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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.
by 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 agoThere 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