electricsematic
Member
- Joined
- May 31, 2021
- Messages
- 29
Copper is alive. And copper is antibacterial.
Victor Schauberger was very well aware of the structuring and life giving properties of copper tools whether in earth dynamics or in water/vortex dynamics.
raypeatforum.com
Water in different vessels of growing or decaying material, charges or discharges respectively. Hence, structured or de-structured water.
And I want to ask: What about milk? Specifically raw milk? Does anybody experimented on using copper vessels in matters of milk? Electric charge status of milk, does Peat have any writing on this?
The taste must signal the charge state. When I tried my brushed "food-grade" stainless steel water-flask, it rendered the milk undrinkable, clabbered in an undesirable way, sticky and endotoxic, after twelve hours without refrigeration. In past, I always get some kind of anxiety when I used steel flasks fow water. As if the water it carries somehow does not hydrate me as it should.
If raw milk stays in any kind of plastic container (i.e. buried apneumatic state of decaying organic matter) without opened or poured into a glass, it again develops a ketotic, dead, plasticky, apneumatic taste. Interestingly, in the presence of such taste, if I "care" for the milk, open it, aerate it, agitate it a bit but not much; i.e. creating a subtle vortex motion, and wait unrefrigerated (away from moist dead odours and malign spirits in refrigerator); it re-gains its lively features. That is, if I buy two plastic bottles, drink the one and wait for next day to open the second, the second milk becomes almost undrinkable. But, if I start to drink them both, aerating, agitating, simultaneously drinking from both; they both maintain their taste within same time period with the first case.
In glass, milk does not need that much caring. But nevertheless, it develops a bad fermentation if it remains closed. And, copper is more implosive. As it is clear from integrated circuits, silicon as a semiconductor, copper as the conductor.
I wonder if milk can be stored longer in copper vessels, both for refrigerating, and for on the go explorative days with milk sipping to thirst. Or better, can it be possible to ferment milk in copper vessel without using external culture?
Dielectric properties of any container, not only affects the living composition of the nutrient itself. But also the ratios between external micro-biota, whether the fermentation occurs pneumatical/spirited or subterrenean/sticky/dead. It can does so either by its electromagnetic state per se chemically inert to what it contains, or by its ionized particles leeching into the food itself. And I think copper does both.
raypeatforum.com
Due to its high reactivity, we would expect some inorganic copper in milk. But, is it really that bad? I do not know. As far as I can reach, Ray Peat changes his stance to copper with respect to toxicity of it comparable to other metals:
raypeatforum.com
And from the mails regarding copper acetate in the whole of this thread:
raypeatforum.com
But copper as not nutrition per se, but antibiotics? Should we say so? But, it is quite interesting that the copper ion filled parmesan gets the best mark from the best tongues. It may not be that sound to vilify inorganic copper in a regenerative diet. How about it? Or if it that bad, does tinned copper vessel does the job better? But parm-vats are not tinned, such traditions must signal us with respect to live-giving states of materials since they must mean something to local "perceive-think-act" of their creators. Let us think.
Victor Schauberger was very well aware of the structuring and life giving properties of copper tools whether in earth dynamics or in water/vortex dynamics.
Old Copper Penny For Zinc/Copper ?
from 1962 to 1982 American pennies were 95% Copper 5% Zinc brass alloy. You can find pennies from that time quite easily today in circulation. I'm wondering if this could be used as trace metal source for example if soaked in some coffee or something else acidic. Perhaps it would form a complex...
Water in different vessels of growing or decaying material, charges or discharges respectively. Hence, structured or de-structured water.
And I want to ask: What about milk? Specifically raw milk? Does anybody experimented on using copper vessels in matters of milk? Electric charge status of milk, does Peat have any writing on this?
The taste must signal the charge state. When I tried my brushed "food-grade" stainless steel water-flask, it rendered the milk undrinkable, clabbered in an undesirable way, sticky and endotoxic, after twelve hours without refrigeration. In past, I always get some kind of anxiety when I used steel flasks fow water. As if the water it carries somehow does not hydrate me as it should.
If raw milk stays in any kind of plastic container (i.e. buried apneumatic state of decaying organic matter) without opened or poured into a glass, it again develops a ketotic, dead, plasticky, apneumatic taste. Interestingly, in the presence of such taste, if I "care" for the milk, open it, aerate it, agitate it a bit but not much; i.e. creating a subtle vortex motion, and wait unrefrigerated (away from moist dead odours and malign spirits in refrigerator); it re-gains its lively features. That is, if I buy two plastic bottles, drink the one and wait for next day to open the second, the second milk becomes almost undrinkable. But, if I start to drink them both, aerating, agitating, simultaneously drinking from both; they both maintain their taste within same time period with the first case.
In glass, milk does not need that much caring. But nevertheless, it develops a bad fermentation if it remains closed. And, copper is more implosive. As it is clear from integrated circuits, silicon as a semiconductor, copper as the conductor.
I wonder if milk can be stored longer in copper vessels, both for refrigerating, and for on the go explorative days with milk sipping to thirst. Or better, can it be possible to ferment milk in copper vessel without using external culture?
Dielectric properties of any container, not only affects the living composition of the nutrient itself. But also the ratios between external micro-biota, whether the fermentation occurs pneumatical/spirited or subterrenean/sticky/dead. It can does so either by its electromagnetic state per se chemically inert to what it contains, or by its ionized particles leeching into the food itself. And I think copper does both.
Copper in Parmesan and other Cheese
I know a lot of Ray Peat followers eat a good bit of Parmigiano Reggiano and other European cheeses so this information may be of use. culture: the word on cheese (culturecheesemag.com) "Wheels made in copper vats contained a higher copper content—5.78 milligrams per kilogram (mg/kg)—versus...
Due to its high reactivity, we would expect some inorganic copper in milk. But, is it really that bad? I do not know. As far as I can reach, Ray Peat changes his stance to copper with respect to toxicity of it comparable to other metals:
Nutrition For Women - Selected Parts
Needless to write, but writting anyway: ideally you should read those in context directly from the book. I have to listen Shia Labeouf's encouragement at least 10 times before I consider adding those to our Quotations. Some selected parts: [..]men produce estrogen, especially under stress such...
Simple Copper Complexes Are A Powerful Alternative To Antibiotics
The anti-bacterial effects of some metals have been known for millenia. Silver, Gold, copper and even nickel have been used by many ancient civilizations to sterilize water or even disinfect wounds. Of these metals, copper has been getting some renewed attention lately due to its ability to...
But copper as not nutrition per se, but antibiotics? Should we say so? But, it is quite interesting that the copper ion filled parmesan gets the best mark from the best tongues. It may not be that sound to vilify inorganic copper in a regenerative diet. How about it? Or if it that bad, does tinned copper vessel does the job better? But parm-vats are not tinned, such traditions must signal us with respect to live-giving states of materials since they must mean something to local "perceive-think-act" of their creators. Let us think.
