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. 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. Brickey
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