Re: how much ppm is required to begin dealing with bacteria

[Guest guest]

Hello Agnes,

0.25 mg/kg has two possible meanings. One is a concentration of 0.25 PPM. The

other is a dose related to body weight. If you want to limit your intake to

0.25 mg/kg of body weight, and you weigh 70 kg, then you would want to not

exceed 17.5 mg.

You will have to figure out the context of how it is used.

No one knows what concentration is effective inside the body.

On a counter top, we have lots of data and bacteria are eliminated with

concentrations in the 100 - 200 PPM range with a contact time of 1 - 25 minutes.

TB is tougher to kill and takes 25 minutes at 200 PPM. At the other end of the

spectrum, E coli takes under 1 second at 200 PPM. These are for 5 - 6 log

kills. 6 log is 99.9999% kill.

If the body is similar to a counter top, you can mix up a 100 PPM concentration

using

3.33 ml of 5% sodium chlorite in 1 liter of water, or

0.74 ml of 22.4% sodium chlorite in 1 liter of water.

If you use water to activate, only trace amounts of the available chlorine

dioxide are released as free chlorine dioxide.

If you use 10% citric acid, about 10 PPM of the available chlorine dioxide is

released as free chlorine dioxide, provided you use the proper activation ratio

of 1:1.

Tom

>

> Tom,

> Could you tell me how .25 mg per kg translates to ml and lbs?

> Also how much ppm is required to zap bacteria. I believe you stated 100 ppm to

200ppm?.

>  

> It would be good to know how much of the following  would make up the amount

of ppm needed to be effective

>  How much 5% non activated in how much water and what is the ppm

>  How much 5% activated and in how much water and what is the ppm

>  How much 22.4% not activated in how much water and what is the ppm

>  How much 22,4% activated and in how much water and what is the ppm

>  

> Just a comment. Given the warnings in Dr. Hessselink's article it seems  the

level of sodium chlorite being taken by those

> who are dealing with Lyme disease could become  lethal.

> Thanks very much.

>  

> Agnes

>