I’ve started my experiment with MMS, or activated chlorine dioxide, which works in the exact opposite way of Vitamin C: it’s a super duper oxidant, rather than anti-oxidant. MMS has so many free electrons, that it literally rips apart viruses, bacteria, fungus, molds, yeast, and parasites. It also oxidizes the heavy metals within the body.

Check this out:

The American Chemical Society, Analytical Chemistry Division stated in 1999 that chlorine dioxide is the most powerful killer of pathogens known to man. Chlorine dioxide is used in many industrial processes. It has been used to sterilize food products such as red meat and poultry for over 50 years. It is used in hospitals and clinics as a sterilizing agent.

So how’d it go? Well, I took only 2 drops of the stuff before I went to bed. It has a highly specific procedure to activate it (don’t take it without knowing what the heck you’re doing!) and its smell reminds me of the hydrogen peroxide drops that I experimented with last year. Bleah! Fortunately, I can use apple juice to cover it up.

So I took then and when I woke up, my body felt like I was in the last stages of throwing off a flu. Something’s definitely going on. My head felt a bit foggy and bloaty, with my eyes a little red. But my gut felt great, and my digestion was tip top. The main thing I wanted to see was how it affects the tightness of my jaw, and so far it feels light and clear. The lymph nodes in that area feel smaller and softer.

I jogged for about 20 minutes to see if the increased oxygen and blood-flow would help, but only marginally. At this point, about 3 hours later, I’m starting to feel clear in my head.

All this achyness is expected, as the die-off from the pathogens causes a “cleansing reaction.” I think I’ll stay at the 2 drops level for the next several days until my big work project is done.

So far so good, and I’m excited to see how it’ll progress.

I love sweet!

But after a short conversation with some friends at a vegan dine-out, it became apparent that my palate has been desensitized.

We were eating a yummy bean pudding desert when I happily remarked that it wasn’t so sweet. They laughed as they had just said to each other that it was too sweet, though I didn’t hear them in the moment. They have been vegan for many years, and Sean began to speak about how much pleasure he’d get from the natural sweetness of eating an apple. I don’t think I’m there yet, but it gave me pause.

In any case, sweeteners fascinate me. I used to only know about white sugar, brown sugar and honey. Now, my world has exploded. Madhava agave nectar is a favorite. Dates are divine. Carob molasses was a treasure to find.

I just ran across this article called “Essential Sugars” which lucidly educated me on the chemical nature of sugars, what they do to the body, and how some are actually essential and highly beneficial.

Have you ever thought to make your own chocolate? A friend, Kelly, recently posted something about her appreciation for chocolate, and that lead to me to say:

Chocolate definitely deserves more general praise! I just learned how to make my own variety from the basic ingredients and am delighted 🙂

She wanted to know if it was difficult. I said:

Well, I don’t start with the cacao nibs, but I do start with a big block of callebaut unsweetened dark chocolate, which is inedible, then I scrape off what I want, add some honey and cinnamon, and voila!, semi-home-made chocolate to my tastes 🙂

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