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What are the arguments used against iodised salt? Where would they get their iodine?
Depends on the salt, there are few that hardly contain more then dairy, but some salts contain enough to make it make sense. My main issue with normal salt is the anti-caking ingredient needed to not have it stick together, in general not needed with sea salt and a real grinder.
Captain Haddock, from Tin Tin used to call people 'crétin des Alpes'.
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There's literally no way anyone can taste the difference between iodized and non iodized table salt blind to the source. There's just so little there, it seems the Swiss standard is something like 25 mg/kg. There's probably more plastic in the salt than iodine at this point.
> There's probably more plastic in the salt than iodine at this point. Probably not in swiss salt tho (it's usually mountain salt, not sea salt).
I am increasingly convinced that the "thyroid hormones" T1, T2, T3, and T4 are simply a place to store iodine. When iodine is needed somewhere in the body it can be taken from T4, converting it to T3. But it's not the case that "T3 is the active form" as you'll read in the literature, it's that the removed iodine is the active or useful thing. Changing the ratio of T3/T4 does cause a change in TSH (thyroid stimulatin…
I wonder if this was at least a factor in Switzerland remaining neutral in both world wars. If a significant portion of your military age men are unfit for military duty due to goiters, that would certainly affect your ability to conduct a war.
probably has more to do with 1515 (Marignano) and 1815 (Congress of Vienna, which secured Switzerland as an independent state, while enforcing neutrality).
The use of the term cretin for those with stunted growth due to iodine deficiency was not a pejorative. Cretin is a different spelling of Chretien, French for Christian. It was short for "poor Christian", a term for those suffering misfortune.
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Some people dislike the flavor of iodized salt. But what would you expect from future cretins?
The article mentions that blind taste testing couldn’t detect it at 10x the strength. Surely people test before claiming such things? “Unicef, concerned about the sensitivity of children to odd flavours, commissioned a study in which rice was prepared with salt iodised at ten times the maximum recommended concentration. In double-blind taste tests, the iodine was undetectable.”
A really pleasant to read story. It's funny because I live in Switzerland and some of my friends debate the "ioded salt", and prefer to consume "natural salt" without the additives. Funny how history can repeat itself. I'm always impressed with all these doctors that would question the approach, try new protocols, and end up by finding a cure
What are the arguments used against iodised salt? Where would they get their iodine?
Earlier quoted context omitted.
> There's probably more plastic in the salt than iodine at this point. Probably not in swiss salt tho (it's usually mountain salt, not sea salt).
I thought it was clear that I meant that in jest. My point was that the amount of iodine is imperceptibly small.
A really pleasant to read story. It's funny because I live in Switzerland and some of my friends debate the "ioded salt", and prefer to consume "natural salt" without the additives. Funny how history can repeat itself. I'm always impressed with all these doctors that would question the approach, try new protocols, and end up by finding a cure
What are the arguments used against iodised salt? Where would they get their iodine?
There is no scientifically sound reason against it.