Can someone point me to, or elucidate, the data/personal experience/research
that shows the nature and extent of silver's action on live yeast?
Maz
-
Don't pick lemons.
See all the new 2007 cars at Yahoo! Autos.
I have never considered eating active yeast alone, did not know that a yeast
smoothie was made with active yeast, don't know about the anti-yeast yeast, and
I've always thought the nutritional yeast was not active (though Saccharomyces
cerevisiae). I only checked that recently at the following s
Brewer's, baker's and anti-candida yeast are practically
identical, and all are sold in live form for their respective
purpose.
Brewers yeast is bought fresh for brewing because it's not
contaminated like it eventully would become if brewers maintained
their own culture, like sourdough. Keepi
This was posted on the morgellons-disease-research group by someone
yesterdaydo you think silver could battle and win over this kind of
stuff?http://www.homelandsecurity.org/newjournal/Interviews/displayInterv
iew2.asp?interview=3
Carlene said,
> I have found the people at Sota Instruments to be
courteous, although not as knowledgeable, in my
opinion, as the members of the Silver List. <
You must understand, "Health" Canada (sick) is always
breathing down SOTA's neck, trying to find some
evidence of "making unsubstantiated
From "shaky" memory and a somewhat limited understanding...
An Ion doesn't become an Anion.
If an Ag [+] Ion picks up an electron it becomes a metallic particle that
has a very weak [-] Vandervals force.
That's not the same thing as the strong electron valence charge of either
an Ion or an A
I thought they meant "brewer's yeast" in its live form, as used in the
actual brewing, before it is heated, killed, and dried. Isn't it the
same species of yeast?
sol
Terry Chamberlin wrote:
From Medline:
Saccharomyces cerevisiae (also known as "baker's
yeast" or "brewer's yeast") <
www.ncbi.
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