D: CHLORINATED WATER

Drinking, Showering, Washing Dishes, Canned Foods

………………………………………………………………………….(LifeIonizer)

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CONTENTS

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DRY SKIN OR WRINKLES — STRATEGIES FOR SHOWERING — SKIN CANCER RISK — LUNG CANCER RISK — EASILY GET CHLORINE OUT OF DRINKING WATER — HEALTH RISKS OF DRINKING CHLORINATED WATER — DBP IN CANNED FOODS & DRINKS — LOW CHLORINE LEVELS — DAIRY PRODUCTS — ORGANIC PRODUCTS

DRY SKIN OR WRINKLES

Showering with chlorinated water can dry the skin and potentially contribute to premature aging and wrinkles1,3,4. Chlorine is a strong chemical that breaks down the skin's protective barrier, stripping away natural oils and proteins1,3. This leads to several effects:

1. Dryness: Chlorine opens pores and removes the skin's natural moisturizing oils, causing dryness, irritation, and itchiness1,4.

2. Inflammation: The hypochloric acid formed when chlorine contacts water causes skin inflammation4.

3. Premature aging: Prolonged exposure to chlorinated water can contribute to premature aging by weakening the skin's protective barrier and breaking down proteins responsible for skin firmness and elasticity1,3.

4. pH disruption: Chlorine raises the skin's pH level, putting it in an alkaline state that can cause further dryness and irritation5.

The skin does need to maintain a slightly acidic pH for optimum health. The ideal pH range for healthy skin is typically between 4.5 and 5.75. This mildly acidic environment is crucial for several reasons:

Importance of Acidic pH for Skin Health (Applying Vinegar Helps)

1. Barrier Function: The skin's acidity helps maintain its barrier function, protecting against harmful bacteria, viruses, and environmental pollutants. A well-balanced pH supports the skin's natural defense mechanisms and prevents infections1,4.

2. Moisture Retention: An acidic pH aids in retaining moisture by promoting the formation of the skin's lipid barrier, which keeps the skin hydrated and supple3,6.

3. Microflora Balance: A slightly acidic environment supports the growth of beneficial skin flora while inhibiting harmful microorganisms. This balance is essential for preventing skin conditions such as acne, eczema, and psoriasis1,3.

4. Skin Conditions: Disruptions in pH can lead to various skin issues. For instance, alkaline conditions can exacerbate dryness and irritation, making the skin more susceptible to conditions like atopic dermatitis4,5.

STRATEGIES FOR SHOWERING

To mitigate these effects:

• Use a water filter to reduce chlorine in shower water3.

• Keep showers brief and use lukewarm water instead of hot water8.

• Apply a moisturizer immediately after showering to replenish lost oils and lock in hydration2.

• Consider using products with ingredients like hyaluronic acid, glycerin, and ceramides to provide an effective moisture barrier2.

Chlorinated shower water can potentially increase the risk of certain cancers, including skin and lung cancer, primarily due to the presence of disinfection byproducts (DBPs) formed when chlorine reacts with organic materials in water and on the skin and in the airways.

SKIN CANCER RISK

1. Chemical Absorption: Chlorine can be absorbed through the skin during showers. This absorption may lead to the formation of harmful compounds that are associated with cancer risk1,3.

2. Disinfection Byproducts: Prolonged exposure to chlorinated water can increase the risk of skin irritation and conditions like eczema, which may indirectly contribute to skin cancer by damaging the skin barrier5,1.

3. Research Findings: Studies indicate a correlation between chlorinated water exposure and various cancers, including skin-related cancers, although specific studies directly linking chlorinated shower water to skin cancer are limited4,3.

LUNG CANCER RISK

1. Inhalation of Chloramines: When showering, especially with hot water, chloramines—compounds formed when chlorine reacts with organic matter—can be released into the air. Inhalation of these compounds may lead to respiratory issues and has been associated with an increased risk of lung damage and potentially lung cancer6,1.

2. Epidemiological Evidence: Some studies suggest that exposure to chlorinated water, including inhalation during showers, may contribute to a higher overall cancer risk, including lung cancer, particularly in individuals with prolonged exposure such as swimmers or lifeguards4,6.

EASILY GET CHLORINE OUT OF DRINKING WATER

Drinking water should be stored in an open glass or container for a few hours before drinking it in order to let the chlorine escape. Leaving it in the refrigerator may be a good idea.

HEALTH RISKS OF DRINKING CHLORINATED WATER

Drinking chlorinated water can pose several health risks, primarily due to the formation of disinfection byproducts (DBPs) when chlorine reacts with organic matter in the water. Here are the key health risks associated with consuming chlorinated water:

1. Cancer Risks

• Bladder and Colorectal Cancer: Studies have shown a potential link between chlorinated drinking water and an increased risk of bladder and colorectal cancers. Long-term exposure to trihalomethanes (THMs), a common class of DBPs, has been associated with higher cancer risk, especially in men6,8.

• Carcinogenic Byproducts: Research indicates that chlorination can produce toxic and carcinogenic compounds, such as chloroform and other DBPs, which may not be adequately regulated in drinking water systems2,7. A study from Johns Hopkins highlighted the presence of previously unidentified toxic compounds produced during chlorination, raising concerns about their long-term health effects2. When chlorinated water is ingested, chlorine can react with organic compounds in the gastrointestinal tract, potentially leading to the formation of harmful DBPs in the body1,5.

2. Altered Gut Microbiota

• Impact on Gut Health: Recent research suggests that drinking chlorinated water may alter gut bacterial composition, potentially leading to gastrointestinal issues. This alteration can affect overall health, as a balanced gut microbiome is crucial for various bodily functions1.

3. Respiratory Issues

• Chronic Inflammatory Diseases: Exposure to chlorinated water can lead to chronic respiratory conditions. The inhalation of chlorinated vapors during showers or baths may exacerbate these conditions, particularly in sensitive individuals1,3.

4. Reproductive and Developmental Effects

• Adverse Effects: Some studies have indicated that DBPs from chlorinated water could be linked to reproductive issues, including increased rates of spontaneous abortions and fetal anomalies5.

DBP IN CANNED FOODS & DRINKS

Canned Foods with Higher DBP Levels

1. Vegetables: Canned vegetables often have higher levels of disinfection byproducts (DBPs), particularly in the liquid portion, due to the chlorination of water used during washing and processing. Studies have shown that up to 11 different species of DBPs can be detected in the liquid phase of canned vegetables.

2. Soups and Broths: Canned soups, especially those that contain broth or stock made from chlorinated water, can also have elevated levels of DBPs due to the combination of various ingredients that may react with chlorine.

3. Fruit Products: Canned fruits can contain DBPs, particularly if they are processed using chlorinated water. However, the levels may vary based on the type of fruit and processing methods.

4. Tomato Products: Canned tomatoes may have lower DBP concentrations compared to other vegetables, as they are often preserved in their own juice rather than in chlorinated water, which minimizes potential DBP formation.

Canned Drinks

1. Beverages Prepared with Treated Water: Drinks such as canned juices or soft drinks made with treated water may also contain DBPs. The concentration can depend on the source water quality and the treatment methods used before bottling or canning.

2. Carbonated Beverages: Some carbonated drinks could potentially have trace amounts of DBPs if they are produced using municipal water supplies that contain chlorinated water.

LOW CHLORINE LEVELS

Food processing systems aim to keep residual chlorine levels below 0.5 ppm to avoid any adverse flavors or odors in the finished product4. Regulatory agencies do not specify permissible residual chlorine levels in finished foods, but they emphasize that any residual should be low enough to avoid undesirable flavors and odors4,9.

DAIRY PRODUCTS

Dairy Products with Notable Chlorate Levels

1. Milk: Chlorate levels in milk have been detected at mean concentrations ranging from 0.0020 to 0.094 mg/kg. While most samples comply with the EU limit of 0.10 mg/kg, some manufacturers may produce milk with higher chlorate levels.

2. Cream: Mean chlorate levels in cream have been reported between 0.0022 and 0.024 mg/kg, which are generally within safe limits.

3. Yogurts: Natural, blueberry, strawberry, and raspberry yogurts have shown higher chlorate concentrations, with mean levels as follows:

   • Natural Yogurt: Up to 0.26 mg/kg

   • Blueberry Yogurt: Up to 0.50 mg/kg

   • Strawberry Yogurt: Up to 0.69 mg/kg

   • Raspberry Yogurt: Up to 0.01–0.69 mg/kg

4. Butter and Cheese: Chlorate was undetected (<0.01 mg/kg) in butter and cheese, indicating these products generally do not pose a risk regarding chlorate levels.

DBPs in Dairy Products

1. Trihalomethanes (THMs): Specifically, trichloromethane (chloroform) can form during the use of chlorine-based sanitizers in dairy processing. Studies indicate that THM levels can be higher in products with more fat, such as cream and butter, due to the concentration of these compounds in milk fat.

2. Health Risks: High levels of chlorate can inhibit iodine uptake in the thyroid, posing risks especially to infants and young children, who are more sensitive to these effects. Additionally, THMs like chloroform are classified as probable human carcinogens and have been associated with various health issues, including liver damage and reproductive problems.

ORGANIC PRODUCTS

Presence in Organic Products: While organic foods may have lower levels of DBPs compared to conventionally processed foods due to stricter regulations on sanitation practices, the potential for DBP formation still exists during washing and processing if chlorinated water is used. The actual concentration of DBPs in organic products can vary based on factors like the type of produce, processing methods, and the presence of organic matter10,11.