I'm confused about the statement, that the C.S. is going to kill off the friendly flora in the milk as well as the bad... Pasteurization initially kills them all... Correct ? Therefore, the natural mother cows antibodies & friendly flora are long gone from the Mothers milk. Right ?
-------------------------------------------------------------------------------- If there is something I'm missing here, like for example, that the same good bacteria, that were all killed by the pasteurization, re-colonize the milk shortly after the pasteurization, and that the c.s. then kills them. Please let me know about this... Are you possibly talking about Acidophilus milk ? In that case, yes, it would be silly to add c.s. to either it or yogurt... -------------------------------------------------------------------------------- Also, raw milk contains the natural mothers antibodies, so using c.s. with it is going to kill off the good and bad bacteria. I would think the idea would be to use c.s. with it so that you could get the benefits of the "raw-milk" enzymes & amino acids etc... without worry of the deadly bacteria & viruses that can crop up in "Raw-Milk" from time to time ! It's a good trade off... The loss of only the bacteria, but still having a living-food product, that has not been reduced to the typical "dead-food-state", that most all of are foods are these days for the ever necessary gods of "product shelf life extension".... -------------------------------------------------------------------------------- I would never think of using the c.s. with the Acidophilus milk or yogurt. Rather, those I would consume only on a separate schedule in order to balance out my intestinal flora etc... "Which I do by the way..." :) Regards, Alexander ----- Original Message ----- From: "James Holmes" <[email protected]> To: <[email protected]> Sent: Monday, September 15, 2003 5:52 PM Subject: RE: CS>C.S. and Coffee Creamer Half and Half Spoilage..>Yes, but... > Yes, a little CS does stop spoilage of milk and cream. > > It also kills the bacteria that are responsible for about the only benefit > drinking milk gives; replacing the friendly flora of the gut. > > JOH > > -----Original Message----- > From: Stuff [mailto:[email protected]] > Sent: Monday, September 15, 2003 3:21 PM > To: [email protected] > Subject: RE: CS>C.S. and Coffee Creamer Half and Half Spoilage... > > > > At 10:06 AM 9/15/2003 -0400, you wrote: > >Gretings Alexander, > >As the only 1% milk user in my household, I purchase 1/2 gal at the > >time, > >& use only on cereal about 3 days a week. It usually passes the Exp date > >while I still have almost a qt. My granddaddy's name was Burns (about as > >Scotch as you can get) & I was raised during the Depression and learned to > >NOT WASTE anything; especially food. I added an ounce of 10-20ppm CS soon > >after opening the 1/2 gal & it stays fresh until I use the last drop. > >Also, the City water lines were broken last year & we were ordered to boil > >the city water to use safely. I filled 4 1 gal jugs, added 1 ounce CS, > > Was that 1 oz for the 4 gal. or 1oz per gal? > > > -- > 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]> > > > > >
