Do you use Iodized Salt? Is it necessary?

[Anonymous]

I supplement with Lugol's Iodine. Because of Fluoride in water, toothpaste, and dental treatments. And Bromide in baked goods.

Iodine chealates Fluroide and Bromide from your body. Very helpful in Thyroid disorders and also in keeping your thyroid healthy.

[SexyGeek]

Always Kosher salt. I take kelp tablets to make up for the lost iodine.

[Anonymous]

Iodized salt for cooking. Kosher salt or sea salt for salting before eating if needed.

[Anonymous]

Anonymous wrote:Iodized salt for cooking. Kosher salt or sea salt for salting before eating if needed.

I do the opposite. Kosher salt when cooking. Iodized salt in the shaker for those who want it.

[Anonymous]

Anonymous wrote:Iodized salt for cooking. Kosher salt or sea salt for salting before eating if needed.

This is what I do as well. Goiters are scary.

[Anonymous]

I use iodized salt (when I use salt) because I really don't like seaweed, wouldn't trust kelp supplements (do you know what goes into those, where they're made, or how they're processed?), and remember a great aunt with an enormous goiter. With a long family history of thyroid troubles, it's a little thing that can prevent a lot.

[Anonymous]

We have one of those iodized salt shakers, but use sea salt/kosher salt for cooking.

[Anonymous]

I'm the PP who first said I use iodized for cooking. I do this because I'd prefer everyone got SOME iodine and would also love it if they did not oversalt their food. Generally, whatever I make is seasoned such that it doesn't need salting. We are not strict about salting food in our house like some people are, though.

[Anonymous]

Anonymous wrote:I use iodized salt (when I use salt) because I really don't like seaweed, wouldn't trust kelp supplements (do you know what goes into those, where they're made, or how they're processed?), and remember a great aunt with an enormous goiter. With a long family history of thyroid troubles, it's a little thing that can prevent a lot.

Yes, I do. They are actually quite pure. It's not a big deal to take seaweed tablets. Iodized salt isn't as good for cooking and I don't like to use it as table salt either. It's poor quality.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use iodized salt (when I use salt) because I really don't like seaweed, wouldn't trust kelp supplements (do you know what goes into those, where they're made, or how they're processed?), and remember a great aunt with an enormous goiter. With a long family history of thyroid troubles, it's a little thing that can prevent a lot.

Yes, I do. They are actually quite pure. It's not a big deal to take seaweed tablets. Iodized salt isn't as good for cooking and I don't like to use it as table salt either. It's poor quality.

Oops. Here is the link:
http://www.allstarhealth.com/de_p_ref/7161/pla7161/NATURES_LIFE_Icelandic_Kelp.htm?utm_source=google&utm_medium=GPS&utm_campaign=7161&gclid=CJKg6-HnwrwCFcEDOgodYCIAgw

[Anonymous]

OP here. Thanks for the input. I'm leaning towards using both iodized salt and sea salt. Probably alternating.

Interesting links.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Iodized salt for cooking. Kosher salt or sea salt for salting before eating if needed.

I do the opposite. Kosher salt when cooking. Iodized salt in the shaker for those who want it.

Exactly what I do. The shaker has iodized salt. I cook with Kosher.

[Anonymous]

Do restaurants use iodized salt? We eat out more than we should and I'm wondering if we might be getting enough that way

[Anonymous]

Anonymous wrote:Do restaurants use iodized salt? We eat out more than we should and I'm wondering if we might be getting enough that way

Yes, most do use it but fancy restaurants with good chefs are likely to use higher quality salt which would not be iodized. Most table salt is iodized.

[Anonymous]

Even most cheap restaurants use kosher salt in the kitchen. The table salt might be iodized. In any case, if you consume literally no iodized salt you will probably get enough iodine in your diet. Iodized salt was introduced when some patches of the country/world that were eating almost exclusively local food lived in areas with low soil iodine levels. Food is not that local any more, and virtually none of the food grown in North America is grown in low iodine soil.