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iodine is added to salt


- due to the growing need for regulation of iodine deficiency disorders.
- States, the Great Lakes and Pacific Northwest region of the country experienced high incidences of goiter (a common thyroid-malfunction-based condition). This was because their soil levels were extremely low in iodine, and people weren’t eating iodine rich foods
- Researchers at the University of Michigan decided to copy a Swiss practice of adding iodine to cooking salt, in order to attempt to remedy the problem. Goiter occurrences dropped drastically as a result, and the practice soon became standard
- Salt was used as the carrier for iodine because it was an easy, spoil-free method of getting iodine into the food chain. Salt is a food that almost everyone eats throughout the day, and everyday. Iodized salt was also added to animal feed, as it also offered thyroid support benefits for livestock as well.
- Table Salt or “Iodized Salt” is not a healthy naturally occurring rock, crystal or sea salt. It is a manufactured type of sodium called sodium chloride with added iodide
- Iodine in salt available at grocery stores, restaurants and in practically all processed foods, have synthetic chemicals added to them. These chemicals may include manufactured forms of iodide, sodium solo-co-aluminate, fluoride sodium bicarbonate, toxic amounts of potassium iodide, anti-caking agents and aluminium derivatives. Table salt has also been bleached. Unfortunately, most table salt is not only unhealthy, but is toxic to the body and should never be considered as a source of healthy iodine.
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- Salt found in nature is not usually white it is pink in color such as Himalayan Crystal salt
- Of course, we need this iodine because the thyroid gland requires it for making thyroxine and triiodothyronine, two key hormones for metabolic function. Commonly used forms of iodine include potassium iodate, potassium iodine, sodium iodate and sodium iodine. Each of these forms of iodine offers the body the ne...

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