Iodized Salt

[ndrosen]

There was an article in the Washington Post’s Health and Science section Tuesday about some Americans not getting enough iodine. Some people use pink Himalayan salt, Kosher salt, or other non-iodized salts; furthermore, the salt used in packaged products, peanut butter or ketchup or whatever, is not necessarily iodized. I took a look at the container of salt that I’ve had for many years, and noted that it is Morton’s non-iodized salt. (I’ve had it for many years because I don’t typically add salt to my food.)

At the supermarket today, I bought a container of Morton’s iodized salt, and a few hours ago, I added about a quarter of a teaspoon to my dinner. I plan to do this kind of thing regularly; a quarter of a teaspoon should provide 45% of the RDA for iodine, and I trust that I’m getting some iodine from the food I eat. I don’t know whether I need to get more iodine, but assuring an adequate amount seems prudent, and the cylindrical box of salt only cost me a dollar and fifty-nine cents, plus sales tax. With my low blood pressure, I’m not worried about the extra sodium.

Comments

[thewayne]

Yeah, common mistake. Use Morton's-type iodized salt for cooking, you use the chi-chi salts for finishing. If you use them early, two things happen. You lose their distinct characteristics, and you don't get consistent measurements because of their larger crystal/flake structure.

We make sure to buy iodized salt as we live at 9,000' and that has a host of medical issues associated with it: an iodine problem isn't one we want to add to the list. At least it's an easily addressed problem.