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Old 10-11-2004, 08:55 PM   #11
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Well, you're right. Shellfish DO contain iodine. But how much? When you buy shrimp at the market, how much is your intake? Don't know? Neither do the nutritionists, nor the marine biologists, nor the fish monger. The reason is because those little buggers keep moving around from one place to another in the ocean and, dadgummit, that ocean itself keeps moving around. It would be one thing if you ate shellfish all the time, every day. That might help keep your iodine levels at an acceptable height. But what else would you be getting in the bargain? Sea kelp, a staple in asian diets, is comparatively loaded with iodine. (And diseases such as hyper/hypothyroidism are relatively uncommon in their cultures.)

Yes, iodine is present in a lot of things, but what we have learned in the last 80 years of science is that (1) naturally-occurring iodine is usually not enough for most humans on this planet; and (2) the easiest way to prevent Iodine Deficiency Diseases (so easily done) is to add iodine to table salt to be consumed on a regular basis.

Here's another thing to consider and Psiguy eluded to it: there is a marked decline in the consumption of iodized salt in the US over the last decade and a half...and the endocrinology community is alarmed and with good reason. Do some research on cretinism.

I'm personally a huge fan of organics. And I'm all for homeopathy, until a need for mainstream medicine presents itself, then I turn strongly biased. I believe, for the most part, you are what you eat...everything in moderation, etc., etc., ad nauseum. And I believe that iodized salt has a required place on our dinner table, until a better delivery means is found. And I love to cook with Kosher salt. And I make pickles with canning salt so that the brine doesn't cloud with the anti-caking agents present in table salt.

You might be interested to know that our pals in France have been trying for at least a decade (I think) to develop a means to infuse iodine into public water supplies, in lieu of table salt. I'm not aware of any breakthroughs on that horizon, though.

Good heavens, I do wax on...... :oops:
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Old 10-11-2004, 09:13 PM   #12
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Audeo, I love it when you wax on. I learn so much!

I think that I can say I am officially safe on the iodine front, as are most of my family. We are all salt addicts. I have actually asked my brother if he wanted a cucumber with his salt.

Did I understand from your post that sea kelp has iodine too? So, nori paper on sushi is iodine rich? ANOTHER REASON TO EAT SUSHI!!! Woohoo!
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Old 10-11-2004, 09:23 PM   #13
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Alix, I couldn't agree more on the sushi front. But then I'm admittedly addicted to good sashimi....and uni....and unagi....and tako....
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Old 10-12-2004, 12:13 PM   #14
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Audeo, you explained so well why I use all three.
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Old 10-12-2004, 01:07 PM   #15
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Aw shucks, bev! I'd have a big head right now, if I hadn't humbled myself over in the breads section.....

Thank ya. Thank ya very much.
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Old 10-13-2004, 01:55 AM   #16
 
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Audeo I can agree to the humnic need for salts, having watched Olympic marathoners struggle without them, and having (ie "back when I had a body" an absolute "thirst" for salt, where it tasted like sugar, until "you hit your level" and the bod started to puke it out...

Anyways, there's certainly enough salts added to various foods, additives and "comfort foods" (like my trusty pretzels!) to ensure us all a death of heart disease, diabetes and whatnot until we finally embrace "Mrs Dash" and "half salt" with the clear understanding that salt is salt, iodised or otherwise, and that "sea salt" tends to have some few good things in it that we need as "traces", and "Kosher Salt" might just taste that bit better, which is where we get back into the "debate" of the "joy of cooking", and why we might share such recipes or techniques as we do...

Few of my age are endangered by lack of iodised salt, and, by extension, the kids eating at our tables are not endangered by lack, but rather by surplus...

Anyays, I didn't want to start a medical debate on things like this, and perhaps in your region there are different issues than in mine, and our mutual "red flags" can give "heads ups" to readers...
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Old 10-13-2004, 07:25 AM   #17
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Lifter, well said. I was going on and on here about iodine, not salt, but you are absolutely right about another health concern, which is the use of too much salt. Another topic entirely, and I will leave that one alone.

I would have you know this: I've never used sea salt in cooking before (Kosher, yes), but I purchased some yesterday from Williams Sonoma and thought about you! I'm looking forward to trying that and thank you for the reference!
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Old 10-18-2004, 01:21 AM   #18
 
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Try a bit of the sea salt on a tomato slice...with the SAME tomato, a dash of Kosher, and on yet another slice of the same tomato, the iodised stuff...

Now that you've eaten that tomato, do a "double blind" test on another unwitting household member, and see where their opinions and appetites differ, as this might be a clue as to where the need for "salt", "iodine" etc come to an appetite point...or give them yet another slice, with none at all...

Always remembering that that tomato was grown in a unique slice of ground, and may be unique in flavour, and us individuals give unique feedbacks at any given moment, as we all have "unique" diets at any given times...

This could get to a hearty medical debate (I'm scared...never go into a battle of wits half armed, I'm told!) but we are, I expect, both making good points towards and uncertain direction...

Comments?

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Old 10-18-2004, 06:59 PM   #19
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Well, I picked up the gauntlett today, Lifter! Bought some downright ugly heirloom tomatoes that were soooo good....

Wow. Did your sea salt ever shine through on a tomato! To my taste buds, kosher salt and regular table salt were extremely close in taste, but the sea salt was almost slightly sweet! It was really, really good on a fresh tomato, better that the others, IMO. No. 2 son agrees, as well.

Sure glad I splurged on the stuff. Thank you!

(Lifter, you know that iodine is tasteless in the salt, right?)

I think your safe from a hearty debate -- that takes way too many words for me, since I'm trying to keep posts under 150 words these days!!!!! :roll:
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Old 10-21-2004, 09:46 PM   #20
 
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Just as a follow-up on this thread, I can easily agree with Audeo on the need for iodine in the diet (whatever is it you do for a living? Dietician?)(Thought only nurses, Drs and dieticians knew this stuff!)

Anyways, if you read the fine print on the pre-packaged food you buy, be this tinned foods, sauces, tomato juice, there will universally be some amount of salt added, and this will universally be iodised salt.

Every time you eat in a restaurant (Jeez! Ever see the "cooks" in Mickey Dee's making fries? Look at the salt going in there!) you can bet that the condiment "salt" is the iodised variety Pretzels? Chips? All iodised!

As you say, a body doesn't need a lot of it, but I trust that I'm getting all I need and more!

Further, try this simple taste test:

Slice a good vine ripened, garden grown tomato into three slices...

Season one slice each with Iodised, Sea Salt and Kosher Salt, and make your own mind up about what tastes best, secure in the knowledge that your intake of shrimp, crab and lobster FAR EXCEEDS that of the population in the pre-WWII period, and these are pumping in iodine, as are your various meals of seafood which again, far exceed those that were the norm back then...

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