Re: Brands and Types of CS

Interesting info, thank you both. It's a coincidence that my juicer is an Omega 8004 but I haven't been able to tolerate anything but cruciferous veggies since chelating with ALA and DMSA loused up my GI tract. I make fresh kraut with cabbage and apple juice with the 8004, that I do tolerate. I leave it at room temp for 3-5 days to ferment it.

I will take Vit C and Selenomethionine, actually I've been taking 200 Mcg of Se right along and will keep it up. If I keep devoting myself to my health diet, sauna, etc., it seems I should do fine. Even if I turned a tad blue, I might like the way I feel then more than how I feel now. So, somewhere between here and Argyria might be a better state of health for me. If I see many benefits to drinking CS, I may not mind being a tad blue. If I'm more energetic and my moods improve, that will be nice. The main 2 things that lower my health are Hep C and GI dysbiosis, and CS may do a number on both of them. It will be interesting to see just what it does.

I was getting some Herxheimer reaction and that's weird in a way because I'd been taking Grapefruit-Seed-Extract and raw garlic. That may show that CS may be effective against more pathogens, or maybe I need CS to help balance out my minerals. I just made 2 quarts of fresh CS. It only took about an hour to 1.5 hours per quart. Does this sound right?

Colloid Master 777 seems to be a good machine. They are still in business with a lot of info on their site and they have updated their CS makers.

I will check out the link. Thanks again.

PS - I also make home made SCD 24 hour yogurt with organic full fat milk and Yogourmet yogurt starter. I put it in the oven with a 60w bulb and it ferments at 100*F for 24 hours to remove all lactose. They say 1 tsp of it has 15 billion units of probiotic bacteria. One quart of it has more probiotics than a $35 jar of Theralac.

Joe