When people are purposefully taking a probiotic, they do so knowing that the good flora is either missing from their intestines (likely due to antibiotics), or that their flora is incredibly outnumbered by non-beneficial pathogens like candida, yeast, etc... and they want to restore their intestinal flora balance.
The conclusions I have drawn after watching all of the structured silver videos are:
I believe structured silver would be an essential companion, for anybody trying to repopulate their flora, by helping to ensure that the probiotic they take will win the intestinal turf war against anything that has already already established itself there.
I will be testing this logic next week when my structured silver stock arrives. I guess I could say that I am anticipating / hoping for (as a form of proof to myself) the Herxheimer Reaction effects:
The Herxheimer Reaction - Feeling worse before feeling better
The Herxheimer Reaction is a short-term (from days to a few weeks) detoxification reaction in the body. As the body detoxifies, it is not uncommon to experience flu-like symptoms including headache, joint and muscle pain, body aches, sore throat, general malaise, sweating, chills, nausea or other symptoms.
This is a normal — and even healthy — reaction that indicates that parasites, fungus, viruses, bacteria or other pathogens are being effectively killed off. The biggest problem with the Herxheimer reaction is that people stop taking the supplement or medication that is causing the reaction, and thus discontinue the very treatment that is helping to make them better. Although the experience may not make you feel particularly good, the Herxheimer Reaction is actually a sign that healing is taking place.
What Is The Herxheimer Reaction?
The Herxheimer Reaction is an immune system reaction to the toxins (endotoxins) that are released when large amounts of pathogens are being killed off, and the body does not eliminate the toxins quickly enough. Simply stated, it is a reaction that occurs when the body is detoxifying and the released toxins either exacerbate the symptoms being treated or create their own symptoms. The important thing to note is that worsening symptoms do not indicate failure of the treatment in question; in fact, usually just the opposite.
I will be stocking enough structured silver to make it available for others as well, so feel free to contact me for more information.
Being a believer in probiotics, my first concern was that if Structured Silver is so effective against "bad" bacteria and yeast... what about the healthy flora that I am trying to maintain?
This collection of short videos dives deeper into Structured Silver, how it works, why it can distinguish between pathogenic bacteria/yeast and not our healthy flora ... and why our healthy cells are protected.
I was recently introduced to Structured Silver by my instructor, through the gentle suggestion of a shared URL to Dr. Pedersen's web-site.
I thoroughly enjoyed the thoroughness of Dr. Pedersen's video explanations, so I'd rather you watched them instead of me engaging in the injustice of trying to paraphrase what I learned.
This collection of short videos is an excellent introduction to Structured Silver, what it is used for (past and present), and discussions about its safety... and even introduces a big claim of effectiveness against MRSA.
An article appeared in The Indian Practitioner in September 2010 (volume 63, number 9, pages 567-574) that details the results of three clinical studies performed with malaria patients and silver, including a 100% cure rate in an average of five days.
I know I was skeptical in the beginning by these claims, but after reading/watching the balance of the information that I have linked to in my Structured Silver section... I definitely started opening up to the possibilities.
I think it is important to know what our bodies are really asking for when we have cravings.... both in general, and when we are making big changes like changing what we eat (like a starter 30 day Paleo challenge).
When I think about it, what makes sense to me is that our bodies know what it needs (nutrient/vitamin/mineral) and can only "ask" us for it in terms of craving foods that it knows we've eaten that contain it. They may not be the best sources, but it's what we've eaten.
For example, we shouldn't feel guilty for craving chocolate if what that translates to is our body asking for magnesium. Alternative sources of magnesium include (amongst others) fruits like bananas and avocados.
Toss the guilt and frustration by searching online for "what your food cravings really mean", or check out some of the sites that I have referred to:
Back in late January when I was contemplating getting a 13.25 inch Lodge cast skillet, it was one that d. a. Niel's had previously ordered to bring in for stock... but it never arrived. They did have a 12 inch that had arrived, and looking at it made me realize that really was the biggest I could hope to use on myr stove top anyway. Only issue was, they didn't have a lid for it.
So I did a little digging and found that the 7 Quart Dutch Oven came with a 12 inch lid that would fit our pan. It didn't take much calculating to realize that $80-$90 for a lid was a worse deal than $140 for a lid with a pot... that's like a buy the lid and get a pot for $60, or less.
It took a while for our special order to arrive, but I'm looking forward to getting some good use out of my new 12 inch skillet, dutch oven, and lid!
Three days into batch three (Mar 19th), my kefir was bubbling like crazy, and I could already tell the grains were still growing. What I obviously needed to learn quickly was how to only make as many batches as I could drink; which would also mean figuring out how to keep/store the grains that I didn't need to use for fermenting.
The first answer/lesson was, simply, use the fridge. The basic premise being that you still need to feed the grains, so you start a new batch (make the grains food) but put the jar in the fridge to slow the grains down. So I put my three day ferments in the fridge so they could continue to ferment more slowly. As I got close to emptying each jar of liquid over the next few days, I poured the grains into the next jar, delaying the need to start any new batches.
The second answer, equally simple, was to entertain the idea of making them available to others like Kijiji/Jody had done for me. If you live in/around Winnipeg and are looking for a happy water kefir culture, let's make a trade for a freshly made batch.
Participants learn how to deal with the issue of dying and the destiny of souls from a shamanic perspective. The workshop is both for those who wish to learn for themselves, and for those who wish to help others who are in terminal situations or who have already passed on. Experiences to be undertaken include learning how to become experientially familiar with the after-death realms, tracking a person using shamanic journeying, completing unfinished business, helping a person to cross over, and classic psychopomp work.
I wasn't initially as wowed by this workshop as I was the first. I think mainly because it seemed to be slanted towards things I would do for other people, and I was still hoping to focus on my own self improvement/exploration; a shift in my expectations. In the end I came to some well needed realizations about life, death, family, and friends; and I am grateful for the healthier perspectives.
Also learned psychopomp!
Four days in (having a nice sharp taste, just before vinegary) and I'm just noticing that the kefir grains have tripled! The grains are definitely happy, healthy, and multiplying. I think they agreed with me on switching maple syrup for cane sugar.
I never would have imagined that I'd be starting batch three with making twelve jars... incredible!