Why Citric Acid?

Just getting started with MMS. It seems that many people have problems with stomach upset and also with the bad taste of MMS. It also seems that switching from Citric Acid to Hydrochloric acid 5% helps both of these problems. My questions is why would one choose Citric Acid over Hydrochloc acid? Are there Bennifits to Citric Acid? If not it seems Hydrochloc would be the obvious choice.
Thanks

Because you can buy citric acid at the grocery store, so it seems safer. I bought HCl on line, still, it took me a while to use it.

Hi Creativemoniker. We usually use 4% HCL to make MMS1 and CDH and not 5%. When making CDH do not use 5% HCL. 10% HCL is usually used to make CDS.

Gets confusing, I am afraid. Since MMS1/CDH/CDS/MMS2 are chemicals, we tend to become kitchen chemists.

Another reason for upset stomach could be caused by unreacted MMS (22.4% NaCLO2) in a stomach with little or no gastric acid, usually HCL.

Most people are not aware that normally activated MMS1 is only about 15% activated externally and the other 85% should be released from MMS in stomach acid.

CDH4% is about 50% externally activated and will last about 2 weeks in a fridge. CDH2% is about 25% externally activated and will last about 2 months in a fridge.

CDS is fully activated externally and will last a year or more in a fridge.

To understand how to use CDH and CDS with protocols 1000/1000+/2000, which were written for MMS1, see this PDF file: CDH/S and MMS Protocols

And this newsletter: MMS1, CDH and CDS Equivalents and How to Use Information (02-16-2015)

In addition, a simple answer to your question is that believe or not some people prefer the taste of citric acid (I know, hard to believe). But perhaps more importantly, in some countries around the world hydrochloric acid is not readily available so sometimes it's not a matter of choice, but a matter of availability.

Thank you for all of your responses. Looks like CDS is the way to go. Is there a definitive guide to making it correctly? I've seen a few videos on YouTube, but they vary slightly in the Proceedure. If I am to take up "kitchen chemestry" I want to make sure I am doing it all correctly. If this is posted elsewhere on this forum please forgive my asking, my condition causes some real brain fog which often makes research difficult. I'm glad to have found this site, you are all so helpful, thanks again

Hello Creativemoniker. I have been using MMS/CDS/CDH for about 5 years and I am coming back to take a second look at CDS. Mainly because it seems I don't have any gastric acids to digest foods or to activate remaining sodium chlorite in MMS1 and CDH.

If CLO2 is the primary or only chemical that is the pathogen killer in any of the Sodium Chlorite Solutions (SCS), then CDS should be the SCS of choice in my case. Getting strong doses past one's throat may be a problem as the CLO2 level is high compared to MMS1 or CDH. There are some ways around that problem.

Check out mmsinfo.org/ under "INFO Sheets" on ways to make CDS. I use the "Travel Kit" method which is simple and makes 240ml of 3000ppm CDS which is a lot for me.