I personally have gotten a lot out of putting the Iodine in the yogurt I make. I had a lot of cancer stuff come up and was pushing lead, tell and copper for about a week. And I haven't begun chelating yet because I'm still hemming and hawing as to whether to use ALA or DMSA to start off, which means everything is still locked down--- Implying that the Iodine and yogurt is powerfully yanking stuff out.
I ran out of Ascorbic acid, so I used 2 tabs of Amla-C with the Lugols drops, curdled my milk and made it "bubbly" from aerobic bacteria :/--be sure to have SSKI proper. Soon I'll figure out how to get the stuff to not separate, I'm sure! Considering tossing lecithin in there actually, since I'm using that instead of phos. choline.
With the sterilizing, doesn't all milk come with nasty bugs that dont get fried? Dont we need to zap them? I dont take chances and try to make more than 1/2gal batches, more than 6 minutes zapping :) This way I follow the recipe, save time by making more less often, and sterilize it!
Lastly, dont we need Bifido bacteria for the Yttrium balance along with mag malate to pull aluminum? I use organic yogurt from store and toss it in the freezer until the next batch, with bifidos and lactos(possibly strep. therm. too--gotta check that hehe).