Date:   8/14/2011 4:38:48 PM ( 13 y ago)
Hits:   2,185
URL:   https://www.curezone.org/forums/fm.asp?i=1846394

Hello Idph811,

The mouthwash formulation has changed a little. We are now using distilled water instead of tap water, but tap water will still work.

In a bottle that holds 500 ml, fill it with distilled water and put 4 ml of 22.4% sodium chlorite (MMS) in.

To use this for a mouthwash, take a mouthful and swish for 30 - 60 seconds after you have brushed your teeth, then spit it out. Do not rinse or eat for 15 - 30 minutes afterward. Use this twice a day.

Disinfecting produce at home is done with chlorous acid. You need to make a bath and simply allow the produce to soak in the bath for a few minutes. To mix up the disinfectant you would put 0.5 ml of 22.4% sodium chlorite (MMS) into a glass and add 0.5 ml of 10% citric acid . Let this activate for 10 minutes, then add it to 1 liter of water. If you are using 50% citric acid you would drop the amount of acid used to 0.1 ml.

To use this put the liter of chlorous acid into a bowl and after washing your produce simply drop it into the bowl for a short time and swish it around. Remove the produce and shake the excess off and let it dry. The residual chlorous acid will result in longer hold times for the produce before deterioration sets in.

Some feel that sodium chlorite activated with water works well. The target is in the 1 - 2 mg of sodium chlorite per killogram of body weight. Using a target of 1 mg/kg and using 22.4% sodium chlorite you would put 0.3125 ml of sodium chlorite in 1 liter of water and sip on that assuming your weight is 70 kg.

Hypochlorous acid is the active ingredient of chlorination. Chlorous acid is the active ingredient in acidified sodium chlorite. Hypochlorous acid chlorinates materials it comes into contact with. This can produce harmful disinfection by products. The body uses hypochlorous acid in a very controlled way. The white blood cell totally engulfs the pathogen removing it from the blood stream. Then it produces hypochlorous acid to kill the pathogen. This minimizes the disinfection by products produced. Chlorous acid is selective in that it does not chlorinate.

Both hypochlorous acid and chlorous acid are oxidizers and outside the body chlorous acid is actually more effective.

Oxidizers work by having a concentration of them that is high enough to kill pathogens in contact with the pathogen and holding that concentration in contact with the pathogen for a period of time long enough to be effective.

Tom

 

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