Chlorine is one of the most important minerals in the blood, along with sodium, potassium, and calcium. Chlorine (Chloride) helps keep the amount of fluid inside and outside of cells in balance. It also helps maintain proper blood volume, blood pressure, and pH of body fluids.

Chloride is found in table salt or sea salt as sodium chloride. It is also found in many vegetables. Foods with higher amounts of chloride include seaweed, rye, tomatoes, lettuce, celery, and olives. Chloride, combined with potassium, is also found in many foods.

Most of the chloride in the body comes from table salt (sodium chloride) in the diet. Chloride is absorbed by the intestine during food digestion. Any excess chloride is passed out of the body through the urine.

Uses and Benefits of Chloride

  • Chloride is the major extra cellular anion and contributes to many body functions including the maintenance of osmotic pressure, acid-base balance, muscular activity, and the movement of water between fluid compartments.
  • An electrolyte, along with sodium and potassium.
  • Affects blood, nerves, epithelium. Aids digestion and elimination, normalizes osmotic pressure in blood and tissues.
  • Helps maintain normal heart function, acid-base balance and water balance.
  • Increases capacity of blood to carry carbon dioxide to lungs for excretion.
  • Helps to cleanse both the intestines and body of toxins.
  • Produces the normal acid environment in stomach. (This aids in absorption of iron and vitamin B12.)

Recommended Dosage of Chlorine

The minimum Recommended Dosage Allowance of Chlorine are :-

  • Adults – 750 mg.
  • Children – 600 mg.

Deficiency Symptoms of Chlorine

  • Disturbed digestion.
  • Water retention issues.
  • Loss of hair.
  • Weight loss.

Toxicity: Very toxic in even slightly higher amounts. Symptoms are weakness, confusion and coma.

Rich Food Sources of Chlorine

Coconut, avocados, dates, turnips, lettuces, kale, kelp/dulse, celery, tomatoes, potatoes, apricots, orange juice, pineapple, watercress, raw white cabbage, spinach, asparagus, cucumbers, parsnips, carrots, onions. In cooked dried beans and peas, and sea salt, etc.