Does baking soda neutralize chlorine dioxide?

I spoke with Dr. Ron who recently returned from a few days in the Dominican Republic with Jim.

Dr. Ron said that he watched Jim make a quart of Dr. Ron's pH adjusted protocol ( www.genesis2forum.org/index.php?option=com_kunena&func=view&catid=28&id=11708&Itemid=66 ) using distilled water and they used a chlorine dioxide test strip that showed the mix was 50 ppm. Jim kept it in his fridge and in 48 hours later, after Jim had consumed a few doses, they tested it again and it still tested at 50 ppm. There was no loss of chlorine dioxide.

Dr. Ron did say that if the pH is higher than 5.2, then there will be some loss of chlorine dioxide over time.

Michael

Well...that certainly explains why I neutralized the MMS
after my herx occasions.
I loaded up a teaspoon of baking soda each time, so the MMS didn't have
a chance of staying active!

At some technical literature (ClO₂ for drinking water disinfection at waterworks) I have found this information:
There are hydrolytic reactions of ClO2 at higher pH values
2 ClO2 + H2O <

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> 2 H⁺ + ClO2- + ClO3-
or
2 ClO2 + 2 OH- <

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> ClO2- + ClO3-
The <

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> symbol means that the reactions are reversible. From equilibrium constants of the reactions authors concluded that the hydrolyzed amount of chlorine dioxide in water is negligible. So, at pH 10 and 11 and 12 the hydrolyzed amount of ClO2 is 0.4 %, 3.8 % and 38 % respectively. Based on this data, adding of baking soda (sodium bicarbonate) to MMS1 to adjust its pH to 6.0-6.5 should not influence ClO2 content and therefore effectiveness of MMS1. Baking soda in correct amount just neutralizes CA that is in excess of stoichiometric need.

Thank you gentlemen,
for clarifying this!

To stop the Baking Soda neutralizing the MMS:

Should the PH be exactly 5

Should the PH be less than 5