RE: CS>re: making your own vitamins

[Lisa]

Hi Elan,

 

I ask you this as it appears that you know a bit about fermented foods: but
awhile ago (couple weeks now) I took some cabbage and "blenderized" with the
thought that I'd drink it over a few days to increase my gut flora. I did
use some, but one of the bottles wound up in the back of my fridge and I am
hesitant in drinking it at this point. The bottle must've been the last part
of it as it's mostly just cabbage juice, which I'm sure is quite fermented.
Could it have gone bad? Is it ok to drink at this point?

 

Lisa

 

  _  

From: elan spire [mailto:elan_sp...@yahoo.com] 
Sent: Sunday, November 14, 2010 5:32 PM
To: silver-list@eskimo.com
Subject: CS>re: making your own vitamins

 


A healthy population of friendly flora in our guts will actually manufacture
some vitamins inside our very own bodies.

Healthy intestinal flora also helps us to digest our food, properly
assimilate the nourishment it contains, and strengthen our immune systems.

Many cultured (naturally fermented) foods such as kimchee and sauerkraut are
rich sources of B vitamins as well as live enzymes and beneficial bacteria,
and are super beneficial to consume on a regular basis to help support good
digestive health and a strong, natural immunity to disease.

Making your own ferments is inexpensive, easy and fun, and consuming them is
one of the best ways to help improve one's health on several different
levels.

Elan

>>>
One thing we could do that would be very powerful is to make our own 
vitamins. It's time for those who know how to make these things to
share their knowledge and their recipes. Many on this list make thier
own silver water. Why not the rest of the stuff. So, share your recipes and
techniques for >>>everything.

 

CS>Re: Dave

[Melly Bag]

Dave,
 
I try but there are times i suffer senior moments and forget.  Sorry about that.
 
Melly

--- On Mon, 11/15/10, silver-digest-requ...@eskimo.com 
 wrote:


 

CS>Nebulizer

[Gene and Joann Porter]

BlankDoes anyone know how to use CS with a nebulizer?
Thanks for any information you may have.
Gene/Joann

<>

Re: CS>Nebulizer

[Deborah Gerard]

I do it alot...just put the cs in the place where you would put the liquid 
medicine the doc prescribes
Debbie





From: Gene and Joann Porter 
To: silver-list@eskimo.com
Sent: Mon, November 15, 2010 11:08:13 AM
Subject: CS>Nebulizer


Does anyone know how to use CS with a nebulizer?
Thanks for any information you may have.
Gene/Joann


  

Re: CS>Nebulizer

[Marshall Dudley]

Put the CS in the nebulizer.  Then spray it into the mouth while 
breathing in via the mouth.


Marshall

On 11/15/2010 11:08 AM, Gene and Joann Porter wrote:

Does anyone know how to use CS with a nebulizer?
Thanks for any information you may have.
Gene/Joann

Re: CS>Nebulizer

[Gene and Joann Porter]

Thanks so much for your response.
We know so little about this we really appreciate the help.
What is the strength of the CS (PPM) that you put into the nebulizer cup?
How much do you use each time? (a teaspoon or ccs or what amount?)
In the case of the flu, would you use it every hour or every day?
For a cold, what would be the amount?
Thanks for your help.
Gene?Joann
  - Original Message - 
  From: Deborah Gerard 
  To: silver-list@eskimo.com 
  Sent: Monday, November 15, 2010 8:11 AM
  Subject: Re: CS>Nebulizer


  I do it alot...just put the cs in the place where you would put the liquid 
medicine the doc prescribes
  Debbie




--
  From: Gene and Joann Porter 
  To: silver-list@eskimo.com
  Sent: Mon, November 15, 2010 11:08:13 AM
  Subject: CS>Nebulizer


  Does anyone know how to use CS with a nebulizer?
  Thanks for any information you may have.
  Gene/Joann

Re: CS>Nebulizer

[Gene and Joann Porter]

BlankThanks very much.
Joann
  - Original Message - 
  From: Marshall Dudley 
  To: silver-list@eskimo.com 
  Sent: Monday, November 15, 2010 8:42 AM
  Subject: Re: CS>Nebulizer


  Put the CS in the nebulizer.  Then spray it into the mouth while breathing in 
via the mouth.

  Marshall

  On 11/15/2010 11:08 AM, Gene and Joann Porter wrote: 
Does anyone know how to use CS with a nebulizer?
Thanks for any information you may have.
Gene/Joann

RE: CS>Nebulizer

[Dianne France]

We use 10ppm CS in our nebulizer along with several drops of DMSO.  Our 
nebulizer puts out a very fine smoky mist and we breath it into the mouth but 
also take turns thru the nostrils if congested.  It has worked well for us but 
when sick we also use the netti pot (same formula).  The DMSO will help carry 
the CS thru mucus.
 Dianne


From: g...@teknett.com
To: silver-list@eskimo.com
Subject: Re: CS>Nebulizer
Date: Mon, 15 Nov 2010 08:51:43 -0800



Thanks very much.
Joann

- Original Message - 
From: Marshall Dudley 
To: silver-list@eskimo.com 
Sent: Monday, November 15, 2010 8:42 AM
Subject: Re: CS>Nebulizer

Put the CS in the nebulizer.  Then spray it into the mouth while breathing in 
via the mouth.

Marshall

On 11/15/2010 11:08 AM, Gene and Joann Porter wrote: 



Does anyone know how to use CS with a nebulizer?
Thanks for any information you may have.
Gene/Joann
 
  

RE: CS>re: making your own vitamins

[Sandy]

I could not agree more, Elan. I make pineapple sauerkraut and my own kefir and 
kefir cheese which in my opinion is delicious.

Here is the recipe for pineapple sauerkraut...I use a bit more pineapple than 
this recipe calls for.

Sandy


One Step Pineapple Sauerkraut

It makes one pint (1/2 liter) of cabbage kraut.

6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped
pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and enough 
juice so that when you press down on cabbage, juice seeps up through your 
fingers.

Press mixture down into Mason jar, making sure you get all air pockets out. 
Fill to just under rim of jar, then add water to brim and screw lid on. Place 
jar in a bowl in case of seepage. Leave for 6 days (less in hot summer).

I love this recipe because I never get mold or scum. There's nothing to scrape 
off the top. You simply unscrew the lid to delicious kraut. Flavor is awesome!

More labor-intensive is to add any other veggies you like such as beets,
carrots.

To receive the benefits of the live lactobacillus bacteria, consume the
sauerkraut as soon as possible. After a short period of time the bacteria will 
die out. That's why I make mine fresh weekly

   









From: elan spire
[mailto:elan_sp...@yahoo.com] 

Sent: Sunday, November 14, 2010
5:32 PM

To: silver-list@eskimo.com

Subject: CS>re: making your own
vitamins 



  One thing we could do that would be very powerful is to make our own 

  vitamins. It ' s time for those who
  know how to make these things to

  share their knowledge and their recipes. Many on this list make thier

  own silver water. Why not the rest of the stuff. So, share your recipes and
  techniques for >>>everything. 
  
 


   



 







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The Silver List is a moderated forum for discussing Colloidal Silver.
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List Owner: Mike Devour 

Re: CS>re: making your own vitamins

[Grace1way]

Great recipe!
 
I guess you are using a pint sized mason jar?  Where does the  
lactobacillus bacteria come from?  All you are adding is cabbage and  
pineapple/pineapple juice.
 
If you make a larger batch (one gallon) and freeze it in smaller batches,  
does the bacteria stay alive through the freezing and defrosting process?   
Do you keep yours in the refrigerator after it is done?  
 
Do you have a source for other recipes or information about making  
sauerkraut/Kefir/Kefir cheese?
 
 
In a message dated 11/15/2010 9:31:39 A.M. Pacific Standard Time,  
hollis302...@yahoo.com writes:

I could  not agree more, Elan. I make pineapple sauerkraut and my own kefir 
and kefir  cheese which in my opinion is delicious.

Here is the recipe for  pineapple sauerkraut...I use a bit more pineapple 
than this recipe calls  for.

Sandy


One Step Pineapple Sauerkraut

It makes one  pint (1/2 liter) of cabbage kraut.

6 cups finely shredded cabbage, 1/4  cup pineapple juice or finely chopped
pineapple(or apple juice). Add 1/4t  unrefined sea salt (or to taste)and 
enough juice so that when you press down  on cabbage, juice seeps up through 
your fingers.

Press mixture down  into Mason jar, making sure you get all air pockets 
out. Fill to just under  rim of jar, then add water to brim and screw lid on. 
Place jar in a bowl in  case of seepage. Leave for 6 days (less in hot su
mmer).

I love this  recipe because I never get mold or scum. There's nothing to 
scrape off the  top. You simply unscrew the lid to delicious kraut. Flavor is  
awesome!

More labor-intensive is to add any other veggies you like such  as beets,
carrots.

To receive the benefits of the live lactobacillus  bacteria, consume the
sauerkraut as soon as possible. After a short period  of time the bacteria 
will die out. That's why I make mine fresh  weekly











From: elan  spire
[mailto:elan_sp...@yahoo.com] 

Sent: Sunday, November 14,  2010
5:32 PM

To: silver-list@eskimo.com

Subject: CS>re:  making your own
vitamins 



One thing we could do that  would be very powerful is to make our own 

vitamins. It ' s time  for those who
know how to make these things to

share  their knowledge and their recipes. Many on this list make thier

own silver water. Why not the rest of the stuff. So, share your recipes  and
techniques for >>>everything. 
















--
The Silver List is a moderated forum for discussing  Colloidal Silver.
Rules and Instructions:  http://www.silverlist.org

Unsubscribe:

Archives:  
http://www.mail-archive.com/silver-list@eskimo.com/maillist.html

Off-Topic  discussions: 
List Owner:  Mike Devour  

Re: CS>Nebulizer

[Marshall Dudley]

I have used from 5 to 20 ppm. I ususlly 2/3 ounce each time.  I normally 
use it once, since that usually completely clears whatever I needed it 
for. But if it did not clear, I would probably use it every hour or two.


Marshall

On 11/15/2010 11:49 AM, Gene and Joann Porter wrote:

*Thanks so much for your response.*
*We know so little about this we really appreciate the help.*
*What is the strength of the CS (PPM) that you put into the nebulizer 
cup?*

*How much do you use each time? (a teaspoon or ccs or what amount?)*
*In the case of the flu, would you use it every hour or every day?*
*For a cold, what would be the amount?*
*Thanks for your help.*
*Gene?Joann*

- Original Message -
*From:* Deborah Gerard 
*To:* silver-list@eskimo.com 
*Sent:* Monday, November 15, 2010 8:11 AM
*Subject:* Re: CS>Nebulizer

I do it alot...just put the cs in the place where you would put
the liquid medicine the doc prescribes
Debbie


*From:* Gene and Joann Porter mailto:g...@teknett.com>>
*To:* silver-list@eskimo.com 
*Sent:* Mon, November 15, 2010 11:08:13 AM
*Subject:* CS>Nebulizer

Does anyone know how to use CS with a nebulizer?
Thanks for any information you may have.
Gene/Joann

Re: CS>re: making your own vitamins kraut

[Deborah Gerard]

Hi Sandy,
 
Does this survive the acid in the stomach?
Thanks much,
Debbie





From: Sandy 
To: silver-list@eskimo.com
Sent: Mon, November 15, 2010 12:31:15 PM
Subject: RE: CS>re: making your own vitamins

I could not agree more, Elan. I make pineapple sauerkraut and my own kefir and 
kefir cheese which in my opinion is delicious.

Here is the recipe for pineapple sauerkraut...I use a bit more pineapple than 
this recipe calls for.

Sandy


One Step Pineapple Sauerkraut

It makes one pint (1/2 liter) of cabbage kraut.

6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped
pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and enough 
juice so that when you press down on cabbage, juice seeps up through your 
fingers.

Press mixture down into Mason jar, making sure you get all air pockets out. 
Fill 
to just under rim of jar, then add water to brim and screw lid on. Place jar in 
a bowl in case of seepage. Leave for 6 days (less in hot summer).

I love this recipe because I never get mold or scum. There's nothing to scrape 
off the top. You simply unscrew the lid to delicious kraut. Flavor is awesome!

More labor-intensive is to add any other veggies you like such as beets,
carrots.

To receive the benefits of the live lactobacillus bacteria, consume the
sauerkraut as soon as possible. After a short period of time the bacteria will 
die out. That's why I make mine fresh weekly

  









From: elan spire
[mailto:elan_sp...@yahoo.com] 

Sent: Sunday, November 14, 2010
5:32 PM

To: silver-list@eskimo.com

Subject: CS>re: making your own
vitamins 



  One thing we could do that would be very powerful is to make our own 

  vitamins. It ' s time for those who
  know how to make these things to

  share their knowledge and their recipes. Many on this list make thier

  own silver water. Why not the rest of the stuff. So, share your recipes and
  techniques for >>>everything. 
  



  











--
The Silver List is a moderated forum for discussing Colloidal Silver.
  Rules and Instructions: http://www.silverlist.org

Unsubscribe:
  
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  http://www.mail-archive.com/silver-list@eskimo.com/maillist.html

Off-Topic discussions: 
List Owner: Mike Devour 


  

CS>pineapple sauerkraut

[jaxi]

6 cups fits into a pint sized mason jar?  So cabbage, pineapple and juice to
rim (the area just before the threads start?) and water to very top, screw
on (self sealing?) lid?  Just leave it on the counter?  Or does it need to
be in the dark?  How do you know when it is "done" and once "done" does it
need to be refrigerated?  Fresh pineapple that you juice yourself?

This sounds simple enough for us to make and actually sounds good to me.  So
sorry for all the questions but want to do it right if I'm going to try it.

Jaxi

On Mon, Nov 15, 2010 at 11:31 AM, Sandy  wrote:

> I could not agree more, Elan. I make pineapple sauerkraut and my own kefir
> and kefir cheese which in my opinion is delicious.
>
> Here is the recipe for pineapple sauerkraut...I use a bit more pineapple
> than this recipe calls for.
>
> Sandy
>
>
> One Step Pineapple Sauerkraut
>
> It makes one pint (1/2 liter) of cabbage kraut.
>
> 6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped
> pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and
> enough juice so that when you press down on cabbage, juice seeps up through
> your fingers.
>
> Press mixture down into Mason jar, making sure you get all air pockets out.
> Fill to just under rim of jar, then add water to brim and screw lid on.
> Place jar in a bowl in case of seepage. Leave for 6 days (less in hot
> summer).
>
> I love this recipe because I never get mold or scum. There's nothing to
> scrape off the top. You simply unscrew the lid to delicious kraut. Flavor is
> awesome!
>
> More labor-intensive is to add any other veggies you like such as beets,
> carrots.
>
> To receive the benefits of the live lactobacillus bacteria, consume the
> sauerkraut as soon as possible. After a short period of time the bacteria
> will die out. That's why I make mine fresh weekly
>
>
>
>
>
>
>
>
>
>
>
> From: elan spire
> [mailto:elan_sp...@yahoo.com]
>
> Sent: Sunday, November 14, 2010
> 5:32 PM
>
> To: silver-list@eskimo.com
>
> Subject: CS>re: making your own
> vitamins
>
>
>
>  One thing we could do that would be very powerful is to make our own
>
>  vitamins. It ' s time for those who
>  know how to make these things to
>
>  share their knowledge and their recipes. Many on this list make thier
>
>  own silver water. Why not the rest of the stuff. So, share your recipes
> and
>  techniques for >>>everything.
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
> --
> The Silver List is a moderated forum for discussing Colloidal Silver.
>  Rules and Instructions: http://www.silverlist.org
>
> Unsubscribe:
>  
> Archives:
>  http://www.mail-archive.com/silver-list@eskimo.com/maillist.html
>
> Off-Topic discussions: 
> List Owner: Mike Devour 
>
>
>

Re: CS>Nebulizer

[Deborah Gerard]

Mine is around 10-15 ppm...I just use about a tsp. and use it while I am 
watching t.v. use it till you get relief from your syptoms. It can only do 
good. 
I have diluted silver going next to my bed in a fine mist ultra sonic 
humidifier 
nightly so I am getting the benefit's while I sleep.





From: Gene and Joann Porter 
To: silver-list@eskimo.com
Sent: Mon, November 15, 2010 11:49:51 AM
Subject: Re: CS>Nebulizer


Thanks so much for your response.
We know so little about this we really appreciate the help.
What is the strength of the CS (PPM) that you put into the nebulizer cup?
How much do you use each time? (a teaspoon or ccs or what amount?)
In the case of the flu, would you use it every hour or every day?
For a cold, what would be the amount?
Thanks for your help.
Gene?Joann
- Original Message - 
>From: Deborah Gerard 
>To: 


  

Re: CS>sprouting for vitamins/nutrients

[Grace1way]

How about making your own sprouts--such as wheat grass, broccoli,  etc.  I 
read that the broccoli sprouts have around 500 times the nutritive  value of 
fresh broccoli.  
 
I have experimented with various equipment, but my problem is that I am not 
 here during the day to irrigate the sprouts (at least two times, but more  
recommended for various sprouting devices), and they rot because the waste  
products are not flushed out.  If someone can do the irrigating properly,  
then the setup is extremely cheap, a glass jar with the lid cut out and a 
screen  inserted (mason jar would work fine).  Turn it on its side.  
 
Here are the directions from my NOW brand sprouting Jar:
1.  Place two tablespoons of sprouting seeds or 1/2 cup of  legumes/grains 
in a sprouting jar with three times as much water as seeds.   Soak 
overnight.  For many small seeds, five hours of soaking is  sufficient.
2.  Drain the water from the jar.  Rinse seeds in fresh, lukewarm  water 
and drain again.  For well drained seeds/sprouts, lay jar at an angle  in a 
warm (70F) dark place.
 
Rinse and drain seeds twice a day.  In hot and dry weather, you may  need 
to rinse the seeds three times a day.  in very humid weather, the  seeds 
should be kept in a dry place.  Turn jar over gently.   Overturning the jar 
rapidly will cause shifting in the sprouting seeds.   This can break the tender 
shoots and kill the sprout.  The breakage causes  the sprout to spoil.  
Sprouts should be ready to eat in 3-5 days, spending  on the seed used.  Put in 
sunlight during the last day to add  chlorophyll. 
 
The above is from NOW FOODS _www.nowfoods.com_ (http://www.nowfoods.com) .  
They are giving  quantities of seeds to use for their quart jar, number of 
daily rinses, growing  time, and recommended sprout length.  The seed types 
they discuss are  alfalfa, broccoli, foenugreek, mung beans, radish, red 
clover, sunflower, and  wheat.
 
An easier but more expensive way to go is to get the Freshlife Automatic  
sprouter from Tribestlife (_www.tribestlife.com_ (http://www.tribestlife.com) 
)  This costs  $100.  You plug in the unit, and it waters the sprouts at 
timed intervals  throughout the day by itself.  
 
Hope this helps,
 
Jill
 
 
 
 
In a message dated 11/15/2010 7:12:45 A.M. Pacific Standard Time,  
blacksa...@comcast.net writes:

 
Hi  Elan, 
I ask you this as it  appears that you know a bit about fermented foods: 
but awhile ago (couple  weeks now) I took some cabbage and “blenderized” with 
the thought that I’d  drink it over a few days to increase my gut flora. I 
did use some, but one of  the bottles wound up in the back of my fridge and 
I am hesitant in drinking it  at this point. The bottle must’ve been the 
last part of it as it’s mostly just  cabbage juice, which I’m sure is quite 
fermented. Could it have gone bad? Is  it ok to drink at this point? 
Lisa 
 
  

 
From: elan  spire [mailto:elan_sp...@yahoo.com] 
Sent: Sunday, November 14, 2010 5:32  PM
To: silver-list@eskimo.com
Subject: CS>re: making your own  vitamins
A healthy population of friendly flora in our  guts will actually 
manufacture some vitamins inside our very own  bodies.

Healthy intestinal flora also helps us to digest our  food, properly 
assimilate the nourishment it contains, and strengthen  our immune systems.

Many cultured (naturally fermented) foods  such as kimchee and sauerkraut 
are rich sources of B vitamins as well as  live enzymes and beneficial 
bacteria, and are super beneficial to  consume on a regular basis to help 
support 
good digestive health and a  strong, natural immunity to disease.

Making your own ferments is  inexpensive, easy and fun, and consuming them 
is one of the best ways to  help improve one's health on  several different 
levels.

Elan

>>>
One thing  we could do that would be very powerful is to make our own 
vitamins.  It's time for those who know  how to make these things to
share their knowledge and their recipes.  Many on this list make thier
own silver water. Why not the rest of  the stuff. So, share your recipes 
and techniques for  >>>everything. 

Re: CS>Nebulizer

[Grace1way]

I wonder if anyone else has had the same problem with DMSO my husband and I 
 have.  We put a little deodorized cream we got from a prominent 
integrative  medical doctor on clean skin, along with the suggested pain cream. 
 We 
both  got the worst case of depression we have ever had, and never used it  
again.  The cream by itself didn't have any depressive effect.
 
Any ideas?
 
ALSO:  I have had excellent luck with two other techniques.   (1) Spraying 
10% CS into the nose and mouth with a very fine spray from a  little spray 
bottle (purchased at health food store with originally  echinacea spray in 
it).  (2) In addition, when I have stubborn cough or  sinus problem, I sleep 
in a closed room with the ozone machine on (gives off  just the right 
amount), and always notice a very positive difference!
 
 
In a message dated 11/15/2010 9:30:39 A.M. Pacific Standard Time,  
dianne_fra...@hotmail.com writes:

We use  10ppm CS in our nebulizer along with several drops of DMSO.  Our  
nebulizer puts out a very fine smoky mist and we breath it into the mouth but 
 also take turns thru the nostrils if congested.  It has worked well for  
us but when sick we also use the netti pot (same formula).  The DMSO will  
help carry the CS thru mucus.
Dianne
 

From: g...@teknett.com
To: silver-list@eskimo.com
Subject: Re:  CS>Nebulizer
Date: Mon, 15 Nov 2010 08:51:43 -0800

Thanks very  much.
Joann

- Original Message - 
From:  _Marshall Dudley_ (mailto:mdud...@king-cart.com)  
To: _silver-l...@eskimo.com_ (mailto:silver-list@eskimo.com)  
Sent: Monday, November 15, 2010 8:42  AM
Subject: Re: CS>Nebulizer


Put the CS in the nebulizer.  Then spray it into the  mouth while breathing 
in via the mouth.

Marshall

On 11/15/2010  11:08 AM, Gene and Joann Porter wrote:  
Does anyone know how to use CS with a nebulizer?
Thanks for any information you may have.
Gene/Joann




=

Re: CS>"CODEX" The first shot has been fired

[Grace1way]

Food grade diatomaceous earth (about a teaspoon consumed daily) would  
supply minerals.  It also keeps bugs out of grain supplies and off your  
plants, 
not to mention out of your attic.  You can get it very cheaply in  very 
large quantities.
 
Jill
 
 
In a message dated 11/12/2010 10:39:14 P.M. Pacific Standard Time,  
winie...@pacifier.com writes:

I don't  know if you are familiar with Joel Wallach who did the "Dead 
Doctors Don't  Lie" tapes to get people into MLM colloidal minerals back 
in the mid  '90's, but he maintained that given good food vitamins were 
not that  critical since we can synthesize many in our tissues or gut 
with aid of  bacteria (but not Vitamin C), but minerals are the basic 
building blocks  that we must consume.   I don't know how to replace 
colloidal  minerals, perhaps by eating kelp if available, or using 
glacial rock dust  to grow our vegetables. 

Nancy

Thora Rasmusen (Home)  wrote:
> One thing we could do that would be very powerful is to make  our own 
> vitamins.  It's time for those who know how to make  these things to 
> share their knowledge and their  recipes.
>  
> Many on this list make thier own silver  water.  Why not the rest of 
> the stuff.
>  
>  So, share your recipes and techniques for everything.
>  
>  Thora


--
The Silver List is a moderated forum for discussing  Colloidal Silver.
Rules and Instructions:  http://www.silverlist.org

Unsubscribe:

Archives:  
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Off-Topic  discussions: 
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Re: CS>"CODEX" The first shot has been fired... diatomaceous earth

[Deborah Gerard]

Jill where would you purchase this from?
Thanks Deb





From: "grace1...@aol.com" 
To: silver-list@eskimo.com
Sent: Mon, November 15, 2010 1:32:23 PM
Subject: Re: CS>"CODEX" The first shot has been fired

Food grade diatomaceous earth (about a teaspoon consumed daily) would supply 
minerals.  It also keeps bugs out of grain supplies and off your plants, not to 
mention out of your attic.  You can get it very cheaply in very large 
quantities.

Jill

In a message dated 11/12/2010 10:39:14 P.M. Pacific Standard Time, 
winie...@pacifier.com writes:
I don't know if you are familiar with Joel Wallach who did the "Dead 
>Doctors Don't Lie" tapes to get people into MLM colloidal minerals back 
>in the mid '90's, but he maintained that given good food vitamins were 
>not that critical since we can synthesize many in our tissues or gut 
>with aid of bacteria (but not Vitamin C), but minerals are the basic 
>building blocks that we must consume.   I don't know how to replace 
>colloidal minerals, perhaps by eating kelp if available, or using 
>glacial rock dust to grow our vegetables. 
>
>


  

Re: CS>Re: Dave

[Dan Nave]

One of the problems of being subscribed to the digest version of any list is
that when you hit reply it sets the subject as digest-version-such-and-such
rather than the subject of the individual post you are interested in.

Now, if everyone else would trim their posts, that would be wonderful for
anyone who is receiving the digest version...

Dan

On Mon, Nov 15, 2010 at 10:06 AM, Melly Bag  wrote:

>   Dave,
>
> I try but there are times i suffer senior moments and forget.  Sorry about
> that.
>
> Melly
>
> --- On *Mon, 11/15/10, silver-digest-requ...@eskimo.com <
> silver-digest-requ...@eskimo.com>* wrote:
>
>
>
>
>

Re: CS>"CODEX" The first shot has been fired... diatomaceous earth

[Grace1way]

I believe in Major Surplus and Supply, probably in Torrance,  California.  
I got this maybe 12 years ago, and there was a note that came  with it that 
said that the mineral content had been assayed, and there was a  long list 
of contents.  It also said the guy was taking (don't remember if  it was 1/2 
teaspoon, or 1 teaspoon daily) it by mouth as a supplement.   Probably the 
1/2 tsp. is correct.  
 
Jill  
 
 
In a message dated 11/15/2010 10:36:43 A.M. Pacific Standard Time,  
devorah...@yahoo.com writes:

 
Jill where would you purchase this from?
Thanks Deb


 

 From: "grace1...@aol.com"  
To:  silver-list@eskimo.com
Sent:  Mon, November 15, 2010 1:32:23 PM
Subject: Re: CS>"CODEX" The first shot  has been fired

Food grade diatomaceous earth (about a teaspoon consumed daily) would  
supply minerals.  It also keeps bugs out of grain supplies and off your  
plants, 
not to mention out of your attic.  You can get it very cheaply in  very 
large quantities.
 
Jill
 
 
In a message dated 11/12/2010 10:39:14 P.M. Pacific Standard Time,  
winie...@pacifier.com writes:

I  don't know if you are familiar with Joel Wallach who did the "Dead  
Doctors Don't Lie" tapes to get people into MLM colloidal minerals back  
in the mid '90's, but he maintained that given good food vitamins were  
not that critical since we can synthesize many in our tissues or gut  
with aid of bacteria (but not Vitamin C), but minerals are the basic  
building blocks that we must consume.   I don't know how to  replace 
colloidal minerals, perhaps by eating kelp if available, or  using 
glacial rock dust to grow our vegetables.  

Re: CS>sprouting for vitamins/nutrients

[Deborah Gerard]

Great point and I do have a sprouter too,
thanks Deb





From: "grace1...@aol.com" 
To: silver-list@eskimo.com
Sent: Mon, November 15, 2010 1:09:29 PM
Subject: Re: CS>sprouting for vitamins/nutrients

How about making your own sprouts--such as wheat grass, broccoli, etc.  I read 
that the broccoli sprouts have around 500 times the nutritive value of fresh 
broccoli.  


I have experimented with various equipment, but my problem is that I am not 
here 
during the day to irrigate the sprouts (at least two times, but more 
recommended 
for various sprouting devices), and they rot because the waste products are not 
flushed out.  If someone can do the irrigating properly, then the setup is 
extremely cheap, a glass jar with the lid cut out and a screen inserted (mason 
jar would work fine).  Turn it on its side.  


Here are the directions from my NOW brand sprouting Jar:
1.  Place two tablespoons of sprouting seeds or 1/2 cup of legumes/grains in a 
sprouting jar with three times as much water as seeds.  Soak overnight.  For 
many small seeds, five hours of soaking is sufficient.
2.  Drain the water from the jar.  Rinse seeds in fresh, lukewarm water and 
drain again.  For well drained seeds/sprouts, lay jar at an angle in a warm 
(70F) dark place.

Rinse and drain seeds twice a day.  In hot and dry weather, you may need to 
rinse the seeds three times a day.  in very humid weather, the seeds should be 
kept in a dry place.  Turn jar over gently.  Overturning the jar rapidly will 
cause shifting in the sprouting seeds.  This can break the tender shoots and 
kill the sprout.  The breakage causes the sprout to spoil.  Sprouts should be 
ready to eat in 3-5 days, spending on the seed used.  Put in sunlight during 
the 
last day to add chlorophyll. 

The above is from NOW FOODS www.nowfoods.com.  They are giving quantities of 
seeds to use for their quart jar, number of daily rinses, growing time, and 
recommended sprout length.  The seed types they discuss are alfalfa, broccoli, 
foenugreek, mung beans, radish, red clover, sunflower, and wheat.

An easier but more expensive way to go is to get the Freshlife Automatic 
sprouter from Tribestlife (www.tribestlife.com)  This costs $100.  You plug in 
the unit, and it waters the sprouts at timed intervals throughout the day by 
itself.  


Hope this helps,

Jill



In a message dated 11/15/2010 7:12:45 A.M. Pacific Standard Time, 
blacksa...@comcast.net writes:
Hi Elan,
> 
>I ask you this as it appears that you know a bit about fermented foods: but 
>awhile ago (couple weeks now) I took some cabbage and “blenderized” with the 
>thought that I’d drink it over a few days to increase my gut flora. I did use 
>some, but one of the bottles wound up in the back of my fridge and I am 
>hesitant 
>in drinking it at this point. The bottle must’ve been the last part of it as 
>it’s mostly just cabbage juice, which I’m sure is quite fermented. Could it 
>have 
>gone bad? Is it ok to drink at this point?
> 
>Lisa
> 
>


>From:elan spire [mailto:elan_sp...@yahoo.com] 
>Sent: Sunday, November 14, 2010 5:32 PM
>To: silver-list@eskimo.com
>Subject: CS>re: making your own vitamins
> 
>A healthy population of friendly flora in our guts will actually manufacture 
>some vitamins inside our very own bodies.
>
>Healthy intestinal flora also helps us to digest our food, properly assimilate 
>the nourishment it contains, and strengthen our immune systems.
>
>Many cultured (naturally fermented) foods such as kimchee and sauerkraut are 
>rich sources of B vitamins as well as live enzymes and beneficial bacteria, 
>and 
>are super beneficial to consume on a regular basis to help support good 
>digestive health and a strong, natural immunity to disease.
>
>Making your own ferments is inexpensive, easy and fun, and consuming them is 
>one 
>of the best ways to help improve one ' s health on several different levels.
>
>Elan
>

>One thing we could do that would be very powerful is to make our own 
>vitamins. It ' s time for those who know how to make these things to
>share their knowledge and their recipes. Many on this list make thier
>own silver water. Why not the rest of the stuff. So, share your recipes and 
>techniques for >>>everything. 
>
> 


  

CS>Request

[Dick Rochon]

I receive the posts in the digest form and usually just open the messages with 
the subject I am interested in, but when you reply to a message with a 
different topic and do not change the subject, no one can know whether to open 
it or not. Therefore we may miss something that we would be interested in.

Please, if you are changing the topic, change the subject also.

Dick

- Original Message - 
  From: Deborah Gerard 
  To: silver-list@eskimo.com 
  Sent: Monday, November 15, 2010 10:36 AM
  Subject: Re: CS>"CODEX" The first shot has been fired... diatomaceous earth


  Jill where would you purchase this from?
  Thanks Deb




--
  From: "grace1...@aol.com" 
  To: silver-list@eskimo.com
  Sent: Mon, November 15, 2010 1:32:23 PM
  Subject: Re: CS>"CODEX" The first shot has been fired


  Food grade diatomaceous earth (about a teaspoon consumed daily) would supply 
minerals.  It also keeps bugs out of grain supplies and off your plants, not to 
mention out of your attic.  You can get it very cheaply in very large 
quantities.

  Jill

  In a message dated 11/12/2010 10:39:14 P.M. Pacific Standard Time, 
winie...@pacifier.com writes:
I don't know if you are familiar with Joel Wallach who did the "Dead 
Doctors Don't Lie" tapes to get people into MLM colloidal minerals back 
in the mid '90's, but he maintained that given good food vitamins were 
not that critical since we can synthesize many in our tissues or gut 
with aid of bacteria (but not Vitamin C), but minerals are the basic 
building blocks that we must consume.   I don't know how to replace 
colloidal minerals, perhaps by eating kelp if available, or using 
glacial rock dust to grow our vegetables. 

Re: CS>Request

[Deborah Gerard]

diatomaceous earth is in the subject and the question was pertaining to it !





From: Dick Rochon 
To: Deborah Gerard 
Cc: silver-list@eskimo.com
Sent: Mon, November 15, 2010 3:41:04 PM
Subject: CS>Request


I receive the posts in the digest form and usually just open the messages with 
the subject I am interested in, but when you reply to a message with a 
different 
topic and do not change the subject, no one can know whether to open it or not. 
Therefore we may miss something that we would be interested in.
 
Please, if you are changing the topic, change the subject also.
 
Dick

- Original Message - 
From: Deborah Gerard 
>To: silver-list@eskimo.com 
>Sent: Monday, November 15, 2010 10:36 AM
>Subject: Re: CS>"CODEX" The first shot has been fired... diatomaceous earth
>
>
>Jill where would you purchase this from?
>Thanks Deb
>
>
>
>

From: "grace1...@aol.com" 
>To: silver-list@eskimo.com
>Sent: Mon, November 15, 2010 1:32:23 PM
>Subject: Re: CS>"CODEX" The first shot has been fired
>
>Food grade diatomaceous earth (about a teaspoon consumed daily) would supply 
>minerals.  It also keeps bugs out of grain supplies and off your plants, not 
>to 
>mention out of your attic.  You can get it very cheaply in very large 
>quantities.
>
>Jill
>
>In a message dated 11/12/2010 10:39:14 P.M. Pacific Standard Time, 
>winie...@pacifier.com writes:
>I don't know if you are familiar with Joel Wallach who did the "Dead 
>>Doctors Don't Lie" tapes to get people into MLM colloidal minerals back 
>>in the mid '90's, but he maintained that given good food vitamins were 
>>not that critical since we can synthesize many in our tissues or gut 
>>with aid of bacteria (but not Vitamin C), but minerals are the basic 
>>building blocks that we must consume.   I don't know how to replace 
>>colloidal minerals, perhaps by eating kelp if available, or using 
>>glacial rock dust to grow our vegetables. 
>>
>>
>


  

Re: CS>diatomaceous earth

[ZZekelink]

 
In a message dated 11/15/2010 2:00:35 P.M. Eastern Standard Time,  
grace1...@aol.com writes:

Jill where would you purchase this from?
Thanks Deb



Hi Deb, sorry to jump in here but wanted you to know I  take a tsp of DE 
about 2-3 times a week...Some folks take a TB sp... I take it  in juice.. This 
site is a wealth of information on DE & many other  cures---Lois
   { It says "google search but will take  you to the "earth clinic site..}
 _diatomaceous  earth - Google Search_ 
(http://www.google.com/cse?cx=partner-pub-2476760853251960:1px2yj-ux01&ie=ISO-8859-1&q=diatomaceous+earth+&sa
=Search)  

CS>re: ferments

[elan spire]

Dear Lisa,
As I understand it, fermenting cabbage properly involves the use of salt. The 
brine that's created by breaking down the vegetable's cell wall and combining 
its released water with salt acts as a kind of mild 'antiseptic' in a way, and 
keeps too many potentially harmful pathogenic bacteria from proliferating, 
while still allowing beneficial organisms to gradually reproduce and thrive.
This balance between the 'good' bugs and the potentially 'bad' bugs that's 
achieved via the process of fermentation, along with the fact that the bacteria 
eat sugars and convert them to lactic acid, are what serve to preserve 
fermented foods for a very long time. These processes are what make ferments 
safe to consume even after long periods of time have passed after their initial 
preparation.

So...if you just shredded your cabbage and stuck it directly into the fridge, 
rather than adding some salt and leaving it at room temperature for at least a 
few days to ferment, I couldn't really say if its really and truly fermented, 
thereby ensuring that it was properly preserved and therefore safe to drink 
after all this time.
Personally, I'd probably lean toward being safer rather than sorry, and put 
that old shredded cabbage in the compost. On the other hand, if you're not so 
inclined to let this food go to waste, you can always let your eyes and nose be 
your guides in making your decision. If you don't see any visible mold or other 
signs of decay, and if it passes your own personal sniff test, you could give 
it a sip and see what you think.
Good luck and I hope this helps,
Elan


>>>
Hi Elan, 

 
 

I ask you this as it appears that you know
a bit about fermented foods: but awhile ago (couple weeks now) I took some
cabbage and “blenderized” with the thought that I’d drink it
over a few days to increase my gut flora. I did use some, but one of the
bottles wound up in the back of my fridge and I am hesitant in drinking it at
this point. The bottle must’ve been the last part of it as it’s
mostly just cabbage juice, which I’m sure is quite fermented. Could it
have gone bad? Is it ok to drink at this point? 

   

Lisa>>>



  

Re: CS>diatomaceous earth

[Deborah Gerard]

Thanks for jumping in I love info, do you get any die-off with it?
Debbie :)





From: "zzekel...@aol.com" 
To: silver-list@eskimo.com
Sent: Mon, November 15, 2010 3:50:23 PM
Subject: Re: CS>diatomaceous earth

In a message dated 11/15/2010 2:00:35 P.M. Eastern Standard Time, 
grace1...@aol.com writes:
Jill where would you purchase this from?
>Thanks Deb
>
Hi Deb, sorry to jump in here but wanted you to know I take a tsp of DE about 
2-3 times a week...Some folks take a TB sp... I take it in juice.. This site is 
a wealth of information on DE & many other cures---Lois
   { It says "google search but will take you to the "earth clinic site..}
 diatomaceous earth - Google Search 


  

RE: CS>re: ferments

[Lisa]

Yes thank you - I can't remember if I used any salt or not (and it smells
"cabbagey".haha).

 

I do like the sounds of the pineapple kraut though.so might give that a go
and let this move on!

 

L

 

  _  

From: elan spire [mailto:elan_sp...@yahoo.com] 
Sent: Monday, November 15, 2010 3:52 PM
To: silver-list@eskimo.com
Subject: CS>re: ferments

 


Dear Lisa,

 

As I understand it, fermenting cabbage properly involves the use of salt.
The brine that's created by breaking down the vegetable's cell wall and
combining its released water with salt acts as a kind of mild 'antiseptic'
in a way, and keeps too many potentially harmful pathogenic bacteria from
proliferating, while still allowing beneficial organisms to gradually
reproduce and thrive.

 

This balance between the 'good' bugs and the potentially 'bad' bugs that's
achieved via the process of fermentation, along with the fact that the
bacteria eat sugars and convert them to lactic acid, are what serve to
preserve fermented foods for a very long time. These processes are what make
ferments safe to consume even after long periods of time have passed after
their initial preparation.

 

So...if you just shredded your cabbage and stuck it directly into the
fridge, rather than adding some salt and leaving it at room temperature for
at least a few days to ferment, I couldn't really say if its really and
truly fermented, thereby ensuring that it was properly preserved and
therefore safe to drink after all this time.

 

Personally, I'd probably lean toward being safer rather than sorry, and put
that old shredded cabbage in the compost. On the other hand, if you're not
so inclined to let this food go to waste, you can always let your eyes and
nose be your guides in making your decision. If you don't see any visible
mold or other signs of decay, and if it passes your own personal sniff test,
you could give it a sip and see what you think.

 

Good luck and I hope this helps,

 

Elan

 

 

>>> 

Hi Elan,

 

I ask you this as it appears that you know a bit about fermented foods: but
awhile ago (couple weeks now) I took some cabbage and "blenderized" with the
thought that I'd drink it over a few days to increase my gut flora. I did
use some, but one of the bottles wound up in the back of my fridge and I am
hesitant in drinking it at this point. The bottle must've been the last part
of it as it's mostly just cabbage juice, which I'm sure is quite fermented.
Could it have gone bad? Is it ok to drink at this point?

 

Lisa

>>> 

 

Re: CS>pineapple sauerkraut

[Sandy]

Hi Jaxi,

When I make my pineapple sauerkraut I put it into a 1 quart and a 1 pint mason 
jar and that is with using a small cabbage.. If after you pound it and there 
isn't enough juice to come to the top of the jar then you can add a bit of 
water to make it so. I use a cap and ring like the ones for canning to cap mine 
with. Make sure you screw the lids on tight and put something under your jars 
because I do not care how tight you screw on the lids the juice will seep out. 
I put mine on the counter out of any sunlight of course. After a few 
days bubbles will start rising to the top and I usually leave mine out 
for about 6 days then refridgerate  Yes, I use fresh peeled and chopped up [I 
do that myself] pineapple...it is plenty juicy and sweet.

When I make mine I alternate the shredded cabbage with the chopped up pineapple 
and then pound it. Do not forget to use salt because it tastes so much better 
with it.

No need to apologize for the questions, that's how we learn. Feel free to ask 
me more if need be.

This is the best sauerkraut I've ever made and really enjoy it. Next time I 
will also add other veggies along to see how that tastes. If after it has been 
in my fridge longer than I think it should I put it in my juicer and make 
sauerkraut juice storing it in jars and drinking some everyday until it's gone.

Sandy

--- On Mon, 11/15/10, jaxi  wrote:

From: jaxi 
Subject: CS>pineapple sauerkraut
To: silver-list@eskimo.com
Date: Monday, November 15, 2010, 11:55 AM

6 cups fits into a pint sized mason jar?  So cabbage, pineapple and juice to 
rim (the area just before the threads start?) and water to very top, screw on 
(self sealing?) lid?  Just leave it on the counter?  Or does it need to be in 
the dark?  How do you know when it is "done" and once "done" does it need to be 
refrigerated?  Fresh pineapple that you juice yourself?

 
This sounds simple enough for us to make and actually sounds good to me.  So 
sorry for all the questions but want to do it right if I'm going to try it.
 
Jaxi


On Mon, Nov 15, 2010 at 11:31 AM, Sandy  wrote:

I could not agree more, Elan. I make pineapple sauerkraut and my own kefir and 
kefir cheese which in my opinion is delicious.


Here is the recipe for pineapple sauerkraut...I use a bit more pineapple than 
this recipe calls for.

Sandy


One Step Pineapple Sauerkraut

It makes one pint (1/2 liter) of cabbage kraut.


6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped
pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and enough 
juice so that when you press down on cabbage, juice seeps up through your 
fingers.


Press mixture down into Mason jar, making sure you get all air pockets out. 
Fill to just under rim of jar, then add water to brim and screw lid on. Place 
jar in a bowl in case of seepage. Leave for 6 days (less in hot summer).


I love this recipe because I never get mold or scum. There's nothing to scrape 
off the top. You simply unscrew the lid to delicious kraut. Flavor is awesome!

More labor-intensive is to add any other veggies you like such as beets,

carrots.

To receive the benefits of the live lactobacillus bacteria, consume the
sauerkraut as soon as possible. After a short period of time the bacteria will 
die out. That's why I make mine fresh weekly


  









From: elan spire
[mailto:elan_sp...@yahoo.com]

Sent: Sunday, November 14, 2010
5:32 PM

To: silver-list@eskimo.com


Subject: CS>re: making your own
vitamins



 One thing we could do that would be very powerful is to make our own

 vitamins. It ' s time for those who
 know how to make these things to


 share their knowledge and their recipes. Many on this list make thier

 own silver water. Why not the rest of the stuff. So, share your recipes and
 techniques for >>>everything.





  











--
The Silver List is a moderated forum for discussing Colloidal Silver.
 Rules and Instructions: http://www.silverlist.org


Unsubscribe:
 
Archives:
 http://www.mail-archive.com/silver-list@eskimo.com/maillist.html


Off-Topic discussions: 
List Owner: Mike Devour 








  

Re: CS>re: making your own vitamins

[Sandy]

Hi Grace,

I usually use a 1 quart and 1 pint jar because after shredding and chopping the 
pineapple that's what it takes. The bacteria comes from the fermenting 
process...the veggies, the juice and the salt. I add salt to mine because it 
tastes so much better in my opinion.

I've never frozen mine so don't really know about that. Yes, I keep mine in the 
fridge once finished fermenting. Read my response to Jaxi's post and it will 
further explain how I make it.

I learned how to make kefir and the kefir cheese from Dom's kefir making site.

http://users.sa.chariot.net.au/~dna/Makekefir.html#resting-kefir-gains

You can even learn how to make kefirkraut from this site also. I've never made 
it but I plan to.

http://users.sa.chariot.net.au/~dna/kefirkraut.html

I also have bunches of kefir grains so if you need some let me know. They are 
free but all I ask is that you pay for shipping.

Sandy

--- On Mon, 11/15/10, grace1...@aol.com  wrote:

From: grace1...@aol.com 
Subject: Re: CS>re: making your own vitamins
To: silver-list@eskimo.com
Date: Monday, November 15, 2010, 11:43 AM



 

Great recipe!
 
I guess you are using a pint sized mason jar?  Where does the 
lactobacillus bacteria come from?  All you are adding is cabbage and 
pineapple/pineapple juice.
 
If you make a larger batch (one gallon) and freeze it in smaller batches, 
does the bacteria stay alive through the freezing and defrosting process?  
Do you keep yours in the refrigerator after it is done?  
 
Do you have a source for other recipes or information about making 
sauerkraut/Kefir/Kefir cheese?
 

In a message dated 11/15/2010 9:31:39 A.M. Pacific Standard Time, 
hollis302...@yahoo.com writes:
I could 
  not agree more, Elan. I make pineapple sauerkraut and my own kefir and kefir 
  cheese which in my opinion is delicious.

Here is the recipe for 
  pineapple sauerkraut...I use a bit more pineapple than this recipe calls 
  for.

Sandy


One Step Pineapple Sauerkraut

It makes one 
  pint (1/2 liter) of cabbage kraut.

6 cups finely shredded cabbage, 1/4 
  cup pineapple juice or finely chopped
pineapple(or apple juice). Add 1/4t 
  unrefined sea salt (or to taste)and enough juice so that when you press down 
  on cabbage, juice seeps up through your fingers.

Press mixture down 
  into Mason jar, making sure you get all air pockets out. Fill to just under 
  rim of jar, then add water to brim and screw lid on. Place jar in a bowl in 
  case of seepage. Leave for 6 days (less in hot summer).

I love this 
  recipe because I never get mold or scum. There's nothing to scrape off the 
  top. You simply unscrew the lid to delicious kraut. Flavor is 
  awesome!

More labor-intensive is to add any other veggies you like such 
  as beets,
carrots.

To receive the benefits of the live lactobacillus 
  bacteria, consume the
sauerkraut as soon as possible. After a short period 
  of time the bacteria will die out. That's why I make mine fresh 
  weekly

  









From: elan 
  spire
[mailto:elan_sp...@yahoo.com] 

Sent: Sunday, November 14, 
  2010
5:32 PM

To: silver-list@eskimo.com

Subject: CS>re: 
  making your own
vitamins 



  One thing we could do that 
  would be very powerful is to make our own 

  vitamins. It ' s time 
  for those who
  know how to make these things to

  share 
  their knowledge and their recipes. Many on this list make thier

  
  own silver water. Why not the rest of the stuff. So, share your recipes 
  and
  techniques for >>>everything. 
  
  



  








    
    


--
The Silver List is a moderated forum for discussing 
  Colloidal Silver.
  Rules and Instructions: 
  http://www.silverlist.org

Unsubscribe:
  
  
Archives: 
  
  
  http://www.mail-archive.com/silver-list@eskimo.com/maillist.html

Off-Topic 
  discussions: 
List Owner: 
  Mike Devour 




  

Re: CS>re: making your own vitamins kraut

[Sandy]

Hi Debbie,

Yes, I believe through research they've found it does.

You're most welcome,

Sandy

--- On Mon, 11/15/10, Deborah Gerard  wrote:

Hi Sandy,
 
Does this survive the acid in the stomach?
Thanks much,
Debbie

  









From: elan spire
[mailto:elan_sp...@yahoo.com] 

Sent: Sunday, November 14, 2010
5:32 PM

To: silver-list@eskimo.com

Subject: CS>re: making your own
vitamins 



  One thing we could do that would be very powerful is to make our own 

  vitamins. It ' s time for those who
  know how to make these things to

  share their knowledge and their recipes. Many on this list make thier

  own silver water. Why not the rest of the stuff. So, share your recipes and
  techniques for >>>everything. 
  



  











--
The Silver List is a moderated forum for discussing Colloidal Silver.
  Rules and Instructions: http://www.silverlist.org

Unsubscribe:
  
Archives:
  http://www.mail-archive.com/silver-list@eskimo.com/maillist.html

Off-Topic discussions: 
List Owner: Mike Devour 





  


  

Re: CS>sprouting for vitamins/nutrients

[Sandy]

Hi Jill,

Great idea!

I sprout flax seed but I have to sprout them on a growing medium because they 
are so muscilaginous [moist, sticky, gel-sack] the most in fact that they 
cannot be sprouted like most seeds.

I have a square plastic container in which I put two paper towels [Bounty] that 
I spray mist to dampen with a combination of peroxide and water then spread my 
flax seeds on that then spray the seeds and cover it with a clear plastic lid 
for the bottom of the flat. I cover that with a towel and mist everyday so they 
will not dry out. Once they sprout and have two leaves I uncover them and let 
them get some light for several days...then they are ready. You need to spray 
them everyday so as not to dry out even after the lid comes off.

I believe eating sprouted seeds are so good for you.

Sandy



From: "grace1...@aol.com" 
To: silver-list@eskimo.com
Sent: Mon, November 15, 2010 1:09:29 PM
Subject: Re: CS>sprouting for vitamins/nutrients


How about making your own sprouts--such as wheat grass, broccoli, etc.  I read 
that the broccoli sprouts have around 500 times the nutritive value of fresh 
broccoli.  

 


  


  

RE: CS>sprouting for vitamins/nutrients .. A LOVELY PASS-TIME, AND HEALTHY TOO! ..

[Faith Saint Francis]

This reminds me of the old days!
We sprouted, many different products;
the amount given, in vitamins 
would exceed 500 % during the first 
days after growth, which is generally 
three weeks!
(See the Edmond Bordeaux Szekely book
on sprouting.)
You-guys give me the tickles to start again,
only I live on an island, and the seeds are hard 
to get here.
But do it, folks, get the feel of it,
it is a lovely pass-time, and it helps your
health, and that of your loved-ones!
F S F 

Date: Mon, 15 Nov 2010 11:32:18 -0800
From: devorah...@yahoo.com
Subject: Re: CS>sprouting for vitamins/nutrients
To: silver-list@eskimo.com



Great point and I do have a sprouter too,
thanks Deb





From: "grace1...@aol.com" 
To: silver-list@eskimo.com
Sent: Mon, November 15, 2010 1:09:29 PM
Subject: Re: CS>sprouting for vitamins/nutrients


How about making your own sprouts--such as wheat grass, broccoli, etc.  I read 
that the broccoli sprouts have around 500 times the nutritive value of fresh 
broccoli.  
 
I have experimented with various equipment, but my problem is that I am not 
here during the day to irrigate the sprouts (at least two times, but more 
recommended for various sprouting devices), and they rot because the waste 
products are not flushed out.  If someone can do the irrigating properly, then 
the setup is extremely cheap, a glass jar with the lid cut out and a screen 
inserted (mason jar would work fine).  Turn it on its side.  
 
Here are the directions from my NOW brand sprouting Jar:
1.  Place two tablespoons of sprouting seeds or 1/2 cup of legumes/grains in a 
sprouting jar with three times as much water as seeds.  Soak overnight.  For 
many small seeds, five hours of soaking is sufficient.
2.  Drain the water from the jar.  Rinse seeds in fresh, lukewarm water and 
drain again.  For well drained seeds/sprouts, lay jar at an angle in a warm 
(70F) dark place.
 
Rinse and drain seeds twice a day.  In hot and dry weather, you may need to 
rinse the seeds three times a day.  in very humid weather, the seeds should be 
kept in a dry place.  Turn jar over gently.  Overturning the jar rapidly will 
cause shifting in the sprouting seeds.  This can break the tender shoots and 
kill the sprout.  The breakage causes the sprout to spoil.  Sprouts should be 
ready to eat in 3-5 days, spending on the seed used.  Put in sunlight during 
the last day to add chlorophyll. 
 
The above is from NOW FOODS www.nowfoods.com.  They are giving quantities of 
seeds to use for their quart jar, number of daily rinses, growing time, and 
recommended sprout length.  The seed types they discuss are alfalfa, broccoli, 
foenugreek, mung beans, radish, red clover, sunflower, and wheat.
 
An easier but more expensive way to go is to get the Freshlife Automatic 
sprouter from Tribestlife (www.tribestlife.com)  This costs $100.  You plug in 
the unit, and it waters the sprouts at timed intervals throughout the day by 
itself.  
 
Hope this helps,
 
Jill
 
 
 

In a message dated 11/15/2010 7:12:45 A.M. Pacific Standard Time, 
blacksa...@comcast.net writes:


Hi Elan,
 
I ask you this as it appears that you know a bit about fermented foods: but 
awhile ago (couple weeks now) I took some cabbage and “blenderized” with the 
thought that I’d drink it over a few days to increase my gut flora. I did use 
some, but one of the bottles wound up in the back of my fridge and I am 
hesitant in drinking it at this point. The bottle must’ve been the last part of 
it as it’s mostly just cabbage juice, which I’m sure is quite fermented. Could 
it have gone bad? Is it ok to drink at this point?
 
Lisa
 




From: elan spire [mailto:elan_sp...@yahoo.com] 
Sent: Sunday, November 14, 2010 5:32 PM
To: silver-list@eskimo.com
Subject: CS>re: making your own vitamins
 




A healthy population of friendly flora in our guts will actually manufacture 
some vitamins inside our very own bodies.

Healthy intestinal flora also helps us to digest our food, properly assimilate 
the nourishment it contains, and strengthen our immune systems.

Many cultured (naturally fermented) foods such as kimchee and sauerkraut are 
rich sources of B vitamins as well as live enzymes and beneficial bacteria, and 
are super beneficial to consume on a regular basis to help support good 
digestive health and a strong, natural immunity to disease.

Making your own ferments is inexpensive, easy and fun, and consuming them is 
one of the best ways to help improve one ' s health on several different levels.

Elan

>>>
One thing we could do that would be very powerful is to make our own 
vitamins. It ' s time for those who know how
 to make these things to
share their knowledge and their recipes. Many on this list make thier
own silver water. Why not the rest of the stuff. So, share your recipes and 
techniques for >>>everything.
 
  

Re: CS>pineapple sauerkraut

[jaxi]

Do you pound it into the jar? Using something like a potato masher maybe?
 Or do you prepound the cabbage in a bowl or something.

You know I really start to wish I had paid more attention to my
grandparents.  I was not a huge kraut fan as a young person despite being
uber German heritage (dad was born there - mom's family is from there too).
 My friends who have always loved kraut told me my granddad made the best
kraut they had ever had.  I never ate it, just brought it home for my
friends.  Of course now they have both traveled beyond and I am old enough
to realize all I missed when I was too young and stupid to care.

I have expanded my horizons over the years and decided kraut is actually
pretty tasty.  LOL  Anyway, we eat cabbage almost daily in this house and
our own homemade kraut seems like an awesome addition to the rotation.

Jaxi

On Mon, Nov 15, 2010 at 3:31 PM, Sandy  wrote:

> Hi Jaxi,
>
> When I make my pineapple sauerkraut I put it into a 1 quart and a 1 pint
> mason jar and that is with using a small cabbage.. If after you pound it and
> there isn't enough juice to come to the top of the jar then you can add a
> bit of water to make it so. I use a cap and ring like the ones for canning
> to cap mine with. Make sure you screw the lids on tight and put something
> under your jars because I do not care how tight you screw on the lids the
> juice will seep out. I put mine on the counter out of any sunlight of
> course. After a few days bubbles will start rising to the top and I usually
> leave mine out for about 6 days then refridgerate Yes, I use fresh peeled
> and chopped up [I do that myself] pineapple...it is plenty juicy and sweet.
>
> When I make mine I alternate the shredded cabbage with the chopped up
> pineapple and then pound it. Do not forget to use salt because it tastes so
> much better with it.
>
> No need to apologize for the questions, that's how we learn. Feel free to
> ask me more if need be.
>
> This is the best sauerkraut I've ever made and really enjoy it. Next time I
> will also add other veggies along to see how that tastes. If after it has
> been in my fridge longer than I think it should I put it in my juicer and
> make sauerkraut juice storing it in jars and drinking some everyday until
> it's gone.
>
> Sandy
>
> --- On *Mon, 11/15/10, jaxi * wrote:
>
>
> From: jaxi 
> Subject: CS>pineapple sauerkraut
>
> To: silver-list@eskimo.com
> Date: Monday, November 15, 2010, 11:55 AM
>
>
> 6 cups fits into a pint sized mason jar?  So cabbage, pineapple and juice
> to rim (the area just before the threads start?) and water to very top,
> screw on (self sealing?) lid?  Just leave it on the counter?  Or does it
> need to be in the dark?  How do you know when it is "done" and once "done"
> does it need to be refrigerated?  Fresh pineapple that you juice yourself?
>
> This sounds simple enough for us to make and actually sounds good to me.
> So sorry for all the questions but want to do it right if I'm going to try
> it.
>
> Jaxi
>
> On Mon, Nov 15, 2010 at 11:31 AM, Sandy 
> http://mc/compose?to=hollis302...@yahoo.com>
> > wrote:
>
> I could not agree more, Elan. I make pineapple sauerkraut and my own kefir
> and kefir cheese which in my opinion is delicious.
>
> Here is the recipe for pineapple sauerkraut...I use a bit more pineapple
> than this recipe calls for.
>
> Sandy
>
>
> One Step Pineapple Sauerkraut
>
> It makes one pint (1/2 liter) of cabbage kraut.
>
> 6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped
> pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and
> enough juice so that when you press down on cabbage, juice seeps up through
> your fingers.
>
> Press mixture down into Mason jar, making sure you get all air pockets out.
> Fill to just under rim of jar, then add water to brim and screw lid on.
> Place jar in a bowl in case of seepage. Leave for 6 days (less in hot
> summer).
>
> I love this recipe because I never get mold or scum. There's nothing to
> scrape off the top. You simply unscrew the lid to delicious kraut. Flavor is
> awesome!
>
> More labor-intensive is to add any other veggies you like such as beets,
> carrots.
>
> To receive the benefits of the live lactobacillus bacteria, consume the
> sauerkraut as soon as possible. After a short period of time the bacteria
> will die out. That's why I make mine fresh weekly
>
>
>
>
>
>
>
>
>
>
>
> From: elan spire
> [mailto:elan_sp...@yahoo.com ]
>
> Sent: Sunday, November 14, 2010
> 5:32 PM
>
> To: silver-list@eskimo.com 
>
> Subject: CS>re: making your own
> vitamins
>
>
>
>  One thing we could do that would be very powerful is to make our own
>
>  vitamins. It ' s time for those who
>  know how to make these things to
>
>  share their knowledge and their recipes. Many on this list make thier
>
>  own silver water. Why not the rest of the stuff. So, share your recipes
> and
>  techn

Re: CS> [Jaxi] pineapple sauerkraut

[Sandy]

--- On Mon, 11/15/10, Sandy  wrote:

From: Sandy 
Subject: Re: CS>pineapple sauerkraut
To:
Date: Monday, November 15, 2010, 8:45 PM

You can get a piece of dowel [make sure it's good and smooth] and pound the 
cabbage and pineapple in a wide mouth jar, carefully. I will add some cabbage, 
pineapple and a bit of salt and pound it real good then add some more and do 
the same until it's filled almost to the top. 

Actually I use a big wooden plunger type thing that came with a jelly making 
kit but a piece of dowel would do the same thing.

I'm afraid we all take so much for granted when we're younger and it's not 
until we're older that we see what we've overlooked in our youth but it becomes 
an adventure discovering it all over again.

I make fried cabbage and noodles which my children refused to touch when they 
were younger. Now however, when they come over and I have made it they devour 
it and ask me why I never cooked it when they lived at home...LOL. Life is a 
circle...no?

Good luck with your pineapple sauerkraut, I know you'll love it.

Sandy

--- On Mon, 11/15/10, jaxi  wrote:


I have expanded my horizons over the years and decided kraut is actually pretty 
tasty.  LOL  Anyway, we eat cabbage almost daily in this house and our own 
homemade kraut seems like an awesome addition to the rotation.

Jaxi





      











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Re: CS>re: making your own vitamins

[Smitty]

Sandy:

On the strength of this info, I went to a local Health Food Store
and bought a pint of kefir.
It was my first taste of this. To me, it tasted like buttermilk.
Could you tell me the difference between the two ?

Thanks,
Smitty


> I learned how to make kefir and the kefir cheese from Dom's kefir making
> site.
>
> http://users.sa.chariot.net.au/~dna/Makekefir.html#resting-kefir-gains
>
> You can even learn how to make kefirkraut from this site also. I've never
> made it but I plan to.
>
> http://users.sa.chariot.net.au/~dna/kefirkraut.html
>
>
>

RE: CS>Nebulizer

[Beth]

10ppm clear CS only. Be careful about DMSO. I have read that it can be very 
dangerous in the lungs.
5ml max of CS in the cup. Breath in through the nose or mouth. Some nebulizers 
come 
with a face mask. They make things easier. It takes about 20-30 min to run 
through.
Beth

--- On Mon, 11/15/10, Dianne France  wrote:

From: Dianne France 
Subject: RE: CS>Nebulizer
To: "silver-list" 
Received: Monday, November 15, 2010, 12:30 PM




We use 10ppm CS in our nebulizer along with several drops of DMSO.  Our 
nebulizer puts out a very fine smoky mist and we breath it into the mouth but 
also take turns thru the nostrils if congested.  It has worked well for us but 
when sick we also use the netti pot (same formula).  The DMSO will help carry 
the CS thru mucus.
 Dianne



From: g...@teknett.com
To: silver-list@eskimo.com
Subject: Re: CS>Nebulizer
Date: Mon, 15 Nov 2010 08:51:43 -0800


 
Thanks very much.
Joann

- Original Message - 
From: Marshall Dudley 
To: silver-list@eskimo.com 
Sent: Monday, November 15, 2010 8:42 AM
Subject: Re: CS>Nebulizer

Put the CS in the nebulizer.  Then spray it into the mouth while breathing in 
via the mouth.

Marshall

On 11/15/2010 11:08 AM, Gene and Joann Porter wrote: 


#yiv300446206 .yiv300446206ExternalClass
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#yiv300446206 .yiv300446206ExternalClass P.yiv300446206ecxmsoNormal
{font-size:10pt;margin-left:0px;color:#cc;font-family:Helvetica,;}
#yiv300446206 .yiv300446206ExternalClass LI.yiv300446206ecxmsoNormal
{font-size:10pt;margin-left:0px;color:#cc;font-family:Helvetica,;}


Does anyone know how to use CS with a nebulizer?
Thanks for any information you may have.
Gene/Joann