The Hidden Dangers of Consuming Chlorinated Water

Chlorine destroys vitamin B, C and E. Its potential dangers are linked to high cholesterol deposits, heart attacks, strokes, kidney/respiratory damage and even cancer. Chlorine causes cholesterol to be deposited in arteries. Furthermore, chlorine reacts with humic acid from decaying matter to form cancer causing Trihalomethanes (THMs).

Medical experts worldwide now link serious illness to drinking water containing chlorine and other pollutants.

Do We Still Need to Boil Water? 

Our forefathers boiled water before drinking because in those days, the main sources of water were from wells, streams and rivers. Without chlorination, the water in these sources contain bacteria. Hence, at that time, boiling was essential to eliminate bacteria. Chlorine is now added into water by the water authorities to eliminate bacteria. Since water from the tap is already largely free from bacteria, why then do we need to boil water?

What Happens When We Boil Chlorinated Water?

Good water should be fresh, with dissolved minerals and oxygen. "Living" water has continuous water molecular movements in contact with oxygen in the air.

Boiling "destroys" oxygen and minerals in the water. In other words, boiled water is "dead" water. In particular, boiling chlorinated water speeds up the reaction between chlorine and humic acid to form THMs. Though boiling kills bacteria present in the water, it does not completely remove impurities, odour, heavy metals and chlorine. On the other hand, it increases the level of THMs in the water we consume. Boiling is necessary only when we need to make a hot drink like coffee or tea.