Thanks, Sol , Good suggestions, all of them. Will print them out when I get
back to the library on Wednesday. Short of time, now. 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: Mon, 09 Apr 2007 16:24:13 -0600
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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