(No subject)

[Guest guest]

Hello Obie,

I have to second Chuck's suggestion of adding colloidal silver to her

food. Whatever you add it to, it seems to extent the life of the

food.

But what I really wanted to say is that I am continually impressed

with the love and devotion you show your wife. I wish it was under

better circumtances, but that fact to you continually care for her in

her helpless state is even more impressive to me. You are a very

good man.

You truly love your wife like Christ loves the church, and I so look

forward to meeting the both of you when we are standing before the

throne of grace.

Tenderly,

Gail

>

> Dear List, I'm to a position where I need to ask a question about

prolonging

> raw food, please, if you have an idea or any experience.

>

> As you know, I'm caring for my Lady in a nursing home. I'm

planning to

> restart raw food, get her off the chemical food they're feeding

her; and

> they're okay with that. I may run up against a roadblock, though;

that is,

> extending the length of time they'll let me hold her food in their

fridger;

> they may want to toss it after 3 days, I want it to last 4 days.

>

> My mix takes up 32 cups in 2 gallon jars. Previously, I added

citric acid,

> 1/2 teaspoon per quart, to the mix, which worked very well. I'm

thinking

> the addition of a little Apple Cider Vinegar might assist the

Dieticians so

> there'll be no worry about holding this for another day ( no taste

> considerations need be made ).

>

>

> So what do you think; have an idea? I'll have 14 cups of water and

18 cups

> of raw food that's been strained. Should I add only C/A or is

there any

> reason I should not also add some ACV, please; or is there

something else

> that's food grade? The Best, Obie.

>

> Of course, before I do this, I want to ask if you have an idea

you'd pass

> along for us, please.

>

>

>

>

>

>