5 misconceptions about iodized salt
There are myths but also solutions to doubts related to salt, one of the ingredients that we all have in the kitchen.

1. Salt should not be stored for a long time. A standard 1 kg package cannot be used up so quickly – the chemical compound potassium iodide was used when salt was first produced. Potassium iodide was a really unstable compound. The more stable potassium iodate began to be used in the 90s of the last century. This extended the shelf life of salt up to a year or more.
2. Salt should not be used when preserving food – Potassium iodide (a compound that was previously added in the preservation process) was an easily degradable compound. Sodium trisulfate was then applied to prevent this from happening again. Sodium trisulfate affects the quality of hermetic sealing. Modern iodized salt is devoid of this deficiency. In many countries, moreover, only such salt is taken for cooking.
3. During heat treatment, iodine from salt loses its properties. The question arises of the general sense of using salt – 1 kg of salt contains 40 mg of iodate according to iodization standards. This ensures preservation of 40% to 50% of iodine even during heat treatment.
4. An excess of iodine in the body can appear if this kind of salt is constantly added to meals – a person needs to eat 50 grams of salt per day to cause an overdose with iodine. This is practically impossible.
5. Seafood and fish can provide the necessary amount of salt – this is only partially true. Most of the fish and seafood are grown industrially. This can have an impact on the iodine content of fish and other marine products. Laminaria can be considered a champion according to the amount of useful element. An adult should eat 100 to 200 grams of kelp to get the necessary daily dose of salt. And this is practically impossible or difficult for a person to be able to eat a certain amount of such a specific product every day.

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