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    skin rejuvenation

    This man is 70 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.


    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


    Essentialdayspa ☹

    Did you know that essentialdayspa claims to have an A+ BBB rating but they in fact have an F for "advertising issues" and falsely claiming they are BBB accredited at all? And did you know that all the other safety and accreditation logos they fence with are fraudulently used too? And that they pay for fake positive reviews? We investigated Essential Day Spa and found questionable tactics, overpriced products and dissatisfied customers.


    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


    The Derminator®

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    Designed and manufactured in our European facility. The only electric dermaneedling device that does not cause microtearing, and the only machine that is fully digital, with digitally set needling depth.


    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.


    You have a helpful point of view or interesting info to add?
    Email editor@owndoc.com for possible publication below.

    Casper:

    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