XPost: alt.atheism, alt.home.repair, sac.politics   
   XPost: or.politics, alt.fan.rush-limbaugh   
   From: robberbaron@invalid.ut   
      
   El Kabong wrote:   
   > Municipal water systems contain no "form of bleach".   
      
   Fuckoff Rudey!   
      
   https://danamark.com/resources/municipal-chlorine-use/   
      
   Chlorine use is widely used by municipal water systems to disinfect   
   water from bacteria, viruses and other microorganisms that cause   
   diseases.  In fact, approximately 75 percent of municipal water systems   
   use chlorine. Diseases such as typhoid fever and cholera, which are   
   easily spread through infected water, have virtually been wiped out   
   because of chlorine use.   
      
   What is Chlorine?   
      
   Chlorine is one of the chemical agents, noted for its great power as an   
   oxidizing agent.  When dispersed in the air, it was a terrible war gas.   
   When dispersed in water, “free chlorine” attacks everything it touches,   
   creating chemical by-products with every reaction.   
      
   Effects of Chlorine   
      
   Despite it usefulness in disinfecting drinking water, there are problems   
   associated with chlorine.  Chlorine use can cause aesthetic water   
   quality problems like a swimming pool taste and odour.   
      
   Far more alarming are some studies that link chlorine by-products with   
   bladder, colon and rectal cancer.  One study shows that people who drink   
   chlorinated water run a 21 percent greater risk of bladder cancer than   
   people who drink water with no chlorine.   
      
   One by-product is Trihalomethanes, or THMs.  THMs are formed when   
   chlorine reacts with a naturally occurring organic matter in water, like   
   decayed leaves.  THMs (like chloroform) have been linked to a higher   
   rate of cancer and have been classified as probable or possible human   
   carcinogens by the US Environmental Agency (EPA). Research also   
   indicates that many other volatile organic chemicals (VOCs) are also   
   often present in water that has been treated with chlorine.   
      
   History of chlorine use and water treatment   
      
   Chlorine was first used to disinfect water in the early 1900’s.  At the   
   time, outbreaks of cholera and typhoid fever, spread by the water   
   system, were common and severe.  In fact, major North American cities   
   were suffering 100 or more typhoid deaths per 100,000 persons. Within 10   
   years after chlorine was introduced, the death rate fell dramatically.   
   Since then, chlorine has been a primary means of chemically treating water.   
      
   In the mid-1970’s, research determined that VOCs, including chloroform   
   and THMs, were present in drinking water that was treated with chlorine.   
     Subsequent tests revealed that these compounds were not found in the   
   same water prior to chlorine disinfection.   
      
   Consequently, in 1979 the EPA set a Maximum Contaminant Level (MCL) of   
   0.1 milligrams per litre (mg/l) for THMs.  Recognizing the need to   
   completely eliminate THMs from drinking water, the EPA has set a Maximum   
   Contaminant Level Goal (MCLG) of zero for THMs.  A MLCG is simply a   
   target point though, not an enforceable limit. This standard applies   
   only to water treatment systems serving more than 10,000 people, which   
   covers 79 percent of the North American population.   
      
   Detecting chlorine in your water   
      
   Determining whether chlorine is present is sometimes as simple as   
   smelling or tasting your water.  If your water smells or tastes like a   
   swimming pool, the cause of that small or odour is most likely chlorine.   
     To be certain if chlorine is used in your water system, call your   
   local health department or water provider.   
      
   Reducing chlorine in your water   
      
   While there is no way to prevent the addition of chlorine in your   
   municipal water supply, there is a way to remove or reduce chlorine and   
   chlorine by-products from your water before you drink or cook with it.   
   This can be done simply and cost-effectively with a point-of-use (POU)   
   water filtration system, certified by NSF International, for the   
   reduction of chlorine, THMs and VOCs.   
   --   
   ⛨ 🥐🥖🗼🤪   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)