yeah someone mentioned an important intestinal bacteria, lives on the boundary between the small and large intestines, its main food is amine-containing fibre

there's actually a lot of carbs in coffee, and in milk too

i wasn't really thinking about going all out keto but because of my type 2 diabetes problem minimal carbs is definitely good

my biome is pretty messed up from much of 20 years drinking too much alcohol, energy drinks and eating seed oil fried potato chips... so i should pencil in probiotics as an essential

i quite like fermented foods so probably i will go for yoghurts (preferably low lactose remaining, super sour stuff, high fat, probabyl boiled-down greek style), natural pickled salad (which store really well all year, and cabbage and cucumber are really nice this way) and probably even some miso, again stores well, i'd like to know of others too, but i think those three cover pretty much the important ones to have 

 I'm now making my own yogurt using a sous vide cooker using recipes with specific strains that help and with some pre-biotics.  It "cooks" for 36 hours instead of the 4 hours common with commercial yogurt so it has a massively larger quantity and breaks down most of the lactose and even some of the other proteins (casein).  It is naturally thick and I like it with a bit of vanilla stevia.  

The temperature you "cook" at differs based on the strains.  One I make uses 106F and one uses 109F.  I just make one or two quart canning jars of the yogurt at a time and mix them together when done.

The specific strains come from the book "Super Gut".  I make it with goat milk because of my new food sensitivies. 

 oh, that is sweet

yes! i love long brewed sour yoghurt

after nearly a decade living in the balkans, i have a taste for raw plain yoghurt too, i prefer it, when i taste sweet with my yogurt i'm like euww

gotta get a good rig for it, nice double water cooker, big capacity so i can brew up a week's supply

and a vacuum evaporator so i can thicken it up past 12% fat so it's basically sour cream, though both goat and sheep milk is pretty fatty all by itself, when it's over 10% though it's divine 

 The sous vide stick works great.  I just stick it in a large pot of water with jars of pre-yogurt (2+ Tbs of prebiotic, a couple tablespoons of yogurt or probiotic pills, and the milk/cream/half-and-half) and set the temperature and let it do its thing.  It works great and doesn't take up much room in the cabinet.

I like a tiny bit of sweet, but I agree normal store yogurt is way too sweet.