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Old 10-25-2007, 09:56 AM   #1
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Salt Iodized verses Non-Iodized

Okay, I ask this because it came up in another forum I visit with people that aren't as cooking minded as those here. Someone said that Iodized salt has a completely different taste than non-Iodized. This is something I've never heard, nor have I ever noticed. Salt is salt when it comes to the table variety as far as I'm concerned.

Has anyone ever even heard someone say this? Do you think it's true? I'm curious to see if this was a one time thing or if others think it too. I found it odd, but it could just be something I've never encountered.

And, yes, I know cooking with sea and kosher is better. This is strictly taste of table salt.

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Old 10-25-2007, 09:57 AM   #2
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It absolutely has a different taste. Iodized salt has a metallic taste that I really do not care for.
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Old 10-25-2007, 10:00 AM   #3
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I've never noticed a difference, and I love salt. I sometimes use iodized salt in shakers and for some cooking and coarse sea salt at other times.
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Old 10-25-2007, 10:33 AM   #4
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Would you believe that the Eastern Mediterranean Health Journal did a scientific survey to determine if there is a difference in taste, color, consistency, etc of pickled foods using iodized or non-iodized salt?!?!

According to their findings:

No statistically significant difference was found in the taste, colour or texture between pickles prepared using non-iodized salt and pickles prepared using iodized salt.

Iíve never compared the two, but will try to remember to do so tonight or this weekend. Interesting.
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Old 10-25-2007, 10:35 AM   #5
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Quote:
Originally Posted by GotGarlic View Post
I've never noticed a difference, and I love salt. I sometimes use iodized salt in shakers and for some cooking and coarse sea salt at other times.
Same here. Never noticed any difference in taste. Iodine is a necessary nutrient that you have to get somewhere... might as well be something I use in the normal course of the day. I use mostly coarse (kosher) salt in cooking, some sea salt. My wife and I use Morton Lite salt for table salt, mostly for the reduced sodium. We started doing that as part of a diet plan, and just stayed with it.
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Old 10-25-2007, 10:39 AM   #6
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Quote:
Originally Posted by keltin View Post
Would you believe that the Eastern Mediterranean Health Journal did a scientific survey to determine if there is a difference in taste, color, consistency, etc of pickled foods using iodized or non-iodized salt?!?!

According to their findings:

No statistically significant difference was found in the taste, colour or texture between pickles prepared using non-iodized salt and pickles prepared using iodized salt.

Iíve never compared the two, but will try to remember to do so tonight or this weekend. Interesting.
the study is faulty in that they only tested pickles. the metallic taste will not be present in everything. In a pickle, where you have very heavy tastes it most likely will not matter at all, but in something with a more delicate taste it might be more prevalent.

try tasting the salt alone and see if you notice the metallic taste.
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Old 10-25-2007, 10:44 AM   #7
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Actually many food scientists claim athat the taste difference between iodized salt, kosher salt and sea salt is imperceptable. There has been tons of research on this. Jeffrey Steingarten wrote about it in one of his books.

But I have to say that I believe that I can taste the "metallic" or "chemical" taste in iodized table salt. Either from the iodine or the anti-caking agents. I can taste the minerals in sea salt, too, or so I think.

Also, note that some brands of Kosher salt are iodized.
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Old 10-25-2007, 10:48 AM   #8
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Quote:
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the study is faulty in that they only tested pickles.
It's not faulty for making pickles and pickled vegetables which is very prevalent in the area they conducted the test, Jordan. They set out to address this:

There have been some suggestions that iodized salt, when used in pickling, may affect the consistency of the pickles.

And it seems they took care of that. I would imagine pickling is a good judge of the situation since you use a lot of salt in that concoction and it sits for a long period of time. They made cucumber pickles, and in the recipes Iíve used for that, you use 1/4 cup of salt or more.


Either way, Iím gonna test it myself since Iím curious now. I'll try it plain in my hand, and on some meat, and perhaps in a liquid like soup, and also on veggies. Sounds like fun.
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Old 10-25-2007, 10:50 AM   #9
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Good grief, how could you taste the qualitative differences in salt by tasting salted pickles? You've introduced so many other flavors into the equation that it would be impossible.
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Old 10-25-2007, 10:52 AM   #10
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Good grief, how could you taste the qualitative differences in salt by tasting salted pickles? You've introduced so many other flavors into the equation that it would be impossible.
Exactly what i was thinking!
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