Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 Here is a partial explanation: Fungus stops growing at a pH = 7.4, and is killed at a pH = 8 or above. Both activated MMS and vinegar have pH levels below 7.4, so do not kill the fungus. Unactivated MMS is extremely alkaline, and will kill fungus promptly - but don't put it on your skin as it far too caustic. If you adjust the pH of MMS by adding a controlled amount of activator, you can get any pH you desire. A pH of 8.5 - 9 would be good for getting rid of surface fungus on the skin, and adding DMSO would be a good idea to make it go deeper into the skin. Pour unactivated MMS (sodium chlorite solution by itself) on the tempeh fungus and see what happens. from Israel > > One thing I'm puzzled about. In the MMS world, we are constantly being > told how pathogens are acidic and prefer an acidic environment. If this > is the case, why is it also the case that the foods least at risk of > developing pathogens when canned are those high in acid, such as > tomatoes? Why, also, is vinegar used in pickling to preserve foods? > > And fungus. I have been getting into making tempeh, and part of the > process involves adding vinegar to the beans, supposedly to kill the > undesirable bacteria and allow the tempeh fungus to grow. > > So what's going on? Who likes what? And, tangentially, if I tried to > sterilise the beans with a bit of MMS in the rinse water, would this > also prevent the tempeh fungus from growing? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 These are good questions and someone here may have the answers... but there are answers. Another would be, "Why are lemons not seen as acetic by the body"? We hear this dictums repeated over and over and I have to assume that they are true, but they don't jib with what you would expect. Then again, they just may be knowledge based strictly on observation with no obvious explanation.. empirical truths. Case wrote: One thing I'm puzzled about. In the MMS world, we are constantly being told how pathogens are acidic and prefer an acidic environment. If this is the case, why is it also the case that the foods least at risk of developing pathogens when canned are those high in acid, such as tomatoes? Why, also, is vinegar used in pickling to preserve foods? And fungus. I have been getting into making tempeh, and part of the process involves adding vinegar to the beans, supposedly to kill the undesirable bacteria and allow the tempeh fungus to grow. So what's going on? Who likes what? And, tangentially, if I tried to sterilise the beans with a bit of MMS in the rinse water, would this also prevent the tempeh fungus from growing? Attachment: vcard [not shown] Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.