----- Original Message ----- From: Kevin Nolan To: [email protected] Sent: Wednesday, October 31, 2001 11:38 AM Subject: Re: CS>CS in juice, etc.
Ian, I don't pretend to be an expert on these matters, but some things are just plain common sense. You have probably noticed that putting CS into tap water is often sufficient to form a cloudy white precipitate of silver chloride. Much more so when salt concentration is high. Near everyone agrees that in that form silver is far less effective than as either pure silver colloid or silver ion. So before it ever hits the body, it's in the form of a relatively coarse and biologically inactive colloid. Not to mention all the other organic compounds and/or cells it may be bound with. There has been debate here about to what extent ionic silver actually converts to silver chloride in the body, but there is no consensus on that. Other entities may or may not have a priority within our bodies. While some vendors run off spiel to the effect that silver acts as a catalyst that continually recycles ad infinitum, there are some studies indicating that silver actually gets used-up in it's action (check out this site: http://www.zetatalk.com/health/theal202.htm, and go to the laboratory Results link). Whether it is the ionic or particulate that mostly binds up seems a mute point. It just makes sense to me to take the stuff clean - swilling in the mouth before swallowing improves absorption by all accounts. Others may feel differently, but that's how I see it. Naturally, none of the above applies if your intent is to use CS as a preservative of foodstuff, such as extending the life of milk. ----- Original Message ----- From: [email protected] To: [email protected] Sent: Wednesday, October 31, 2001 1:49 AM Subject: Re: CS>CS in juice, etc. Kevin Quotes: <<Of all the substances you might be careful about using, CS is last on the list." Some of the stuff listed contains a fair amount of salt. Put CS in and what do you suppose will happen? That's right - the ionic portion (probably at least 80%) turns to silver chloride. Stuff like tomato juice, orange juice, soup etc also contains lots of organic material that CS probably binds with to some degree. According to Mark Metcalf, CS in mild silver protein form is only 1/8th as effective as unbound CS. If the CS is still effective after all that premixing with who knows how many substances, how much better would it be if not mixed? All in all, surely the sensible approach, especially if you buy CS, is to take it straight and get the best possible bang for your bucks. Kevin Nolan ===== You indicate here that if you put CS into juice etc that much of it would turn into Silver Chloride because the juice contains salt. Could I mention here that the human body and blood stream contains a considerable amount of salt. Surely if CS were going to form silver chloride with salt, it would do so in the human body and if it did so surely people who have been taking it for decades now orally in large amounts would report untoward effect of silver chloride - which they have not. The body seems to eliminate it harmlessly. Could you comment on this please? Ian
