CEM has odorless dmso. No smell, no taste, nothing! It costs a bit but I am going to use it in the standard formula in this forum and up the dmso from 10% to 20-30%... Can't wait! 50% absorption??? I'm making up number here haha but excited.
I only applied a little to feel it out and i noticed NO taste.Are you sure about the "no taste" claim?
PA was full of crap. The odor is caused by sulfur trapped in the DMSO which is then subsequently absorbed through your skin.I remember Patrick Arnold was asked why he did not use an odorless DMSO in his Skulpt product. If not mistaken he said the odor causing chemical was a necessary part of the DMSO to work properly. He stated that the odorless products did not give one the maximum penetration.
Indeed! And if you get a really pure product, no scent.. So it's not rocket science if someone sells ultra pure DMSO, and there's no scent.. I've used 99% DMSO in a 30% distilled water blend, and that had the scent.. The pure product I use now has no scent, and is a stronger irritant than the 70/30 blend was..PA was full of crap. The odor is caused by sulfur trapped in the DMSO which is then subsequently absorbed through your skin.
I remember Patrick Arnold was asked why he did not use an odorless DMSO in his Skulpt product. If not mistaken he said the odor causing chemical was a necessary part of the DMSO to work properly. He stated that the odorless products did not give one the maximum penetration.
there is a limit to how high the %. Basically the larger the sustance the less of it can go through regardless of the carrior. You will never get above a % given a certain MW. Chemistry in action.CEM has odorless dmso. No smell, no taste, nothing! It costs a bit but I am going to use it in the standard formula in this forum and up the dmso from 10% to 20-30%... Can't wait! 50% absorption??? I'm making up number here haha but excited.
Did you ever put lemon juice on your fish? Fish starts to stink due to a build up of a basic (pH > 7) compound, whose name escapes me at the moment. Lemon juice, having a low pH from all the citric and ascorbic acids in it, will neutralize this odor causing base.So why is it, that the chem-data describes DMSO (Dimethylsulfoxide), as a garlice smelling solvent?
Sure, that the no-smell `DMSO´ isn´t something completely differnt, that´s riding the DMSO hype?
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