What You Don't Know About Chlorinated Water May Harm Your Health

Submitted by SadInAmerica on Sat, 11/28/2015 - 2:40pm.

danger-chlorinated-water

Are you familiar with how municipal tap water is treated? There are two basic disinfection processes: the addition of chlorine, or chloramines that are made using ammonia, which is the more preferable treatment. ~ Must see Videos

Catherine Frompovich ~ Researchers at the Hong Kong University of Science and Technology and Nanjing University in China have presented study results showing that cooking with chloraminated water potentially creates and puts harmful toxins into food, especially when the food is cooked with iodized table salt.

Furthermore, the two scientists, who did the research, indicate that the molecules they found are considered "almost new" to researchers! What does that have to say about the art of science?

A suggestion to not cook food with iodized table salt, cooking at lower temperatures and for shorter periods of time, may be safer to do. More research is needed to ascertain the new molecules effects on human health.

Cooking food with iodized table salt and chloraminated water creates hypoiodous acid which, in turn, reacts with the food and other organic matter in water to create "cooking iodinated disinfection byproducts" or I-DBPs.

Interestingly, I-DBPs are "something new to environmental chemists, toxicologists and engineers," according to Dr. Xiangru Zhang, the corresponding author of the paper and Associate Professor at the Hong Kong University of Science and Technology.

The research paper is due to be published in the journal Water Research in January 2016.

The above is one more reason, in my opinion, to be extremely careful about all the chemicals used in food production at every stage from farm to table, plus water, because even science doesn't know the biochemical interactions that can occur along with adverse reactions.

Back in 2007, this information about chloramines was published online [1]:

New Research: Chloramine Disinfection Byproducts More Toxic Than Those of Chlorine

New research published in 2007 by Dr. Michael Plewa, a professor at the University of Illinois, shows that the disinfection byproducts (DBPs) created from the use of chloramine are much more toxic than the DBPs of chlorine.

These new nitrogen-containing DBPs are currently not regulated by the EPA. They are in California water supplies and he recommends that water agencies switch back to chlorine.

See the article "Anna Eshoo takes up chloramine question" by Daniel DeBolt. Also see the abstract for the research paper on haloacetonitriles by Dr. Plewa and others.

According to Wikipedia, [2]

Removing chloramines from water

Chloramines should be removed from water for dialysis, aquariums, hydroponic applications, and homebrewing beer.

Chloramines can interfere with dialysis, can hurt aquatic animals, and can give home-brewed beer a medicinal taste by forming chlorophenols. In hydroponic applications, it will stunt the growth of plants.

When a chemical or biological process that changes the chemistry of chloramines is used, it falls under reductive dechlorination. Other techniques use physical-not chemical-methods for removing chloramines.

According to Wikipedia, chloramines can be removed from water by "boiling or aging."

The time required to remove half of the chloramine (half-life) from 10 gallons of water by boiling is 26.6 hours, whereas the half-life of free chlorine in boiling 10 gallons of water is only 1.8 hours.

Under "Safety," Wikipedia states:

Both iodinated disinfection by-products and N-nitrosodimethylamine have been shown to be genotoxic.

Genotoxic means capable of causing cell mutations!

I suggest readers do your research first and contact your tap water provider to ask if chloramines are placed in the water. However, if you feel you don't want to be using chloraminated water, there are some resources available.

Source

 

Chlorinated-Water-Infographic

Up to two-thirds of our harmful exposure to chlorine may be from inhalation of steam and skin absorption while showering.

A warm shower opens up the pores of the skin and allows for accelerated absorption of chlorine and other chemicals in water.

The steam we inhale while showering can contain up to 50 times the level of chemicals than tap water because chlorine and other volatile contaminants vaporize much faster at lower temperatures.

Inhalation is a much more harmful means of exposure because it goes directly into our blood stream. 

When we drink contaminated water the toxins are partially filtered out by our kidneys and digestive system. Chlorine vapors are known to be a strong irritant to the sensitive tissue and bronchial passages inside our lungs was used as a chemical weapon in World War II.

The inhalation of chlorine is a suspected cause of asthma and bronchitis, especially in children.

Chlorine in shower water also has a very negative cosmetic effect, robbing our skin and hair of moisture and elasticity, resulting in a less vibrant and youthful appearance. Anyone who has ever swam in a chlorinated pool can relate to the harsh effects that chlorine has on the skin and hair.

The long term effects of chlorinated drinking water have recently been recognized. According to the U.S. Council Of Environmental Quality, cancer risk among people drinking chlorinated water is 93% higher than among those whose water does not contain chlorine.

When chlorine is added to our water, it combines with other natural compounds to form Trihalomethanes (chlorination byproducts), or THMs.

These chlorine byproducts trigger the production of free radicals in the body, causing cell damage and are highly carcinogenic.

Although concentrations of these carcinogens (THMs) are low cancer scientists believe they are responsible for the majority of human cancers in the United States.

Breast cancer, which now effects one in every eight women in North America, has recently been linked to the accumulation of chlorine compounds in the breast tissue.

A study carried out in Hartford Connecticut, the first of it's kind in North America, found that, women with breast cancer have 50% to 60% higher levels of organochlorines in their breast tissue than women without breast cancer.

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Don't believe it? Watch this...

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STILL don't believe it?... Here's more...

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Is there a solution?

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Visit Nyishar at http://nyishar.com

 

Also see...

Chlorine, Cancer and Heart Disease

Water Purifiers

 

Hope this answers the many questions about tap water. Here at KnowTheLies our drinking water comes from local springs in the mountains.

We also have a gravity flow Berkey Water Filter to filter tap water and use it during times when the weather is too bad to get spring water.

Is it worth having a water filter? You bet it is! We would be in a panic without it!

 

Thanks for reading and watching! Comments are always welcome!
SadInAmerica

 

November 28, 2015 - KnowTheLies

 

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Submitted by SadInAmerica on Sat, 11/28/2015 - 2:40pm.