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On 11/19/2009 2:23 AM, H B wrote:

> Hi , I am curious to know if it is ok to use the flavored waters that

> are available now to mix with the mms to camoflage the taste ? This is

> not carbonated water , just flavoured water . Ingredients : reverse

> osmosis water. natural flavours, citric acid ,sodium hexmetaphosphate,

> phosporic acid ,sodium benzoate, sucralose 50 mg/500ml, calcium disodium

> edta.

>

> Anyone know if this will affect how the mms works? Nutrition

> Facts mentioned on the bottles are 4% sodium in 90 mg I am not really

> sure how much that means is in a bottle of 500 mL. (Gosh I hate the

> metric measuring system ...I grew up with the imperial measurement

> system and have never comfortably transitioned to metric)

You need to think in more general terms...

The main thing you *don't* want to mix it with is vitamin C (or any

other strong anti-oxidant).

So, while the above are probably fine as far as not interfering much

with the MMS action, personally, though, I would not want to use them

because of all of the other garbage in them.

Find a decent 100% juice that you like that isn't high in Vitamin C or

other anti-oxidants, and use a diluted solution of it (say, 5% juice to

95% pure water) to achieve the same thing without all the junk.

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  • 3 weeks later...

Hi , this is my first chance to get back to check on my question about the flavoured water and mms and I thank you for your reply . I am unfortunately not aware of any fruit juice that does not contain Vitamin c.

I do have one other question please. Seeing as mms is taken orally and goes thru the stomach , I am curious to know just what exactly the mms becomes when it mixes with the hydrochloric acid in the stomach . It obviously does not remain MMS as such so can anyone tell me please what the exact chemical is created when these two mix ?

thanks

> Hi , I am curious to know if it is ok to use the flavored waters that> are available now to mix with the mms to camoflage the taste ? This is> not carbonated water , just flavoured water . Ingredients : reverse> osmosis water. natural flavours, citric acid ,sodium hexmetaphosphate,> phosporic acid ,sodium benzoate, sucralose 50 mg/500ml, calcium disodium> edta.> > Anyone know if this will affect how the mms works? Nutrition> Facts mentioned on the bottles are 4% sodium in 90 mg I am not really> sure how much that means is in a bottle of 500 mL. (Gosh I hate the> metric measuring system ...I grew up with the imperial measurement> system and have never comfortably transitioned to metric)You need to think in more general terms...The main thing you *don't* want to mix it with is vitamin C (or anyother strong

anti-oxidant) .So, while the above are probably fine as far as not interfering muchwith the MMS action, personally, though, I would not want to use thembecause of all of the other garbage in them.Find a decent 100% juice that you like that isn't high in Vitamin C orother anti-oxidants, and use a diluted solution of it (say, 5% juice to95% pure water) to achieve the same thing without all the junk.

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--- In , H B <jackiecheesecorn@...>

wrote:

>

>

> I do have one other question please. Seeing as mms is taken orally and goes

thru the stomach  , I am curious to know just what exactly the mms becomes 

when it mixes with the hydrochloric acid in the stomach . It obviously does not

remain MMS as such so can anyone tell me please what the exact chemical is

created when these two mix ?

>  

> thanks

>

>

hi ,

Shall I take the liberty to explain as I ve understood ?

When you say it is MMS, do you mean MMS1 or MMS2?

As far as MMS1 (Sodium ChlorIte - NaClO2)is concerned, it is very simple and

straight forward.

5 NaClO2 + 4 HCl -----> 5 NaCl + 4 ClO2 + 2 H2O

You are pre-activating it, meaning, you are pre-converting completely into

Chlorine Dioxide (ClO2), even before it comes in contact with stomach.Stomach

acids will do nothing here.But , by chance, you are not fully activating it,

meaning, You are not adding citric acid in recommended dosage, then MMS1 is only

partially activated, the rest of activation will be done by stomach acid to

generate more of Chlorine Dioxide,(of course, assuming, there is enough acid

available in stomach!)

As far as MMS2 (Calcium HypochlorIte - Ca(ClO)2 ) is concerned, the situation

is different. As I had explained in my earlier posting,MMS2 reaction product

with acid will be either Chlorine (Cl2) or Hypochlorous Acid (HOCl), or both,

depending on acidity and concentration. To put it more clearly, look at the

following equations:

1. Ca(ClO)2 + 2 HCl ------> 2 HOCl + CaCl2

2. Ca(ClO)2 + 4 HCl ------> 2 Cl2 + CaCl2 + 2 H2O

When one part of MMS2 react with 2 parts of HCl ( ie deficient quantity of acid)

it forms Hypochlorous Acid.

But when the same one part MMS2 react with 4 parts of HCl (excessive quantity of

acid) it forms Chlorine gas.

That is why high dilution is important so that one part of MMS2 will never

confront with more than 2 parts of acid. If there is not sufficient dilution,

MMS2 will get access with 4 or more parts of acid and start forming Chlorine,

which is not desirable.

I ve tried to put in common language, avoiding technical jargon as much as

possible. I do not know how far I have succeeded in it.

Anyway thanks for the opportunity to discuss with you.

KGR

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This is my first time posting from my email - so I hope it works. I hit " reply all " .Anyway, if you review the info on Jim Humble's site - he doesn't say a juice free of vitamin C he says a juice free of any ADDED vitamin C.  Those can be hard to find, but he mentions grape juice many times. 

I myself, cannot stand the taste of MMS.  In the past I was putting it in capsules before this idea appeared on Jim's site.  I was thrilled to see his newest protocol using capsules and the 50/50 solution.  I plan on doing this protocol right after Christmas. You don't have to worry about juice, just take the capsules with water.

On Fri, Dec 11, 2009 at 7:55 AM, H B <jackiecheesecorn@...> wrote:

 

Hi , this is my first chance to get back to check on my question about the flavoured water and mms and I thank you for your reply . I am unfortunately not aware of any fruit  juice that does not contain Vitamin c.

 

I do have one other question please. Seeing as mms is taken orally and goes thru the stomach  , I am curious to know just what exactly the mms becomes  when it mixes with the hydrochloric acid in the stomach . It obviously does not remain MMS as such so can anyone tell me please what the exact chemical is created when these two mix ?

 

thanks

> Hi , I am curious to know if it is ok to use the flavored waters that> are available now to mix with the mms to camoflage the taste ? This is> not carbonated water , just flavoured water . Ingredients : reverse

> osmosis water. natural flavours, citric acid ,sodium hexmetaphosphate,> phosporic acid ,sodium benzoate, sucralose 50 mg/500ml, calcium disodium> edta.> > Anyone know if this will affect how the mms works? Nutrition

> Facts mentioned on the bottles are 4% sodium in 90 mg I am not really> sure how much that means is in a bottle of 500 mL. (Gosh I hate the> metric measuring system ...I grew up with the imperial measurement

> system and have never comfortably transitioned to metric)You need to think in more general terms...The main thing you *don't* want to mix it with is vitamin C (or anyother strong

anti-oxidant) .So, while the above are probably fine as far as not interfering muchwith the MMS action, personally, though, I would not want to use thembecause of all of the other garbage in them.

Find a decent 100% juice that you like that isn't high in Vitamin C orother anti-oxidants, and use a diluted solution of it (say, 5% juice to95% pure water) to achieve the same thing without all the junk.

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On 12/11/2009, KGR (kgrdoss@...) wrote:

> You are pre-activating it, meaning, you are pre-converting completely

> into Chlorine Dioxide (ClO2), even before it comes in contact with

> stomach.

Hmmm... according to what I've read, the activation process doesn't

convert it into chlorine dioxide, but into chlorous acid. Then the

chlorous acid slowly converts into/releases chlorine dioxide.

http://bioredox.mysite.com/CLOXhtml/CLOXilus.htm

> Stomach acids will do nothing here. But, by chance, you are not fully

> activating it, meaning, You are not adding citric acid in recommended

> dosage, then MMS1 is only partially activated, the rest of activation

> will be done by stomach acid to generate more of Chlorine Dioxide,(of

> course, assuming, there is enough acid available in stomach!)

Right! Supposedly this is why those 'stabilized oxygen' products - which

were simply a much weaker sodium chlorite - worked for some people

better than others (and not at all for many)... those that got benefit

from it had more HCL available, so the sodium chlorite was activated to

produce some chlorous acid > chlorine dioxide...

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On 12/11/2009, KGR (kgrdoss@...) wrote:

> As far as MMS2 (Calcium HypochlorIte - Ca(ClO)2 ) is concerned, the

> situation is different. As I had explained in my earlier posting,MMS2

> reaction product with acid will be either Chlorine (Cl2) or Hypochlorous

> Acid (HOCl), or both, depending on acidity and concentration. To put it

> more clearly, look at the following equations:

>

> 1. Ca(ClO)2 + 2 HCl ------> 2 HOCl + CaCl2

>

> 2. Ca(ClO)2 + 4 HCl ------> 2 Cl2 + CaCl2 + 2 H2O

>

> When one part of MMS2 react with 2 parts of HCl ( ie deficient

> quantity of acid) it forms Hypochlorous Acid. But when the same one

> part MMS2 react with 4 parts of HCl (excessive quantity of acid) it

> forms Chlorine gas. That is why high dilution is important so that

> one part of MMS2 will never confront with more than 2 parts of acid.

> If there is not sufficient dilution, MMS2 will get access with 4 or

> more parts of acid and start forming Chlorine, which is not

> desirable.

>

> I ve tried to put in common language, avoiding technical jargon as

> much as possible. I do not know how far I have succeeded in it.

> Anyway thanks for the opportunity to discuss with you.

And I for one am very appreciative... :)

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> > You are pre-activating it, meaning, you are pre-converting completely

> > into Chlorine Dioxide (ClO2), even before it comes in contact with

> > stomach.

>

> Hmmm... according to what I've read, the activation process doesn't

> convert it into chlorine dioxide, but into chlorous acid. Then the

> chlorous acid slowly converts into/releases chlorine dioxide.

>

> http://bioredox.mysite.com/CLOXhtml/CLOXilus.htm

Yes, you are absolutely right,it passes through Chlorour acid stage, which is

one of the intermediate products, not stable, Ultimate destination is Chlorine

Dioxide. Only a small fraction of MMS1 will be remaining as Chlorous acid

(HClO2) & Chloric acid (HClO3),and Hypochlorous acid (HClO), but most of MMS1

ultimately would have become ClO2.(All these intermediate products are also

suppose to be powerful Pathogen killers!!). With HCl activation, it may not be

possible to recognize Chlorous acid stage, it is pretty fast. Anyway,

'activation' is a name rightly coined by Jim Humble for neutralization process

(bringing down the pH for breaking MMS1) by the acid, for easier understanding

of the process by general lay person.

>

> > Stomach acids will do nothing here. But, by chance, you are not fully

> > activating it, meaning, You are not adding citric acid in recommended

> > dosage, then MMS1 is only partially activated, the rest of activation

> > will be done by stomach acid to generate more of Chlorine Dioxide,(of

> > course, assuming, there is enough acid available in stomach!)

>

> Right! Supposedly this is why those 'stabilized oxygen' products - which

> were simply a much weaker sodium chlorite - worked for some people

> better than others (and not at all for many)... those that got benefit

> from it had more HCL available, so the sodium chlorite was activated to

> produce some chlorous acid > chlorine dioxide...

>

yes thats true

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--- In , Tanstaafl <tanstaafl@...>

wrote:

>

>

> Right! Supposedly this is why those 'stabilized oxygen' products - which

> were simply a much weaker sodium chlorite - worked for some people

> better than others (and not at all for many)... those that got benefit

> from it had more HCL available, so the sodium chlorite was activated to

> produce some chlorous acid > chlorine dioxide...

>

Hi

Your mentioning 'stabilized oxygen', made me think that JIM Humble's old method

of using 'stabilized oxygen' can be revived, if there is any benefit, in terms

of pricing, availability, ease of procuring it, etc..Your idea of using HCl as

activator can be adapted here effectively,can do wonders with 'stabilized

oxygen'.As citric acid is very slow to act, that too with a much weaker sodium

chlorite,it may not be of any practical value. But Hydrochloric acid can do

activation more completely, more instantly, even in very diluted conditions. Why

to pay more for specially manufactured 28% NaClO2, instead of using more

readily available 3% stuff......

Just got the idea, I dont know if it is worth it?

Regards

KGR

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Hi again ,

Many thanks to KGR and tanstaafl for taking the time to answer my inquiry .in regards to MMS1 . I also want to thank the others for their input and also for info on how to camoflage the taste of MMS1 ( it is dreadful) so I will try the grapejuice.

Thanks so much for everyones time and efforts.

From: KGR <kgrdoss@...>Subject: [ ] Re: Is it ok ....... Date: Saturday, December 12, 2009, 2:26 AM

>> > Right! Supposedly this is why those 'stabilized oxygen' products - which> were simply a much weaker sodium chlorite - worked for some people> better than others (and not at all for many)... those that got benefit> from it had more HCL available, so the sodium chlorite was activated to> produce some chlorous acid > chlorine dioxide...>Hi Your mentioning 'stabilized oxygen', made me think that JIM Humble's old method of using 'stabilized oxygen' can be revived, if there is any benefit, in terms of pricing, availability, ease of procuring it, etc..Your idea of using HCl as activator

can be adapted here effectively, can do wonders with 'stabilized oxygen'.As citric acid is very slow to act, that too with a much weaker sodium chlorite,it may not be of any practical value. But Hydrochloric acid can do activation more completely, more instantly, even in very diluted conditions. Why to pay more for specially manufactured 28% NaClO2, instead of using more readily available 3% stuff......Just got the idea, I dont know if it is worth it?RegardsKGR

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On 12/13/2009, H B (jackiecheesecorn@...) wrote:

> Many thanks to KGR and tanstaafl for taking the time to answer my inquiry .in

regards to MMS1 . I also want to thank the others for their input and also for

info on how to camoflage the taste of MMS1 ( it is dreadful) so I will try the

grapejuice.

Don't forget, you can also take it in capsules, but it is a little more

work.

If you decide to try this, it is best to use the 50% citric acid.

I will post back to the list once I've tested the 10% HCL to see if it

needs to wait the 3 minutes for full activation or not... hopefully by

this weekend (sorry, I've been slammed at work and working 16 hour days).

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