what's your thoughts on this?

just happen to see CHLORINE DIOXIDE

Avoid any carbohydrate that is, or can be, white. The following foods are prohibited, except for within 30 minutes of finishing a resistance-training workout like those described in the "From Geek to Freak" or "Occam's Protocol" chapters: all bread, rice (including brown), cereal, potatoes, pasta, tortillas, and fried food with breading. If you avoid eating the aforementioned foods and anything else white, you'll be safe.
Just for fun, another reason to avoid the whities: chlorine dioxide, one of the chemicals used to bleach flour (even if later made brown again, a common trick), combines with residual protein in most of these foods to form alloxan. Researchers use alloxan in lab rats to induce diabetes. That's right-it's used to produce diabetes. This is bad news if you eat anything white or "enriched."
Don't eat white stuff unless you want to get fatter.

hola para que todos podamos entender , de donde sacaste esta conclusion ? la informacion es de ?

tu dices que no se debe comer este tipo de alimentos nunca durante la toma de mms ??
gracias


hello so we can all understand, where'd you get this conclusion? and that information is?

you say that you should not eat these foods never next to mms??
thanks

Branish -

Not clear on your post - is it two items? 1, stay away from white carbs or you will gain weight? Be safe from what?

and 2. It looks like you're saying the proteins in the white carbs form allotoxins with CD? Which proteins specifically - there are so many of them...

Can I ask what your reference/source is? I'd like to look into this further.

Thanks!

it was actually a diet i was looking up and saw CD. so i quoted what it said
gizmodo.com/5709913/4+hour-body-+-the-slow+carb-diet
scroll down to rule number 1

Thanks. I'd sure like to know where he got HIS information - chlorine dioxide, of course, is the gas that is created when you acidify MMS. Many foods are treated with chlorine dioxide, because it kills pathogens and also does not stay in or on the foods - but gasses into the atmosphere. I've never heard of it being used to bleach food. What I'd like to know is where he gets the idea that it combines with "residual proteins" (what residual proteins? how does it combine?) to produce alloxan.

from Wikipedia:
Alloxan is a toxic glucose analogue, which selectively destroys insulin-producing cells in the pancreas (that is beta cells) when administered to rodents and many other animal species. This causes an insulin-dependent diabetes mellitus (called "Alloxan Diabetes") in these animals, with characteristics similar to type 1 diabetes in humans. Alloxan is selectively toxic to insulin-producing pancreatic beta cells because it preferentially accumulates in beta cells through uptake via the GLUT2 glucose transporter. Alloxan, in the presence of intracellular thiols, generates reactive oxygen species (ROS) in a cyclic reaction with its reduction product, dialuric acid. The beta cell toxic action of alloxan is initiated by free radicals formed in this redox reaction. One study suggests that alloxan does not cause diabetes in humans.[2] Others found a significant difference in alloxan plasma levels in children with and without diabetes Type 1.[3]

I am more likely to think that the author of the book "Wheat Belly" has it right, in that the attempts to modify wheat to make the crops more usable to agribusiness (more grain producing and height adjustments for the combines for harvesting) - has produced new proteins (wheat went from something like 4 proteins to 16 - some brand new, never before occurring in nature) that our bodies can't handle, that it's not chlorine dioxide.....