5 most common legends about iodized salt
We always keep salt in the kitchen, but there are some doubts about “the most important spice in human life”.

1. Salt should not be stored for long. A standard package of 1 kg cannot be consumed quickly – potassium iodide was used when the salt was first produced. Potassium iodide is a really volatile compound. Today, a more stable potassium iodate is used, which has been introduced since the 1990s. This extended the shelf life of the salt for another year and more.
2. When preserving food, you should not use sol-potassium iodide, which was added earlier in the process of food storage and was easily decomposed. Then sodium thiosulfate was used (affects the quality of the hermetic seal) to prevent this from happening. Modern iodized salt is devoid of that disadvantage. In many countries, just such salt is used for cooking.
3. During thermal treatment, iodine from salt loses its properties – according to the iodination standard, 40 mg of iodate is added to one kilogram of salt. This preserves 40-50% of iodine even during heat treatment.
4. Excess iodine in the body is possible if this salt is added to meals – it is necessary to eat 50 mg of iodine to cause an iodine overdose. That is practically impossible.
5. The required amount of iodine can be provided by a diet with seafood and fish – this is only partially true. It should be noted that most fish and seafood are farmed industrially. This can affect the iodine content in them. Laminaria is the champion in the amount of iodine. An adult should eat 100 to 200 grams of kelp daily to ingest a daily dose of iodine into the body. It is very difficult for a person to eat such a specific product on a daily basis

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