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Old 04-15-2013, 08:05 AM   #1
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Iodized salt....si or no?

Virtually all of the posts regarding salt here at LCF either just say 'salt' or if they specify then it's usually 'sea salt' or some such.
I don't think I have ever seen anyone post that they specifically use 'iodized salt'.
When I buy salt, I always buy the iodized version. Iodine is an essential mineral, but hard to find in our Western diet....or at least this is what i've been led to believe...hence the decision to add iodine to salt which is a highy utilized seasoning. Supposedly the incidence of iodine deficiency virtually was eliminated by this modification to the ubiquitous table salt.
I have come to doubt EVERYTHING the government tells me regarding whats healthy for me to eat. So now I question if using iodized salt is really wise or necessary.
Any thoughts?
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Old 04-15-2013, 08:11 AM   #2
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As someone with Hypothyroid i've been told by Drs to use Idionized salt. I've also heard that the Lack of iodine is a cause of thyroid problems in a lot of people. So i'd say Yes to idionized salt
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Old 04-15-2013, 08:12 AM   #3
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Iodized salt has sugar in it
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Old 04-15-2013, 08:15 AM   #4
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Quote:
Originally Posted by princessmommy View Post
As someone with Hypothyroid i've been told by Drs to use Idionized salt. I've also heard that the Lack of iodine is a cause of thyroid problems in a lot of people. So i'd say Yes to idionized salt
I've actually been told that iodine is NOT a factor in most people's hypothyroidism in the Western world, and it's actually something to be avoided in even moderate quantities in those with thyroid problems unless they've been proven not to have Hashimoto's or another auto-immune disorder that's causing the hypo... which is actually where most American's hypo issues come from. Iodine related thyroid problems are generally not seen in America. According to what I've been told/what I've read anyway!

Because of all that, I got a multivitamin with NO iodine in it and I try to avoid it as much as possible. Iodine used in thyroid patients who don't have a deficiency can really mess things up!

That being said though, for a perfectly healthy person... I think iodized salt is an okay choice. Some people just don't like the taste of table salt, and that's the reason they choose not to use it. I myself try to use kosher salt to get away from the extra iodine
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Old 04-15-2013, 08:34 AM   #5
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Since the introduction of iodized salt, the number of goiter cases have diminished drastically.

According to WIKI (who is slightly more believable than our government):
Worldwide, over 90.54% cases of goitre are caused by iodine deficiency

I don't add a lot of salt to my foods, but when I do, it's iodized sea salt.

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Old 04-15-2013, 08:53 AM   #6
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I use Celtic sea salt or Himalayan salt. I'm not comfortable with commercial salt. There is plenty of naturally occurring iodine as well as other minerals in proper proportions in natural food, such as seaweed.
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Old 04-15-2013, 09:21 AM   #7
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The reason that iodine-deficient thyroid disease is almost unknown in this country is precisely because of iodized salt. It's almost impossible to get sufficient iodine otherwise.

I have Hashimoto's, and the problem is that I should never supplement with iodine (as many people with other forms of thyroid dysfunction are prone to do), but getting sufficient iodine via iodized salt is not a problem.

Avoiding iodized salt puts people at risk for iodine deficiency.
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Old 04-15-2013, 09:56 AM   #8
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I think the iodized is better.

the big difference between "table salt" and kosher or sea salt is normally the crystal size and therefore measurement. kosher is only about half as much salt in a teaspoon as table salt (iodized or not) and sea salt varies all over the place.
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Old 04-15-2013, 10:05 AM   #9
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I don't cook with or use iodized salt at home, but that doesn't mean I don't get plenty elsewhere. Virtually all salt in restaurants, table salt in other people's homes, etc., is iodized, so I don't feel like it's lacking in my diet.

When I'm home, I prefer to use natural sea salts in salt mills, for the taste and quality.

I'm hypothyroid, and actually have a goiter (not visible), but that has nothing to do with iodine in my diet.

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Old 04-15-2013, 12:56 PM   #10
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My grandmother had an awful goiter so I use iodized.
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Old 04-15-2013, 01:19 PM   #11
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Nz soils are deficient in iodine, so much so that every year I supplement my livestock for it. I had a suspected goiter some years ago, I have iodised salt now.
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Old 04-15-2013, 01:20 PM   #12
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I use both without worrying too much about.
However, I have friend whose doctor put her back on iodized salt because she wasn't getting enough iodine. I'm not remembering what her symptoms were but I do remember that she was pleasantly surprised there was an easy fix.
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Old 04-15-2013, 01:27 PM   #13
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I just buy sea salt that is on sale, not sure if it has iodine or not.
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Old 04-15-2013, 02:24 PM   #14
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I use sea salts, not iodized. From what I have read iodized salt is highly processed & chemically altered.

If you are concerned that you are not getting enough you should check a list of foods that contain iodine to be sure you are eating some. We really require very little.
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Old 04-15-2013, 03:22 PM   #15
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It does depend where you are or where your food comes from.As Lilbeetle said NZ is very iodine and selenium deficient so we need iodized salt and selenium either from brazil nuts,multivites or imported food.Other places it would be present in an omnivorous diet .
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Old 04-15-2013, 04:49 PM   #16
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Originally Posted by kiwistars View Post
It does depend where you are or where your food comes from.As Lilbeetle said NZ is very iodine and selenium deficient so we need iodized salt and selenium either from brazil nuts,multivites or imported food.Other places it would be present in an omnivorous diet .
I live in Florida, the citrus capital of the US>
Should I tell you how often I see imported oranges on the supermarket produce shelf? It's crazy...I didn't think locale mattered any more.
Although NZ is pretty far away from anywhere except Australia right?
Anyway it may different 'down under'.
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Old 04-15-2013, 06:01 PM   #17
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Himalayan Crystal Salt:This form of salt, also known as gray salt, is an excellent source of naturally-occurring iodine. While many types of table salt are iodine-enriched, they are also stripped of all their natural health properties and are chemically processed. Just one gram of himalayan salt contains approximately 500/mcg of iodine.

It also tastes amazing! Switch for a few months and then go back to table salt and you will see the huge difference in taste.
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Old 04-15-2013, 06:09 PM   #18
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I love Himalayan salt! It is not something I use every day though.
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Old 04-15-2013, 06:18 PM   #19
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Originally Posted by Pami View Post
Iodized salt has sugar in it
I am sure it doesn't.Leaving aside the fact it would make it taste weird as sugary tastes cancel out salty ones(this is why junk food can contain so much of both and why the old kitchen trick is to add sugar if you over salt the soup)it makes no financial sense as they both process out at similar costs.
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Old 04-15-2013, 06:24 PM   #20
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Iodine can be deficient due to a number of reasons and iodized salt can help defray that. I use sea salt from a salt grinder when I want larger granules....iodized for most other.
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Old 04-15-2013, 10:00 PM   #21
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I am a salt addict, and all my life used iodized salt, mostly because of the warnings on the regular salt that said that you NEED iodine.) Even eating many times the recommended level of salt each day for 30 years didn't stop me from developing, as my ENT put it, "The largest goiter I've ever seen."

Now I use the finest (crystal size) iodized sea salt I can find.
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Old 04-15-2013, 11:25 PM   #22
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I've used sea salt and Himalayan salt and honestly, I wouldn't write home about the difference. Yes NZ imports fruit and veges, we grow so much of our own we dont need it except for out of season stuff. Then its so expensive, most people stick to the home grown cheaper stuff...grown in iodine deficient soil.

Up until ten years ago we got trace amounts from milk as the dairys were cleaned with iodine based cleaners. However they were phased out for reasons I never understood.
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Old 04-16-2013, 04:46 AM   #23
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The iodine salt in our cupboard has dextrose as an ingredient. I use sea salt course and ground, and kosher.
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Old 04-16-2013, 05:48 AM   #24
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I am sure it doesn't.Leaving aside the fact it would make it taste weird as sugary tastes cancel out salty ones(this is why junk food can contain so much of both and why the old kitchen trick is to add sugar if you over salt the soup)it makes no financial sense as they both process out at similar costs.
I was surprised also when I saw this posted. But guess what?
A quick check of the ingrediants on the side of my Walmart (Great Value) salt clearly shows 'dextrose' as an ingrediant. OMG ....sugar added to salt...
It also lists the carb count as 'zero' but we all know that means it falls below a threshold of inclusion. I'm going to continue using it because I believe the iodine is important and the sugar is in trace amounts, but it just infuriates me that sugar is an ingrediant in my table salt....

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Old 04-16-2013, 07:16 AM   #25
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Avid,

A number of years back, my mom had a food-magazine with a section on salt.

I read the article...And discovered that "table salt" -- because of the crystal size and shape -- is the LEAST-appealing in taste. This has to do with how it is shaped and how it dissolves, rather than chemical make-up.

At that point, we switched to using sea salt and kosher salt, and discovered we enjoyed the flavor much more.

I eat seaweed as a snack, and we often eat seafood, so I'm less worried about my iodine levels -- though I think the last box of Kosher salt I purchased may have been iodized.

Also, I've been advised that I should PERSONALLY be careful with iodine consumption, as I have an allergy to topical iodine. I've NEVER had problems with it ingested, mind you.

Still, I could always TASTE the iodine.



And I suspect the dextrose might be added to help keep it from "caking". (which is why your grandmother always put a few grains of rice in the salt shaker -- to prevent the same thing.)
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Old 04-16-2013, 09:08 AM   #26
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And I suspect the dextrose might be added to help keep it from "caking". (which is why your grandmother always put a few grains of rice in the salt shaker -- to prevent the same thing.)
Yes, it could be that, but I prefer to blame the evil ruling elite who own both big food and big pharma...You see they poison our food so we get ill, then they sell us the medication to treat the toxic disease they created. And all this is done under "strict government regulation" so we feel safe. Rather brilliant don't you think?
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Old 04-16-2013, 12:33 PM   #27
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dextrose?!

...in salt?!

If you want me I will be in the wardrobe with a pillow over my head trying to think of another planet to move to...
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Old 04-16-2013, 02:21 PM   #28
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I checked my salt. It contains silica dioxide as an anti caking.
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Old 04-16-2013, 10:26 PM   #29
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I don't think about it. I just buy Morton's Salt.
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Old 04-17-2013, 05:58 AM   #30
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I use whatever is available. I can't see the type of salt being very relevant to my weight issues.
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