I think it makes sense that commercial product would be raw elements versus food ingredients for both cost and process control considerations. To me as a DIY user it makes more sense to include flavoring elements that are part of the recipe and contribute to the nutrients and aren’t just there as an artificial flavor. I also like to not have anything in my recipe originate from only a single source. I use a big mix of sources for the macronutrients.
And of course, there’s a lot about food we still don’t know. I just ordered a probiotic powder that I’ll be adding into my mix every few days that delivers the active cultures found in yogurt. The proof is in the pudding. I’ll be drawing blood in 30 days to see how I’m fairing.
Oh, and last night I went out for dinner with my kids to celebrate my birthday and I felt horrible afterwards. I was already use to having a light gut. Filling it with food was uncomfortable.