TOPIC:

My brother in law has an organic dairy farm and teaches organic farming methods to people who travel to him from all over the world. He still has 23 year old cows still producing milk AND NO VET BILLS. He has Comfrey growing on his land and the cows love it. Comfrey =clean liver.
He says,
Raw milk is best.
Next best is ....ORGANIC, UNHOMOGANISED, PASTURISED, FULL CREAM MILK. Note well; Must be ...Unhomoganised.
It still has living bacteria and still a little surface cream.
The other milks, you can mix with water and cayyenne+garlic and spray your fruit trees for bugs.

Krag - do you use raw milk or store/homogenised milk?

Your dosage given is around 3 drops per litre in metric terms.

This is such a cool tip, as I use only raw milk as we live in the country but sometimes contamination/temerature allows it to go sour before we get to use our 5L container up. So will try this and feedback here....

Raw milk with fresh ground coffee - aaaahhhhh!

My understanding of microbes is that the bad ones have an electro potential that will cause ClO2 to oxidise them, and good microbes have an electro potential that is high enough for them not to be oxidised by ClO2.

I wonder if I could add a few ml of CDS to a gallon of milk. I use milk as the vehicle for taking CDS first thing every morning.

Sandy in FL

If you buy organic milk and its good for a couple of months I think you have purchased ultra pasturized organic milk, and yes, they ultra pasturize organic milk.

You are fooling yourself. No natural unprocessed milk will last months, a week to 10 days at the most.. goats milk not quite as long. You have purchased a frankenmilk.

All enzymes are dead dead dead.. and thats why it lasts months. It has nothing to do with being organic and this trash you are consuming is no better for you than any other trash milk on the self. There is nothing worse for milk than to be ultra pasturized. Look into the different levels of pasturization. There is a difference. Although I dont care for pasturized milk at all I much prefer milk pasturized at 160 degrees for 5 minutes than at 240 degrees for 30 minutes. It will be more alive and because of that will not last as long in the fridge. Your milk is not fresh, it is dead.

We should keep in mind that Jim initially cured malaria with sodium chlorite, not chlorine dioxide. It is a powerful agent in and of itself and many healers used it before mms was developed.

We should keep in mind that JH has stated that the chlorine dioxide produced when you combine sodium chlorite with citric acid is the active agent in "sodium chlorite," and he believes that it is the chlorine dioxide that actually works. Not sodium chlorite by itself.

Hey guys,

I wanted to let you all know this fact also. MMS and CDS are both fantastic for making raw milk safe but don't necessarily extent the shelf life of RAW milk. Perhaps with shop bought pasteurised milk it's a different story. My RAW milk after being treated DOES go sour and turn to yogurt in exact same time as untreated milk.

Let me explain. I live in Bosnia. Here you can still buy raw milk from the local markets as many people still keep a cow or two, you see Bosnia a country of small towns and villages and is very green and fertile. However, you cannot drink raw cows milk without first boiling it at home which is what most people do. It is NEVER consumed without boiling. Why?

Well i tested this out on myself some years back became violently ill with fever, diarrhoea, vomiting etc for several days and had i not been super fit i might not have made it. However, i am undeterred. When MMS came along i started adding this in activated form around 5-10 drops per litre, giving it a shake, letting it kill the bacteria for at least 20 mins (if milk is cold and kept in fridge then the bacteria killing time needed is greatly increased) before drinking with bismillah. I never ever became ill so far with that! I drink around 1 litre of raw milk a day and am healthy as a horse!!!

Then when i first made CDS around a year ago i decided to give this a go too...and exact same results: i never got sick from drinking that milk either. CDS is so so much more pleasant and i have some in my fridge that i made nearly a year ago and is still going strong. Just as effective as ever. I usually add around 1 teaspoon of CDS. I can't tell you the strength because i made mine quite strong and didn't really follow the instructions just followed my intuition.

Just a few words on drinking raw milk straight. Through my enquiries i met several "milk women" who told me they drink the milk straight from the cow so i reckon they must have clean cows that are grass fed, kept outdoors during the day, allowed access to fresh water and sun and perhaps not vaccinated (there is a big move here to vaccinate cows even those that only own one or two).

Finally, goats milk: i drink this most of the time and have NEVER added MMS/CDS to this and NEVER had any illness due to this unlike cows milk which is taboo to drink straight from cow over here. (i resort to cows milk if goats milk is not available) Goats for some reason don't seem to harbour the bacteria that cows do and i think i know why. It's because goats diet is 95% weeds and 5% grass and cows is 5% weeds and 95% grass. Guess what animal never gets cancer? Goats!!! Healthiest meat in the world is also goats (and camel). And guess what humans have used as medicine for most of their history? WEEDS!!! Go figure.

Hope this will be of some use to someone.

Mustafa
Sarajevo

Mustafa wrote:

MMS and CDS are both fantastic for making raw milk safe but don't necessarily extent the shelf life of RAW milk. Perhaps with shop bought pasteurised milk it's a different story. My RAW milk after being treated DOES go sour and turn to yogurt in exact same time as untreated milk.

That's because you used MMS and CDS which has a high power/short duration.
If you had used only sodium chlorite, then that stays in the milk for a very long time, and extend the life of the milk.
When you used MMS or CDS, it kills all pathogens in a matter of minutes, but then there's nothing left. So bacteria can start to grow again.
Sodium chlorite alone is what does the job, in this case.