Re: CSCS in raw (unpasteurised) goat's milk
M. G. Devour wrote: I've never heard of good bacteria in fresh milk, but I'm not an expert. Plenty of them. The ones that make milk go sour. The lactic acid producing bacteria. You've also demonstrated that freezing works to prevent spoilage Not spoilage but going sour. Pasteurized milk, on the other hand, can spoil because it may not contain enough lactic acid forming bacteria. Raw milk is very safe to drink, and it is more digestible and utilizable. Raw milk can be a very effective medicine -- http://www.realmilk.com/milkcure.html Roman -- 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSCS in raw (unpasteurised) goat's milk
John A. Stanley wrote: In article gmeakojnalehnmiinoifeeajdbaa@cybermesa.com, James Osbourne, Holmes a...@cybermesa.com wrote: What is quark? It would be charming to know. Quark is a thick cultured milk from Germany. The solid part -- one that remains after separating from whey. It is sometimes called farmer's cheese in the USA. It's easy to make. Just allow milk to sour until separation into solids and whey has occurred. Strain it, and you get quark. Whey is also a healthful food. Roman -- 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
CSCS in raw (unpasteurised) goat's milk
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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSCS in raw (unpasteurised) goat's milk
Greetings Hanneke, If you add a very little bit of CS to the milk when you get it, it will inhibit the growth of all bacteria in the milk, allowing it to last a lot longer before going sour. But it doesn't know good from bad, so if there is any sort of benficial bacteria in the milk it will kill that too. I've never heard of good bacteria in fresh milk, but I'm not an expert. How much? Probably an ounce or two per quart would be plenty. I'm assuming some kind of 5-15 ppm simple CS made in pure distilled water. You've also demonstrated that freezing works to prevent spoilage, but if it also damages the milk in some way the CS may even allow you to get away without doing so. The small amount of CS we're talking about is unlikely to disrupt your intestinal flora. That usually requires much larger doses over a period of time... on the order of a number of ounces per day, rather than the tiny fraction of that you'll be getting from the milk. You're wise to ask the questions and be cautious. My experience suggests it'll be safe enough to at least experiment with it. Be well, Mike D. [Mike Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com] [Speaking only for myself... ] -- 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSCS in raw (unpasteurised) goat's milk
Dear Hanneke, Hi! I`m Marshalee. I`ve been taking CS daily for six years now, with no problems due to no good bugs, or anything else. And I`m not gray either, not evn in my 50 year old hair!! I think that either 1. CS doesn`t harm the good bugs as it is absorbed before it gets to the intestine, or 2. we don`t really need the so-called good bugs after all. Either way, CS has saved my life, (I was dying of Lyme Disease) and it has kept me well since. I thank God for this stuff! Love, Marshalee Hallett, in Provo, Utah, USA 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 --- Introducing NetZero Long Distance Unlimited Long Distance only $29.95/ month! Sign Up Today! www.netzerolongdistance.com -- 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSCS in raw (unpasteurised) goat's milk
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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSCS in raw (unpasteurised) goat's milk
M. G. Devour wrote: Greetings Hanneke, If you add a very little bit of CS to the milk when you get it, it will inhibit the growth of all bacteria in the milk, allowing it to last a lot longer before going sour. But it doesn't know good from bad, so if there is any sort of benficial bacteria in the milk it will kill that too. I've never heard of good bacteria in fresh milk, but I'm not an expert. The bacteria which is present in milk from a healthy cow is normally considered beneficial. That is, it is a good bacteria for populating the intestines. They also the original natural bacteria for creating buttermilk, sour cream and yogurt. Of course if you are not wanting the milk to sour, they would be considered a bad bacteria. : If I remember right, the normal bacteria are quite good at keeping any pathogenic bacteria in check. So in that respect they could also be called good I suppose. 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
RE: CSCS in raw (unpasteurised) goat's milk
Most opinion and experience for many on the list here is that the sol is absorbed before significant amounts reach the lower portions of the tract. I have seen only one report of an older, frail man getting loose stool from relatively small amounts of CS. What is quark? It would be charming to know. A quart of milk treated with a tablespoon of CS will last a looong time in the reefer. Any pathogens in the milk will die. It also no longer will have any living good-guy bacteria, the probiotics that you are trying to re-grow in the gut. James-Osbourne: Holmes -Original Message- From: Hanneke [mailto:bloss...@ozemail.com.au] Sent: Thursday, August 22, 2002 2:35 AM To: silver-list@eskimo.com Subject: CSCS in raw (unpasteurised) goat's milk 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSCS in raw (unpasteurised) goat's milk
In article gmeakojnalehnmiinoifeeajdbaa@cybermesa.com, James Osbourne, Holmes a...@cybermesa.com wrote: What is quark? It would be charming to know. Quark is a thick cultured milk from Germany. A quart of milk treated with a tablespoon of CS will last a looong time in the reefer. Any pathogens in the milk will die. It also no longer will have any living good-guy bacteria, the probiotics that you are trying to re-grow in the gut. It's probably not a good idea, then, to add CS to milk that one intends to ferment with kefir grains, yogurt culture, etc. -- John A. Stanley j...@natel.net -- 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSCS in raw (unpasteurised) goat's milk
On Thu, 22 Aug 2002 09:34:26 -0600, James Osbourne, Holmes a...@cybermesa.com wrote: What is quark? It would be charming to know. quark2 (kwôrk, kwärk) n. A soft creamy acid-cured cheese of central Europe made from whole milk. [German, from Middle High German quarc, from Lower Sorbian twarog, from Old Church Slavonic tvarogu.] Chuck Of course, it's only a theory -- 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
RE: CSCS in raw (unpasteurised) goat's milk
Thanks for the info about the cheese, and the theory bit was great! James-Osbourne: Holmes -Original Message- From: cking...@nycap.rr.com [mailto:cking...@nycap.rr.com] Sent: Thursday, August 22, 2002 12:17 PM To: silver-list@eskimo.com Subject: Re: CSCS in raw (unpasteurised) goat's milk On Thu, 22 Aug 2002 09:34:26 -0600, James Osbourne, Holmes a...@cybermesa.com wrote: What is quark? It would be charming to know. quark2 (kwôrk, kwärk) n. A soft creamy acid-cured cheese of central Europe made from whole milk. [German, from Middle High German quarc, from Lower Sorbian twarog, from Old Church Slavonic tvarogu.] Chuck Of course, it's only a theory -- 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSCS in raw (unpasteurised) goat's milk
I apologize for using this list for this reason.I tried to e-mail Marshalee and it would not go through. Please, Marshalee, contact me if you would. Thom In a message dated 8/22/2002 2:23:03 PM Central Daylight Time, mama...@netzero.net writes: Hi! I`m Marshalee. I`ve been taking CS daily for six years now, with no problems due to no good bugs, or anything else. And I`m not gray either, not evn in my 50 year old hair!! I think that either 1. CS doesn`t harm the good bugs as it is absorbed before it gets to the intestine, or 2. we don`t really need the so-called good bugs after all. Either way, CS has saved my life, (I was dying of Lyme Disease) and it has kept me well since.
Re: CSCS in raw (unpasteurised) goat's milk
greetings also, Hanneke, my esperience with cs and milk covers about 2 1/2 years. living alone, it was hard to buy milk products, and not have them turm sour before empty. my esperience has been with 1 qt bottles of cow's milk. have not had the esperience, nor the opportunity to do goat's milk. for a qt of milk, a blub would give you about ten days before spoiling. i have tried a blub, blub before, but did not notice any additional time before the milk turned. i haven't yet tried a blub, blub, blub. hope this heps. jim - Original Message - From: M. G. Devour mdev...@eskimo.com To: silver-list@eskimo.com Sent: Thursday, August 22, 2002 3:09 AM Subject: Re: CSCS in raw (unpasteurised) goat's milk Greetings Hanneke, If you add a very little bit of CS to the milk when you get it, it will inhibit the growth of all bacteria in the milk, allowing it to last a lot longer before going sour. But it doesn't know good from bad, so if there is any sort of benficial bacteria in the milk it will kill that too. I've never heard of good bacteria in fresh milk, but I'm not an expert. -- 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: silver-list@eskimo.com Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour mdev...@eskimo.com
