We know that the MMS (28% sodium chlorite) generates chlorine dioxide (that’s CLO2) when mixed with vinegar. The reason why it produces chlorine dioxide when mixed with vinegar is because the acetic acid (in the vinegar) causes the solution to be neutralized or, better than that, causes it to be slightly acidic. The MMS solution is normally extremely alkaline. When it is made acidic, by adding the vinegar, it becomes slightly unstable and it begins to release chlorine dioxide. By measuring the drops and the acetic acid we know that it creates about 3 mg of chlorine dioxide in approximately three minutes. Then when we add apple juice (or other juice without vitamin C) it dilutes the solution so that there is about 1 ppm of chlorine dioxide in the total apple juice mixture. The MMS solution continues to generate chlorine dioxide but now at a much slower rate. About chlorine dioxide: Chlorine and chlorine dioxide have been used to purify water and kill pathogens in hospitals and for many other antiseptic uses for more than 100 years. Lately chlorine dioxide has been used more and more frequently, especially to purify water. It is also authorized by the FDA to be used to clean chicken, beef and other foods. Research has proven chlorine dioxide to be much safer than chlorine, as it is selective for pathogens when used in water and it does not create compounds from other constituents in the water, which chlorine does. Simple chemistry tells us that without doubt the same situation exists in the body. It has been proven that chlorine in drinking water creates at least three different carcinogenic compounds when it enters the body, but no such compounds have been found from chlorine dioxide. The American Society of Analytical Chemists stated in 1999 that chlorine dioxide was the most powerful pathogen killer known to man.
dioxide (that’s CLO2) when mixed with vinegar. The reason why it
produces chlorine dioxide when mixed with vinegar is because the acetic
acid (in the vinegar) causes the solution to be neutralized or, better than
that, causes it to be slightly acidic. The MMS solution is normally
extremely alkaline. When it is made acidic, by adding the vinegar, it
becomes slightly unstable and it begins to release chlorine dioxide. By
measuring the drops and the acetic acid we know that it creates about 3
mg of chlorine dioxide in approximately three minutes. Then when we
add apple juice (or other juice without vitamin C) it dilutes the solution
so that there is about 1 ppm of chlorine dioxide in the total apple juice
mixture. The MMS solution continues to generate chlorine dioxide but
now at a much slower rate.
About chlorine dioxide: Chlorine and chlorine dioxide have been used
to purify water and kill pathogens in hospitals and for many other
antiseptic uses for more than 100 years. Lately chlorine dioxide has been
used more and more frequently, especially to purify water. It is also
authorized by the FDA to be used to clean chicken, beef and other foods.
Research has proven chlorine dioxide to be much safer than chlorine, as
it is selective for pathogens when used in water and it does not create
compounds from other constituents in the water, which chlorine does.
Simple chemistry tells us that without doubt the same situation exists in
the body. It has been proven that chlorine in drinking water creates at
least three different carcinogenic compounds when it enters the body, but
no such compounds have been found from chlorine dioxide. The
American Society of Analytical Chemists stated in 1999 that chlorine
dioxide was the most powerful pathogen killer known to man.