My raw milk always sours before a week is up. I only use about 8 oz a day in
my whey shake. The place where I buy it is a little out of the way so I can't
just go there a couple times a week. Has anyone figured out if using colloidal
silver in the milk to keep it fresh would destroy the enzymes or make it no
better than pasteurized milk?
Pat
----- Original Message ----
From: Brooks Bradley <[email protected]>
To: [email protected]
Sent: Thursday, May 1, 2008 10:45:08 PM
Subject: [RE]CS>canned butter: COMMENT
DEAR akaJohn,
I just read your post and have the following comment: We have tested EIS type
Colloidal Silver in many scenarios involving foodstuffs and have never failed
to subdue the entire lexicon of the insulting pathogens inflicted on the test
media (all of the foodstuffs
involved in all of the investigations). We even applied CS as weak as 10 ppm
as a direct insert
to "highly active" botulinum cultures.....and never failed to get total
resolution within minutes.....usually within 10 minutes.
However, we have never used CS as a direct adjunct to canning foods ourselves;
although we have received anecdotal reports from reliable researchers
informing that various meat products (containing small amounts of CS)have been
stored....in unrefrigerated condition, for upwards of 2 years....without
untoward incident of any type.
Personally, I would feel perfectly confident in canning butter with about 2
teaspoons
of 10 to 20 ppm Colloidal Silver used as a companion----in each 1 pound
container. Colloidal Silver has demonstrated to be simply SPLENDID....AS BOTH
PREVENTIVE AND TREATMENT for botulinum pathogens.
At least, that has been our experience over the immediately past 12 years.
Sincerely, Brooks Bradley.
P.S. CS has been just as effective against, essentially, the entire catalog of
alimentary system pathogenic insults....viral, as well as the more numerous
bacterial threats commonly experienced in the daily life of our citizenry.
Sometimes, when NOTHING else exhibited any
genuine influence against fulminating cases of the more dangerous pathogens.
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