Shellfish contain iodine because they live in seawater, which is relatively rich in dissolved iodine. Most sea salts contain some iodine. Which is why folks living near the sea rarely had iodine deficiency, as their salt had some, as did kelp, and local seafood.
Iodized salt has some dextrose as a vehicle and stabilizer for the iodine. The dextrose is not kosher for Passover. Iodine is not a problem but the carrier is.
I am very curious, how do you use pickled garlic? I am pretty sure I have never tried it.
It’s not some kind of dumb foodie thing; it’s more that kosher salt’s larger and rougher grains are easier to pick up with your fingers and add manually than table salt.
In other words, if you’re salting to taste, it’s easier to pick up and manipulate the kosher salt than it is table salt, which tends to be harder to pick up in any quantity, and harder to control as you sprinkle it.
Well cookbooks and cooking shows often specify Kosher salt or sea salt instead of iodized salt. In a clear broth you might be able to tell the difference.
So-called “iodized salt” is a Communist plot to sap and impurify our precious bodily fluids!!1!
WAKE UP, SHEEPLE!!¡!
Eat it straight up, tangy!
However you like it, add to a salad A sauté, in sauce, on condiment plate.
So if their semen tastes ‘salty’, they are in the process of being taken over by Communist subversion? Or even already turned into a Communist sympathizer? Horrors!
They often look like they have Down Syndrome, and back in the days before we knew what DS really was, babies whose diagnosis were uncertain were often given thyroid hormone, and if they improved, they probably didn’t have DS. (DS people often have thyroid issues as well, which is another story.)
A while back, I saw a show on IIRC PBS that was about a remote mountain clinic in the Andes that still saw people with cretinism, and that’s why every pregnant woman who came to the clinic got an injection of iodine in oil, so it would slowly release. David Letterman’s mother’s cause celebre was iodination of salt, because she was old enough to remember people with goiters when she was growing up in Indiana.
The American diet is usually good enough, iodine-wise, to prevent this. If you’re REALLY worried about getting enough iodine, Centrum vitamins contain it.
p.s. This is the most likely scenario.
Without looking, I feel that Cook’s Illustrated usually calls for Kosher salt. In part I think it’s because Kosher salt is less salty per volume than ordinary table salt so it’s harder to oversalt. I know their brine recipes call for Kosher salt and if memory serves they call for more Diamond salt and less Morton’s Kosher in the same volume of water because Diamond is less salty.
So if their semen tastes ‘salty’, they are in the process of being taken over by Communist subversion? Or even already turned into a Communist sympathizer? Horrors!
Are any other foodstuffs iodized besides salt? If you’re not using iodized salt (for whatever reason) then it seems like the only other supplements out there are kelp, which is of questionable quality and efficacy. Beyond that you’re looking at fish, seaweed (which has a massive amount), and to a lesser extent dairy products. Potassium iodide does not appear to be available as an OTC supplement, its use is limited to a radiation treatment for nuclear accidents or bombs.
Something else to consider is that the amount of iodine we get from salt is apparently pretty low, because 70% of our salt intake is from processed foods, which almost never use iodized salt, and another 15% comes from naturally salty foods. Only the last 10-15% comes from salt added during cooking or on the table. You need 1/2 teaspoon a day of table salt to get the recommended amount of iodine, but that’s half your total allotment of salt. With so much coming from other sources, those numbers don’t work.
Even if you’re relatively close to the sea, if you don’t live near sea level but at high altitudes (e.g. Piedmont in Italy), you are at risk of iodine deficiency and goitre.
I once saw an old painting of an Alpine family where not only did everyone have a goitre, but the dog had one too. Wish I could find it online.
Instead, here’s a 17th century carving from Piedmont that would upset Elaine Benes. It’s from a relatively recent NPR piece entitled ‘Why Certain Poor Shepherds In Nativity Scenes Have Huge, Misshapen Throats’.
I call BS on this.
Salt is essentially 100% NaCl. It’s all the same amount of “salty.”
But, Iodized salt is slightly bitter tasting. Not enough for most people, but snobby chefs can taste the difference. So, they specify un-iodized. Kosher salt is also coarser, so that has an effect for some recipes.
It looks like it’s a mix depending on the type of recipe which makes sense. A search for “kosher salt” recipes on cooksillustrated.com, I get 857 results. “table salt” recipes show 3033, so yes, it looks like they use kosher when the recipe would benefit from it (looks like mostly meat dishes) and then fall back on table salt where it doesn’t matter the consistency of the salt.
And don’t get me started on “kosher” pickles!
No! It’s because Diamond and Morton don’t have the same shape. You don’t get the same mass per volume.
CMC fnord!
Morton Kosher salt: 1.5 g weight per 1/4 tsp
Kroger Iodized table salt: 1.2 g weight per 1/4 tsp.
Yes, yes, I understand that one molecule of NaCl=one molecule of NaCl. I think my post was pretty clear that it’s about the volume of different kinds of salt, but go ahead, dunk away.