> Date: Sun, 28 Jun 1998 18:03:38 -0500 (CDT)
> To: [email protected]
> From: Michael C Slivinski <[email protected]>
> Subject: Re: yogurt and CS, AGAIN!
> Reply-to: [email protected]
Mike,
I don't have any criteria. I don't really know what is good and what
is bad, but I do know I mostly see one type of bacteria, so I am
assuming that is the good one.
Jim
> Hello All, question! How do you designate or determine (criteria) of the
> good from the bad. Maybe you posted this earlier... but misseed it.
> Thanks mike slivinski
>
> At 10:35 PM 6/27/98 +0000, you wrote:
> >Hi again,
> > Well, I tried the yogurt and CS experiment again today. I used a
> >different brand of yogurt. I had more milk solids, but the bacteria
> >was about the same as the other I used.
> > I did a slide with just the yogurt. Then I did a slide with 50%
> >yogurt and 50% CS. As another option, I made a slide with about 10%
> >yogurt and 90% CS.
> > What I discovered is the fact that the CS seems to make the good
> >bacteria much more active. It did not kill the cultures, but they had
> >a lot more spin to them in the slides that contained CS.
> > I am beginning to think that CS may work by stimulating the good
> >bacteria and killing or slowing down the bad bacteria to the point
> >the good bacteria can overpower the bad! If that is the case the CS
> >doesn't work like an antibiotic at all, but in a much different way.
> > I still need to try different brands of commercial CS. I am being
> >sent a sample of one brand, I also will buy some other commercial CS
> >so I can see what it does. I know how this CS was made, and I have
> >made it the same way and it has worked, so I do believe this is good
> >CS.
> > I will do more research on all this as soon as I get more time to do
> >it. And as always I will keep the list posted.
> > Jim Einert, N.D.
> >
> >
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