I don't cook with it, but I do make an occasional cup of tea with it. I have never noticed any discoloration or precipitation as a result of heating nearly to boiling. The effectiveness seems undiminished. I sweeten my tea with Xylitol, so that way I get a double whammy, as both CS and Xylitol are anti-viral and anti-bacterial.
Del ----- Original Message ----- From: Nenah Sylver To: silver-list@eskimo.com Sent: Wednesday, November 28, 2007 11:32 AM Subject: Re: CS>Can you use CS to cook with? One health practitioner who used to post a lot on this list stated that in their home, they cooked and baked with CS all the time and his children were healthy -- for example, they never got colds or infections, unlike the other kids in their school. It has been stated that silver precipiates out of solution when it's heated. However, gauging by this practitioner's experience -- assuming that the CS in the food did significantly help keep the family healthy -- the precipitation must not be sufficient enough to prevent the CS from working. I myself have used CS as a base for chicken soup and the soup tasted fine. I also liked the energy of it. The only problem I could see is IF the silver were rendered less effective by heat, you wouldn't get the benefits of it. Nenah
