Hanneke wrote: > 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.
There is no such thing as "good" and "bad" bacteria. CS kills all germinated bacteria if in a liquid medium or on a surface. Virtually all bacteria can be either good or bad depending on the circumstances. > > > 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.......". They are wrong. That is not a problem with CS, but a benefit of CS. Only if the contents of the intestines are liquid will CS be very effective, and even then you have to drink lots of it since most gets absorbed in the stomach. Thus CS will generally only affect the flora in the intestines if you need it to. Drinking really large quantities however can have some impact anyway even with the reduced effectiveness, but in normal dosages you should notice no difference. > > > 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? Probably either, or both. It should be noted that CS will not keep milk from going sour long term. I am not sure if the reason is that the bacteria are able to hide inside the butterfat droplets, or if the CS ends up getting binded up with the milk protein. Marshall -- 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]>
