Maybe it's just a question of palatability. As you know from doing so,ingestion of fully ozonated olive oil is not exactly pleasant or easy unless the oil is capped.I don't think there is any danger in eating fully ozonated olive oil, but I would caution that since it contains innumerable more ozonides than lightly ozonated olive oil, that a much smaller dose be taken. It should definitely not be taken within the same time period as food since it will oxidize the food. Cuban doctors are having wonderful results with the use of capped fully ozonated olive oil for duodenal ulcers.
Perhaps the remaining essential fatty acids in lightly ozonated olive oil are of some benefit for the cleanse and that is why Dr Clark suggests it rather than fully ozonated olive oil? Frankly I don't know why this is her recommendation.