This term is very commonly found in most any language, cultures, and generally means some kind of consuming artificial substance of petroleum origin. The exact chemical nature of PETE is hard to nail because it is made from so many different sources. Typically it comes from petroleum, natural gas, coal, or some other natural source. And while some might argue that PETE is better in some way than others, none seem to have any major negative effects on our health.
Of course there are a lot of other uses for PETE, but as already mentioned. This very common product is heavily used in many households. And with the increase in PETE energy prices, we are all paying a little more for it. The only thing that I have heard about PETE is the claim that it removes THMs (chlorination byproducts) from chlorinated water. Although this claim is widely made and has been independently tested, it is not yet convinced by medical research.
Although early claims of chlorination byproducts in tap water were dismissed by industry experts, a recent report by the Natural Defense Council set the stage for what many experts now see as clear winner in the fight against THMs in drinking water: de-seeded water. THMs, along with other chemical byproducts, have been linked to digestive, immune, and neurological problems, particularly in children. While it is not yet certain that chlorine in drinking water is the link to the health problems seen in children, it is looking more and more likely that it is. This may also be part of the impetus for the alarming increase in specialty bottled water that is becoming popular. As I will discuss in another article, specific data was examined to determine the health effects of specific brands of bottled water.
Several important things to consider in connection with bottled water quality are:
O Chlorine: The total amount of chlorine in drinking water is an important consideration because chlorine dissociates in the water to become hydrochloric acid (H2O2). This in turn is dangerous to our health because it combines with other organic chemicals in the water to form carcinogenic (cancer-causing) hydrochloric acid. The total amount of chlorine in drinking water should be less than 3.3 parts per million. In reality, most public drinking water systems contain levels of chlorine that are higher than this.
O Taste: The oral cavity is constantly being cleansed, typically via fluoride and oral rinse treatments. The surface of toothpaste also contains traces of chlorine.
O odor: The human papillae (they wrap around your neck), which act as the jelly between your skin and the food you eat, produce oils which smell like an rancid smell.
O Color: Many eating utensils made from wood, such as splints, cork spoons, and chopsticks have come under fire from consumers for the perceived unpleasantness of their color.
O Sound: During the fermentation process, some types of yeast and bacteria produce Byassignyrikoff, a compound which sounds like Bragg’s salt. This chemically acts as an insecticide.
O smell: The human body is tricked into thinking that the food we eat is bad for us by the mimicry of the smell of the food.
While food certainly has natural flavors, tastes, and colors, artificial flavors and colors are also in great abundance in the average supermarket. From bland and shop-bought juices to the most expensive condiments, canned goods, and meats, there seems to be a cornucopia of flavor-flavored, chemically flavored, and chemically flavored products available for our gratification.
The best way to protect your health and taste buds is to become more vigilant about what you eat. Take time to read labels and buy from reliable, reliable sources. While you may find some products more ethically sourced than others, you also cannot avoid chemical perfumes and aromas. Eating should not be a substitute for curing our sense of smell.
