The MMS is oxidizing the Milk Sugars and the Acids

I have a question for you: what is the starting ph of the milkfat before the Miracle-Mineral-Supplement and cultures are added to it? And, does the addition of the cultures change the ph?

(I just checked the FDA site and it looks like fresh milk may be slightly on the acidic side - 6.40 - 6.80 - but not sure which type of milk it is referring to. Also, curdled milk has a ph of 5.3, and "sour" milk becomes very acidic).

I suspect that it is acidic, or it becomes more acidic as it ferments, and so it would stand to reason that it is oxidized by the Miracle-Mineral-Supplement .... in that case the Miracle-Mineral-Supplement is going after the milk (which isn't all that healthy for human beings anyhow) and not the probiotics. I can say that, personally, when I eat or drink a lot of milk products, then I know that I am going to have a lot of diarrhea reactions from the MMS.

Also, the milk or cream contains a huge load of microforms, even more so if it is NOT pumped with Antibiotics and pasteurized; these pathogens would be anaerobic and acidic, and prime targets also of the MMS.


I just found this information on the production of yogurt:

Measuring pH in Yogurt Production

"During fermentation, lactose (milk sugar) converts to lactic acid, decreasing the pH values to a range of 4.25 to 4.5. Bacterial action is stopped by rapid cooling at the right lactic acid level. pH meters are the best instrumentation to determine the completion time of fermentation"

So, the lactic acid, and the decreased ph, of the fermentation would definitely be targetted by the MMS and one would expect an oxidation reaction to occur. The MMS is also destroying all the pathogenic microforms in the mix.


Here are some interesting thoughts:

Microform Load Comparisons of Foods (for acceptable sale, per USDA):

Milk, Grade A Pasteurized: 20,000 microorganisms/pathogens per gram, 5,000,000 per cup.

Butter: 300,000 to 1,000,000 microorganisms/pathogens per gram, or 100,000,000 per serving.

Ice Cream: 300,000 to 1,000,000 microorganisms/pathogens per gram, or 225,000,000 per serving.


I'm not entirely sure about the process/ingredients for making yogurt, but if it is a "raw" and/or/organic milk or cream, then it is going to have a lot more of the pathogen load than is listed above, which is for pasteurized milk.

From "Sick and Tired" by Dr. Robert Young:

"The average American meal of animal products contains between 750,000,000 to 1,000,000,000 pleomorphic pathogenic microorganisms.

The average vegetarian meal consisting of only plant foods contains less than 500 pleomorphic pathogenic microorganisms."


My personal experience squares with Jim Humbles, and it is that MMS does not eradicate or interfere with good flora; in fact, I have found the opposite to be true - good flora can proliferate as negative microforms are destroyed.