Canada has been chlorinating its water supplies for over one hundred years. It is through this treatment method that we have been able to virtually wipe out water-borne diseases such as cholera and typhoid fever. It is what lies beneath the surface of the population’s concerns over chlorine’s effect on the taste and odour of their water that has sparked heated debate. Debate has centered on the safety of chlorine with respect to its potential as a carcinogen. When chlorine breaks down organic material, it creates byproducts that can damage the heart, kidneys, nervous system and lungs. These byproducts also increase the incidents of certain types of cancer. Many articles have been written about THM’s ( trihalomethanes) and their impact on our health. This is well worth your investigation. Data showing these results prompted the Environmental Protection Agency in the United States to respond with limits to the amount of chlorine byproducts permissible in drinking water. Eliminating the byproducts of chlorine should be a primary objective in any personal water treatment plan.