That is a good question, and warrants some discussion, these are only my thoughts. We all differ physiologically, each of us producing different amounts of stomach acids. Many people who have low HCL levels within their stomachs are more prone to bacterial infections and illness. The HCL in our stomachs is our first line of defense, to kill any harmful bacteria that we may have consumed.
According to "Healthline" these factors may cause low stomach acid; eating too quickly, high sugar intake, zinc deficiency, age, antacid medication and prescription drugs, food sensitivities or allergies, infection or chronic illness.
www.healthline.com/health/how-to-increase-stomach-acid
We all produce HCL in our stomachs thoughout the day however, HCL levels are ramped up and increase as a psysiological reaction, towards eating.
Once we see or chew food, the vagus nerve stimulates the parietal cells, which begin the process of increasing HCL levels in our gut.
It appears that just drinking water does not stimulate increased HCL production, only to small negligible levels. We can never be certain that sodium chlorite dissolved in water will not stimulate increased HCL production, however it appears as "no" to me, although I may be wrong.
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teachmephysiology.com/gastrointestinal-system/stomach/acid-production/
According to Jim Humble's experiments normal levels of HCL and other acids within the stomach, are not enough to cause activation, to produce CLO2, in any significant amounts.
In fact according to Jim Humble even when he increased stomach acid levels to 3 times of what we would normally find; there was no increase in CLO2 production.
Quote from Jim Humble concerning sodium chlorite when first ingested.
"First, it goes down into the stomach. There are dozens of research papers that state that when it comes in contact with strong stomach acids it immediately breaks down into oxygen. However, they don’t describe the tests used to prove this hypothesis. I tested stomach acids in a glass and never had this result. I even tried tripling the strength of the acid in the glass to three times the acid that would normally be found in the stomach, and it never immediately broke down the sodium chlorite. In fact, it didn’t increase the speed of the production of chlorine dioxide beyond approximately 1/ 100 of a milligram per hour— in other words, it essentially didn’t increase it at all. Of course, all that can be created when the sodium chlorite does break down is chlorine dioxide and sodium (an insignificant amount)."
Humble, Jim. The Miracle Mineral Solution of the 21st Century PART 1 (Kindle Locations 606-608). Gamas. Kindle Edition.
These experiments he conducted were in vitro (test tube) rather than in vivo (in the body) so results may be entirely different.
Jim Humbles team that was hiking through the jungle exerting energy, possibly very hungry, thinking of food, it appears that may have increased HCL production to something beyond a person that is sedentary and not thinking of food. There might have been other physiological effects, that these men might have been under, that activated the sodium chlorite, into an effective amount of chlorine dioxide. This is a simple hypothesis, it may be true or false.
A person who is suffering from infection or chronic illness, is possibly not thinking of food therefore a lower HCL production; once again only a hypothesis.
In response to your question, speaking for myself, probably "no".
