Ruth, I was never tested for candida, just went by my symptoms and a
history of frequent female candida infections.
Good luck getting any accurate CS info from a medical doctor. Most
aren't interested, except to warn a person away from it. CS cannot so
far as I'm aware to date harm any organ of the body. He may be thinking
of compounds such as silver citrate, but honestly most MDs don't know
the difference, and could care less, and wouldn't believe anything to
the contrary in any case. Unless the info comes from the FDA or big
pharma they won't believe it.
I have never had such a mouth reaction as you describe, so don't know
what it could be. This is where a water test meter (PWT or Com-100)
would come in very handy. If you test your distilled water prior to
making CS, you can make sure to use very pure water only, and if you
test your finished CS, and subtract the reading of the distilled water
you started with then you have some close idea of the ppm of your
finished CS. Otherwise you are just guessing. FWIW, my SG-6, set where
it should be making 8-10 ppm actually produces CS of around 5 ppm. In
any case, starting with some previously made CS in the batch already (I
do this deliberately to shorten brewing time) will not affect the auto
shut off point of an automatic generator. It will be the same ppm at
shut off, unless you changed the dial.
A test meter (don't get a TDS meter, they don't read below 1.0 uS)won't
give you 100% accuracy, but you will have a much better idea what could
be going on, as well as a much closer idea of what ppm your finished CS is.
I did wonder if you could be sensitive to the slight acidity of
distilled water and the finished CS? Theoretically distilled water (and
therefore the CS made from it) should be neutral (ph 7). But in real
life where I live, both purchased distilled water and my home distilled
water are about pH 5 to 6. It doesn't bother me, but might be mildly
acidic enough to bother you? Other than that guess, I simply have no
idea why you get that burning sensation.
Might be worth getting some pH test strips and checking. You can get
them at any pharmacy. You could also simply add a small pinch of baking
soda to your CS and see if that changes the sensation in any way. Also
it might be good to just drink some of your plain distilled water and
see if it gives you the same sensation.
Anybody else have any ideas?
sol
ruth strackbein wrote:
My MD warned me about swallowing CS . Sounded like he
thinks it might have negative effects in my liver and other organs. I got concerned after reading a post
from a woman whose son had similar sensations when swallowing CS. The
last CS I made I had spilled the half maade CS about halfway through the
process. Was trying to straighten the silver strips. Called Trem. He
said just to fill up the jar and start over. I had started with 8-10
ppm setting on my Silvergen and now I wonder if the finished product
was actually higher and my body wasn't ready for that. Ruth
From Ruth Strackbein
From: sol <sol...@sweetwaterhsa.com>
Reply-To: silver-list@eskimo.com
To: silver-list@eskimo.com
Subject: Re: CS>Re: Kefir etc candida
Date: Sun, 08 Apr 2007 18:22:22 -0600
I guess you are asking *me* how much CS I used? (I left out Ruth's
email in the quoted text). I drank between a pint and a quart a day
for a long time (sipped througout the day, held in mouth for a while
sometimes). Don't remember exactly now, but at least 6 months to a
year, and I think it was probably actually closer to 2 years (but my
memory isn't that great). Plus I took caprylic acid according to
instructions on the bottle--it was vitaminshoppe brand (probably went
through at least 2 bottles) and I went on a low carb diet, very strict
(Atkins induction) for 2.5 months (that I do remember).
I also did take some probiotics, if memory serves, but I don't
remember brand...
sol
Clayton Family wrote:
I would be interested in what all you have done, and how much is
needed for the candida.
Also there is a possibility of cellular infection, with those
reactions, not just candida. And from what I saw last night on
genetically engineered food, it may be from consuming foods that have
infections built into them.
On Apr 6, 2007, at 11:38 PM, sol wrote:
I was extremely lactose intolerant for
several years, but no longer have any lactose intolerance at all
thanks to CS and Caprylic Acid and a low carb diet all of which I
believe reduced my own candida problem. In my experience one really
needs to get CS comsumption up to far greater quantities than you
are currently able to take for it to help eliminate candida overgrowth.
--
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