Awesome video on silver from The Silver Institute~

Found this on one of the sites I frequent... love looking at the industrial silver - check out the huge slab in the video and pallet after pallet of 1000oz bars

http://youtu.be/jRwUmGpmF38

 

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This video makes an extremely good point...silver is an excellent anti-bacterial element. I've read where no bacteria can survive more than six (6) seconds in contact with silver.

I made a point a while ago, but it bears repeating (even though many object)...

What is our "paper" money made of? Answer: 75% linen, 25% cotten

This means that every paper bill we touch is nothing more than the handkerchief or toilet paper of thousands of strangers.

Gross? ...yes, but true.

If there is a great outbreak of Bird Flu or some other epidemic, paper money will be its biggest transmitter. We should (imo) get away from paper money and begin minting high value, silver coins to take its place. The benefits are obvious.

 

I totally agree!! Yes the video is very informative on all of the uses of silver, I especially enjoyed some of the old original uses such as throwing some silver coins into the barrels of wine/beer to keep them from going bad on long journeys... pretty nifty!

 

I am in the market for a silver pitcher for this very reason. It can keep water from going bad, and will prolong the shelf life of milk too.

 

I do find liquid from a silver pitcher tastes "fresher", but not sure if its true or just I saw it poured from the pitcher.

I will say, though, there is other stuff going on in milk rather than just bacterial action, so best to keep it in the fridge. If you want to keep milk freshest longest, buy from the cold section of the fridged, take it home quickly, and only take it out to use immediately and put the jug back in the fridge right away. Once milk gets warmed up even once, it starts to degrade faster.

My favorite use of silver, besides coins, is silverware. Its just so silky smooth eating off sterling silverware, not even high end stainless steel can compare.

 

I all but quit drinking milk after I found out the allowance of Puss and Blood that our milk supply is allowed. Organic milk has an allowance of 0% puss and blood, but then i realized something profound. Cows milk is for baby cows, why on earth are we drinking it?!?

Where can i find a silver pitcher? and does anyone know much about colloidal silver?

 

Sorry, that is just not true sir. I will tell you point blank they are run on the exact same machinery. Anyone saying differently is telling you a lie. There is zero tolerance for either in ANY milk in the US, same with antibiotics. ZERO. In plants I have worked with I have handled both organic and inorganic, I don't care what you want to drink, so please don't pull the "he is just a mouthpiece for inorganic milk" crap.

Btw, when I said "other stuff is going on" I was meaning wheying off of the milk, reformulation of the lipids, etc etc. I can go all day but no one will wish to read it.

 

Corn kernels are for making baby corn, why on Earth do we eat them?

Apples are for making more trees, why on Earth do we eat them?

Eggs are for making more chickens, why on Earth do we eat them?

BECAUSE THEY'RE TASTY. And nutritious.

Most life survives by eating life. Most life must eventually be consumed by other life. That's what you get for living in an ecosystem.

 

Tigers and crocodiles find people rather tasty. Why on earth are they eating us?!?

 

My apologies on the pus and blood side of things, it seems that notion is hotly debated and the waters very muddied on whether it is true or not.

Either way i avoid milk and cheese as much as I can. Ive just been hung up the last couple of years with the notion that cow milk is intended for baby cows. Maybe we should switch to free-range organic human milk :devil:. I know in the UK a few years back they made some breast-milk ice cream, who'd a thunk it?

Also back to my other question and to try and move us back on topic, does anyone have any experience with colloidal silver? Its seriously something i recently took an interest in and i want to know if anyone else is using it?

 

It's not always hard to tell. :devil:

 

I am the exact opposite. Call me turophile.

edit: The intro to the video sounds like the U-North video from the film Michael Clayton.

 

Its cool man, I just wanted to dispel that notion that "certain groups" say. Your eating habits are your own.

Not to keep it on dairy, but interestingly enough dairies in the EU use silver as a purifying mechanism for fluid milk. Its an alternate form of pasteurization.

 

I've heard milk is something like 50% puss, but I haven't fact checked that. I drink almond milk anyway. It's lower in calories, higher in calcium and vitamins, and I like the taste better, even the unsweetened kind. It's also better for your stomach.

I don't know where to find a pitcher, probably ebay. They're not cheap. I got one from my grandpa but it was "nickel silver" (german silver) which is just plated. I suppose I could do some tests as to whether it actually has benefits.

 

It's ridiculous on its face. I won't ask you to "fact check" it, but when you repeat it, it makes you look like you're more interested in trashing milk than in making sense.

If you like it better, go for it. It's about 30% lower in calories than skim milk, but it's got six times the fat (albeit mostly the good monounsaturated kind), and only one-eighth the protein (not that most Americans are short on protein). It's actually got 10% less calcium than skim milk, a bit less than half the Vitamin A, and none of the riboflavin or B12 that skim milk carries. But it's got less sugar, and no lactose at all. That might be better for your stomach; mine seems fine with skim. (I've got the good lactase genes; if I chug a quart of milk, all I feel is a bit waterlogged and full.)

As for your plated pitcher (is it silver plated over "german silver"?), since the contents only come in contact with the inner surface, a layer of silver plate on the inner surface should be just as good as a solid silver pitcher. But I don't know whether silver plating commonly covers the inside as well as the outside. (Seems like it would be easier to do the entire surface, inside and outside.)

 

My water pitchers are silver plated inside and out. But, since only a portion of any water would make contact with it, and its in a stable form, I do not believe a silver water pitcher would do much in the way of an anti-bactierial agent. I still like them though.

Regarding the "fact checking", I will check it for you, 100% eggregious lie. Like I said before, there is zero percent tolerance for those things, as well as antibiotics. A diary by law has to check for those things before the load is touched, and if there are ANY hits the load is rejected and dumped. Its just a bunch of liabelous slander that I would think a thinking man would spend 10 seconds to prove before repeating. Drink what you want, its a free country, but eggregious lies like that against US farmers I take offense to.

 

Without a link it's not fact checking so I will try to help out as best I can

http://answers.google.com/answers/threadview?id=62903
http://web.archive.org/web/20030121043528/http://www.ianr.unl.edu/Pubs/dairy/g1151.htm

So no more than 750,000 cells of puss mer milliliter. Although I did find other sources saying 1,000,000. I couldn't find percentage numbers, but that seems like more than I'd want.

 

The 'pus' the anti-milk pages are talking about are immune cells that are found in all animal milk including humans. If a person is breast fed, the first 'milk' they receive from their mother is almost 100% immune or white blood cells. The protein sugar combo comes a few days later. They are using the word 'pus' which is properly phagocytes ( immune cells) filled with microorganisms, as an improper catchall term purposely to forward their agenda.

I know of no study that shows all bacteria can even be killed by silver , let alone in a few seconds. Silver ( including colloidal ) deactivates proteins ( including immune activity in humans) when it is taken into the body. The "Boost" to our immune system occurs when our body is combating our stupidity of putting heavy metal into our body. Once it is in the body, it combines with Sulfur from the sulfur containing amino acids, and basically then we are ATing ourselves.

If you are determined to take such products yourself, don't google the firms that promote it, Try the CDC, NIH, Consumers reports, etc.

Silver in burn bandages, salves, etc. have a place in medicine, but they are external purposed. Silver has to dissolve into silver ions to be active antimicrobially, so use in water, wine, milk either doesn't allow enough free silver ions to form to have any activity -or- it does do so, and who ever consumes the liquid or product will be exposed to the action of the silver ions inside the body. Either way, there are much better ways to control microbial content. IMO.

 

Yeah, SCC is not "puss" bud. If you REALLY want to talk about the issue, I can all day. I can go over yield considerations, what its comprised of, how to lower, what the best producers can produce, etc ad nauseum. Btw, even your 750,000 SCC count would be like 1/100th of 1 percent of volume. SCC DOES make fluid milk not keep as well, and will lower cheese yields, so all daiy prooducers actively try to lower them. Milk pay prices are lower for higher SCC counts, but they can only be reduced so far since they are naturally part of milk to give antibodies to calves.

I simply am wondering why you are pushing so hard on this anti-dairy propaganda. I am really not trying to get anyone to eat or drink whatever they wish, but where is this strong, untrue propaganda push coming from? If you hate milk, simply say you don't like the taste, or prefer not to use animal products. Fine, whatever.

 

When you think about it, a hamburger is a patty made from ground up cow flesh and blood.

A chicken egg is the possible life of a chicken, and it comes out the chicken's you know what.

Cheese is hard milk, that sits around for WEEKS.

But all of it is tasty, lol.

However I avoid both milk and carbohydrates like the plague. They are both bad for you. We are the ONLY species that drink milk way beyond when we should stop.

This is no crackhead doctor either. He is the professor of nutrition and chairman at the Harvard School of Public Health.

Hormones in milk are bad too, and I'm talking about the man made ones like recombinant bovine growth hormone[FONT=arial, sans-serif] (rBGH). rGBH is banned in Canada, Australia, New Zealand, Japan, Israel, and all of the European Union.

rGBH can cause really bad acne is some people. My sister spent tons of money on acne meds until one derm told her to stop drinking milk, and her acne went away entirely. [/FONT]