Date:   9/19/2010 2:17:41 AM ( 14 y ago)
Hits:   12,157
URL:   https://www.curezone.org/forums/fm.asp?i=1691785

Thank you,
I am glad you asked this, however, I do not know how far to take this explaination, as it can become rather far reaching. I do not feel that a simple laymans explaination will satisfy at this point, as I have noticed the propensity for many members of these threads to readily strike out against any notion or concept that may seem out of place to them. It does remind me of the narrow minded "established" medical philosophy that so many of us are striving to overcome has come to roost in many of our own. Never the less, I will do my best to answer the question.
Like My Father always says "Lets Get To The Rat Killin"


Acidified Sodium Chlorite (ASC) is often confused with chlorine dioxide.
ASC is also approved by the FDA (21CFR 173.325) as a secondary direct food additive permitted in food for humans and is widely used in the meat processing industry, as is chlorine dioxide, for its antimicrobial qualities, however, ASC is the one of the main sources for the acidity levels in meats. Sodium Phosphate is also "injected" into the meats to delay the display of "bad meats" visuals and smells.

Chlorine Dioxide is ALSO approved by the FDA as a secondary food additive (21 CFR 173.300)for its antimicrobial action.

ASC can, under certain conditions, produce small limited quantities of chlorine Dioxide directly related to quantities of ASC and Chlorite used and additional catalysts for a "total" titratable acidity level.

Chlorine Dioxide formation is typically minimized in true ASC solutions.

ASC IS a highly effective broad spectrum antimicrobial, but it DOES lower the sodium chlorite pH range into the very acidic 2.5-3.2 range when acidified.
This constitues one of the main issues when used as a health adjunct remedy. The body of most severely ill people is ALREADY too acidic and the extra acid content can and does further aggravate the conditions.
This is not all, however, as I will continue.

ASC chemistry is basically that of chlorous acid, which is the metastable oxychlorine.
The issue here is and should be centered around pH values.
In current lab studies Oxychlorine needs to be maintained in a very acidic environment to be efective in deactivating pathogens. As the pH range is raised in a lab setting into the range of 5.0, 7.0, and 9.0 respectively the effectiveness of the Oxychlorine also decreased, and when the solution reached the 6.0-7.0 range its antimicrobial ability was suspended against f2 virus entirely.

The opposite was observed in pure chlorine dioxide where in as the pH range was raised the effectivness of the antimicrobial action INCREASED and the f2 virus was quickly inactivated.
The solution does not need to be acidic as in ASC solutions to achieve greater effects while at higher pH ranges.

It is confirmed that pure non acidically activated chlorine dioxide is highly biocidal in pH ranges of 7.0-9.0 and the ability to reduce Aldyhydes (certain pathogen toxins such as those from Candida a.)in non acidic preparations.

We must continue, as there are more items to discuss with this comparison.

Chlorous acid, or, rather Oxychlorine has a tendency to disproportionation which severely counteracts its oxidizing potential.
Of particular concern is the action of chlorous acids action on starches and the reduction of common dietary starches to Dicarboxyl acidic starches which are gelatinizing starches (jelly forming) and very sticky somewhat as is found in celiacs disease patients where a type of bioslime is formed in the small intestines preventing the uptake of nutrients from the food these patients consume and thereby leading to anemia.

It is apparent that vegetarians who consume large amounts of starches should steer clear of chlorous acids as the increase in plant based starches will lead to further slime production as there is a more abundant supply of cellulose starches to convert.

Back to non acidic activated sodium chlorite to produce chlorine dioxide.
As shown above pure chlorine dioxides effectiveness increases as the pH ranges of its solution base increases from 7.0 until the optimum range of 9.0 is reached far above neutral.
This one fact is very important as an increase in pH levels also helps to reduce the adverse reactions experienced in the form of upset stomach and lowers the incidence of increased acid reflux. It is also beneficial for persons who suffer from "bile reflux synrome"

An added note: H.Pylori which is the confirmed organism responsible for much of the gastric illnesses in all individuals works its destruction thru the excretion of enzymes that work to "LOWER" the acidic level of the stomach. The reason this organism does this is simple it must lower the acidity level to also lower the amount of lumen mucosal film that protects the stomach from its own acid in order for the organism to survive.
(This is over simplified but I hope that everyone will continue to learn.)
This diminising of the mucus barrier allows the organism to burrow into the stomachs lining and take root. The bodies immune cells can not get to the H. Pylori there due to the absence of blood vessels in this tissue. It also intracellularly will disguise its self by invading the normal cells around it, this directly is where apparent autoimmune diseases are seen. Specialist see our own immune cells attacking what appears to be normal human tissue, but the true fact is that the specialist can not see the difference because the cells still appear to be normal cells from the "outside" but they are mutated and have become "manchurian candidates" under the will of the virus. (another outline)

The point is that a non acidic solution does not "alarm" such organisms and actually the non acidic solution is accepted and when it is the chlorine dioxide enters into the pathogens cell wall joining to the DNA of the oragnism and halting the cells ability to replicate.
(again another simplification)

Another process of chlorine dioxide is the "burning off" oxidizing of the pathogens flagellum, or its mode of mobility so it can not freely move, and is essentially a sitting duck for the bodies soldiers (immune cells) that can get to it.

As is stated numerous times in virtually all of the literature Hypochlorous acid, not to be confused with chlorous acid, is produced by chlorine dioxide and sodium chlorite in the presence of pH neutral water.
As is stated many times over, Hypochlorous acid is produced naturally by, and used by the neutrophils who use this acid to not only infiltrate the pathogens cell wall, but also to "inject" into the pathogens to destroy the DNA, and RNA of the organism.

It is further well known and proven that a solution as low as 2.6 ppm will kill pathogens such as E. Coli in under 5 minutes produced from non acidic activated solutions.
(McKenna, S.M., and K.J.A. Davies. 1988)
5ppm or higher is NOT needed.

In closing:
The use of an acidic base is NOT needed to have the level of biocidal action to kill pathogens.
The issue now at hand is the needed research to find the delivery system for humans that will provide the needed internally stable long term release of low levels of Chlorine Dioxide within the lab of the human body, and at a pH range that promotes a more alkaline reaction therefore a substantial reduction in adverse side effects.

This my friends needs to be the focus of discussion.
In the mean time, using the current Miracle-Mineral-Supplement to disinfect the water, and used externally on skin disorders, and more important the use of Miracle-Mineral-Supplement to clean the mouth by brushing with the solution including the tongue and then gargling
with the solution (not swallowing) to instantly kill the pathogens in the main source for disease, The Mouth.

It is especially important to clean the mouth before any dental work which will result in tearing of the gums. Most pathogens such as Candida a. are "opportunistic" pathogens and are just waiting for the chance to get into our blood stream to get to the heart valves where they will eat the keratin out of the valves. This is why the fungus goes after the toe nails, They want the keratin to build their cell walls for replication.

Again thank you for your question, and I do apologize for the length of this reply. I also apologize for not elaborating further, as I could actually get further into specifics, but this is not the medium to write a complete thesis.

Thank you













 

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