Heya,
Just wondering what everybody thinks about filtering the CS after its made?
I've heard some say its a definite... some say its not needed... some say
that coffee filters leach chemicals into the final product... any
thoughts??? White (bleached) coffee filters... brown (unbleached)
Hi Mike,
Here is a previous reply found in the archive for that subject from Steve:
--
> Hilary,
>
> Don't bother filtering. Just let your brew settle for an hour or so, then
> carefully pour the liquid off and leave the sludge stuff on
Hi,
But aren't you supposed to get it into a dark glass ASAP?
Linda
Hi Linda,
Not necessarily. Some people have suggested something like this before, however,
some of the experts suggested that this is not necessary.
I have used dark brown hydrogen peroxide containers (well cleaned) to store
some of
my first CS batches, but some of them still turned yellow after
I have a question, when people speak of a zapper, is that the same thing
as a Tenns unit. I have one of these and use it to control pain. If I had
too, I can turn the volume up and believe me, it really feels like a zap.
Thanks
--
The silver-list is a moderated forum for discussion of colloidal s
On Fri, 19 Jul 2002 14:11:03 -0500, Phillip W Markin
wrote:
>I have a question, when people speak of a zapper, is that the same thing
>as a Tenns unit. I have one of these and use it to control pain. If I had
>too, I can turn the volume up and believe me, it really feels like a zap.
A TENS unit
"Dean T. Miller" wrote:
> (My Zapper produces 8 volt pulses, with current limited
> to 1 milliamp except during the leading edge of the pulse, at a
> frequency of about 2100 pulses per second.)
Interesting. Did you put a capacitor across the 1k limit resistor? If so how
big?
Marshall
--
The
Vaginal yeast responds well to a clove of garlic, inserted, and changed out
as needed for a couple days. It is more effective if you will score the bulb
with a knife to activate the allicin. A string can be threaded into it to
facilitate the removal.
TJ Garland, CMO supplier
there
From: nebmi...@aol.com
Just wondering what everybody thinks about filtering the CS after its made?
I've heard some say its a definite... some say its not needed... some
say that coffee filters leach chemicals into the final product... any
thoughts??? White (bleached) coffee filters... bro
On Fri, 19 Jul 2002 15:50:51 -0400, Marshall Dudley
wrote:
>> (My Zapper produces 8 volt pulses, with current limited
>> to 1 milliamp except during the leading edge of the pulse, at a
>> frequency of about 2100 pulses per second.)
>
>Interesting. Did you put a capacitor across the 1k limit res
Hi~
Has anyone had any success handling ringworm that is spreading on arms
and waist? Also, are there other causes of lots of ring shaped itchy spots?
Karen G
--
The silver-list is a moderated forum for discussion of colloidal silver.
Instructions for unsubscribing may be found at: http://
BUY A TUBE OF LAMISIL THAT YOU USE FOR ATHLETE'S FOOT, IT WORKS WONDERFULLY
SOMETIMES IN ONE DAY. RUSTY
- Original Message -
From:
To:
Sent: Saturday, July 20, 2002 12:50 AM
Subject: CS>question about ringworm
> Hi~
> Has anyone had any success handling ringworm that is spreadi
I've attended a lecture with Charlie the Fox, the aged garlic man, in which he
said that people are mislead about an active bacteria controlling substance in
garlic. Allicin is VERY unstable and disappears too quickly to explain anti
microbe action of garlic.
Roman
TJ Garland wrote:
> Vaginal ye
But if you want to prevent reoccurrence, you need to deal with the root cause.
You need to find out why your body allows fungus to grow on you. Often it's
related to what cause candida overgrowth -- excessive carbs, and especially,
refined carbs. Change your internal environment, or you will have t
Hi Karen,
My daughter had a round fungal growth (pink, slightly raised) on her
upper thigh about the size of a quarter. We folded a paper towel into a
2" square, soaked it with CS (ionic type) and applied it to the spot for
15 minutes. She said it tingled a bit. The next day it appeared to
Hi Roman,
You said:
<>
You're right. In order to benefit from garlic it must be specially
stored at at -70 centigrade. It will decompose within a few hours
if stored above that temperature.
There is some experimental evidence that allicin can be
produced as a stable liquid dissolved
Is the secret in the stirring?
John
-Original Message-
From: Gaston [mailto:obouc...@colba.net]
Sent: Friday, July 19, 2002 11:04 AM
To: silver-list@eskimo.com
Subject: Re: CS>Filtering thoughts...
Hi Linda,
Not necessarily. Some people have suggested something like this before,
howeve
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