Introduction: Unboiled water, re-boiled water, steamer water, and stagnant water.
The culprit lurking in tap water is trihalomethanes, which include four types of chlorides: chloroform, dichlorobromomethane, trichlorobromomethane, and tribromomethane. Trihalomethanes are the products of a reaction between chlorine, used for disinfection in water treatment plants, and organic matter such as food residue and plankton. As water quality deteriorates, the amount of chlorine added to tap water increases daily, and it plays a major role in the formation of carcinogens.
I. Unboiled Water – Bladder Cancer, Colorectal Cancer
Experts point out that drinking unboiled water increases the risk of bladder cancer and colorectal cancer by 21%-38%. When water reaches 100°C, these two harmful substances are greatly reduced as they evaporate with steam. If boiled for an additional 3 minutes, it is safe to drink.
II. Re-boiled Water – Diarrhea, Bloating, Unconsciousness, Convulsions
Re-boiled water is water that has been boiling on a stove all night or for a long time, as well as water repeatedly boiled in an electric water heater. Due to prolonged boiling, this water has high levels of non-volatile substances such as heavy metals like calcium and magnesium, and a high nitrite content. Long-term consumption of this water can interfere with human gastrointestinal function, causing temporary diarrhea and bloating. Toxic nitrites can also cause body hypoxia, and in severe cases, lead to unconsciousness, convulsions, and even death.
III. Steamer Water – Premature Aging, Cancer
Steamer water is the leftover water from steaming foods like steamed buns. Water repeatedly used in a steamer has a very high concentration of nitrites. Drinking this water frequently or using it to cook porridge can cause nitrite poisoning. Scale often enters the human body with the water, which can also cause diseases of the digestive, nervous, urinary, and hematopoietic systems, and even lead to premature aging and cancer.
IV. Stagnant Water – Esophageal Cancer, Stomach Cancer
Commonly known as "dead water," stagnant water is water that has been stored for a long time without moving. Drinking this water frequently can slow down the metabolism of cells in minors, affecting physical development. In middle-aged and elderly people, it accelerates the aging process. The increasing incidence of esophageal and stomach cancer in many older areas may be related to long-term consumption of stagnant water. The toxic substances in stagnant water also increase with the length of storage time.
How to reduce carcinogens in tap water?
To reduce the harm of carcinogens in tap water to the human body, active preventive measures should be taken: individuals and families should not drink tap water directly; fill a container with water in advance and let it sit for a period of time for the trihalomethanes to evaporate before use; try not to use synthetic detergents.