Dihydrogen monoxide is a persistent environmental chemical, it’s present in most of the food we eat, and absorbing too much of it can cause hyponatremia, a condition where cells lose their salt content, which is associated with congestive heart failure, liver failure, renal failure as well as brain edema (swelling). Acute hyponatremia, which happens when the serum salt level is less than 105 mEq/L, has a mortality rate over 50 percent.
As Joe Schwarcz, director of McGill University’s Office for Science and Society, observes in the Montreal Gazette:
“This liquid chemical is critical to the multiplication of cancer cells, promotes bacterial growth, can be lethal when inspired into the lungs and solubilizes a host of toxins, increasing their absorption into the body… This chemical has caused untold misery. It should be banned.”
Read more to find out why regulators have done nothing to warn the public about this dangerous chemical.