It's hypochlorous acid, so it has a pH well below neutral. Not at all offensive or unphysiological. The pH of hypochlorous acid is about the same as the pH of your skin, your sweat and some other body fluids. But it doesn't last long.

 

As an effect in your mouth, it doesn't last long, as HOCl., it has some residual effects that are important. And that is particularly the case where there are wounds. And the bleeding point in your gum is actually obviously a wound, because it means the mucosa is not intact. 

 

So, there are what I call knock-on effects that HOCl leaves behind, and those are going to continue. I don't think there's very much you can do to dislodge those. 

 

They're set in motion as one of the real benefits of HOCl, is what I call that sort of lightning-fast effect on infectious organisms in your mouth and bacteria. But then there's the knock-on. And the knock-on is a very sort of physiological effect of HOCl. It leaves in place biochemical mechanisms that make its benefits persist. 

 

And those are going on through the biochemistry of what's in your tissues. And I think taking food into your mouth is not going to impact that. It's a process set in motion by the goodness of HOCl and it continues.

 

-- Jeffrey F. Williams, PhD, BVSc, MRCVS, microbiologist and infectious disease expert, has devoted his career to researching, inventing and bringing to market solutions that have improved the lives and health of people all over the world. 

 

-- Professor of Microbiology and Molecular Genetics, Michigan State University (Emeritus)

 

-- Elected Fellow of the American Association for the Advancement of Science (AAAS)

 

-- Holder of 30+ patents covering water treatment, disease control, odor control

 

-- Author of 200+ scientific papers and textbook chapters

 

-- Member of the Board of Counselors, National Institute of Allergy and Infectious Diseases, National Institute of Health (1984-88)

 

-- ​Chairman of a World Health Organization research committee on tropical diseases (based in Geneva) (1985-1989)

 

-- Chief Science Officer, HOCL producer that is world leader in hypochlorous acid technology and manufacturing (2014-2024)