I have a box of salt in the kitchen, and it says, "Iodized Salt*",
and then at the bottom it says, "*This salt supplies iodine, a necessary
nutrient". On the ingredient label it lists Potassium Iodine at a
concentration of 0.006%.
A quarter teaspoon of salt (1.5 grams) provides 67 micrograms of iodine, which is about half of the recommended Daily Allowance for iodine.
The main reason that you need iodine is because of a gland in your neck called the thyroid gland.
Iodine is a fascinating mineral, and it's somewhat surprising how relatively little research has been done on the role of iodine in human health.
The thyroid gland produces two hormones (thyroxine and triiodothyronine) that your body uses during metabolism. Without these hormones you start to feel tired, depressed, cold, weak, etc.
Iodine is an important element in these two hormones, so without iodine your thyroid gland cannot produce them. When starved for iodine, the thyroid gland also swells, and when it does it is called goiter.
There is an acute toxicity that can occur from excessive iodine intake that leads to mouth pain, nausea, and vomiting and other serious medical condition (e.g., kidney failure).
The Tolerable Upper Intake Limit (UL) of 1,100 mcg / day is set by the National Academy of Sciences in its Dietary Reference Intakes (DRIs) to prevent more chronic and subtle health problems related to iodine overconsumption. Oddly, diets high in iodine are associated with increased size and decreased function of the thyroid gland, the very same symptoms we see with too little iodine. Note that the UL of 1,100 micrograms applies to adults ages 19 and older. For teens 14-18 years of age, the UL is set lower at 900 micrograms, and for teens 9-13 years, at 600 micrograms. For children 4-8 years of age, the iodine UL is 300 micrograms, and for children 1-3 years, it is 200 micrograms.
Luckily, diets that routinely go above the UL for iodine appear to be rare. The easiest way to get to iodine excess would be heavy consumption of sea vegetables and table salts, which can contain up to four times the UL in a single one-quarter ounce serving.
Heavy use of iodized salt can really be a contributor toward excess iodine consumption aside from the risk of a high blood pressure (which is a story for another day).
So, make sure you have iodine in your diets but remember that excessive salt intake is dangerous to your health too.
Enjoy!
A quarter teaspoon of salt (1.5 grams) provides 67 micrograms of iodine, which is about half of the recommended Daily Allowance for iodine.
The main reason that you need iodine is because of a gland in your neck called the thyroid gland.
Iodine is a fascinating mineral, and it's somewhat surprising how relatively little research has been done on the role of iodine in human health.
The thyroid gland produces two hormones (thyroxine and triiodothyronine) that your body uses during metabolism. Without these hormones you start to feel tired, depressed, cold, weak, etc.
Iodine is an important element in these two hormones, so without iodine your thyroid gland cannot produce them. When starved for iodine, the thyroid gland also swells, and when it does it is called goiter.
There is an acute toxicity that can occur from excessive iodine intake that leads to mouth pain, nausea, and vomiting and other serious medical condition (e.g., kidney failure).
The Tolerable Upper Intake Limit (UL) of 1,100 mcg / day is set by the National Academy of Sciences in its Dietary Reference Intakes (DRIs) to prevent more chronic and subtle health problems related to iodine overconsumption. Oddly, diets high in iodine are associated with increased size and decreased function of the thyroid gland, the very same symptoms we see with too little iodine. Note that the UL of 1,100 micrograms applies to adults ages 19 and older. For teens 14-18 years of age, the UL is set lower at 900 micrograms, and for teens 9-13 years, at 600 micrograms. For children 4-8 years of age, the iodine UL is 300 micrograms, and for children 1-3 years, it is 200 micrograms.
Luckily, diets that routinely go above the UL for iodine appear to be rare. The easiest way to get to iodine excess would be heavy consumption of sea vegetables and table salts, which can contain up to four times the UL in a single one-quarter ounce serving.
Heavy use of iodized salt can really be a contributor toward excess iodine consumption aside from the risk of a high blood pressure (which is a story for another day).
So, make sure you have iodine in your diets but remember that excessive salt intake is dangerous to your health too.
Enjoy!
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