Gemini Kiwi-- I have my gallbladder, nothing removed yet (though I may finally lose the colon to UC due to dysplasia, we shall see), and I do ok on fats. Well, I am a low carber to reduce my IBD symptoms (low carb version of the SCD) and happen to believe that most fats- even sat- are healthy and that the lipid theory of heart disease is completely offbase. But those who have reasons-like gallbladder- to avoid fats are another story- very understandable.
Crazy Harry-- I use the dimmer switch to adjust the current to my Yogurmet maker because I am such a "purist"- I couldn't help but notice that, as great as the Yougurmet maker is, it (and many other yogurt makers incl. most of the 'little glass jar' ones) tends to get the incubating yogurt up to 120 or even 130 F sometimes, because they all simply have an on/off heating element- none of them have any sort of thermostat. Even at the excessive temps., the yogurt will 'seem' to come out just fine, but I assume that since the optimal temp is 105-110 F for the main yogurt strains, that the balance of probiotic strains in yogurt cooked to excessive temp. will be way off... it will thicken but later will essentially just be mostly inert (few live critters left). Hence I adjust down the slider on the dimmer switch. I do have to make a few adjustments per day to keep the temp within range. There is a long delay between making an adjustment and the effect, but based on experience I soon learn where to leave it if I step out for 6 or 8 hours.
I think a "normie" who was just eating yogurt for pleasure could be content with yogurt made at 95 F or 130 F, but those iof us with IBD need to get the max probiotic content and minimum lactose otherwise we might not tolerate the stuff at all.
Pancolitis dx'd 1986, full med-free remission 88-97
Flaring or simmering ever since
10 20 17.5 15 12.5 mg pred, 100 mg Imuran
Probiotics (Primal Defense and others), TSO
Turmeric/circumin, fish oil, many vits/minerals
Lower-carb version of Specific Carb Diet (SCD)