On Fri, 17 Nov 2000 21:21:26 EST, [email protected] wrote: >HCL is hydrochloric acid. Dr Clark says to use 5% USP grade to sterilize >foods like 2 drops per serving on your plate of even cooked food, 2 drops for >potatoes, 2 drops on green beans, etc. Wash raw greens by soaking in hot >water twice, then sterilize in cold HCL water (several drops of HCL). >She also says that babies make enough HCL to sterilize foods in their >stomach, as we get older this drops. "A child has 1000 times more HCL than >most adults over 50 years old, pH 2 versus pH 5" >I also take 15 drops of HCL in 8 ounces of water when digestion is slow.
Doesn't betaine HCl increase stomach acidity? >I had a hard time buying USP grade 10% HCL but finally found it locally. It >is a hazardous material so you need a local source or else be willing to pay >for hazardous shipping. In the meantime I used muriatic acid from the >hardware store, which I mixed to get 5% solution. Muriatic acid???? That's garbage acid, HCl, H2SO4 plus lots of impurities. -- Dean -- from (almost) Duh Moyn (CDP, KB0ZDF) -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
