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Mar 26, 2008 06:33 AM

Iodized salt

For the past ten years or so I have only kept and used kosher salt in my kitchen. lately I have been on a hard boiled egg kick for a quick breakfast at work. I have been using salt packets (iodized) from the caf to sprinkle on the egg. This stuff is nasty, tastes very metallic. How can people eat this stuff and not wonder what is in it? How can they tolerate the chemical tatse of it compared to a more purified version of salt?

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  1. I absolutely agree with you about iodized salt. I even find sea salt, which has a lot of naturally occurring iodine, tinny. Unfortunately, it seems to be ubiquitous, as many people believe it is the only way to prevent goiter. I don't think I have ever seen individual packets of non-iodized salt. I've resorted to taking my own small shaker of plain salt with me to restaurants.

    3 Replies
    1. re: phofiend

      Iodine IS important for thyroid health.

      1. re: spellweaver16

        and is prevalent in enough fish you don't need that superfine, metallic-tasting iodized salt...

        1. re: aelph

          Fine but if you're a vegetarian, Rats! Actually, I take a vitamin, but not everyone does. Hence the salt. Does anyone know if we actually have any government regulations on the books on the subject? Please post info if you have it!

    2. This might also be a function of how cheap the salt is. Go to the store, buy the cheapest brand of iodized salt (about $.99) and the next-cheapest (probably about $1.50) and you'll likely notice a huge difference in flavor, with the cheaper salt tasting more chemical and gross. Quality keeps going up with price, though of course higher-grade salt wouldn't be iodized at all.

      Also note that many of us enjoy iodine-y flavors in things like single malt scotch and seaweed.

      1. I never really noticed the iodine taste of Diamond Crystal salt until one day, I couldn't remember whether or not I had salted the pasta water. I took a spoon and took a little taste, expecting to taste either tap water or salty water and, instead, was stunned at the taste of iodine. I now use kosher salt for most cooking and really only use the table salt when I'm baking, since so there's so little salt in a recipe and I'd be shocked if I can taste the difference. And the reason I'm using it at all is that I still had the container and there's no point in wasting it.

        OTOH, I eat very little fish and wonder if there's any chance I'm short on iodine. Does anybody know if food manufacturers tend to use iodized salt?

        2 Replies
        1. re: marcia2

          I don't eat a lot of fish, and my roommate eats even less, so I try to throw some iodized salt into things that it will blend into, dishes with strong flavors, etc. that any briny or metallic taste will not be noticed in. It does not take much of it to get enough in your system to keep you from getting any goiters, etc.

          1. re: marcia2

            Last year, my doctor tested me & found that my thyroid was "borderline low." I also eat almost no seafood or seaweed, and had been using sea salt exclusively for the past 5 years...I'm not sure if it had anything to do with it, but I did read that iodine deficiency has become more common in the USA since manufacturers used to add iodine to bread but no longer do...

          2. I haven't used iodized salt in perhaps 18 years, but I do eat seafood when I can get it fresh, but now I have to worry about thyroid problems?

            1. Most people don't need to worry about thyroid issues due to an iodine deficiency, but it is for health reasons that in 3rd world countries they started iodizing salt and even the water.

              Seafood is the best, otherwise animal items like egg and meat will be better than veggies. If you eat these foods regularly, I wouldn't worry. too much, stick with your sea salts.