I lay down a blanket of CO2 on top of the priming bucket before adding the priming sugar and giving it one turn of the spoon. The theory is that this will make oxygenation less likely.
Have not heard of this Kremyx before - would like to hear about anyone's experience. Having always had fine results from corn sugar or dry malt extract for priming, I probably will never try it unless I hear something remarkable about it
I have, as I mention, used DME - I find that 1 cup in a 5 gallon batch is about right for most things. Obviously if you are making a style that requires less carbonation, you should use less malt.