Salt (III) Iodization

In the early twentieth century, the Morton Salt Company introduced iodine to their line of standard table salt. It was then when iodized salts began to become available in stores. But why add iodine to salt?

Iodine is needed to produce several hormones in the body that are synthesized by the thyroid gland (such as thyroxine and triiodotyronine). These thyroid hormones affect almost all cells within the body. The hormones control or affect metabolic rates, protein synthesis, growth hormones, and adrenaline response.

People of remote inland areas are more likely to suffer from iodine deficiency, the intake of little or no iodine in ones diet. Some of the most abundant sources of iodine can be found in the ocean. Because of this, food or food sources of the ocean are iodine-rich, and inland people who have limited access to marine products are more likely to develop iodine deficiency related problems.

Foods rich in iodine include, but not limited to: cheddar cheese, cod, eggs, fish oil, fresh fish, haddock, kelp, nori, sea food (clams, mussels, oysters, scallop, crab, lobster), sea kelp, seaweed, and sea salt

Those with low iodine intake are likely to encounter thyroid complications (such as hyperthyroidism – an excessive overgrowth of tissue around the thyroid). Also, studies have shown the best insurance on preventing mental retardation is to have a balanced iodine intake.

Some people argue that iodized salts are unhealthy or impure because of the added iodine content. To solve this, some resort to sea salts for its “purity” and “straight from the ocean” quality. The irony is that because of the nature of the sea’s high iodine percentage, there is (usually) more iodine per unit than fortified iodized table salts. The only difference between sea salts and fortified table salts is that sea salt is directly evaporated from the oceans, while table salt is first purified and ‘cleaned’ of trace minerals (whether the salt is from the ocean or salt mines) and then after refinement, the new squeaky clean salt is sprayed with a solution of potassium iodide.

From the medical standpoint, if the excess iodine were an issue (which it is not*), than the fortified salt would technically be “healthier” for you.

On the contrary, some dislike the flavor of fortified salt, and thus implement the use of kosher or sea salts. This is strictly based on a personal culinary viewpoint (or taste-point, so-to-speak) and beyond the guides of the aforementioned argument.

Why add iodine to salt to prevent the reduced iodine intake? Why not add iodine to other food products, such as sugar or other spices?
Salt is a perfect vehicle for iodine as it is used by almost all cooks to season food, it never expires (it is a rock, there are no organic compounds to break down, and if it were a preservative, why would it expire?), and the amount of salt intake per person can be estimated at a predictable rate.

*with the exception of medical predispositions the small percentage of iodine between fortified salts and sea salt is not enough to accentuate any medical condition or episode. Talk to you physician for any information about a medical disposition or risks for high blood pressure

-Just because you are reading cool articles about salt doesn’t mean you should use MORE of it! Please, be safe and healthy. Consult a (certified) doctor if you experience any unusual symptoms of a disease.