find to be the best and cheapest, but other rice or soy milks will probably work too. Check the nutrition label, it must have some amount of carbohydrates for the bacteria to grow. If it’s very low in carbs, add any type of sugar. I have used lactose but it doesn’t seem to make a difference. Now I prefer honey.

Homemade soy yoghurt will also work fine for making a batch of sourdough (use any gluten or glutenfree flour type, keep it warm, and it will be sour fermented within just 8-12 hours).

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C60 in olive oil