Iodized sea salt goes through this same process, with potassium iodide added to the final product. According to a study conducted by the World Health Organization in , using iodized sea salt in place of non-iodized salt does not change the color or taste of prepared foods. Non-iodized sea salt naturally has 2 mcg of iodine per gram. Salt that has been iodized has 77 g of iodine per gram.
The World Health Organization recommends all adults consume g of iodine per day, which is the amount in a third of a teaspoon of iodized salt. Non-iodized salt does not provide enough iodine to reach this amount. Non-iodized salt is often purely sodium chloride think sea salt. This salt comes straight from the sea or underground salt deposits. Depending on the manufacturer, some non-iodized salts may be processed to create a finer texture, and may be mixed with other ingredients.
The kicker, though, is that most people get enough iodine through the foods they eat. Must adults need about micrograms mcg of iodine per day, except for pregnant women, who need about mcg, or people who are iodine deficient. You can get 50 percent of your daily iodine intake from just 1 cup of low-fat yogurt, and nearly 70 percent from just three ounces of cod.
Love seaweed? For the rest of us, the answer is that both salts are a good choice. A high-salt diet may increase your risk of many health problems , including high blood pressure, stroke, and other heart-related issues. Another possible tie-breaker: shelf life. Accessed June 29, Duyff RL. Houghton Mifflin Harcourt; Department of Health and Human Services and U.
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