Everything You Want to Know About Iodine
Iodine in Salt History
Back in 1924, iodine was added to salt due to government initiatives aimed at addressing iodine deficiency disorders. During the 1920s, regions like the Great Lakes and the Pacific Northwest in the United States saw high rates of goiter, a thyroid condition that causes neck swelling. This was largely because the soil in these areas had very low iodine levels, and people weren’t consuming enough iodine-rich foods.
Researchers at the University of Michigan decided to follow a Swiss practice of adding iodine to cooking salt to tackle this issue. As a result, the occurrence of goiter dropped significantly, and the practice quickly became widespread. The Morton Salt Company was the first to sell iodine-enhanced salt nationally, inspired by the success in Michigan. Regulatory committees recognized that iodizing salt was a simple and cost-effective way to prevent iodine deficiency, costing about $0.05 per person per year.
Salt was chosen as the carrier for iodine because it is a staple in almost everyone’s diet and doesn’t spoil. Additionally, iodized salt was added to animal feed to support the thyroid health of livestock.
So, Why is Iodine in Salt Bad?
Since the 1920s, the production of toxic chemicals and more cost-effective methods of harvesting salt have changed the landscape. Back then, most salt came from natural sources like the sea or salt deposits and contained beneficial trace minerals, including iodine.
Today, table salt, or “iodized salt,” is not the same as naturally occurring rock, crystal, or sea salt. It is a manufactured form of sodium called sodium chloride with added iodide. The iodine in salt available at grocery stores, restaurants, and in most processed foods often includes synthetic chemicals. These may include manufactured forms of iodide, sodium solo-co-aluminate, fluoride, sodium bicarbonate, potassium iodide, anti-caking agents, and aluminum derivatives. Unfortunately, most table salt is unhealthy and should not be considered a reliable source of healthy iodine.
Natural salt is not usually white; it often has a pink hue, like Himalayan Crystal Salt, which is harvested from pristine mountains and naturally dried in the sun.
We need iodine because the thyroid gland uses it to produce thyroxine (T4) and triiodothyronine (T3), two essential hormones for metabolic function. Common forms of iodine consumed include potassium iodate, potassium iodide, sodium iodate, and sodium iodine, all of which help the thyroid gland create T4 and T3 hormones.
Is Salt-Based Iodine Enough?
Relying solely on iodine-fortified table salt may still leave you at risk for micronutrient deficiencies. A study conducted at the University of Texas at Arlington, published in the journal Environmental Science and Technology, found that salt alone cannot prevent iodine deficiency.
The research examined iodine levels in over 80 types of commonly sold iodized salt brands and discovered that 47 of them did not meet the U.S. Food and Drug Administration’s recommendation for healthy iodine levels. Additionally, iodine levels in salt tend to decrease over time, especially in humid conditions. The study concluded that only about 20% of the so-called “iodized” salt sold in stores contains enough iodine to meet daily requirements.
For a more reliable source of iodine, I recommend nascent iodine, a pure form that the body readily absorbs and uses. Global Healing’s Detoxadine provides certified-organic, deep-earth sourced nascent iodine to support thyroid health, the immune system, and more.
