TOPIC:

What they say is "no added vitamin C". If something has natural vitamin C, it's okay, but when they add ascorbic acid and call it C that is added vitamin C.

Items That Can Neutralize Chlorine Dioxide

This treatment can easily be neutralized by Vitamin C, immune builders, Protocel, Cantron, and other antioxidants. Because it is so sensitive to other substances, this treatment should generally be used by itself. Even Cellect includes immune builders, which can neutralize this treatment.

What this means is that if you want to use two alternative cancer treatments, and one of them includes chlorine dioxide, in many cases the two protocols will have to be alternated (e.g. 10 days on one protocol, 10 days on the other protocol; and continue to alternate the treatments every 10 days).


www.cancertutor.com/Cancer02/Chlorine_Dioxide.html

Effect of chlorine dioxide on ascorbic acid and total polyphenols in model systems and fruit and fruit juices
Melanie J Goering
Abstract

Chlorine dioxide (ClO2) has potential as an effective sanitizer for the food industry because of its strong oxidizing power. However, its capacity as an oxidant means it may also react with beneficial food components and alter nutritional quality. The purpose of this work was to understand the reaction of ClO2 with nutritionally important food compounds, specifically ascorbic acid (AA) and fruit polyphenols.^ The reaction of ClO2 with AA was first studied in a model system. At concentrations of 0.3-3.2 mg/L ClO2, corresponding to ratios of 5:1 to 50:1 ascorbic acid to ClO2, there was a dose-dependent rapid reduction in AA concentration followed by a slower period of first-order degradation. Reaction of AA with chlorite, a by-product of ClO2 reduction, followed a similar first-order degradation rate without the initial rapid decrease in concentration. Thus chlorite is likely responsible in part for AA degradation after the initial reaction with ClO2. ^ More complex model systems containing AA with glucose and/or polyphenols, catechin and hesperidin, showed variation in AA degradation after reaction with ClO2. Glucose and catechin demonstrated a slight protective effect while hesperidin seemed to enhance AA degradation. HPLC-MS analysis indicated that dehydroascorbic acid (DHAA) was a primary degradation product of the reaction between AA and ClO2.^ In commercial orange and apple juices, no significant differences (p<0.05) were observed after 6 weeks between AA and total polyphenol (TP) content in controls versus juices treated with 1 mg/L aqueous ClO2. Furthermore, 5 mg/L gaseous and 115 mg/L aqueous ClO2 treatments performed on whole apples did not result in significant degradation of AA in apple peels. However, a significant decrease in TP compared to controls occurred in apple flesh after 30 minutes of treatment with 115 mg/L aqueous ClO2. This work has shown that although ClO2 will readily oxidize AA in a model system, responsible industrial use of ClO2 in low concentrations will not likely affect the nutritional quality of fruits and fruit juices. ^
Subject Area

Agriculture, Food Science and Technology


docs.lib.purdue.edu/dissertations/AAI1470047/

What about high daily dosage of vitamin D?  Does it neutralize MMS since some said it acts as antioxidant? 

Hi What about if I separate taking MMS from high dosage - 100,000 iu of vitamin D by 4 hours daily?   Can I still take vitamin D while on MMS protocol?