4 ms·

I thought the same. Love to see an in depth exploration. Last week, it seemed iodized salt was getting a plug. So much uncertainty out there on what we should

• thatguy0900 2y ago
  It really does seem like every 5 years nutrition science on random things like this flip. I think all you can really do is eat a wide variety of simply prepared natural foods
  • taeric 2y ago
    This one feels particularly obnoxious to me, for some reason. I'm growing all the more convinced that if I'm cooking my own food using non-cured meats or canned vegetables, it seems I can add as much salt as I want with almost reckless abandon.
• gizmo686 2y ago
  I'm not sure whose still plugging iodized salt these days. Around here, we just call it salt and you need to go out of your way to find the non-iodised stuff. I also haven't seen anything suggesting that the iodine fortification is anything but good. It was never meant as a solution to the health problems of salt. Just to solve the problem of iodine deficiency; and salt happened to be a convenient place to put iodine. I don't even think there is a tradeoff with no or low sodium salt alternatives. Iodine enriched potassium salt is also available and should be just as effective at curing iodine deficiency.
  • taeric 2y ago
    There was a story just the other day. I was curious, as a chef a long time ago got us to switch to kosher salt. It is a bit easier to cook with, due to size. I am still not clear if I should consider learning on iodized again. Did use it for bread today. But in general, not sure I should car