Colloidal Silver 20ppm
Colloidal Silver 20ppm
FDA-approved. Colloidal silver - 85% Ionic Formulation
What is Colloidal Silver?
Colloidal Silver is an immunity-boosting liquid suspension of microscopic particles of silver. Silver kills pathogens like bad bacteria, viruses, yeasts, and fungi on contact, and has been used for thousands of years. It was often prescribed by Hippocrates (the Greek “Father of modern medicine”) as well as physicians from ancient India to treat infections. In fact, during the middle ages people noticed that using silver plates and utensils caused the rich to get sick less, and this crude way of ingesting particles of silver would give the skin a hint of blue – “blue bloods” who were “born with a silver spoon in their mouth.”
Today, technology has improved to the degree that we can now produce colloidal silver typically 0.05 to 0.006 micron in diameter, or about four hundred thousandths to four millionths of an inch. The particle size is a far more important factor than concentration, as after around 15-20 ppm (parts per million) water can’t support any more silver in solution, and it falls out.
Recently, major technological breakthroughs have made it possible to produce even higher-quality colloidal silver at a lower price, which is why SOMA Pharmaceutical Grade Colloidal Silver is around a quarter of the price of other brands. Older companies have built their businesses around offering colloidal silver at a certain price, but because it has done so much for us and our families, we want to make it available to everyone.
What’s “Wild Spring Water”?
Just as it is with food, there exists a variety of water processing techniques, ranging from gentlest forms of filtration to the increasingly more aggressive forms of refinement and chemicalization. Consider, analogously, the example of the cereal grain wheat. Whole wheat berries represent a minimally processed whole-food form of wheat, while whole wheat flour is a more significantly, though still gently, processed food. On the extreme end would be white flour representing a much more heavily processed form of the wheat berry. While all three forms are, technically speaking, still wheat, the first represents a whole-food matrix of carbohydrates, lipids, vitamins, minerals, and trace elements, the second contains the same though many of the delicate lipids and vitamins have begun to degrade and oxidize, and the third is essentially just the micro-nutrient deficient carbohydrate remnant of wheat.