I’m glad to see you writing about chemicals in our environment and food supply (“More research needed on environmental carcinogens,” by Zach Mitcham, The Madison County Journal, May 13).
One that is nearly everywhere is well researched and labeled, is not forbidden but required almost ubiquitously by the agencies you wish to enlist to protect us.
That chemical is chlorine in our drinking water. You can find much of what you need to know in Google, chlorine in drinking water.
Chlorine does not exist free in nature and must be manufactured.
It is made from ordinary table salt, NaCl, and water using electrolysis or direct electric current, producing Chlorine gas, Cl, at the negative terminal containing 17 negative ions and just waiting to react destructively with everything it touches. Chlorine gas is compressed to a liquid under high pressure and shipped by railroad tank cars nationwide to be used in manufacturing. It is the “C” in PVC plastic pipe.
In this same reaction, a white powder precipitate, Na OH, Sodium Hydroxide, is formed commonly called caustic soda.
To make chlorine easier to handle, it is mixed with this Sodium Hydroxide and water, forming Sodium Hypochlorite or Clorox, generically called “bleach.”
Reading the labels on these jugs tells us that it contains:
Sodium Hypochlorite: 6 percent. Other ingredients: 94 percent. Part of this 94 percent is available chlorine: 5.7 percent.
The hypo is oxygen, which classes the whole solution as an oxidizing agent; with the oxygen being unhappy with its bond, it bubbles off at the first opportunity as nascent oxygen (0) which is highly reactive. It is the oxygen that does the first work.
Chlorine finds its way to our water supply as 12 percent Sodium Hypochlorite, twice the strength of the domestic supply. EPA and EPD require that it be added to water that supplies more than 25 people. This is done with the thought that it kills water borne disease pathogens and it does eventually. There is one, cryptosporidium, that is everywhere in natural water and requires eight days contact with chlorine to expire.
There are 700 other reactions called RBP’s, (reaction by products) of chlorine with what it finds in water, some of which are known carcinogens. These are the slow actors. The fast actor is the oxygen that neutralizes the anti-oxidants in our food supply as well as killing the good bacteria in our digestive system, which must remain anaerobic (without oxygen).
It is thought by some that should know, as many as 80 percent of those entering hospitals, terminally ill with cardiovascular and intestinal diseases, that the cause can be traced to chlorine in the water supply.
It is unsettling to realize that the article denoting the dangers of chlorination was written by a company which profits from de-chlorinating said water. I am not able to evaluate the risk, however, alarm bells go off when those prepared to profit publish the alarm.