@the-MOUSE bump

or should order others forms too like citrate?

@LucH interesting. quickly searched it up. so probiotic/prebiotic maybe cope then if amount is set based on autoinducers?

i think main is diverse microbiome. also as age, microbiome changes, maybe maintaining biome diveristy of that of some1 young could be beneficial

@LucH thanks. @yerrag @mostlylurking any additonal opinion on this?

Ray Peat has expressed concerns about consuming kefir and other fermented foods. He generally avoids fermented foods due to the production of lactic acid, which he believes can be a metabolic burden, impairing energy production, and reducing carbon dioxide levels in the body. While both kefir and yogurt are popular fermented dairy products, Peat recommends consuming them sparingly, if at all, primarily as condiments rather than as staple foods.

He also highlights the potential for kefir to contribute to an overproduction of lactic acid, which he associates with inflammatory conditions and stress on the body. Moreover, Peat advises caution with most fermented foods because of their potential to contain harmful byproducts like endotoxins and fungal contamination​

@the-MOUSE bump

@the-MOUSE bump

@Njegos i see, thanks. yeah its like this white foam. maybe the milk

when i saute beef i notice some white bubbles come up it sign butter oxidising?

@antiracistracist send this to kevin mann