Dear Malcolm,
You have asked fair questions, certainly deserving of suitable
answers. I will do my best to address them satisfactorily. First, I remind
you that I am reporting the results obtained by other, enormously bettered
qualified individuals than myself. Secondly, I will relate only what we have
determined and speculations will be noted.
Generally, toxins presenting from pathogens such as botulinum are
simply the substances resulting from the metabolism of the infecting agent
itself. Stop replication of the pathogen.....and the toxin increase stops. It
is the toxin effects, not the bacterium.....which kills. Concerning my "debris"
and Herx effect comments......I will try to clear up possible unclear
statements or incomplete explanations. The toxins are one thing, the materials
(debris) resulting from the host's defensive responses (and/or drug agents,
externally-based protocols, etc) are another. It is generally assumed that
Herxheimer-Jarisch reactions are considered to be the result of the difficulty
of the insulted body encountered in dealing with the overwhelming effects of
the "organic garbage" disposal challenge. This residue was what I was
referring to when alluding to "debris". The dynamics of elaborating on
Herxheimer reactions are far beyond the purview of my limited comments. There
is an entire discipline reserved for such......one whose details are far beyond
my intellectual exposure.
The general mode of expression for clostridium botulinum-----among
susceptible populations, is a paralysis effect on the muscles......such as
those controlling breathing in humans. The liberated toxin is neurotoxic in
nature. Actually, the dynamic effects of Tetanus and Botulinum are similar in
nature.
Most obligate carnivores such as cats and omnivore predators such as
canines (dogs included),
have a VERY high tolerance for botulinum-generated toxins. e.g. 5 mg is fatal
to humans...10 grams having no deleterious effect on cats or dogs.
To elaborate somewhat on the challenge of the Herx reaction: the
problem is, fundamentally, one of getting rid of the waste material (organic
debris resulting from white cell, chemical or physiologically induced botulinum
cell death).....before opportunistic secondary bacterial agents
complicate things (especially in low acid circumstances).
The bottom line seems to be that if one can arrest the replication
process before a lethal
volume of toxin is released.....the ancillary insults are controllable.....even
though most discomforting. As the toxin-forming agent is botulinum, itself,
the key is to RAPIDLY stop the botulinum from further replication.
Even in cases presenting large, consolidated, masses of involved
food products.....colloidal silver seems to keep the exteriors "policed"
sufficiently to control any type of
secondary bacterial emission----including botulinum products. Therefore, this
appears to be a case where control of the surrounding biological environment
keeps these infectious agents "isolated" from general distribution.
Your question relating to home canning and the possibilities
extant in the absence of high temperature conditioning and the implications
relating to the Dept. of Agriculture glossing over possible complications
arising from inadequate address to the toxin fraction.....requires a depth of
knowledge I do not possess.
My apologies for not being able to furnish you more
comprehensive address, but it is now late and I must close. I hope these
comments have been of value to you.
Sincerely, Brooks Bradley
> ----- Original Message -----
> From: "Malcolm Stebbins" <[email protected]>
> To: [email protected]
> Subject: Re: CS>Food poisoning: GENERAL COMMENT
> Date: Mon, 29 May 2006 18:39:32 -0700
>
>
> Brooks,
> Thanks for your post and underlying experiments, however I remain
> confused about the roles of: first, botulinum the active bacterium
> itself, second, the debris from dead bacterial residue and thus the
> notorious "Herx" effect, and third the toxin excreted by the live
> bacterium under a 'favorable' i.e. anaerobic non-acidic environment
> - for instance most conspicuously home canning.
>
> I had accepted the third scenario that only the toxin was a threat,
> and this opinion was bolstered by the idea that stomach acid would
> summarily destroy any live botulinae, but that the toxin, if
> already present in the food, would survive the torments of cooking
> or canning. Apparently my beliefs, fostered by the dept of
> agriculture pamphlets on home food preservation, are overly
> simplistic.
>
> Can CS, either particulate or ionic, deactivate the toxin itself?
> Or is the toxin relatively short lived? Or does CS block its
> normal pathways, or does Gatorade facilitate them?
> Does the opportunity afforded the bacteria to 'bloom' account in
> part or in whole for variations in response to CS therapy? If so,
> how does it bloom in the presence of stomach acid? Or does it
> instead hold out until it enters the gut? Pleomorphism, spore
> forms??
>
> Confusion!!
>
> Take care, Malcolm
>
> At 08:36 PM 6/7/06 -0600, you wrote:
>
> > I agree with Marshall's general proposition. About
> > nine years ago we conducted rather detailed evaluations of the
> > effects of EIS type colloidal silver, as an address against
> > bacterial/Viral alimentary presentations. We chose Botulinum as
> > the primary; subject for our principal investigations (botulinum
> > is the most dangerous among all of the types we investigated).
> > Active research revealed that concentrations of CS as low as 3
> > ppm were effective, but rather large volumes were required for
> > rapid-onset positive results (about 10 ounces initial dosage,
> > followed by another 10 ounces in approximately 20 minutes).
> > Favorable response WAS NOT a direct effect of linear increase of
> > PPM strength; e.g. 10 ppm CS yielded favorable results 4X as
> > rapidly, as did 2 ppm concentrations.......for equivalent
> > volumetric measure. We did not encounter a single case of
> > Jarisch-Herxheimer's reaction from the 60 cases involved among
> > our volunteer, experimental, population. I notice various
> > speculations, from among the immediate previous postings, which
> > speculate on the potential dangers of Herx reactions from
> > possible toxic components among the bacterial debris residue.
> > While such does appear a possibility, actual practice did not
> > produce such an occurrence......in our evaluations. Our staff
> > postulated a number of speculations for the actual circumstance!
> > we experienced.......the most acceptable being that the debris
> > was, actually, less toxic to the victim's alimentary
> > system----than one might initially presume. Additionally, it is
> > speculation, only, as to the magnitude of possible "toxic" debris
> > moving through the epithelial tissue into the circulation
> > system----where serious consequences could occur. Botulism
> > appears to be a very opportunistic reproducer....and time is
> > crucial for it effecting an explosive bloom capable of a terminal
> > insult. Our research tends to add credibility to this
> > assumption, as any CS-based measures instigated, halted continued
> > reproduction in brief
> > time windows (usually in SPECTACULAR FASHION)......sometimes
> > effecting total cramping relief within
> > eight to ten minutes. Interestingly, in those cases where CS was
> > combined with Gatorade, the favorable response was measurably
> > reduced----indicating a consequential degree of chloride
> > combination with some of the ionic component-----possibly. In
> > any case, the solutions containing the higher content of
> > particulate silver were measurably superior in achieving
> > favorable results.
> > EIS colloid has demonstrated to be without EQUAL AS AN
> > EXPERIMENTAL PROTOCOL in addressing all forms of food-related
> > bacterial or viral poisons presenting ANYWHERE in the alimentary
> > tract.......at least in our experimental researches. Others way
> > have encountered different results.
> > My family members never go out to eat ANYWHERE without
> > carrying a small bottle of 20 ppm
> > Colloidal Silver.....such has saved many of us much misery and
> > eliminated the prospects of serious consequences----over the
> > immediately-past eight or nine years.
> > My apologies for such a lengthy post.....but
> > I hope this information will be favorably considered by
> > interested members.....in their personal experimental researches.
> > Sincerely, Brooks Bradley. Eric
> > Harborne Research Foundation.
> > P.s. In the one circumstance where we were able to
> > include a control component (multiple numbers of people
> > presenting simultaneously), among the 7 cases admitted to the
> > emergency room of the local hospital, all but one required
> > hospitalization. Four required retention for more than 5 days.
> > All required multiple "balanced fluid electrolyte" IVs. One
> > required many IVs and 11 days hospital confinement. The 5 cases
> > involving the volunteers who chose to be involved in our
> > experimental protocol yielded: 2 who were completely stabilized
> > within 20 minutes of oral ingestion of 4 ounces of 10 ppm
> > Colloidal Silver; 1 was stabilized and pain-free within 45
> > minutes of receiving the same protocol; 2 were pain-free, with
> > no nausea symptoms, presenting only traces of bowel
> > looseness.....two hours after receiving the same protocol as the
> > other three.
> > > To: [email protected]
> > > Subject: Re: CS>Food poisoning
> > > Date: Tue, 06 Jun 2006 10:17:29 -0400
> > >
> > >
> > > Kandee Edge wrote:
> > >
> > > > My mother in law just got food poisoning. She is
> > > > having a terrible time with it and cannot take any
> > > > electrolites, a.k.a. Gatorade. My question is, if I
> > > > have 3-5ppm CS, how much should she take. I was going
> > > > to give her some in hopes it would help, but wasn't
> > > > sure of the dosage. Does anyone have any experience
> > > > or testimonies with CS and food poisoning?
> > > >
> > >
> > > With food poisoning, the problem is keeping anything down. Let her sip it
> > > until she can hold down more, then drink it. If you catch it early
> > > enough, and can get a pint or so in her stomach, she should be over it in
> > > no more than 15 minutes. I have never had CS NOT completely eliminate
> > > food poisoning in a matter of minutes when 8 - 16 oz of it is drunk on
> > > the first signs of the poisoning.
> > >
> > > Marshall
> > >
> > > >
> > > > Kandee
> > > >
> > > > --
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> >
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> >
> >
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