Dianne writes: > Wasn't salt being added to the water while generating cs that caused > argyria? Would cooking with cs with salt cause the cs to change and > possibly cause argyria?
It's the total amount of silver (along with some dietary, environmental, and genetic issues) that determines your vulnerability to argyria. Making silver compounds allow you to dissolve a *LOT* more silver in a given amount of water, leading to more easily overdosing over a long enough period of use. If you use your low concentration CS (EIS) in cooking you will at most be adding back a little of the trace amounts of silver that would have probably been in there if the ingredients had come from fertile soil. The silver will be bound chemically with the food. It may or may not improve shelf life or have therapeutic value, but is unlikely to hurt you, either, I believe. Certainly worth trying. I agree that it might not work real well with yeast. <grin> Be well, Mike D. [Mike Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com ] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Address Off-Topic messages to: silver-off-topic-l...@eskimo.com The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <mdev...@eskimo.com>
