4. Cured Meats
Meat by itself has very little chlorine. Once cured, however, the levels of chlorine skyrocket. Some examples of cured meats with high chlorine content per 100 grams are bacon (2,910mg), ham (1,670mg), and salami (2,460mg). The chlorine content in cured meats comes mainly from the amount of salt used to cure it. So if you’re looking for another reason to eat bacon (not that you need any more) just remember it’s a good source of chlorine!
5. Canned Foods
In the same manner as cured meats, canned foods contain a high amount of chlorine because of the salt in the brine water used to preserve it. A can of corned beef, for instance, can contain up to 1,430 milligrams of chlorine, while canned soups can contain anywhere between 530 to 750 milligrams per can. Other examples of high-chlorine canned foods are sardines, Vienna sausages, and luncheon meat.
