Is Your Chicken Swimming in Chlorine?

Written by Dr. Nirvana

February 19, 2013

Chlorine is a known carcinogen. It reacts with and is retained by muscle tissue, but especially fats and the liver of chickens. It is financially advantageous for the poultry industry, though. Chlorine treated chicken carcasses weigh more than those treated with unchlorinated water.

During the Vietnam conflict, soldiers killed in combat which were autopsied were found to have thick, sticky cholesterol plaques filling their arteries. Some had total or partial blockage of one or more arteries and some had massive cholesterol lesions on their hearts.

The U.S. government hired scientists to compare these men with civilian men of similar ages who died in car crashes. The one major difference between the two groups was their drinking water. The Vietnam soldiers took large “water purification” tablets before they could safely drink the water in Vietnam. These tablets were chlorine tablets.

What does this have to do with chicken?

Being a medic in Vietnam, Dr. Joseph Price, M.D., was also concerned with these healthy soldiers developing clogged arteries. After he returned home he performed experiments on CHICKENS to see if they developed vascular problems similar to the soldiers by drinking chlorinated water.
Now we’re getting to the chicken connection.

He divided several hundred chickens into two groups, one group was given chlorinated water to drink, the other spring water. He found that 95% of the chickens that drank the chlorinated water developed heart disease and clogged arteries by the time they reached maturity. He also discovered that the greater the concentration of chlorine, the greater the problems. The chickens that drank spring water with no chlorine did not develop any such problems! Also interesting, the chickens raised on chlorinated water under winter conditions showed signs of poor circulation, shivering, drooped feathers, and a reduced level of activity. The group without chlorine showed none of these signs. Also, the group without chlorine grew faster and larger and displayed vigorous health. The group on chlorinated drinking water were smaller, took longer to mature, and were less healthy.

Dr. Price’s findings are in the book he wrote called, Coronaries/Cholesterol/Chlorine, in which he called chlorine “the greatest crippler and killer of modern times”.

More recently, Dr. Richard Bull, of the Environmental Protection Agency, repeated Dr. Price’s study but instead performed the experiment on pigeons. He obtained the same results as Dr. Price did.
Both broilers and layers live in ghastly conditions in concentrated poultry houses, as recent films like “Fresh” and “Food, Inc.” revealed. Chickens raised for human consumption eat genetically modified feed laced with antibiotics. They are bred for large breasts – beyond what their legs can support. Not that there is room for mobility – most live in 68 square inches of space. A US farmer told Russian bloggers:
“Modern’ poultry production condemns the poor chickens to living in their own filth leading to all kinds of problems from breathing in the fecal dust and excess ammonia.”

As to carcass sanitation, this produces a meat that is less than firm and very absorbent. This absorbency is terrible for us because of what happens when the chicken is cleaned. Because processing is highly mechanized… many intestines are torn during evisceration thereby soiling many of the carcasses, which are then ‘sterilized’ in a chlorine bath (better known as a fecal bath) which the absorbent meat sponges up for us to later eat.
The difference in taste and texture between chlorinated, drugged chicken and organic, fresh chicken is enormous.

Chlorine baths are currently banned in the EU for meat and organic food in general, though apparently not for salad mixes. In America, these baths are permitted for salad mixes, meat, and more.

Stateside, many organic and/or pastured poultry producers use ozone instead of chlorine.

Apparently the USDA organic rules for chlorine levels in water must not exceed the maxim residual disinfectant limit under the Safe Drinking Water Act. Although, the levels used for chlorine baths are quite a bit higher than for regular old drinking water.
So what can you do to get a chicken that is chlorine-free?

Contacting various suppliers and simply asking them if they use “chlorine baths” to disinfect their chickens, is a start. You can also visit your local farmer’s market and find a source that uses vinegar or even electrolyzed water to sanitize their chickens. Murray’s and Mary’s Chicken are the most widely accessible source found in most grocery stores.

Spending the extra time to seek out trustworthy companies is very well worth it, especially when it comes to your health.

This article was created in collaboration by Rady and Alexandra Zissu.

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