Hi, Have been reading the posts for a while to learn more about the use of colloidal silver. I haven't used it as yet but am in the process of deciding what I'm going to purchase to make it at home. My question now is: does CS kill the good AND the bad bacteria in foodstuff.
On another list (Flax Seed Oil) the issue came up about purchasing raw milk, either cow's or goat's milk, and the pros and cons for that for making quark . As it happens, I am in a position to be able to buy raw goat's milk here. Usually I get enough to last me a month stored in the freezer. On this list, it was suggested to me that I add some CS to kill the nasties in the raw milk and to make sure the quality of the milk was ok even after a month in the freezer. ( the farmer has certified raw milk and is member of organisation here). I have never added anything to the milk and never had any problems with it either. However, another member on this list who uses CS for infections and oral hygiene replied to the above post by saying that the problem with CS is "....that it kills the good bacteria with the bad ones. The beneficial intestinal flora will be affected and needs to be brought back with cultured milk products and/or with pro-biotic supplements.......". And if I should/could add CS to the raw milk, should that be done before freezing or when I'm about to use it? Could anyone enlighten me here. I think having read so much on the topic that info overload at the moment causes a bit of confusion. Thanks for your response Hanneke Jamestown/Australia -- The silver-list is a moderated forum for discussion of colloidal silver. Instructions for unsubscribing may be found at: http://silverlist.org To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
