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"We are quite convinced, based on this study, that there is an association between cancer and
chlorinated water."

By Medical College Of Wisconsin research team

The addition of chlorine to our drinking water began in the late 1800s and became the standard in
water treatment by 1904. For the most part, it remains the standard today. We do not use chlorine
because it is the safest or even the most effective means of disinfection, we use it because it is the
cheapest. In spite of all our technological advances, we essentially still pour bleach in our water
before we drink it. The long-term effects of chlorinated drinking water are just now being
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."

Dr. Joseph Price wrote a highly controversial book in the late sixties titled Coronaries/ Cholesterol/
Chlorine and concluded, “ Nothing can negate the incontrovertible fact, the basic cause of
atherosclerosis and resulting entities such as heart attacks and stroke, is chlorine.” Dr. Price later
headed up a study using chickens as test subjects, in which two groups of several hundred birds
were observed throughout their span to maturity. One group was given water with chlorine and the
other water without chlorine. The group raised with chlorine, when autopsied, showed some level of
heart or circulatory disease in every specimen; the group without had no incidence of disease. The
group with chlorine, under winter conditions, showed outward signs of poor circulation: shivering
drooped feathers and a reduced level of activity. The group without chlorine grew faster and larger
and displayed vigorous health. This study was well received in the poultry industry and is still used
as a reference today. As a result, most large poultry producers now use dechlorinated water. “It
would be a common sense conclusion that if regular chlorinated tap water is not good enough for
the chickens, then it probably is not good enough for us humans!”

A good amount of well-founded concern about chlorine currently exists. 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. According to the Environmental Defense
Fund, “Although concentrations of these carcinogens (THMs) are low, it is precisely these low
levels that cancer scientists believe are responsible for the majority of human cancers in the United
States.”

Simply stated chlorine is a pesticide, as defined by the U.S. EPA, whose sole purpose is to kill living
organisms.

When we consume water containing chlorine, it kills some part of us, destroying cells and tissue
inside our body. Dr. Robert Carlson, a highly respected University of Minnesota researcher whose
work is sponsored by the Federal Environmental Protection Agency, sums the dilemma by claiming,
“the chlorine problem is similar to that of air pollution.” He later adds, “Chlorine is the greatest
crippler and killer of modern times!”

Breast cancer, which now affects 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 its kind in North America, found, “Women with breast cancer have
50% to 60% higher levels of organochlorines (chlorination byproducts) in their breast tissue than
women without breast cancer.”
side effects of chlorine
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