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Oh, I should have been clear there, I don't do kosher because it is "kosher." I just like the larger flakes and it is easier to cook with from familiarity. I'
by taeric 2y ago
Oh, I should have been clear there, I don't do kosher because it is "kosher." I just like the larger flakes and it is easier to cook with from familiarity. I'm assuming with time I could get used to iodized again, but not at all clear if I need to.
And we have actually been doing quite well with not eating out too often. Literally less than 5 times all month. Such that I am not at all worried that we are getting too much salt.
Though, that starts getting at the general question. How often should I get blood work for nutritional analysis? Because.... I don't know that I've ever done that.
- 29athrowaway 2y agoI see. Most sea salt also has no iodine if that's a concern.
- taeric 2y agoI was never concerned about iodine. A chef suggested kosher salt as being easier to use and I switched a long time ago. If anything, my concern now would be if I should make sure we are not lacking in iodine.
- 29athrowaway 2y agoYou can seaweed, another source of iodine.
- taeric 2y agoYeah, I see there are plenty of other sources. Eggs and dairy are likely what is keeping us covered. I'm still not clear how I would know if I need to make an effort to add more. Seems a blood test is the best way, but that also feels excessive.