Milk Products

Pasteurization at 145 degress slows bacteria growth, but doesn't eliminate bacteria. Dr Hulda Clark has pointed out that all store-bought milk has repeatedly tested positive for Salmonella, and Shigella. Milk also contains tumor-causing species of bacteria called Clostridium and Rhizobium. If you add a pinch of salt and boil milk for 10 seconds, you will kill off all of these organisms. Now you have truly sterilized milk. After the milk cools, you can add a half teaspoon (quart to half gallon) of powdered Vitamin C to break down the Malonic Acid, another undesireable compound. Finally, add a small amount of colloidal silver to give it even more shelf life. The taste is different, of course, but many people say that they prefer it. I put the milk in a glass jug with a screw on lid and stick it in the fridge. I recommend 2% milk for its nutrient content. Use the same procedure for cream.

Cheese can last a long time, but it also contains the above organisms that were originally in the milk that the cheese was made from. If you only consume cheese that has been melted first, you can avoid consuming these live bacteria. Store bought yogurt, cottage cheeses, and ice creams also contain the above organisms. It's very easy to make your own yogurt with your own boiled milk. Cottage cheese is not as easy, but nonetheless doable at home. You can make your own ice cream as well.

Offered by Ed