Re: MMS vs food grade Hydrogen peroxide

Chlorine dioxide is a weaker oxidizer than H2O2 (Hydrogen-Peroxid) yet it has a higher capacity to oxidize so less is needed to kill pathogens.
On the other hand H2O2 (Hydrogen-Peroxid) is natural to the body and ClO2 is not, nor is chlorite
so the body has inbuilt ways of dealing with H2O2 (Hydrogen-Peroxid) up to a point and also produces it
H2O2 may also have effects that ClO2 does not beyond it's pathogen killing ability
though it's hard to say what other effects ClO2 and chlorite have without research.

Jim Humble simply increased the concentration of sodium chlorite from below 5%, in products called stablilsed oxygen, to 28% and recommended higher doses plus activation with an acid to release chlorine dioxide before ingestion