Is it OK if by accident my yogurt was in the yogourmet yogurt maker, fermenting, for 29.5 hours?

Similar to Garlic and Onion powders, is there any reason to believe that a starch coating is also used on Minced Garlic and Minced Onion spices?

Is there an issue with peanut butter that has just peanuts and 1% or less of salt or does it just have to be peanuts?

Is Kosher Salt ok on the SCD? I've noticed that it says there is yellow prussiate of soda, AKA sodium ferrocyanide is in there as an anti caking agent. When researching what yellow prussiate of soda, AKA sodium ferrocyanide is, it seems like it's natural element... any idea if its ok?