Here is a link I found that really explains why the 1000+ protocol isn't effective, unless u take zero supplements and only eat bland carbs for food. The old protocol seemed to generate more "side effects/die off" bc it did not have to compete with food and supplements.
" Chlorine dioxide is used in industry to specifically target and to destroy thiols and phenols, because they readily react together and destroy each other. Examples of chlorine dioxide quenching compounds are: N-acetyl-L-cysteine, glutathione, alpha-lipoic acid, ascorbic acid, polyphenols, tocopherols, bioflavonoids, anthocyanidins, benzaldehyde, cinnamaldehyde, juice concentrates and many herbal remedies. Most fruits especially grapes and berries are rich sources of polyphenolic antioxidants. Examples of herbs rich in antioxidant polyphenols are: chocolate, tea, coffee, turmeric, silymarin, licorice, ginkgo, olive. Sulfur rich foods also eliminate chlorine dioxide if present in the stomach at the time of treatment. Examples include: garlic, onion, leek, asparagus, beans, peas, egg, milk and even white potatoe (due to alpha-lipoic acid). Protein must also not be present in the stomach at the time of treatment. Proteins are made of amino acids which present an abundance of phenols, organic sulfides, thiols and secondary amines, which react with and eliminate chlorine dioxide on contact. L-tyrosine has a phenol group. L-methionine is a sulfide. L-cysteine is a thiol. L-tryptophan, L-proline and L-histidine have secondary amino groups. Certain B-complex vitamins are similarly reactive such as: thiamine, riboflavin, folate, pantothenate. Finally many drugs contain secondary amines, tertiary amines, thiols, sulfides or phenols. Under physician direction these may also need to be identified and withheld on the day of treatment or at least not taken at the time of treatment. While antioxidants and vitamin supplements are generally speaking healthy for preventive and longevity purposes, and while these are beneficial in the treatment of many chronic diseases, these are incompatible at the moment of the acidified sodium chlorite treatment. Therefore, fruit, fruit juices, fruit concentrates, wines, green drinks, herbs, protein, most vitamins and most drugs should not be taken at the time of treatment and certainly not mixed with the acidified sodium chlorite solution. If these principles are not respected, little if any oxidants will survive to kill pathogens and no benefit should be expected.
If a person already ate some incompatible food such as protein or fruit prior to a scheduled treatment, then they must wait at least four hours for these items to pass through the stomach before taking the treatment. The next day after treatment the above described incompatible substances can be resumed. Protein could probably be eaten as soon as 3 hours after treatment.
Anyone who claims success taking fruit juices with acidified sodium chlorite has succeeded in spite of this quenching problem. Higher and higher doses of oxidants would have to be administered to get past the antioxidants. If someone is already apparently tolerating especially high doses of oxides of chlorine, because these oxidants are being taken with antioxidants, then such a person is at risk of oxidant overdose if the concomittent antioxidants are suddenly stopped. The most appropriate action would be to hold the antioxidants and to back down to a much lower dose of the oxidants.
Nutrient poor white starches on the other hand may be present in the stomach at the time of treatment. These may even be taken with or mixed with the diluted solution. These do not react readily with chlorine dioxide. Examples of allowable junky starchy foods are: white bread, casava, grits, white wheat pasta, white rice, saltines. Note that white potatoes are not included in this list because they are rich in alpha-lipoic acid a sulfur based antioxidant. Even though most sulfur compounds react with chlorine dioxide, oxidized sulfur compounds such as DMSO, MSM, taurine or sulfate are probably not reactive. Pending further knowledge it seems likely that carotenoids and polyunsaturated fatty acids do not quench chlorine dioxide."