CS>What do you make of this?

[Jim Holmes]

http://www.youtube.com/watch?v=FHL6L9i2AWA&feature=player_embedded

RE: CS>Pathogen Abatement Comment

[Neville Munn]

Dear Mr Bradley,

 

I read your post with some interest and am encouraged to seek clarification on 
some matters of which may seem trivial to you and/or others.

 

You'll have to excuse my ignorance and inept grasp of chemistry, but I would be 
grateful if you could satisfy my curiosity with some brief clarification of the 
following.

 

1) Was a pH level of the EIS/CS solution noted prior to mixing with the egg?  
If I am correct, the pH level drops over time until a point of 'stabilisation' 
of solution has been reached.  This may be of nil relevance however, but am 
curious to know anyway.

 

2) Was the EIS/CS used in the mix introduced *immediately* after cessation of 
the EIS/CS production process, or was it a stabilised solution?  My 
understanding of EIS/CS is that the silver ion content diminishes over time as 
a percentage of ions are lost to agglomeration or aggregation until a point of 
stabilisation has been attained.  This may be of nil relevance also, but would 
the reduction of silver ion content not affect the efficiency of kill rate?  
eg; high positively charged ionic component as opposed to a more 'neutral' 
particulate component?

 

3) Was a time recorded between the initial incorporation of EIS/CS into the mix 
prior to cooking, and the beginning of the cooking process? eg; was the EIS/CS 
introduced, and the mix left for several minutes prior to the beginning of the 
cooking process?  This I hypothesise would affect the percentage of kill rate, 
temperature perhaps becoming less relevant or important.

 

Thank You for your anticipated indulgence.

 

N.
 
> Date: Sun, 18 Jul 2010 18:31:06 -0400
> From: brooks76...@lycos.com
> To: silver-list@eskimo.com
> Subject: CS>Pathogen Abatement Comment
> 
> Although this information may not be of great moment for a large number
> of list members, I believe it to be of enough potential value to pass it on. 
> During some earlier research
> on undesirable pathogen invasion of common foodstuffs, we determined that 
> noxious pathogens such as E coli
> can survive the applied heat ranges employed to lightly cook some common 
> foods. e.g. Scrambled eggs.
> We conducted some simple tests to determine the survivability of several 
> pathogens, but our main interest was centered on E Coli. Additionally, I had 
> a pronounced personal interestdue to fact I practically live on eggs, as 
> my principal protein source. It was scrambled eggs in which we had the 
> greatest interest.
> Our methodology utilized both cooked...and uncookedegg mediums. The 
> uncooked specimens were
> addressed mainly to determine the effectiveness of low strength level CS (10 
> ppm) against E Coli. We quickly 
> established that 10 ppm CS, at 10 ppm concentration, incorporated directly 
> with whole eggs and thoroughly mixed (beaten with a whisk for about 10 to 15 
> seconds).yielded very acceptable results. To wit: 90% control within 6 to 
> 10 minutes @ 80 degrees F. The mixture ratio was, essentially, 1 level 
> teaspoon CS per one medium-size egg. 
> Our results were less favorable in specimens of non-mixed/beaten (whole 
> intact egg contents)egg cultures.
> Interestingly, bacteria control was clearly defined and only present in the 
> areas/interfaces of "direct exposure" to the CS and the geography of the 
> presence of the CS was evident upon optical examination. Also, quite 
> interesting was the fact that the E Coli culture under the bottom of the egg 
> (among the unbeaen specimens)was inhibited only around the outside edges of 
> the egg specimen.
> Although this was expected, it was reassuring that our earlier research on 
> the absorption/penetration affecting the
> effectiveness of CSwas clearly in evidence. 
> And nowto the central theme of my post-How to prepare scrambled 
> eggsin a manner which mitigates against contamination from a host of 
> possible pathogensespecially E Coli.
> Using one teaspoon of 5 - 10 ppm CS for each egg, beat 
> together---briskly---for 12 to 15 seconds and
> pour into a skillet at medium heat setting. Stir continually until cooked to 
> desired order. Even in those cases where
> the eggs were "lightly" scrambled- that is, cases where Laser-type 
> indicators revealed actual temperatures below 120 degrees F. in some 
> areasE. Coli control of 95% manifested. 
> Not only is this simple procedure desirable and effective, it is "high-end" 
> culinary practice. Capable chefs have known...for decades...that mixing one 
> teaspoon of tap-water with an egg to be scrambled, results in a superior
> dish.
> Some list members may raise the contention that eggs are immune to E Coli 
> contaminationbecause the
> shell prevents infiltration. While a high measure of protection does, indeed, 
> exist in UNWASHED eggs, such is rarely
> so when using "store-purchased" eggs. Almost without exception, ALL eggs 
> purchased in the supermarket environment,
> have been washed with surfactants/detergents

CS>Pathogen Abatement Comment

[brooks76009]

 Although this information may not be of great moment for a large 
number
of list members, I believe it to be of enough potential value to pass it on. 
During some earlier research
on undesirable pathogen invasion of common foodstuffs, we determined that 
noxious pathogens such as E coli
can survive the applied heat ranges employed to lightly cook some common foods. 
  e.g. Scrambled eggs.
We conducted some simple tests to determine the survivability of several 
pathogens, but our main interest was centered on E Coli.  Additionally, I had a 
pronounced personal interestdue to fact I practically live on eggs, as my 
principal protein source.  It was scrambled eggs in which we had the greatest 
interest.
 Our methodology utilized both cooked...and uncookedegg 
mediums.  The uncooked specimens were
addressed mainly to determine the effectiveness of low strength level CS (10 
ppm) against E Coli.  We quickly 
established that 10 ppm CS, at 10 ppm concentration, incorporated directly with 
whole eggs and thoroughly mixed (beaten with a whisk for about 10 to 15 
seconds).yielded very acceptable results. To wit:  90% control within 6 to 
10 minutes @ 80 degrees F. The mixture ratio was, essentially, 1 level teaspoon 
CS per one medium-size egg. 
Our results were less favorable in specimens of non-mixed/beaten (whole intact 
egg contents)egg cultures.
Interestingly, bacteria control was clearly defined and only present in the 
areas/interfaces of "direct exposure" to the CS and the geography of the 
presence of the CS was evident upon optical examination.  Also, quite 
interesting was the fact that the E Coli culture under the bottom of the egg 
(among the unbeaen specimens)was inhibited only around the outside edges of the 
egg specimen.
Although this was expected, it was reassuring that our earlier research on the 
absorption/penetration affecting the
effectiveness of CSwas clearly in evidence. 
   And nowto the central theme of my post-How to prepare 
scrambled eggsin a manner which mitigates against contamination from a host 
of possible pathogensespecially E Coli.
   Using one teaspoon of 5 - 10 ppm CS for each egg, beat 
together---briskly---for 12 to 15 seconds and
pour into a skillet at medium heat setting. Stir continually until cooked to 
desired order.  Even in those cases where
the eggs were "lightly" scrambled-  that is, cases where Laser-type 
indicators revealed actual temperatures below 120 degrees F. in some 
areasE. Coli control of 95% manifested.  
 Not only is this simple procedure desirable and effective, it is 
"high-end" culinary practice.  Capable chefs have known...for decades...that 
mixing one teaspoon of tap-water with an egg to be scrambled, results in a 
superior
dish.
   Some list members may raise the contention that eggs are immune 
to E Coli contaminationbecause the
shell prevents infiltration.  While a high measure of protection does, indeed, 
exist in UNWASHED eggs, such is rarely
so when using "store-purchased" eggs.  Almost without exception, ALL eggs 
purchased in the supermarket environment,
have been washed with surfactants/detergents prior to packaging.  This 
procedure insures the eggshell is at least
semi-permeable and a candidate for transfer/reception of bacterial agents.  
Admittedly, SOME eggs are coated with
non-toxic sealants, prior to salebut only in High-End or specialty 
groceries.
   In any event, I consider this little innovation to be of 
sufficient value to encourage its adoption.
   Sincerely,   Brooks Bradley. 




 
   


--
The Silver List is a moderated forum for discussing Colloidal Silver.
  Rules and Instructions: http://www.silverlist.org

Unsubscribe:
  
Archives: 
  http://www.mail-archive.com/silver-list@eskimo.com/maillist.html

Off-Topic discussions: 
List Owner: Mike Devour 

Re: CS>CS/EIS uses

[slickpicker]

I  use the plastic spray bottle that "Thai Crystal Deodorant Mist" comes in.  
It's a mineral-based deodorant that's reportedly non-toxic; my son likes it, 
and when the bottle's empty I rinse it with distilled water and fill it with 
home-made EIS.

 Jane MacRoss  wrote: 
> Thats interesting to use CS as a deodorant as I like to recommend non toxic 
> deodorants to my patients - do you use a plastic spray bottle or glass?
> 
> Jane 
> 
> http://www.eamega.com/HighFieldHealth
> ~The Highest Field of Energy Healing you now!~
>   - Original Message - 
>   From: Harold MacDonald 
>   To: Silver list 
>   Sent: Sunday, July 18, 2010 1:14 PM
>   Subject: CS>CS/EIS uses
> 
> 
>   Recently some-one asked if it was OK to use CS on hands,etc.
>   I keep a spray bottle handy all the time,in the kitchen/bath.etc.
>   I regularly spray the kitchen counters,dish rags get soaked ,cupboard door 
> handles, everything important in the bathroom.My hands at least three or four 
> times a day,even after washing .All door-knobs,indoor and out.Stair 
> railings,car door handles.My hair brush,comb.
>   You name it and I will eventually spray it.A good dollop goes in my bath; 
> not too handy to use on your bod if you shower tho.
>   When I go shopping I carry a plastic zip-lock bag with a cloth saturated 
> with CS, which I use to wipe down the shopping cart where-ever I might touch 
> it or goods contact it.I also spray the bottom of my fabric shopping bag too.
>   Besides it is the best deodorant I have ever used.but rarely need to now.
>   Answer your question ?
> 
>   Best to all,
> 
>   Harold
> 
> 
> --
> 
> 
> 
>   No virus found in this incoming message.
>   Checked by AVG - www.avg.com 
>   Version: 8.5.441 / Virus Database: 271.1.1/3012 - Release Date: 07/17/10 
> 18:35:00


--
The Silver List is a moderated forum for discussing Colloidal Silver.
  Rules and Instructions: http://www.silverlist.org

Unsubscribe:
  
Archives: 
  http://www.mail-archive.com/silver-list@eskimo.com/maillist.html

Off-Topic discussions: 
List Owner: Mike Devour 

Re: CS>Pau D'arco - Need source for the inner bark

[Gail Rice]

Hi Joy,

I'm not an herbalist but I've bought herbs from this company
http://rain-tree.com/
I'm happy with their stated goals and practices and was satisfied with their
service and with what I bought.

I've never bought their Pau D'arco but they do sell powdered inner bark by
the pound here - http://rain-tree.com/pau-darco-powder.htm

I notice by Googling, however that many places sell inner bark Pau D'arco.
So, I'm guessing you've rejected all these other easy to find sources. How
do you know when you have or have not found the "good stuff"?

good luck, Gail


On Sun, Jul 18, 2010 at 3:09 AM, beitharmony  wrote:

> Hi,
>
> I can't find the good stuff anywhere on the web. Maybe I need to be looking
> in Portuguese. Does anyone have a good, reliable resource for the potent
> Taheebo?
>
> Thanks!
> Joy
>
>
>
>

RE: CS>CS/EIS uses

[Dianne France]

Jane,

 

I also have used CS for deodorant and keep a glass spray bottle in my purse for 
all purposes.  One thing I found when I was having a particularly rough period 
when I had BO (body odor) was that I was eating a food my body wasn't handling 
well and once I eliminated that food from my diet I no longer had the BO.  I 
still use the CS as precautionary and spray my hands frequently when out 
especially before handling food.

 

It also is wonderful on sour clothes when you've forgotten something in the 
washer.  I put a quart in and rewash and the sour is gone.

 

Dianne
 


From: zzekel...@aol.com
Date: Sun, 18 Jul 2010 08:41:23 -0400
Subject: Re: CS>CS/EIS uses
To: silver-list@eskimo.com



In a message dated 7/18/2010 12:17:57 A.M. Eastern Daylight Time, 
highfie...@internode.on.net writes:

Thats interesting to use CS as a deodorant as I like to recommend non toxic 
deodorants to my patients - do you use a plastic spray bottle or glass?
 
Jane 

Hi Jane, I've used it for deodorant & it works great but I'm one who doesn't 
care for the wet spray, for some reason..I use a little baking soda & it works 
great also.. Lois 
_
The New Busy is not the old busy. Search, chat and e-mail from your inbox.
http://www.windowslive.com/campaign/thenewbusy?ocid=PID28326::T:WLMTAGL:ON:WL:en-US:WM_HMP:042010_3

Re: CS>CS/EIS uses

[ZZekelink]

 
In a message dated 7/18/2010 12:17:57 A.M. Eastern Daylight Time,  
highfie...@internode.on.net writes:

Thats interesting to use CS as a  deodorant as I like to recommend non 
toxic deodorants to my patients - do you  use a plastic spray bottle or glass?
 
Jane 



Hi Jane, I've used it for deodorant & it works  great but I'm one who 
doesn't care for the wet spray, for some reason..I  use a little baking soda & 
it 
works great also..  Lois 

CS>Pau D'arco - Need source for the inner bark

[beitharmony]

Hi,

I can't find the good stuff anywhere on the web. Maybe I need to be 
looking in Portuguese. Does anyone have a good, reliable resource for 
the potent Taheebo?


Thanks!
Joy


--
The Silver List is a moderated forum for discussing Colloidal Silver.
 Rules and Instructions: http://www.silverlist.org

Unsubscribe:
 
Archives: 
 http://www.mail-archive.com/silver-list@eskimo.com/maillist.html


Off-Topic discussions: 
List Owner: Mike Devour