What are the harms of drinking five kinds of unhealthy water for a long time to the body

For healthy drinking, it is recommended to drink boiled water in a healthy glass. Although boiled water is the least burdensome, there are many sources of boiled water, including tap water, mineral water, purified water, distilled water, etc. Among these waters, tap water is the most commonly used. So can natural water be drunk for a long time? What should we pay attention to when drinking tap water for a long time?

In order to purify the water source, most tap water is disinfected with chlorine. Sometimes when you turn on the tap in the morning, you can smell a sour smell of chlorine. Studies in the United States have shown that the rate of bladder cancer among people who drink chlorine-disinfected tap water for a long time is 35% higher than that of people who do not drink it for a long time. The risk of bladder cancer among people who swim frequently in swimming pools is 57% higher than that of ordinary people. The reason for these phenomena is that chlorine produces some by-products such as "trihalomethanes" during the disinfection process. These toxic substances can enter the body through the skin or through breathing and be absorbed by the human body, greatly increasing the risk of cancer.

Carcinogens Lurk in Tap Water

The culprit lurking in tap water is "trihalomethanes", which include four chlorides: chloroform, dichlorobromomethane, trichlorobromomethane and bromoform. Trihalomethanes are the products of the reaction between chlorine, which is used for disinfection and sterilization in water treatment plants, and organic matter such as food residues and plankton. In nine experiments conducted on rats and dogs using chloroform, five were confirmed to cause liver or kidney cancer, and the other three chlorides also had certain carcinogenicity. As water quality deteriorates, the amount of chlorine added to tap water is increasing day by day, and it plays a major role in producing carcinogens.

In order to prevent carcinogens from harming physical and mental health, the editor recommends that families who use tap water as their main source of water for a long time avoid drinking stagnant water, boiled water, steamer water, and unboiled water when drinking tap water.

Aged water: May cause esophageal cancer and stomach cancer

Commonly known as "dead water", it is water that has been stored for a long time without moving. Regular drinking of this kind of water will significantly slow down the cell metabolism of minors and affect their physical development; it will accelerate aging in the elderly; the increasing incidence of esophageal cancer and gastric cancer in many old places may be related to long-term drinking of aging water. The toxic substances in aged water also increase as the water is stored for longer periods of time.

Thousands of boiling water: May cause diarrhea, abdominal distension, coma and convulsions

Thousands of boiling water is water that has been boiled on the stove overnight or for a long time, as well as water that has been boiled repeatedly in an electric water heater. Because this water has been boiled for too long, it contains high levels of non-volatile substances, such as calcium, magnesium, other heavy metal components, and nitrite. Drinking this kind of water for a long time will interfere with the gastrointestinal function of the human body and cause temporary diarrhea and abdominal distension; the toxic nitrite can also cause hypoxia in the body, and in severe cases it can cause coma, convulsions, and even death.

Steamer water: May cause premature aging and cancer

Steamer water is the leftover water from steaming buns. Steamer water that has been used repeatedly has a high nitrite concentration. Drinking this kind of water frequently, or using this water to cook porridge, can cause nitrite poisoning; scale often enters the human body with water, and can also cause digestive, nervous, urinary and hematopoietic system diseases, and even cause premature aging and cancer.

Unboiled water: may cause bladder cancer and rectal cancer

The tap water that people drink has been disinfected and sterilized by chlorination. Thirteen harmful substances can be separated from chlorine-treated water, among which halogenated hydrocarbons and chloroform are carcinogenic and teratogenic. When the water temperature reaches 90℃, the halogenated hydrocarbon content increases from 53 micrograms per kilogram to 177 micrograms per kilogram, which is twice the national drinking water hygiene standard. Experts point out that drinking unboiled water increases the likelihood of developing bladder cancer and colorectal cancer by 21%-38%. When the water temperature reaches 100℃, these two harmful substances will be greatly reduced as the steam evaporates. If it continues to boil for 3 minutes, it will be safe to drink.