Cancer fighting nutrients become deadly when combined with chlorinated tap water

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http://www.fulvic.com/healthalert/chlorine.htm

 

Cancer fighting nutrients become deadly when combined with chlorinated tap water

 

 

Some of nature’s most valuable and essential anti-cancer and anti-disease

phytochemical nutrients which are commonly found in food have been discovered to

form deadly cancer causing substances when consumed or combined with chlorinated

tap water. This discovery includes familiar foods including soy, fruits,

vegetables, tea, many health products, and even some vitamins. Research has

proven that these essential nutrients are the exact same families of compounds,

that even in infinitesimal amounts have been tormenting 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 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 flavonoids which are found in

fruit. Since Japan has an extremely high consumption of tea, fruits, and soy

products, it is easy to see how high amounts of residues from these foods would

end up in their wastewater treatment and water recycling systems.

 

Earlier studies by scientists in Finland in 1997 determined that MX is 170 times

more deadly than other known toxic byproducts of chlorination, and was shown in

laboratory studies to damage the thyroid gland as well as cause cancerous

tumors.

 

THMs are known to be 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, 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 implicated by chlorination.

 

Amazingly, is has been discovered that these phytochemicals remain intact,

concentrated, and intricately combined within humic substances; which are

valuable remnants of nature’s 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.

 

To comply with EPA rulings, water treatment plants have had to develop special

techniques to scrub the seemingly dubious organic residues from water prior to

treatment with chlorine. There is nothing wrong with the organic substances

themselves, it is chlorine that is at fault for turning them into the deadly THM

and MX cancer cocktail. Reality is that the organic substances have been shown

to be highly beneficial combined with pure drinking water in trace amounts.

 

The bottom line is this: when water treatment facilities remove these

substances, they are throwing the precious baby out with the bath water, and the

remnants that remain are turned into cancer causing agents by chlorination. To

make things worse, it is certain that the fresh plant foods we eat similarly

react with the chlorinated tap water 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 even

some pharmaceutical drugs, all can be implicated in combination with chlorinated

water.

 

The deadly cancer causing agents which are produced are extremely toxic in

infinitesimal amounts, so small and obscure that they are extremely difficult to

detect. Very little chlorine is required. When the concentrations of

phytochemicals are high, such as in concentrated health supplements, or even

fruits and vegetables coming from more fertile soils, the deadly combination

with chlorination intensifies.

 

It has been known by the water treatment and chemical industries for many years

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 to

cause spontaneous abortion of fetuses.

 

The Environmental Protection Agency has continually tightened their restrictions

on THMs in drinking water, and even tighter restrictions are just around the

bend. Yet it is interesting to note that the many government agencies and

chlorine industries have conveniently neglected to take a serious look at food,

health supplement, and pharmaceutical drug consumption, preparation, and

production relating to 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. Now, the chlorine industry and government agencies must continue

their existing policies, because if sudden or drastic changes are made, the

legal liabilities would be staggering. Certainly some government or industry

personnel have known or theorized about these problems and have been covering

them up for many years. However, if anyone were to admit to it, the consequences

could be disastrous. This predicament could make the tobacco industry scandal

seem insignificant in comparison.

 

Another area needing thorough scrutiny relates to pharmaceutical drug safety

studies normally performed on animals in the laboratory. It would be reasonable

to surmise that good laboratory practices and procedures would require that such

studies be performed using highly purified drinking water for animals. It would

be reasonable to believe that drug companies would not take the chance of

jeopardizing clinical studies using chlorinated tap water. Of course chlorinated

tap water is a common denominator within the human environment. Educating people

to the dangers of chlorine would be admitting to knowledge of the problem, which

could invalidate past studies and certainly raise serious legal problems.

 

This whole chlorine issue should come as no real surprise to any biochemist.

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,

such as dioxin, DDT, PCBs, etc. The bottom line is that the real culprit is

chlorine, not the substances with which it reacts.

 

Although chlorine has essentially eliminated 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 exist.

Many alternatives are already used throughout the world. Ever tightening EPA

regulations have forced the water supply industry in the USA to look into

alternative methods for disinfecting water.

 

For years, environmentalists have battled the water treatment industry and large

chemical companies in an effort to ban the use of chlorine in drinking water.

This ongoing battle has been a big source of revenue for both sides. As word of

the problem spreads to the general public, something might actually be done

about it.

 

As this message spreads, it will no doubt shake the very foundations of the

chlorine and water treatment industries, let alone the government agencies that

are implicated along with them. There certainly should be cause for serious

alarm within the nutritional supplement and food industries, as well as those

segments of the medical industry that might awaken to the dilemma.

 

This message is of utmost importance to the general public, because chlorine

will one day, in the near future, be exposed as a major cause and contributor to

cancer and degenerative disease. Chlorine will also be found to be 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.

 

Recer, P; Water chlorine byproduct may be cancer risk; June 18, 1997; Associated

Press

 

Christman, RF; Kronberg, K; Singh, R; Ball, LM; Johnson, DJ; Report 259:

Identification of Mutagenic By-products from Aquatic Humic Chlorination; North

Carolina State University

 

Rhomberg, L Ph.D.; Risk In Perspective: Are Chemicals In the Environment

Disrupting Hormonal Control Of Growth and Development? April 1, 1996; Harvard

Center for Risk Analysis

 

Japanese data related to MX and the Shizuoka Prefectural University has been

extracted from various abstracts published by the American Water Works

Association (AWWA), and the National Institute of Health (NIH).

 

Plant phytochemicals and nutrient groups can be determined from information

within the Organic Chemical Tables; Chemical Abstracts Service (CAS), a division

of the American Chemical Society.

 

 

 

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