Mineral - Chlorine
Chlorine is the mineral of the day today. I am sure you have heard of the Chlorine and its association with swimming pools. We will talk about this aspect, but it is the different forms that are more of interest to us today. The main area of interest is the biological role of Chlorine. Now there is another essential nutrient out there called Choline, so don't confuse the two. Choline is considered to be a vitamin. So 2 different things and it is easy to mix the two up if you do a quick skim through of the material.Remember, CHLORINE and not CHOLINE. But let's get the opening technical points covered.
Chlorine is a mineral that is used 10,965,848 times in the DNA sequence, follows the GGU codon and associates with the amino acid Glycine. It carries a valence number of -1, so not too much of a charge. It is a very light-weight mineral, weighing in at 35.46 on the molecular scale and is known by the symbol of Cl.
Perhaps the one major role that you can associate Chlorine with is that of digestion. It breaks the protein bonds so that the amino acids can be absorbed in the small intestine. Almost all other roles that Chlorine participates in is somewhat secondary to the role of digestion, yet primary in those other roles. I use that terminology to illustrate the importance of the role of Chlorine in the digestive process. Chlorine is part of the makeup of Hydrochloric acid in the stomach. Perhaps the main source of the Chlorine used in the natural production of Hydrochloric Acid in the stomach is plain old salt. It is argued that mineral salt is the best type of salt for this purpose. I can see merit in both sides of the discussion. But what I do know is that salt is vital, so vital that without it, you can end up with problems so extensive that you won't have problems anymore, if you know what I mean.
When you have too little Chlorine you end up with a condition called Hypochloremia. This condition does not have any obvious signs. Usually, the signs are misdiagnosed and labeled as something else entirely. However, this too little Chlorine is directly related to Hypoventilation, which is respiratory distress due to a lack of ventilation which leads to a buildup of carbon-dioxide and a condition of respiratory acidosis which causes a condition of lowering the pH level in the blood. Then that leads to all sorts of other problems. Also, there is a situation of where the cellular pumping action goes bonkers and the proper movement of all of the stuff that gets moved in and out of the cell ceases to run as it should. Think of it this way, the groceries don't get packed in the front door and the garbage doesn't get hauled out of the house, including from the bathroom. That is the outcome of the cellular pump system not working.
When you have too much Chlorine in your system it creates a condition of Hyperchloremia. This is a condition of causing a number of issues, likely the most important is associated with the brain. In short form, it causes the brain to go all whacko. At least that is the more severe cases, but the average person will manifest things like extreme thirst, loss of appetite, confusion and so on. In simple terms think of this a condition of a lack of oxygen and the ways that it might affect cellular actions and the brain. Since we see the term of oxygen being mentioned, let's move on to the next part.
Chlorine and Oxygen tend to show up at the same parties all the time. From all appearances, they don't seem to get along with each other, or at least like the share the same friends at the same time. One point of the illustration is the Chlorine Gas that is used to kill people. This is a particular form of Chlorine but it is used at very high concentration levels. When you are exposed to Chlorine gas at the 1000 ppm level, after a few breaths, it will give a fatal reaction. Lung damage occurs at the 60 ppm point. Then at 30 ppm, you will experience coughing and vomiting. At the more than 30 ppm levels it will begin reactions with cellular fluid as well as water. At the 10 ppm point, it is considered to be placing the person in immediate danger of life and/or health. Anything below that can cause eye irritation and respiratory distress. At the 3 ppm, you can begin to smell the Chlorine. In the US, the maximum limit for exposure is at 1 ppm and for the workplace environment, .05 ppm at the 15 minute time frame. The only real danger that Chlorine presents in the home environment is when Chlorine-based cleaning products come in contact with Ammonia based cleaning products. When this happens you create an environmental situation of creating Chlorine Gas. The amount isn't enough to do serious damage, but damage can be done if clean fresh air isn't accessed immediately. Perhaps the greatest danger with Chlorine in its gas form is that it is a strong oxidizer, IE; makes things flammable as in very flammable.
The kind of Chlorine that is required by the biological functioning entity is Elemental Chlorine. Generally, it is found in salt or in brine solutions. There are roughly 65 million tons of Chlorine produced each year. There are about 15,000 different Chlorine-containing compounds. Chlorine-containing compounds are used to manufacture PVC plastic pipe, for example. So it is hard to say that Chlorine is confined to a few areas of use in life on earth. The earth's crust contains about 126 ppm of Chlorine, but itis sort of locked up, not presenting a danger, with higher concentrations in seawater and in brine solutions. Chlorine is used far and wide in, on and in between many different aspects to all things earth and life on earth. But from a nutritional aspect, Chlorine is necessary and can be found in many foods that are consumed. So with that, let's move on tot he next part.
Essential OIl Connection.
Since we know that Chlorine is very light, weight wise, so it moves around with very little effort. So it finds it's way into various plants. Of course, we can really go into great detail and list all of the plants, that list is too long for this setting. So we will look at some of the more widely known and used plants that are used for nutritional and medicinal purposes.
One of the highest Chlorine containing plants that are used in Herbal settings is Dandelion Leaf. It comes in at 22,000 ppm. When you see the health benefits of Dandelion Leaf, you see a direct correlation in what it does as Chlorine does in biological functions. Some of the other Herbs that we see a lot of widespread use of are as follows; Chickweed @12,900 ppm, Purslane @ 7,300 ppm, Oat, plant @ 5,700 ppm, Stinging Nettle @2,700 ppm, and the list goes from there. But when applied to essential oil plants, we see Black Pepper coming in at the top of the list for Chlorine containing plants. It comes in at 5,100 ppm. Cinnamon Bark in at 300 ppm. The Citrus oils all come in at the 10 to 400 ppm range.
Now what is interesting is that we see Oat (stem/leaf-excluding the seed) @ 5,700 ppm. Oat -seed @ 1,900 ppm. Then we have Wheat (stem/leaf-excluding the seed) @ 3,400 ppm. Then we have Wheat - seed @ 1,800 ppm. This pattern is rather consistent throughout the plants where you have both the leaf/stem and the seed being used. So we see the Chlorine having a tendency of settling more in the stem/leaf than in the seed. As a general rule, we see the fruits containing lower amounts of Chlorine than we see in the seeds. However, the fruits tend to be a little higher than the seeds. Another interesting thing is that on any of the lists I only see Radishes, Potatoes, and Sweet Potatoes were the only tuber/roots listed for plants containing Chlorine.
I am thinking that the sparse listing of oils that contain measurable amounts of essential oils is because of the idea of Chlorine being very volatile. The heat would tend to cook the Chlorine off rather quickly. The dried herbs list is quite long and a reasonable representation of the type of plants from each growth zone, with the exception of a lack of tropical plants. There are a few, like Bananas, but beyond that tropical plants are far between on the amounts on a ppm basis and few plants overall. So when we look to the oils on the Chlorine supplying side, we see very few and any Chlorine will likely be found only in the Cold Pressed/Expeller/Expressed oils, with a few steam distilled exceptions of course, with those Black Pepper, and several various types of Cinnamon Bark oils
Summary and Discussion.
OK, here is where we get to the point of cutting to the chase. Chlorine comes in many forms. One of the most common is Sodium Chloride, also known as salt. Another is elemental chlorine. Elemental Chlorine is usually the type that is found in plants and we get the Chlorine in our diets from that source. Also, we get it from "Salt". Which is a dietary source as well. Normally we do not supplement for Chlorine either for biological functioning or for any situation where our food is grown. However, perhaps we should in a few situations as it manifests the need for it.
One way that nature does it is by using the wind to move it around. What happens here is the wind blows across salt water bodies or across salt flats, etc., as it does it picks up minute particles of salt dust and it then stays suspended in the air until the wind dies down enough to not being able to carry it, then it drops on the soil or on plants, or even over bodies of fresh waters, thereby depositing salt or in other words Chlorine. Then it is taken up by the plants or by anything using the water and on its way to serving a biological function.
Now, on the other hand, we need to look at what happens when we don't get the Chlorine. Since Chlorine has a number of vital functions, I have saved one of those functions until now. That one vital function has everything to do with mucus in our system. Anything that has mucus flowing around. When we don't have Chlorine or "salt" it affects the mucus in a major way. Generally, it becomes thicker than it should be, flows get real sluggish. It affects things like the sinuses, the digestive systems and other organs like the heart. But the one area where it really affects is the Lungs. This is we see Chlorine having a direct connection to Cystic Fibrosis. Then we see it affecting the Pancreas and a contribution to Diabetes. Then we see it plugging up the Gallbladder, and of course, we go on from there and we know what happens then. I got this perspective from a Health Care Professional. Here is how that came about. Something like around 15 years ago, I was talking to this individual and we were discussing diet related stuff. I made mention that in formulating rations (diets) for animals we have to pay close attention to the Chlorine levels in their diets and Rabbits are one species that it is really important to do so. His reply was, "Interesting", "very interesting". Now forward to present time, I was talking with this same individual. I mentioned to him about a conversation that we had a number of years ago, and that Chlorine was discussed. I reminded him what he had said. He then explained to me about the mucus thing, the various organs and related diseases previously mentioned. My reply was, "Interesting", "Very Interesting". I mean you can do so much with this concept. Think about it, the role of Chlorine. Then think of this, we were preached to lied to and anything along those lines, that salt was bad, salt was bad, bad, bad. Really? No salt was the game of the day, (of course fat and other things too, but for this discussion, we are only looking at Chlorine). So no Sodium Chloride, (Chlorine) then we see a huge rise in Diabetes, Diseases like the Cystic Fibrosis, good heck, Gallbladder removed like dirty underwear. Hey, a horse doesn't have one those things, so why do people need them, right? Can't make money from having them take a little bit of salt over doing an operation to remove an organ that perhaps they don't really need. They do, but they can deal with it if they change their diet. Like I say, you have heard the phrase of "Healthy as a horse". So I guess if you want to be healthy like a horse, then you need to eat like a horse. More on that later, in another E-Lecture. Hint, nothing special, just a simple diet. But the horse still does the intake thing with Salt/Chlorine/Sodium, etc.
Another very interesting aspect to Chlorine is this. Now stay with me here, all the way. Since Chlorine is a very light mineral, ie; very light molecule, it is very volatile. That means it evaporates easily. What we know is that Chlorine will be captured in a molecule of various other minerals, such as calcium. It is then distributed into the body when that trapping molecule is taken in and dissolved. Then it is absorbed into the bloodstream and distributed. Sometimes it is dissolved into water and ingested and distributed. But the most efficient way to obtain the Chlorine is through a low heat or no heat situation. Many times in cooking your food, the Chlorine molecule will get heated and then evaporates. The evaporation point varies depending on what has trapped the molecule and its ability to insulate the Chlorine from the heat. If the insulating element is successful in keeping the Chlorine from the heat, we see the Chlorine being carried on. But not so much, such as the case in the steam distilled oils. Generally, we don't see many distilled oils having Chlorine and this is the reason why. Now, remember that the cold pressed usually does not approach the heat levels necessary to cause evaporation. Next in the timeline, so to speak, is the Herbs, they aren't heated, so they retain their Chlorine levels. Next is this, for the Raw Food people. The raw food isn't heated, so the Chlorine isn't evaporated. Next in line is the cooked food. Depending on the level of heat the food is exposed to, will determine the amount of Chlorine that is left there or evaporated. Keep in mind that it isn't an either-or situation, either all or none. It is a by degree thing. The hotter the heat, the more extensive the evaporation that takes place. Now the most likely, most Chlorine depleting form of cooking is the good old microwave. If you use a microwave then consider the idea and carry it out by not using it anymore. The reason why is that the microwave heats from the inside, going outward. So it heats the Chlorine molecule first. In its heated form, it will expand, break its containment and evaporate. Of course, since it is heavier than Oxygen and Nitrogen, it displaces those and seeks the lowest physical level. So if you still want to use the microwave, then use it, then take the food from the microwave, throw it on the floor and wait for a while. Maybe the "a while", might allow for some Chlorine to be reabsorbed back into the food. Really, I think you get the point, don't you? Simply put, the Chlorine isn't coming back home.
One last point. Chlorine is used to break down the protein bonds in the digestive system. To do so, it forms Hydrochloric acid and that acid breaks down the protein and separates the individual amino acids in order for them to be absorbed. Sometimes people experience heartburn. This really is a lack of this acid. So people take a "pill" to deal with it, and it actually makes the situation worse. Why? Because it throws people into a condition called "Selective Starvation". This selective starvation throws everything off balance and the "wreck" that takes place is a long list of possibilities. But one thing that it doesn't do is to solve the problem. The problem is not an excess of acid, but the problem of heartburn is, in essence, a Chlorine deficiency. Think of this, a lot of money can be made from this out of balance situation. Not much can be made by treating people with salt and having the body function as it should.
So we have Chlorine or Sodium Chloride or any other long list of names that Chlorine is known by, as being a vital, necessary essential nutritional element and in this case, an essential mineral. You have to have it, it is obtained from several sources and is used widely and major widely in the biological entity. It is used by any and every life form on earth. Without it, you cease to exist.
With that, thank you for your time and interest. Next time, one of my favorite ones, Sulfur. Sulfur is a lot like Chlorine, very simple, yet people make it complicated and by doing so get it, for the most part, wrong. See you next time.