Nexus - 0207 - New Times Magazine-pages

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100 YEARS OF WATER CHLORINATION associated with chlorinated water was raised from yet another perspective. Awareness of increasing levels of toxic chemicals in water, particularly chlorine containing organic compounds prompted the Environmental Protection Agency (EPA) to undertake a national survey to determine the quality of drinking water throughout the USA. Of particular concern was the formation of chloroform resulting from the use of chlorine for water purification. In 1975 the results of the a = meat ? and revealed that drinking water It i St nN me amount of thi avd — nogen, chloroform, Concentrations of chloroform varied from less than 0.lppm in Strasburg, Pennsylvania, to 311ppm in Miama, Florida. Despite these astonishing results, the EPA representative assured the press that the American people should not react with any sense of panic. Although more than 240,000 sizable drinking water supply systems in the US were deemed likely to be contaminated with one or more of six toxic chemicals, at least two of which are suspected carcinogens, the representatives were warned against any overreaction to the findings of the survey saying that "... the benefits of using chlorine far outweigh the potential health risks from chlorine-derived organic compounds". Despite these assurances, it is clear that the health hazards associated with the presence in drinking water of chlorination induced chemicals are of the utmost seriousness. In 1975, in New Orleans, Louisiana, the tap water was found to contain more organic chlorine compounds than untreated Mississippi River water. The EPA's assurances seemed less convincing when in the following year a major research study reported a statistical correlation between the incidence of cancer among the Mew Orleans population and their municipal water balanced biochemcial organism? The potential health hazards are staggering, but to keep this paper within manageable bounds we shall confine ourselves to a consideration of the impact of chlorination on nutrition. Chlorine is a powerful oxidising agent with a redox potential in aqueous solutions 1.36 volts. This means that it readily destroys, oxidizes or combines with organic substances such as certain vitamins, enzymes, unsaturated fatty acids and beneficial bacterial. Let us first consider its impact upon ascorbic acid (Vitamin C). Amongst other important functions this is a vitamin associated with the body's protective action against pollutants. Vitamin C, however, is destroyed by chlorine. At the same time, if Vitamin C is present in sufficient quantities, it can during the course of time, reduce chlorine to harmless chloride ion, provided the chlorine has not combined with some other organic compound in the meantime. Thus fruit juices, which contain Vitamin C might plausibly offer some protection against the chlorine contained in the water added to reconstitute them. Another important vitamin affected by chlorine is Vitamin E. It is well known that Vitamin E is an essential factor for maintaining the integrity of the coronary and reproductive systems. Once again, chlorine destroys Vitamin E, and thus drinking large amounts of chlorinated water may destroy Vitamin E in the body. This particular connection may help explain the purported correlations between chlorinated water and heart disease mentioned earlier. Saturated fats in the diet have been associated with heart disease for some time now, and most people are aware of the increasing emphasis in health education to encourage people to replace saturated fats in their diets with unsaturated fats, couple with a reduction of their overall fat intake. Chlorine reacts readily with unsaturated compounds, and whenever chlorinated water and unsaturated fats are mixed the relevant compound may well be toxic. When drinking chlorinated water before or after a meal containing unsaturated fats, or using chlorinated water in food preparations, it would seem that chlorinated compounds could be formed whose carcinogenic effects we considered above. Chlorinated water could thus bring about the very mutagenic processes which lead to supplies.’ By 1987, a number of studies documented the wide range of toxic substances in drinking water which derive from chlorination.'* In 1987, a study undertaken by M.K. Smith et.al, demonstrated that a number of the chlorine induced components found in drinking water have in laboratory animals caused reduced fertility and increased failure of early implantation. The birth weight of the pups was reduced significantly and the perinatal survival of the pups was adversely affected by at least two of the halogenated compounds. Short term tests for the carcinogenic effects of several of the chlorinated compounds also proved positive, thereby reinforcing earlier findings which linked chlorination and cancer.” cancer. CHLORINATED WATER AND THE UNKNOWN HAZARDS OF THE SHOWER There is another side to the chlorine-water story. When we return from a gym workout or a jogging session or a game of squash, not only are we thirsty but we usually shower or bathe to wash away waste products and perspiration. We have been taught that cleanliness and health go together, and indeed they do, when chemical free water is used. When chlorinated water is used, however, THE CHLORINATION OF WATER AND THE NUTRITIONAL CONNECTION We have seen that chlorine is a very reactive chemical in water, but what are the effects once this chemical enters our body where it is exposed to a complex and delicately NEXUS#29 APRIL-MAY 1992