Chlorine

Chlorine-Post
An excerpt from Dr. Cousens ‘ book, Spiritual Nutrition:

Chlorine, in its healthy food form, rather than its commercial table salt form, is present in digestive processes and glandular secretions. One of its main functions is as a cleanser in the body. A deficiency of chlorine will contribute to a sluggish liver and glandular and lymphatic swelling. The human body contains about three-fourths ounce of chlorine. Chlorine unites with potassium to work within the muscle system and gives tone to the motor centers. It also can help excite the sexual system. Chlorine helps support the blood cell function, and is obviously important in the formation of hydrochloric acid. It’s a cleanser of the lymph, and it enhances peristalsis and circulation. Chlorine helps to heal blood diseases, nervous disorders, poor muscle function, skin inflammation, lymphatic congestion, and congested livers.

An excess of chlorine in the system can create loss of nitrogen, hydrogen, oxygen, carbon, sulfur, phosphorous, fats, and sugars. The result is a tendency toward emaciation. Excess of chlorine also slows brain activity, depresses the reflexes, lowers the blood pressure, causes difficulty breathing, and depresses skin function. On the mental level, a symptom of chlorine deficiency is gloom, low self-esteem, and low selfconfidence. Chlorine deficiency can also create a lack of will of the spirit. On the physical level, we see a sluggish liver and lymphatic swelling. In a deficiency of hydrochloric acid, we have gas from fermented foods.

Chlorine is most concentrated in the blood, the lymph, and the pancreas (pancreatic fluid). It helps fight viruses and bacteria. Foods that are high in chlorine include asparagus, avocados, beans, blackberries, brazil nuts, Brussels sprouts, cabbage, carrots, cauliflower, celery, coconut, cucumbers, dandelion greens, dates, eggplant, horseradish, kale, kelp, kohlrabi, lettuce, mangoes, oats, peas, pineapples, raisins, sauerkraut, spinach, strawberries, sunflower seeds, sweet potatoes, tomatoes, turnips, watercress, and watermelon. The vegan diet tends to wash chlorine out of the system; therefore, it is important to bring a lot of chlorine and sodium salts into the system through these foods and natural salt such as Celtic sea salt, Himalayan salt, KrystalTM salt, or Real SaltTM.

Natural chlorine in our plant foods is not the same as chlorine added to our water. Chlorine in World War I was known as mustard gas. It is an obvious poison. It has been linked to chronic digestive disorders, acne, psoriasis, seborrhea, and eczema. Chlorine also combines with organic substances in water to form trihalomethanes, which are carcinogens. A study in Canada in 1995 showed that long-term exposure to chlorinated water caused a 34 percent increase in bladder and colon cancer. Research by the National Institute of Health Sciences and Shizuoka Prefectural University found that natural organic substances such as soy, fruits, and green or black tea reacted with tap water to form cancer causing compounds. Dr. Riddle at Kemysts Laboratory reports that chlorine and chlorination by-products are linked to cancer of the bladder, liver, rectum, and colon, as well as heart disease, anemia, high blood pressure, and allergies.

It is interesting that the increase in arteriosclerosis and heart attack is associated with the practice of chlorinating the water. According to data compiled by Dr. Tru Ott, this heart disease increase has appeared only in countries that chlorinate water, not in countries that did not adopt this practice. A strong association between heart disease and chlorinated water was made by Dr. Price in the U.S. He put fifty chickens on chlorinated water and fifty chickens on non-chlorinated water. Seven months later, 95 percent of the chickens that drank the chlorinated water had arteriosclerosis, while none of the control chickens had any arteriosclerosis. Chlorinated water has also been linked to increased rate of miscarriage and hypothyroid disease, as well as with allergies, asthma, respiratory problems, and destruction of protein. By-products of chlorination include chloroform, which causes excessive free-radical formation, oxidation of cholesterol, and acts as a carcinogen. Dichloroacedic acid (DCA) is another chlorination by-product that has been associated with altering cholesterol metabolism and liver cancer. MX (another chlorinated acid) causes genetic mutations that can lead to cancer. Not only is chlorinated drinking water a problem, but we absorb 6–100 times more chlorine in a shower than by drinking the same water. A basic way to deal with this is to use low-cost chlorine shower filters if your water is chlorinated and filter your drinking water.

The principles of Spiritual Nutrition are to avoid eating or drinking anything that is toxic to our body and mind. This includes chlorinated water.

usaSpain