Chlorine is chemical element used as a disinfectant when added to drinking water. It reduces or eliminates microorganisms, such as bacteria and viruses, which can cause serious and life-threatening diseases, like cholera and typhoid fever.
Long-term exposure to high levels of chlorine and chlorination by-products (reactions to organic matter such as leaves, etc.) has been linked to an increased risk of cancer and other disorders. Municipal water supplies must follow their provincial government guidelines for safe chlorine use that fall well below the amounts linked to any health problems.
If you are concerned about chlorine in your tap water, however, here are some easy low-cost tips that may help ease your worries.
Tests show chlorine dissipates from water over time when left uncovered (about 24 hours, say some sources; two days, say others). And, at the same time, exposure to sunlight will help speed chlorine dissipation.
TIP: Alternate several water pitchers from a sunny spot on the counter to the refrigerator, for an ongoing, rotating, chlorine-free water supply.
Add a few lemon slices to your water pitcher (or a few drops of pure lemon juice) to help neutralize the chlorine. Lemons and limes offer a concentrated source of vitamin C, which has been shown to dissipate or neutralize chlorine.
Sanitary engineers use vitamin C to neutralize chlorine before flushing out water systems. Surprisingly, tests show only a small amount of lemon in your glass will make a difference. Keep this in mind when you order a glass of water in a restaurant: ask for lemon wedges.
Research finds charcoal can filter 95 to 100 per cent of chlorine from water. Charcoal filter pitchers are a less costly choice than whole-house systems or a standing water cooler. Pitchers are available in BPA-free plastic or stainless steel. To store larger amounts of filtered water, pour it into a glass beverage dispenser equipped with a built-in tap. Leave it on the counter or in the refrigerator. Caution: Refillable pitchers and coolers need regular cleaning.
Many sources suggest several nutrients in food (especially vitamin C) and perhaps even certain properties in tea and coffee will help dissipate any chlorine in the tap water used.
To water small indoor and outdoor plants, use tap water that’s been sitting (for at least a day or two) in large, open-top watering cans. As for outdoor plants, studies indicate chlorine binds to particles on the soil’s surface. The organisms in the topmost surface of soil or compost may be affected, but little chlorine remains as the water seeps downward.
In one test, researchers found organisms deeper than one half inch were thriving, and the affected organisms in the top layer quickly replenished (partly due to chlorine’s quick dissipation). To kill these essential soil microorganisms to a six-inch soil depth, it requires water containing 65 parts per million of chlorine. Drinking water contains much lower chlorine levels (up to 4 parts per million).
What about your bath water? Chlorine can also be absorbed through the skin, but vitamin C added to water can instantly dissipate chlorine, based on studies done by water utility companies in Canada and the US.
There are vitamin C bath salts and tablets designed for bathing or use plain vitamin C powder. Only ¼ tsp (about 1,000 mg vitamin C) will neutralize the chlorine in up to 100 gallons of water, which is much more than what a standard-sized tub holds. Avoid using more; it’s not necessary. And using the recommended small amount makes your vitamin C powder last longer!
Consider using calcium ascorbate or sodium ascorbate powder, instead of the slightly more acidic ascorbic acid version of vitamin C. Calcium ascorbate and sodium ascorbate have a neutral pH and may be less irritating to the skin. If they are difficult to find, ask your local health store to stock them for you.
For those who prefer to shower, consider a showerhead filter with charcoal and/or vitamin C within the showerhead. Shop around for these and many other chlorine-eliminating products.
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Eve Lees has been active in the health & fitness industry since 1979. Currently, she is a Freelance Health Writer for several publication and speaks to business and private groups on various health topics.