RECIPES FOR RENDERING ORAL ASC SOLUTIONS MORE TOLERABLE
Copyright 2025 by Thomas Lee Hesselink, MD
However reproduction and distribution for educational,
free speech and research purposes is permitted and encouraged.
THE PROBLEMS:
Acidified sodium chlorite (ASC) is the usual source
of the solution of chlorine dioxide (CDS) for oral use.
Initially the reactants must be fairly concentrated
or the production of ClO2 is too slow to be practical.
The mixture turns yellow in a few minutes and smells
like chlorine. This must never be ingested full strength,
as it will burn the exposed tissues. It is therefore
diluted into a big container of water before ingestion.
Nevertheless, even after suitable dilution, the final
solution still smells bad and tastes bad.
COLD WATER BENEFITS:
According to fundamental chemical principles of
dissolving gases in liquids, the colder the water
the more the ClO2 gas will be held in that water.
Icey water (if ice is available) is therefore ideal
to profoundly reduce the odor of the solution.
There is a second benefit, as cold water would be
more soothing to the stomach and less likely to
provoke nausea and vomiting.
SOUR ELIMINATION:
The acid used whether hydrochloric (Andreas Kalcker's
favorite), citric (Thomas Hesselink's favorite),
lactic (Alcide's favorite), or phosphoric remains with
the dilute chlorine dioxide solution rendering this
uncomfortably sour. A fellow correspondent suggested
to me to add a little sodium bicarbonate to this
final dilute solution to neutralize the excessively
sour taste. The acid is no longer necessary as it
already performed its function during the original
reaction. Neutralizing the cold dilute drink has no
detrimental effect against the action of the chlorine
dioxide, because ClO2 survives quite well in neutral solutions.
SWEETENERS:
To render the solution yet more palatable it is
permitted to add certain sweeteners. However, one
must be very careful to use sweeteners that will
not react with the ClO2. Therefore fruit juice is
disallowed, because fruit in general is a rich source
of antioxidants. Common sugars such as glucose,
galactose or fructose might be all right except
that over time the aldehyde groups might slowly
react with the ClO2, because aldehydes can sometimes
serve as reductants. Non-reductant sweeteners should
be fine such as: sorbitol, xylitol, glycerol,
erythritol, maltitol, stevia. The amino acid glycine
tastes sweet and should also be nonreactive here.
SPONGY FOODS:
Fiber and highly refined starches (that is starchy foods
from which the protein and other nutrients have been
removed) are acceptable. These can be eaten prior to
ingestion of the solution to absorb this and further
protect the stomach from nausea and vomiting. Examples are:
bran, pectin, alginate, white flour, white rice, casava.
CONCLUSION:
Therefore opportunities exist to present the ClO2
solutions in a less offensive recipe. This should
improve compliance especially with children and animals
who understandably refuse to drink bad tasting liquids.
Disclaimers
Due to the potential of legal problems and liabilities,
no guarantees, nor doctor-patient relationships,
nor medical advice, nor labeling, nor medical obligations
of any kind are herein set forth or held out. Back to home page. Back to protocol page.
