TOPIC:

I like the taste of plain old activated MMS. Is there any reason for me to make the more complicated CDS? Also, what is MMSA?

thanks,

Hi Larry.

That is great that you like the taste of activated MMS (MMSA)

When someone says MMS, the type of MMS is usually not stated. But, there are two and I don't mean MMS2 as the second one.

MMSU is unactivated MMS which is sodium chlorite and distilled water mixed according to a special formula.

MMSA is activated MMS, the result when MMSU is mixed with citric acid or HCl.

MMSU can used by itself for some applications like being added to CDS which then is called CDS+ or Stabilized CDS. MMSU can also be added to questionable drinking water to purify it. So to choose the correct MMS version for these applications, one needs to be clear on which MMS one is referring to!

MMSU is also very effective against certain types of bee stings and we use it all the time here in the summer for that purpose.

Hope that helps.

Note: these terms MMSA and MMSU have been invented by JB to make it easier to understand what we have. Jim Humble still prefers to use the terms MMS and the written out "unactivated MMS" to explain the two processes. at least, this is what he said to me in an email in the last 6 months.

In normal speech I say 'unactivated MMS' or 'activated MMS', but when writing it is easier to use yet another acronym!

For instance, right now Scott and I are testing MMS for his 7 day fridge MMS method and the following is a sequence of steps for a particular test now running today:

8.5 ml MMSU + 8.5 ml 50% CA > 60 min CDSM + 61.5 ml DW >12 hrs RT MMSAM + CDM + 61.5 ml DW.

That probably doesn't mean much to anyone, but Scott and I know what it means.

pam wrote:

Truthquester - ll CDS, unless it's made incorrectly, has no citric acid in it, so it can't be "more like MMSA"

Hi Pam,

What I was referring to when I asked if the reason for adding the MMSU (unactivated MMS) into the CDS was to make it more like MMSA (activated MMS), was because we now know, thanks to JB13's testing, that the 20 second activation time still leaves a lot of MMS unactivated in the solution before people drink it. I wasn't referring to there being citric acid in the CDS. So by adding MMSU into the CDS to make it CDS Gold (or +), it becomes more like MMSA. This could be very good for some applications - like malaria for example, where currently people are taking a very large amount of MMSA (I think 15 to 18 drops at one time) which is only activated for 20 seconds, leaving quite a lot of MMSU in the mix to either be activated by the HCl in the stomach or to be available to be taken into the blood. Up until CDS Gold came around, the CDS that people were using was only CLO2 dissolved in water - no unactivated MMS (MMSU), and for malaria at least, apparently that wasn't a good thing.

Regular CDS is also missing CHLOROUS ACID (an antibiotic). Also, CHLOROUS ACID breaks down into HYPOCHLOROUS ACID another antibiotic, and the same acid which our bodies produce and use to fight disease very effectively.

With all of the above in mind, this is why I currently feel that the New 7 Day Fridge MMS is probably better for fighting most diseases than CDS and because it is easier on the stomach, I feel it is also better than the current way of taking MMS with the 20 second activation time. Being easier on the stomach, similar to CDS, people can increase their dosages more rapidly and get more of the above mentioned antibiotics into their systems quicker.

I believe the New 7 Day Fridge MMS SHOULD contain the following ANTIBIOTICS:
1. CHLOROUS ACID
2. CHLORINE DIOXIDE
3. HYPOCHLOROUS ACID
4. MMSU (UNACTIVATED MMS)

IMHO, that's a VERY POWERFUL mix of ANTIBIOTICS

Take care,
Scott

I'd love to get Andreas' comments on it, too.

Absolutely Pam.

I would love to take it to a chemist and have it analyzed. A teacher friend of mine here wife is a chemist. Her father has colon cancer which I gave them the MMSU and CA to treat. I also gave them the 7 Day Fridge instructions. I'm going to ask him if his wife can do an analysis of it or at least look at the ingredients and the way it's being prepared and try and calculate what SHOULD be in it. Also, if she can't do it for some reason, I'm going to ask if she knows someone who can.

Take care,
Scott