Is Iodine salt an old wives tail?
My 50 year old canning book says not to use Iodine salt in, pickles, corn, tomatoes, beans.
Google search has lots of conflicting information?
My book also says not to use the iodized salt in brine because it might have an aftertaste. Others say that it tastes the same. It is also a little finer and has anti caking agents so it pours when it rains.
The canning salts contain no additives. Iodized salts have anti caking additives as well. I think the anti caking additives cause more issues than the iodine. Anti caking agents can make the brine cloudy and salt would not dissolve as easily. There is also a difference in grain sizes. Canning salt is fine grained. If you substitute a coarser salt by volume, not by weight, you may get a saltier brine if that matters?!
Where salt is not the dominant taste then either will do. A brine where salt is the strongest flavor, you may want a cleaner taste. It may be because of the type of iodide that is used. Potassium iodide would have a more pronounced taste than sodium iodide.
That being said, the only people who need to be using iodized salt are people who do not get enough in their diet. Iodine is a trace mineral common in dairy products, seaweed, shellfish, ocean fish, grains, and eggs. Iodized salt contains small amounts of sodium iodide or potassium iodide. People combine iodine with table salt to reduce iodine deficiency. Before the 1920s, goiter caused by iodine deficiency was common in the Great Lakes, Appalachian, and Northwestern U.S. regions and in most of Canada. Prevention of iodine deficiency by the introduction of iodized salt has virtually eliminated iodine deficiency and the so-called “goiter belt” in these areas.
Anyone who lives in a marine climate who regularly eats fresh seafood and seaweed, would probably get enough iodine. Plants get their iodine from the soil. Soils where I live have sufficient iodine, so the plants have it too. Seaweed has been used here as a soil amendment. Farmers who qualify can get it for free whenever they do an ocean cleanup. You just have to wash it well first or it will make the soil too saline. I usually use kosher, sea salt, and plain salt since I found this out. Iodine concentration in seafood like seaweed and saltwater seafood are naturally higher and not bound tightly. So, eat your seaweed!
Certain vegetables like cabbage, cauliflower and radish contain glucosinolates (thiogluosides) which are potential goitrogens. Eating too much of these foods inhibits the availability of iodine to the body from the food and thus leads to the development of goiter.
P.S. Pink Himalayan salt has some calcium, magnesium, and potassium. It contains no iodine.
https://www.hawaii.edu/gk-12/evolution/pdfs/algae.uses.highschool.pdf
https://www.mcgill.ca/oss/article/food- ... added-salt
https://www.thyroid.org/iodine-deficiency/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3074887/
The canning salts contain no additives. Iodized salts have anti caking additives as well. I think the anti caking additives cause more issues than the iodine. Anti caking agents can make the brine cloudy and salt would not dissolve as easily. There is also a difference in grain sizes. Canning salt is fine grained. If you substitute a coarser salt by volume, not by weight, you may get a saltier brine if that matters?!
Where salt is not the dominant taste then either will do. A brine where salt is the strongest flavor, you may want a cleaner taste. It may be because of the type of iodide that is used. Potassium iodide would have a more pronounced taste than sodium iodide.
That being said, the only people who need to be using iodized salt are people who do not get enough in their diet. Iodine is a trace mineral common in dairy products, seaweed, shellfish, ocean fish, grains, and eggs. Iodized salt contains small amounts of sodium iodide or potassium iodide. People combine iodine with table salt to reduce iodine deficiency. Before the 1920s, goiter caused by iodine deficiency was common in the Great Lakes, Appalachian, and Northwestern U.S. regions and in most of Canada. Prevention of iodine deficiency by the introduction of iodized salt has virtually eliminated iodine deficiency and the so-called “goiter belt” in these areas.
Anyone who lives in a marine climate who regularly eats fresh seafood and seaweed, would probably get enough iodine. Plants get their iodine from the soil. Soils where I live have sufficient iodine, so the plants have it too. Seaweed has been used here as a soil amendment. Farmers who qualify can get it for free whenever they do an ocean cleanup. You just have to wash it well first or it will make the soil too saline. I usually use kosher, sea salt, and plain salt since I found this out. Iodine concentration in seafood like seaweed and saltwater seafood are naturally higher and not bound tightly. So, eat your seaweed!
Certain vegetables like cabbage, cauliflower and radish contain glucosinolates (thiogluosides) which are potential goitrogens. Eating too much of these foods inhibits the availability of iodine to the body from the food and thus leads to the development of goiter.
P.S. Pink Himalayan salt has some calcium, magnesium, and potassium. It contains no iodine.
https://www.hawaii.edu/gk-12/evolution/pdfs/algae.uses.highschool.pdf
https://www.mcgill.ca/oss/article/food- ... added-salt
https://www.thyroid.org/iodine-deficiency/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3074887/