It seems there are so many people interested in promoting their favorite salt like Himalayan or Sea Salt. They are not aware or do not care about one important aspect of salt.
Ignoring iodine content of salt is rampant. And dangerous. The link will explain all.
I bought Great Value iodized salt, and after several months on the shelf and unopened, the box turned sort of brown near the bottom. An older box of Morton salt was not stained. I have no idea why the GV box turned brown, I threw it away.
I bought Great Value iodized salt, and after several months on the shelf and unopened, the box turned sort of brown near the bottom. An older box of Morton salt was not stained. I have no idea why the GV box turned brown, I threw it away.
I only buy iodized salt. Do you pay attention to the iodine content of your table or cooking salt?
Maybe I should pay more attention to the iodized aspect, but I don't. I figure I have other bigger fish to fry, but that's probably not smart. DH has been having low sodium, so we are watching after a medicine change.
ReplyDeleteNawm,
DeleteHe needs to eat low sodium or his sodium is low? Whatever it is, at least he is aware. Just buy iodized salt. I use the one at the top of the blog. Good luck with his problem.
I use iodized salt for cooking and non-iodized salt for canning. I know there is a reason for not using iodized salt in canning, but I don't recall what the reason is. :)
ReplyDeleteVicki,
DeleteNon-iodized salt is best for pickling because the iodine and a non-clumping will turn your pickling murky. But, you can use iodized for canning pickles if you don't mind murky pickle juice.
Hi Linda,
ReplyDeleteOddly, just this week, I read an article looking at this very question. If I can find it, I'll send you the link, but it essentially confirms your view that iodized table salt has distinct benefits but that the nutritional upsides of the posh salts are largely illusory.
Sometimes, I think the poshness is all people care about. Thanks. I would like to read it.
DeleteI think you're right. I have huge respect for gourmets who believe they can really taste a difference between salts. In fact, I was fascinated to watch Ina Garden doing a salt tasting. To my palatp, though, there's an element of the emperor's new clothes about them: you are paying for what is still just sodium chloride.
DeleteAnyhoo, this is the article:
https://sciencebasedmedicine.org/pass-the-salt-but-not-that-pink-himalayan-stuff/
endofdays,
DeleteThank you for the link. I sometimes think it is an elitist thing to choose salt. The article was very interesting.
This was very interesting
ReplyDeleteMs Sandie,
DeleteIodine solves so many health problems, as the link showed. Thanks.