Hi All.
I apologize for coming into this discussion VERY late, But I recently
agreed to assume moderator duties an a quite busy list so I've gotten
behind on the rest of my email.
The subject line on this thread caught my attention because I recently
conducted a very unscientific set of experiments looking at the effect
of CS on probiotics.I originally posted this to the CSCats-Dogs list
then to the Silvermedicine list, and now as a result of this thread,
here.
For some time I have been intending to conduct an experiment or series
of experiments on the effects of CS on probiotics, sometimes referred to
as "good bacteria" A brief thread on the other list finally prompted me
to do it.
One of the statements made about the oral use of CS was that it must be
taken at a time quite separated from from the meal at which the
probiotic is ingested. I wanted to test this theory to the best of my
ability. Not having a clinic and/or laboratory I couldn't actually test
the effects inside the body. So I had to settle for a simple set of
experiments involving yogurt culture and CS.
Here is the experiment and the results.
I bought some powdered milk just for the purpose of this experiment. I
re-hydrated the powdered milk as follows.
1 pint I made with distilled water and the powdered milk.
1 pint I made using 20 ppm homemade CS in place of the distilled water.
1 pint I made with the distilled water but added a small amount of the
20 ppm CS.
To each of the containers I added an equal amount of yogurt culture, an
appropriate amount for the amount of milk in each vessel.
I then set these aside in a warm place to "culture". After about 8 hours
I checked the results.
I did this experiment on two consecutive days with only a couple of
variations.
On day one, I used some granular yogurt culture as my starter in all
three containers and 1tablespoonful of the 20 ppm CS in one batch
The next day I used a tablespoon and a half of a ready made yogurt per
container as my starter and I used 1 and 1/2 tablespoonfuls of 20 ppm
home made CS in one container rather the single tablespoonful.
On day one, the milk made with the DW only, had indeed cultured into
yogurt of decent consistency at the end of the 8 hour period. The milk
which had been re-hydrated with the 20 ppm CS remained the consistency
it was at the beginning of the eight our period. The container with the
milk re-hydrated with the DW with 1 tablespoonful of 20ppm CS had also
developed into a yogurt of the expected consistency.
On day two, the results were the same. Yogurt in the container made with
the distilled water. Uncultured milk in the container with the milk made
using the CS. And yogurt in the container containing the milk made with
the DW and 1 and 1/2 tablespoonfuls of CS.
On each day I refrigerated the cultured yogurt and left the uncultured
product on the counter.
I have tasted all of the end products. The yogurt made with no CS tastes
like yogurt. The ones containing a small amount of CS also taste like
yogurt, although one of them does have a slightly more sour taste to it.
It also seems to be slightly thicker in consistency. However variations
of this kind are typical with my home made yogurt.
The two containers containing the milk made by reconstituting the
powdered milk with 20 ppm CS i have left on the counter and I'm tasting
each of them every day. The one made on day one has developed a slightly
sour taste to it. The one made on day two tastes like one would expect
reconstituted powdered milk to taste with the exception that it has a
slightly richer taste, probably resulting from the whole milk yogurt
added as a "starter".
Obviously my little experiment is far from scientific but I think it
does reveal some interesting information.
These are my conclusions
1- Not surprisingly, at least to me, the full strength CS did in fact
inhibit or stop the growth of the bacteria responsible for making yogurt
and probably killed it outright.
2- Volume has a great effect on the efficacy of the CS. The 1 to 1 and
1/2 tablespoonfuls of CS just wasn't up to the task of knocking out all
the yogurt forming bacteria. As a result yogurt was able to develop.
3- Depending on the amount of probiotic fed and the amount of CS given
it is relatively unimportant how close together or separated, time wise,
the administration of the CS and probiotic are. I am convinced by this
experiment, and the fact that much of the silver in CS is absorbed
before it ever reaches the stomach, that by the time they each get
diluted by the rest of the stomach contents the CS is unlikely to affect
the probiotic to any appreciable extent.
4- I believe that it clearly demonstrates that CS is equally effective
against, at least some, "good bacteria" as it is against "bad bacteria".
Something which I have never doubted but is often debated on various
lists.
All comments, arguments, and questions are welcomed!!
Let me say that the ppm concentration of my CS was challenged by Ole Bob
when I posted the experiment to the Silvermedicine list, and I will
readily admit that I am assuming the ppm to be about 20 ppm because the
generator I use (an "Ole Bob" model from Coyote Zenterprizes) is stated
by Ken, the manufacturer, to produce 24 ppm when using high quality
water and allowing the unit to run until shutoff, which I did to produce
the CS for this experiment.
LTR }}:{(
