161–170 of 282 posts
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Some people dislike the flavor of iodized salt. But what would you expect from future cretins?
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.
Lovely article. It reminds me of the relationship of scurvy and Vitamin C. Despite scurvy being largely understood around 1750 the knowledge was forgotten or replaced with wrong theories as late as 1911. https://idlewords.com/2010/03/scott_and_scurvy.htm
Basically, it's easy to think we understand something when we have a solution to it, but the two should not be automatically conflated.
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
How come that the disease wasn't widespread earlier?
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The article states otherwise
>The article states otherwise No it doesn't. You're ignoring the context. You can't have too much iodine when it's obtained from iodized salt. ...because you can't handle that much salt. From the article: 10x'ing the concentration of iodine in salt had no adverse effects. You'd have to eat salt by the pound daily to reach levels where iodine is harmful, but at that point, that'll be the least of your worries.
The article is about how people with a fear of iodine overdose resisted the idea of adding it to salt on first place.
I spent my childhood in Brazil, a country where there are a good amount of natural iodine. Yet the government decided to ignore the risks, seemly well known for more than a century, and jack up the iodine in the salt to levels beyond what any international standard recommend or tested. And now I hypothyroidism caused by iodine overdose.
They work with politicians and industry in a very targetted way to increase the use of iodised salt in food production where it is most needed in the world. They don't directly fund any of the activities, but create the relationships, conditions and understanding for it to happen - meaning they are an extremely effective charity, creating population scale change with very modest funding.
They also do lots of work to try to map the global picture of iodine intake from the very varied data available. Some of the results might surprise you - https://ign.org/scorecard/
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?
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They probably get plenty of iodine from packaged food since it doesn't all come from the same region any more.
The salt used in processed and prepared foods usually isn't iodized, contributing to declining iodine intake given the increasing consumption of these foods.
My father told me that goitre's were quite common when he was growing up as a boy in Detroit in the 1920's. In my generation it was totally unknown. Yet I remember people affected by polio as a boy quite well. But I bet that millennials have no personal experience with it at all. Each generation moves forward and I can only hope there is a day when no one has any first hand experience with either cancer or Alzheimer'…