# Is the salt used commercially iodized? **URL:** \ **Category:** Factual Questions\ **Created:** [December 3, 2003, 3:05pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712 "2003-12-03T15:05:55Z")\ **Posts on this page:** 15\ **Page:** 1
**Author:** ![skeptic\_ev](https://avatars.discourse-cdn.com/v4/letter/s/a88e57/32.png) [@skeptic\_ev](https://boards.straightdope.com/u/skeptic_ev)\ **Post date:** [December 3, 2003, 3:05pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/1 "2003-12-03T15:05:55Z")
Of course, the regular salt you buy at the store contains iodine. However, I have discovered that sea salt is much tastier. (It is; try it.) So … that’s what I’ve been buying to add to my food. It doesn’t contain iodine, though, and thus won’t prevent goiter. My questions are this: 1. Is the salt used commercially (already in the foods you buy) iodized? 2. My diet is using less and less prepared foods and more and more whole foods, so I’m adding my own salt more often. That being the case, should I stick with iodized salt? ---
**Author:** ![skeptic\_ev](https://avatars.discourse-cdn.com/v4/letter/s/a88e57/32.png) [@skeptic\_ev](https://boards.straightdope.com/u/skeptic_ev)\ **Post date:** [December 3, 2003, 3:10pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/2 "2003-12-03T15:10:20Z")
Er, my questions are _these_, is what I meant to say. ---
**Author:** ![Popup](https://avatars.discourse-cdn.com/v4/letter/p/94ad74/32.png) [@Popup](https://boards.straightdope.com/u/Popup)\ **Post date:** [December 3, 2003, 4:00pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/3 "2003-12-03T16:00:18Z")
The iodine content of food varies a lot depending on where it came from. Basically there is more iodine closer to the sea and in land reclaimed from the sea, and less far away from the sea. (This is because iodine is fairly soluble and over the eons gets leached out of the ground.) IIRC there is a ‘goiter band’ across inland US, where goiter was more common (but still fairly rare) before commercial salt was iodized. A human being doesn’t need much iodine at all, and unless you live in an area where the land (and consequently the produce) is very deficient, you won’t need the iodized salt. So, if you really think that sea-salt is tastier (I disagree), go ahead and use it. (all from memory, but originally from Harold McGee’s briliant book **on Food and Cooking** ) ---
**Author:** ![Popup](https://avatars.discourse-cdn.com/v4/letter/p/94ad74/32.png) [@Popup](https://boards.straightdope.com/u/Popup)\ **Post date:** [December 3, 2003, 4:08pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/4 "2003-12-03T16:08:30Z")
Apparently I understated the risk of goiter. in the 1940’s 40% of the population of Michigan had goiter, and even today there are cases in that region. Most fast food is very rich in iodine, although a better source would be sea-food. (All from [this article](http://www.healthy.net/asp/templates/article.asp?PageType=article&ID=2074) , who in turn borrowed from \* Staying Healthy with Nutrition: The Complete Guide to Diet and Nutritional Medicine\*) ---
**Author:** ![alimarx](https://avatars.discourse-cdn.com/v4/letter/a/e274bd/32.png) [@alimarx](https://boards.straightdope.com/u/alimarx)\ **Post date:** [December 3, 2003, 4:21pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/5 "2003-12-03T16:21:13Z")
I prefer sea salt too. What I’ll do sometimes is use it along with a salt substitute I found that’s made from kelp, which I understand is high in iodine. Just for a little variety. FWIW. ---
**Author:** ![Otto](https://avatars.discourse-cdn.com/v4/letter/o/bbe5ce/32.png) [@Otto](https://boards.straightdope.com/u/Otto)\ **Post date:** [December 3, 2003, 5:42pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/6 "2003-12-03T17:42:26Z")
> [@](#): > > 1. Is the salt used commercially (already in the foods you buy) iodized? A check of the commercial products on the Morton Salt website indicates that iodine is not added to its commercial products, however, it may not be required to disclose added iodine. Not to give a **handy** -style answer but I’d say look at the label of the commercial salt product in question and see if it says “iodized.” If it doesn’t my WAG is it has no added iodine. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 3, 2003, 5:43pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/7 "2003-12-03T17:43:57Z")
You don’t need iodized salt (what **Popup** said). Try taste testing iodized and sea salt (or kosher salt) next to each other. There’s no comparison. Iodized salt has a nasty chemical taste that we’ve become accustomed to. If you are not on some radical diet, you will ingest enough iodine in your daily food intake to meet your needs. ---
**Author:** ![skeptic\_ev](https://avatars.discourse-cdn.com/v4/letter/s/a88e57/32.png) [@skeptic\_ev](https://boards.straightdope.com/u/skeptic_ev)\ **Post date:** [December 3, 2003, 6:28pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/8 "2003-12-03T18:28:27Z")
> [@](#): > > _Originally posted by Chefguy:_ > **There’s no comparison.** Indeed there isn’t. There’s a huge difference in taste; sea salt is oodles better. I’m not on a radical diet, just on Atkins and trying to eat more whole/fresh foods. **Otto** : When I said commercial products, I guess what I meant was canned veggies and the like, although of course I use seasoning mixes that contain salt as well. I like the idea of using a little bit of kelp 'cause I know that’s rich in iodine. I don’t live anywhere near the ocean, and seafood is only an occasional treat, so that might be my best bet. ---
**Author:** ![Otto](https://avatars.discourse-cdn.com/v4/letter/o/bbe5ce/32.png) [@Otto](https://boards.straightdope.com/u/Otto)\ **Post date:** [December 3, 2003, 9:13pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/9 "2003-12-03T21:13:23Z")
> [@](#): > > When I said commercial products, I guess what I meant was canned veggies and the like, although of course I use seasoning mixes that contain salt as well. I understand, but the good people who can commercially available vegetables have to get their salt and other ingredients from somewhere, yes? The commercial products I was referring to on Morton’s site were the food-grade salts (as opposed to road salt and the like). ---
**Author:** ![Popup](https://avatars.discourse-cdn.com/v4/letter/p/94ad74/32.png) [@Popup](https://boards.straightdope.com/u/Popup)\ **Post date:** [December 4, 2003, 11:34am UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/10 "2003-12-04T11:34:07Z")
It is interresting to note that so many people find such a big difference between ‘normal’ salt and sea salt. [CooksIllustrated](http://www.cooksillustrated.com/) ran a test (which can be read [here](http://www.geocities.com/pcubed/salt.pdf) (PDF)) which seems to indicate that the main difference is the grain size. That also agrees with my experience. I use a large-grained ‘cheap’ salt in a grinder (matching the pepper mill) for application straight on food, and in my opinion it compares well with more expensive sea-salts. (But then, I’m not a super-taster.) ---
**Author:** ![skeptic\_ev](https://avatars.discourse-cdn.com/v4/letter/s/a88e57/32.png) [@skeptic\_ev](https://boards.straightdope.com/u/skeptic_ev)\ **Post date:** [December 4, 2003, 3:08pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/11 "2003-12-04T15:08:42Z")
I don’t think that the fact that it’s sea salt is what really makes the taste difference, **Popup**. For me, I don’t like that chemical taste that I assume is from the iodine. So any salt that doesn’t have iodine in it would probably work for me. Sea salt’s just the easiest to get. YMMV, of course. Side note: Isn’t _Cook’s Illustrated_ just the coolest? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 4, 2003, 5:45pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/12 "2003-12-04T17:45:29Z")
> [@](#): > > \*Originally posted by Popup \* > \*\*It is interresting to note that so many people find such a big difference between ‘normal’ salt and sea salt. > [CooksIllustrated](http://www.cooksillustrated.com/) ran a test (which can be read [here](http://www.geocities.com/pcubed/salt.pdf) (PDF)) which seems to indicate that the main difference is the grain size. > That also agrees with my experience. I use a large-grained ‘cheap’ salt in a grinder (matching the pepper mill) for application straight on food, and in my opinion it compares well with more expensive sea-salts. (But then, I’m not a super-taster.) \*\* I suspect you are correct regards the sensitivity to taste. I recently took a cooking seminar wherein the instructor placed plates of sea salt, iodized salt and kosher salt out for taste comparisons. The difference was easily apparent to me, with the iodized salt having an unpleasant aftertaste. However, others in the class did not have such a strong reaction. ---
**Author:** ![skeptic\_ev](https://avatars.discourse-cdn.com/v4/letter/s/a88e57/32.png) [@skeptic\_ev](https://boards.straightdope.com/u/skeptic_ev)\ **Post date:** [December 4, 2003, 5:55pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/13 "2003-12-04T17:55:07Z")
Seriously, **Chefguy**? I mean, I can see how you’d miss the difference if it were sprinkled on food, but it amazes me that comparing only the salts side by side, people didn’t notice the difference. ---
**Author:** ![voguevixen](https://avatars.discourse-cdn.com/v4/letter/v/b5ac83/32.png) [@voguevixen](https://boards.straightdope.com/u/voguevixen)\ **Post date:** [December 4, 2003, 6:06pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/14 "2003-12-04T18:06:16Z")
> [@](#): > > \*Originally posted by skeptic\_ev \* > \*\*Seriously, **Chefguy**? I mean, I can see how you’d miss the difference if it were sprinkled on food, but it amazes me that comparing only the salts side by side, people didn’t notice the difference. \*\* Seriously, make a margarita with iodized salt. It’s nearly undrinkable. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 4, 2003, 6:44pm UTC](https://boards.straightdope.com/t/is-the-salt-used-commercially-iodized/216712/15 "2003-12-04T18:44:29Z")
> [@](#): > > \*Originally posted by skeptic\_ev \* > \*\*Seriously, **Chefguy**? I mean, I can see how you’d miss the difference if it were sprinkled on food, but it amazes me that comparing only the salts side by side, people didn’t notice the difference. \*\* Most did. I assume there were smokers in the class and possibly people with colds or other problems that cause tasting problems. Sensitivity to sweet and sour tastes vary from person to person as well.