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What are the arguments used against iodised salt? Where would they get their iodine?
by lostlogin 3y ago
What are the arguments used against iodised salt? Where would they get their iodine?
- emmet 3y agothey're afraid it'll give them 5G or whatever shite they make up on the spot
- meepmorp 3y agoSome people dislike the flavor of iodized salt. But what would you expect from future cretins?
- ch4s3 3y agoThere's literally no way anyone can taste the difference between iodized and non iodized table salt blind to the source. There's just so little there, it seems the Swiss standard is something like 25 mg/kg. There's probably more plastic in the salt than iodine at this point.
- tonfa 3y ago> There's probably more plastic in the salt than iodine at this point. Probably not in swiss salt tho (it's usually mountain salt, not sea salt).
- ch4s3 3y agoI thought it was clear that I meant that in jest. My point was that the amount of iodine is imperceptibly small.
- masklinn 3y agoPeople almost certainly confuse iodine with anticaking agents.
- tonfa 3y agoBut microplastic in sea salt is a real thing (and might be a bit worrying, personally I now always go for mountain salt, deposited pre-anthropocene era)
- ch4s3 3y agoSure. Even still you’re talking about a highly abrasive product often packed in plastic. But none of that is material to my point.
- caymanjim 3y agoWhat an absurd thing to fixate on. There are a million other things you consume that are going to have more microplastics in them.
- ch4s3 3y agoHaha, I totally agree.
- ufo 3y agoSadly, this is the argument that people give ¯\_(ツ)_/¯
- lostlogin 3y agoThe article mentions that blind taste testing couldn’t detect it at 10x the strength. Surely people test before claiming such things? “Unicef, concerned about the sensitivity of children to odd flavours, commissioned a study in which rice was prepared with salt iodised at ten times the maximum recommended concentration. In double-blind taste tests, the iodine was undetectable.”
- shakil 3y agoIodized salt is almost always the industrially produced variety, pure NaCL and much more salty than the natural varieties - either sea or mountain salts that typically include other minerals and are milder in flavor.
- kergonath 3y agoWe have iodised sea salt around here, and it’s not more nor less industrial than standard sea salt. It’s true that the flavour is different than hand-processed sea salt or fleur de sel because of those impurities (which include microplastics and other less-than-ideal compounds, though, even though I love and use mostly barely-processed sea salt), but it is neither more nor less salty.
- pixl97 3y agoThat is more about crystal size and roughness than anything else. Some companies are working on nanoscale crystals of salt that allow you to use significantly less salt for the same saltiness profile based on these properties.
- xp84 3y agoCool! Where do I sign up for the salt innovation newsletter? I want to try this when it comes out.
- Baeocystin 3y agoJust run regular salt for a few seconds in a blender. I'm not joking, I prefer using powdered salt when seasoning sliced tomatoes and the like, and it does make a difference in perception vs. dose.
- mosburger 3y agoFWIW, that was addressed in the article: > Whatever chefs might claim, this fact is well established: in 1995, Unicef, concerned about the sensitivity of children to odd flavours, commissioned a study in which rice was prepared with salt iodised at ten times the maximum recommended concentration. In double-blind taste tests, the iodine was undetectable.
- meepmorp 3y agoI'm just repeating what people have told me.
- CogitoCogito 3y agoIn this instance it seems you should avoid this habit.
- meepmorp 3y agoIn your head, did that sound wittier than it reads?
- CogitoCogito 3y agoCertainly wittier than the repetition of ignorant nonsense.
- wouldbecouldbe 3y agoDepends on the salt, there are few that hardly contain more then dairy, but some salts contain enough to make it make sense. My main issue with normal salt is the anti-caking ingredient needed to not have it stick together, in general not needed with sea salt and a real grinder.
- EdwardDiego 3y agoYou hate sand, huh.
- morsch 3y agoThe anti caking I commonly see in salt is potassium cyanide [ferrocyanide, actually, see below]. https://en.m.wikipedia.org/wiki/Potassium_ferrocyanide https://en.m.wikipedia.org/wiki/Potassium_ferrocyanide
- brilee 3y agoI'm sure you're aware that ferrocyanide is not the same thing as cyanide - the cyanide is bound so tightly to the iron center that it is nontoxic.
- vGPU 3y ago> However, like all ferrocyanide salt solutions, addition of an acid or exposure to UV light can result in the production of hydrogen cyanide gas, which is extremely toxic. Now that does seem like a bit of a concern, doesn’t it?
- EdwardDiego 3y agoIt's a matter of quantity, like all things toxicity.
- oynqr 3y agoThat is not potassium cyanide.
- jghn 3y agoI've 100% switched to kosher salt & various sea salts with my own cooking. Not because I'm anti-iodine, but because I like those salts better for cooking purposes. Given how much attention was paid to using kosher salt in cooking by people like Alton Brown over the last 20 years I would expect I'm far from an outlier.
- kergonath 3y agoThat’s fine for people who have a balanced diet rich enough in iodine. Which, to be fair, should be most people bothering about sea salt in the first place. For those who do not, it’s unfortunate, though. There is a reason why adding iodine is a good idea in the first place.
- ramraj07 3y agoIsn't kosher salt literally just regular salt but in a particular particle size? I also use Himalayan and kosher salt but thats because I eat a ton of junk food which has iodised salt. If you're health conscious and don't do that, it's probably not a bad idea to keep iodised salt and add it in times it's not that important you need to pinch the exact right amount in your fingers or whatever.
- kergonath 3y agoYou pretty much cannot have too much iodine. It is a good idea to use iodised salt in general. [edit] fair enough, I need to qualify that. You pretty much cannot get too much iodine with something that looks like a normal diet, and in any case iodised salt is not what push iodine levels over the top. And in a normal diets, iodine deficiency is much, much more likely than iodine overload.
- saturn_vk 3y agoThe article states otherwise
- manymatter 3y ago
- kergonath 3y agoPretty much the same as against fluorine in water in the States: it’s unnatural/a globalist conspiracy/killing our traditional way of life/a plot to subdue the people for <reasons>. There is no scientifically sound reason against it.
- tourmalinetaco 3y agoThere’s scientifically sound reasons for not wanting to drink fluorine, namely that the science is still out for whether it’s useful when used alongside regular topical applications. Not to mention excessive fluorine can stain or pit the teeth, and that it may even destroy nerve tissue. https://www.hsph.harvard.edu/magazine/magazine_article/fluoridated-drinking-water/ https://www.hsph.harvard.edu/magazine/magazine_article/fluor...
- kleton 3y agoOnly the measurable decrease in IQ from municipal water fluoridation, which can seen when comparing Portland, where they do not fluoridate, to similar large cities in the PNW where they do.
- lostlogin 3y ago> the science is still out for whether it’s useful when used alongside regular topical applications. That’s a meaningless comparison. The whole point is that people aren’t doing topical application. A similar debate to this is the adding folate to flour or bread.
- emmelaich 3y agoDon't most (all?) toothpastes contain fluoride?
- Taniwha 3y agoThe LD50 of fluoride in drinking water is actually lower than the LD50 of water itself - drink enough fluoridated water to die from fluoride poisoning and you'll die from water poisoning first
- dfxm12 3y agoI always heard if you eat seafood, you get enough iodine and can stick to plain salt. It looks like milk and eggs are a good source as well. https://www.medicalnewstoday.com/articles/iodine-rich-foods https://www.medicalnewstoday.com/articles/iodine-rich-foods