Emma Miller
Iodized salt is used to prevent endocrine diseases. Now buying iodized salt is often a forced measure. Recently, almost all salt on store shelves is iodized.
Iodized Salt – benefits for the body
Regular use of iodized salt prevents iodine deficiency. Lack of iodine is very dangerous for the body and affects all organs. This trace element is necessary for the normal functioning of the thyroid gland, kidneys, and heart, and proper mental and mental development. If a pregnant woman does not consume enough iodine, the child may develop mental retardation.
The use of iodized salt in meals is recommended for all people who do not consume enough iodine. In addition to iodized salt, there is a lot of iodine in seaweed, shrimp, and sea fish. Iodized salt is good for anyone who does not eat seafood often and in large quantities. In some countries, all salt charmingly must be iodized.
Who is bad for eating iodized salt
There is only one strict contraindication to the use of iodized salt – it is the period after surgical treatment of thyroid cancer. For the rest, iodized salt will not harm as long as no overdose is allowed. You can consume no more than one teaspoon a day with a slide.
Using iodized salt in canning
It used to be believed that iodized salt should not be used in preserves for the winter. This belief is due to the fact that the iodized salt was of poor quality, the iodine from it quickly evaporated and spoiled the color and taste of the products
Now this concern is not relevant. Modern iodized salt is of higher quality and retains its properties for up to a year. If such salt is kept open for less than 6 months – it can safely be used for any preservation. Especially if the seasoning is imported.
