Hello All, question! How do you designate or determine (criteria) of the
good from the bad. Maybe you posted this earlier... but misseed it.
Thanks mike slivinski

At 10:35 PM 6/27/98 +0000, you wrote:
>Hi again,
>       Well, I tried the yogurt and CS experiment again today. I used a 
>different brand of yogurt. I had more milk solids, but the bacteria 
>was about the same as the other I used.
>       I did a slide with just the yogurt. Then I did a slide with 50% 
>yogurt and 50% CS. As another option, I made a slide with about 10% 
>yogurt and 90% CS.
>       What I discovered is the fact that the CS seems to make the good 
>bacteria much more active. It did not kill the cultures, but they had 
>a lot more spin to them in the slides that contained CS.
>       I am beginning to think that CS may work by stimulating the good 
>bacteria and killing or slowing down the bad bacteria to the point 
>the good bacteria can overpower the bad! If that is the case the CS 
>doesn't work like an antibiotic at all, but in a much different way. 
>       I still need to try different brands of commercial CS. I am being 
>sent a sample of one brand, I also will buy some other commercial CS 
>so I can see what it does. I know how this CS was made, and I have 
>made it the same way and it has worked, so I do believe this is good 
>CS.
>       I will do more research on all this as soon as I get more time to do 
>it. And as always I will keep the list posted.
>       Jim Einert, N.D.
>
>
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