Neither good nor bad...just 'is' Since colloids form from ions, I don't know of any way to prevent the presence of ions. Neither are 'bad' Either act differently and are advantageous in different applications. Your local body chemistry automatically decides which it wants to use for what and eliminates what isn't. Ken
At 09:53 AM 3/14/02 +1300, you wrote: >is that good or bad? > >Tracy > >----- Original Message ----- >From: "Paul Idol" <[email protected]> >To: <[email protected]> >Sent: Wednesday, 13 March 2002 14:19 >Subject: RE: CS>strong taste > > >> >> >Can you elaborate on the origin of that re: ionic v. particulate? >> >> Both experience and chemistry and biology. High-particle/low-ion silver >> preparations have, in my experience, much less of a metallic taste. Also, >> the tongue determines taste via chemical reactions, essentially. Inert >> substances should have little to no taste, whereas ionic, dissolved, >> charged, etc., molecules will have taste if the appropriate receptors are >> present. So the stronger the taste, the more silver ions you have in >> solution, AFAIK. >> >> >> >> -Paul >> >> >> -- >> The silver-list is a moderated forum for discussion of colloidal silver. >> >> To join or quit silver-list or silver-digest send an e-mail message to: >> [email protected] -or- [email protected] >> with the word subscribe or unsubscribe in the SUBJECT line. >> >> To post, address your message to: [email protected] >> Silver-list archive: http://escribe.com/health/thesilverlist/index.html >> List maintainer: Mike Devour <[email protected]> >> >> > >
