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For decades, chlorine has been an accepted part of American society. This chemical has been an unquestioned addition to our public drinking water and is undeniably found in common table salt. But over time, it appears we have blindly accepted chlorine as being "safe", and as with many chemicals added to everyday community products, it is time to question chlorine's long-term safety. Who made the decision to permanently add chemicals to "everyone's" food, anyway? And now that enough time has passed, let's not forget to update whether these "manufactured decisions" are the correct ones. It's time to admit that the many added food chemicals saturating our daily food supply are negatively affecting human health.
Here's a great example: chlorine is now found in Splenda®, and the amount of chlorine many consumers are exposed to daily has now been determined to cause cancer over a long period of time. With over twenty years of aspartame use, human beings are now experiencing the reality that their health (and the health of their children) has been seriously threatened as a result of consuming far too much of this food toxin. And now, there's Splenda. It's time to accept the fact that food chemicals are harmful to human health, and the chlorine used to manufacture sucralose in Splenda may not be safe for long-term human consumption. If you don't question this truth for yourself, please consider the health of your children.
To confirm my concerns, Hank Roelofs has written the following report on a chlorine study in Japan: Cancer fighting nutrients become deadly when combined with chlorinated tap water.
According to Roelofs' findings, this message is of utmost importance to the general public, because chlorine will one day, hopefully in the near future, be exposed as a major cause and contributor to cancer and degenerative diseases. Chlorine is also responsible for damaging the body's immune and hormonal systems by mutating the food-based plant estrogens and phytochemicals that support those systems. A healthy immune system should be your first and best line of defense against waterborne disease.
This whole chlorine issue should come as no real surprise. Chlorine has an amazing ability to chemically bond effortlessly with other substances, which is one reason it is used so prolifically in manufacturing. During the last century, chlorine has been combined with many other "normally safe organic substances" to form some of the most powerful deadly toxins known to man, such as dioxin, DDT, PCBs, etc. The bottom line: the real culprit is chlorine, not the substances with which it combines.
When consumed or combined with chlorinated tap water, some of nature's most valuable and essential anti-cancer and anti-disease phytochemical nutrients commonly found in food have been discovered to form deadly cancer causing substances. This discovery includes familiar foods such as soy, fruits, vegetables, tea, many health products, and even some vitamins. Research has shown that these essential nutrients are the same family of compounds that, even in extremely small amounts, have been challenging the water treatment and chlorine industries for years.
Recently, a joint study was undertaken in Japan by research scientists at the National Institute of Health Sciences and Shizuoka Prefectural University. They determined that natural organic substances originating from foods, including fruits, soy, and green or black tea, react negatively when tap water is chlorinated, forming dangerous cancer causing compounds. These deadly compounds have been named MX, which stands for "unknown mutagen", and are similar to the already well-known and more easily detected cancer-causing THMs (trihalomethanes).
The Japanese scientists specifically mentioned that their studies showed that MX is created by the reaction of chlorine with natural organic plant phytochemicals such as catechins, which are contained in tea, and with flavonoids, which are found in fruits.
In 1997, earlier studies by scientists in Finland determined that MX was 170 times more deadly than other known toxic by-products of chlorine, and their laboratory studies showed damage to the thyroid gland, as well as cancerous tumors.
THMs are created by the reaction of chlorine with humic and fulvic acids, which are the final breakdown products of vegetation, including decayed leaves and organic matter. Humic substances are the same as soil humus, of which the fulvic fraction is water soluble and readily transported into streams and waterways, as well as utilized nutritionally by plants.
Very recent scientific discoveries have identified and clarified the composition of fulvic and humic acids as containing a significant amount of nutritional phytochemical groups including hormones, sterols, fatty acids, polyphenols, and ketones, which subgroups include but are not limited to: flavins, flavonoids, flavones, tannins, catechins, quinones, isoflavones, tocopherols, etc.
These compounds are some of the most valuable and promising anti-cancer nutrients found in our foods and health supplements. Coenzyme Q10 is a quinone, vitamin B-2 is a flavin, vitamin E is a tocopherol, and citrus bioflavonoids
including hesperidin, quercetin, and rutin are all flavonoids, green tea contains catechins, phenols, tannins, and isoflavones. Potentially all of these substances, and many more, are drawn in by chlorination.
Roelofs points out that amazingly, is has been discovered that these phytochemicals remain intact, concentrated, and intricately combined within humic substances; which are valuable remnants of natures protective substances
contained within fruits, flowers, pollen, nuts and seeds, as well as vegetative parts including roots, stems, bark, and leaves. Even the plant nucleic acids, RNA and DNA remain intact.
According to Roelofs, the fresh plant foods we eat, react with the chlorinated tap water (and now Splenda) we drink with our meals, creating toxins. This means that fresh fruits and vegetables, green salads, green tea, black tea, herb teas, soy products, vitamin pills and various health supplements, and various pharmaceutical drugs, all can be implicated in a harmful combination with chlorinated water (and other chlorinated liquids with sucralose).
The poisonous cancer causing agents which are the result of this chemical combination are extremely toxic in infinitesimal amounts, so small and obscure that they are extremely difficult to detect. Very little chlorine is required to become harmful to human health. When the concentrations of phytochemicals are high, as in fruits and vegetables grown in very fertile soils, the harmful combination with chlorination intensifies.
It has been known for many years by the water treatment and chemical industries that chlorine reacts negatively with natural organic compounds. These industries call these compounds DBPs (disinfection by-products), which are known to cause cancer in populations whose drinking water contains them. THM, the most commonly known DBP, is known to cause a high incidence of bladder cancer and also shown to cause spontaneous abortion of fetuses. And, studies in Norway confirm this fact.
The Environmental Protection Agency has continually tightened their restrictions on THMs in public drinking water, and even tighter restrictions more than likely lie ahead. Yet it appears that many government agencies and chlorine-related industries have neglected to take a serious look at the long-term affects chlorination has on natural foods, health supplements, pharmaceutical drugs, and now Splenda in combination with the use of chlorinated tap water.
There is good reason for the public to seriously examine and question this entire issue. Many years ago laws were passed making chlorination of water mandatory. If drastic changes are made, the legal liabilities could be staggering. Certainly government or industry personnel have theorized about these problems. According to Roelofs, this predicament could make the tobacco industry scandal seem insignificant in comparison.
Another area of concern relates to pharmaceutical drug safety studies performed on animals in the laboratory. Proper laboratory procedures require that studies be performed using highly purified drinking water or distilled water for lab animals. Clinical studies do not use chlorinated tap water. Yet, chlorinated tap water is a common denominator within the human environment.
Although chlorine has helped eliminate the risks of waterborne diseases such as typhoid fever, cholera and dysentery, there are many pathogens that are not controlled by chlorine. Other and better methods of water treatment do exist. Many alternatives to chlorination are used throughout the world, and ever-tightening EPA regulations are forcing the American water supply industry to consider alternative methods for disinfecting the public water supply. For years, environmentalists and engineers have battled the water treatment industry and large chemical companies in an effort to ban the use of chlorine in public drinking water.
I agree with Roelofs: there is cause for serious alarm with yet another toxin saturating our public food supply.
For more info: Chlorine Health Alert
Posted July 2005 | Permanent Link
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