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goji berry plant ukDoes Colloidal Silver Cause Argyria

The most common concern about supplementing with colloidal silver is whether or not it will cause a skin condition called Argyria. Really the only negative association made to silver supplementation this condition. Argyria is an extremely rare occurrence where silver collects in the tissue under the skin causing a blue or grayish tint. Even then, the effects of this condition are not life threatening, just cosmetically altering and unappealing. It is possible that the heavy use of some gelatinous �colloidal silver� products may cause Argyria.

There are deliberately exaggerated and misleading claims against colloidal silver products in general designed to scare people away from this relatively economical and effective product. An FDA �Talk Paper� references silver ingredients and silver salts that include silver proteins, mild silver protein, strong silver protein, silver chloride, and silver iodide. They correctly claim that the use of these �gelatinous� silver solutions have resulted in cases of Argyria. We too believe that these gelatinous/protein, saline, and nitrate-based products may be conducive to developing Argyria.

There very few cases, which are cited repetitively in anti-silver propaganda. One is a lady who presumably developed Argyria in the 1950s from taking large amounts of silver nitrate (not silver in de-ionized water) over a long period of time; another is a man who reportedly consumed large quantities for a prolonged time of a product he made in tap water with salt. There are many people who have supplemented with silver in de-ionized water for years, using many times the suggested serving, who have not experienced any ill effects or blue skin.

Some people may worry about the possibility of having an allergic reaction to colloidal silver or gold. A small number of people may be allergic to various metals, which may be indicated by a light rash and/or itching. If you cannot wear silver or gold jewelry because of an allergy, it may be best not to supplement with them either.

Another common concern is whether colloidal silver can make you feel ill. When first starting silver supplementation, one may experience a minor "crisis" of not feeling well, similar to a Jarisch-Herxheimer reaction. When toxins accumulate in the blood stream from terminated microorganisms, it may cause one to feel mildly ill and sometimes feverish. A die-off of bacteria in the colon may also result in some initial diarrhea, but the use of smaller servings to start with may be a more comfortable way to pass through this temporary discomfort. Higher water consumption away from your colloidal silver intake, may also lessen the duration of this discomfort, which generally goes away within hours or a day or two.

Another final concern people usually have is regarding how the colloidal silver will act towards �good� bacteria or flora. Colloidal silver does not discriminate between �good� and �bad� bacteria. It can potentially destroy all bacteria it comes into contact with. This is why it is recommended that anyone choosing to take more than the suggested serving of colloidal silver for extended periods of time should supplement with acidophilus (http://www.utopiasilver.com/products/supplements/super-acidophilus.htm) or live culture yogurt an hour or so afterwards. This will re-supply the digestive system with the �good� bacteria needed for optimum food digestion and nutrient absorption in the colon.

Peter Salazar's source for quality supplements is http://www.utopiasilver.com.

All products have a MONEY BACK GUARANTEE!

Local Produce - The Chef's of Summer

I start making regular jaunts to the Farmers Market in late May. The market soothes my impatience after a winter of eating and working with forcibly ripened fruits and vegetables. As soon as the weather starts to warm and the air carries the smell of growing things again. I begin to anticipate summer's exquisite flavors. In the late spring, as the market gears up, I can find- among other things- wild ramp, morels and the first pencil thin asparagus at the Farmer's Market. When the tiny sweet strawberries of western Wisconsin arrive. I know we are well on our way to the full-blown bounty of summer.

I find myself prodding and sniffing the countless shapes and sizes of the deep red and golden heirloom tomatoes. Sweet and musty smelling melons strain on my plastic shopping bag like cannonballs. The market air is filled with the aromas of basil, kohlrabi, fennel, gan-lai, baby bok choy, peaches, blackberries and all the substances I, and anyone who cooks (or eats for that matter), has been waitng for.

The Farmer's Market- not unlike the crowded Marktplatz outside Orchestra Hall during Sommerfest- is a testament to Minnesota's love of summer and its rich culinary pleasures. Whether I'm enjoying a char-grilled bratwurst savored to the strains of Mozart on the plaza or an elegant meal comprised of all my Farmer's Market finds, food is the ultimate celebration of summer. I know I wasn't alone in thinking this way, and I was curious to know to know how other chefs, compatriots in the business, felt about summer and it's all too short palette of ingredients.

Ken Goff, Executive Chef at The Dakota Bar and Grill.
The Dakota Bar and Grill has long been known for both it's premiere spot on the Twin Cities jazz scene as well as Ken Goff's unique locally inspired cuisine. When I asked Ken about the summer foods he looks forward to he gave me an answer in keeping with his unique style. "After the first locally grown chives and sorrel, I look for Fava beans", he said. I found this to be a curious answer and quite unusual for a Midwestern chef. This lima bean like legume is more commonly associated with Middle Eastern cuisine. Ken looks forward to a local product grown for him by farmer Ulrich Blocher. Fava beans aren't as starchy tasting as lima's and surprisingly, they do go well with a good Chianti. Ken uses these fresh fava beans in a Vegetable Chowder. He simmers them, along with sweet corn and smoked trout, to be served alone as a soup or sometimes as a sauce with broiled Walleye.

Jacquelyn Hopkins, Pastry Chef The Saint Paul Hotel
"I know Iced Tea isn't technically a food, but it is what I immediately think of when you mention summer." Jacquelyn was raised in the south and her memories of sweating glasses of sweet tea are what summer is all about. It was a right of passage of sorts when at five years old; she was offered her first glass of iced tea to drink with the adults. This memory was incorporated into a tea flavored Ice Cream she created for the high tea service at the Ritz-Carlton in Philadelphia. For this, she infused Earl Grey in milk then used this milk to make the confection and served it as a finishing course for the mid afternoon break. As a pastry chef with an inherited sweet tooth she longs for the fruit of summer. Her favorite summer dessert, or as she put it "We sometimes had this as our dinner when I was growing up", is Summer Pudding, a Southern trifle of cake, custard and fresh picked fruit. Jackie recommends complementing Summer Pudding with a spinach salad for a cool and flavorful supper on a warm summer night.

Lenny Russo, Executive Chef, W.A. Frost
Lenny's outlook for summer is as expansive as the season is itself. "I grew up as part of a large Italian family with a big garden." His list of summer treasures reads like a seed catalogue. He did however spend more time talking about heirloom tomatoes than anything else, those homegrown varieties particularly with traceable lineages. The combination of small kitchen space at his restaurant and full tables has forced Lenny to refine his dishes to be quick and composed of no more than three flavors. Because of this, "these flavors must be bold and vibrant", he said. So he uses organic greens, farmhouse cheese from Love Tree Farms, heirloom tomatoes and sometimes even Periwinkle Roses grown around the garden. Among his favorite summer dishes is a chilled cucumber soup served with a celery seed cr�me fraiche and fresh dill, part of what he calls his backyard barbecue with a twist.

Lucia Watson, Chef/Owner, Lucia's Restaurant and Wine Bar
"The flavors of summer are unlike any other season", said Lucia. She looks forward to the intense flavors of local, especially organic, products as much as any chef I talked to. Her menus always reflect the season. So when it comes to summer, you can truly see her love of the season's product and demeanor by the selection of dishes she offers. She personally looks forward to the sweet corn of July and August. She told me about finding a small roadside stand near Afton one summer with the best corn she had ever tasted. When she returned to buy a bushel for her restaurant the farmer and the stand had vanished, never to be found again. This urban legend like tale personifies her desires to work with the best available of the season. She uses sweet corn, from more reliable sources, to make a sauce with chives and cream to be served over grilled catfish. Her favorite summer dish is a Gazpacho Salad combining red and yellow bell peppers with cucumber, scallion, tomatoes, avocado and feta cheese dressed with garlic and cumin infused vinaigrette. This dish epitomizes the season with its fresh flavors and vibrant colors. I have enjoyed this dish myself at one of Lucia's sidewalk tables with some crusty homemade bread while watching the Uptown natives stroll by.

Mark Haugen, Chef/Co-Owner Tejas and Bar Abilene
"There's nothing like biting into a fresh tomato warm from the garden", he said. As soon as Mark said this I was instantly transported to a hot summer day as a child in our family's own garden. Mark grows tomatoes for himself and his family in his own garden at home to relish with the pungent basil planted nearby. But at his restaurants, he looks froward to something a little more exotic to spice up his southwestern flavored menus. For this he has found local producers of tomatillos and heirloom chiles. In fact, some of these hybrid varieties of scotch bonnets and jalapenos come from a gentleman who grows them for competition then sends the plants to the restaurant to be used for both decorations and recipes. I was particularly interested in the way Mark uses my favorite summer vegetable, fresh sweet corn. One dish that really intrigued me was his exquisite hand crafted tamales. These are made by combining masa, ground corn paste, with fresh corn, flavoring it with barbecued pork, wild mushrooms or spicy shrimp then steaming them in a corn husk wrapper.

We all look forward to locally grown produce at the peak of summer for restaurant menus or entertaining at home. Whether its from the Farmer's Market or a special experience with a roadside stand selling sun drenched produce still warm from the fields. There are no other places I can think of, short of growing it yourself, that will provide the serious cook with the stuff summer memories are made of.

Tobie began his career as part of a restaurant and tavern family in Chicago. As a student of liberal arts at Kendall College he discovered his calling in the restaurant industry. Leaving school before graduation, he accepted an apprenticeship under Chef John Snowden at Dumas Pere L�Ecole de la Cuisine Francais.

The classic French apprenticeship prepared him for a career as Chef and consultant. Lettuce Entertain You Enterprises� re-opening of the legendary Pump Room in 1977 was his first project. Since then, he has used his creative talents working with restaurants all over the country. He currently resides in Minneapolis working with an active list of consulting projects including, The Sample Room, a renovation of an old bar to a modern eatery Ike�s Bar and Grill, classic dining in downtown Minneapolis, Monkey Dish Bar and Grill ; an outrageous fun concept in suburban Chicago among others. His articles have appeared in various local publications and he makes regular appearances on radio and TV. He is working on a book called �IMPROV COOKING�.

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Graham Porter’s Gardening - Huddersfield Examiner

Sat, 06 Dec 2008 12:45:34 GMT

Graham Porter’s Gardening Huddersfield Examiner, UK - 14 hours ago Jostaberries, rather like Blueberries and Goji berries, seem to have become one of the panaceas for all our modern health problems. ...

Aronia berry, 'the healthiest fruit in the world,' hits the High Street

Thu, 25 Sep 2008 03:33:02 EDT
The aronia berry – which is similar in appearance to a cranberry – is also said to help ward off heart disease. ... The move to grow the plant in the UK will satisfy environmentalists, because it will be more ecologically sound to transport the berries to M&S shops than if they were imported....