How to distinguish iodized salt from regular salt. Iodized salt

Lack of iodine is a common problem surrounded by many myths. We hope that this text will help you navigate.

Problems with memory, attention and logic can be a consequence of iodine deficiency in the prenatal period and in early childhood. In adults, iodine deficiency is the cause of thyroid diseases - diffuse and nodular goiter.

In 113 countries around the world, mandatory salt iodization is legally approved as a preventive measure for iodine deficiency. Russia is not among them, and iodized salt is used on a voluntary basis. And good will, as you know, often falls into the captivity of myths, prejudices and other things. folk art. Let's try to understand the mythology.

Myth 1. Iodine deficiency can be compensated for by diet.

Unfortunately, any products of plant and animal origin obtained in areas depleted of iodine contain insufficient amounts of iodine. The only way to compensate for iodine deficiency through diet is daily consumption fresh sea fish and seafood. This poses a number of organizational difficulties and is not accessible to everyone.

Myth 2. Iodized salt is unstable, has a short shelf life, and iodine “evaporates” during cooking.

Most likely, this myth has its roots in the “pre-perestroika” years, when not very stable potassium iodide was used to iodize salt at the rate of 23 mg of iodine per kg of salt.

Currently, more stable potassium iodate is used for iodization at a rate of 40 mg per kg. That is, even with the inevitable loss of iodine during the storage of salt and heat treatment of food, reaching 40%, with daily use of about 6 g of salt, the intake of iodine into the body will be about 150 mcg/day, which corresponds to the physiological need of the body.

Shelf life of modern iodized salt is a minimum of 12 months.

Myth 3. Iodized salt is not suitable for canning.

It is assumed that this myth is also associated with the unsatisfactory quality of iodized salt produced previously. A weighty argument against this myth is the quality of modern canned food, manufactured in countries where the use of iodized salt in the food industry is mandatory.

Myth 4. There is a risk of overdose with additional iodine intake.

A dose of iodine up to 1000–2000 mcg is considered safe. It is unrealistic to receive such a dose with iodized salt or iodine preparations intended for the prevention of iodine deficiency.

Myth 5. There are allergies to iodine.

Iodine is a trace element, and an allergy to trace elements cannot develop by definition. This is the prerogative of complex organic compounds.

There may be an idiosyncrasy to iodine - intolerance to its pharmacological doses. These are the same doses of more than 1000-2000 mcg or 1-2 mg that we cannot get from iodized salt, but easily from a number of other drugs.

Specifically, 1 ml alcohol tincture iodine contains 50 mg (50,000 mcg) iodine. This dose of iodine can easily provoke dysfunction of the thyroid gland.

Myth 6: Sea salt is better than iodized salt.

Unfortunately, during the process of evaporation, cleaning and drying, the iodine from sea salt almost completely disappears. For example, one gram of sea salt contains about 1 mcg of iodine, and iodized salt contains 40 mcg.

Myth 7. Iodized salt is contraindicated for many people

The only objective contraindication to taking prophylactic (minimum necessary for the full functioning of the thyroid gland) doses of iodine is the period of following an iodine-free diet at the stage of preparation for radioiodine therapy after surgical treatment of thyroid cancer.

Preventive doses of iodine cannot have a significant effect on the course of other thyroid diseases, including those accompanied by excess production of hormones.

The development of technology now makes it possible to obtain any information in a short time, but few people take advantage of the new opportunities. Statistics have shown that most housewives have no idea what the harm of iodized salt is, in what cases to use it and how to choose the right product.

Many simply believe that it is enriched with minerals to provide great benefit body. To some extent, this is true, but we must not forget that there are many contraindications to the use of the product.

Iodized salt - description and characteristics

The product offered in grocery stores is intended to be administered to culinary dishes, applications in folk medicine And home cosmetology. According to the requirements of international standards, it must be enriched with a certain amount of salts, which contain iodine ions. According to GOST requirements, iodized salt must be produced using potassium iodate. If the package mentions potassium iodide or iodide, it is better to refuse the purchase. This chemical compound has completely different properties and characteristics.

Manufacturers began to modify ordinary salt after the number of cases of iodine deficiency among the population increased. This is due to the fact that iodine is unevenly distributed among foods specific to a particular area. globe, even a specific country. If closer to the seas and oceans it is contained in plant and animal products in sufficient quantities, then as it moves away from these bodies of water its indicators fall.

Beneficial properties of iodized salt

Iodine is necessary for normal growth and development of a person, maintaining his vital functions. In small doses and in the absence of contraindications, it is absolutely safe; its volume in the body must be constantly replenished. A deficiency of the substance leads to a decrease in the functionality of the thyroid gland, deterioration of mental activity, and disruption of the functioning of the digestive organs. After some time, symptoms of nervous disorders are added to this, and the body’s resistance to infections sharply decreases.

Advice: Symptoms such as fatigue, chronic fatigue, hair loss and split nails indicate a decrease in the functionality of the thyroid gland. If these signs appear, it is necessary not only to introduce iodized salt into your diet, but also to visit a doctor. There is a high probability that dietary correction will not be enough and professional intervention will be required.

After manufacturers began to iodize salt, the mere introduction of seasoning into the diet began to have a beneficial effect on the condition of people with a deficiency of the element. But this is not the only way to use the product for medicinal purposes.

The product can also be used in this way:

Compresses with iodized salt help relieve tissue swelling at the site of removal of the inflamed appendix.
A compress of the composition applied to the neck and forehead relieves headaches.
A warm compress with the spice on the chest area helps loosen mucus and ease coughs during colds or flu.
Gargling with a solution of iodized salt relieves inflammation in sore throat.
A salt dressing will relieve pain and speed up the healing of the skin after a burn (if the integrity of the skin has not been damaged).
Baths with iodized salt help to quickly get rid of skin diseases and various rashes.

The given methods of using the product may not be agreed upon with your doctor. True, only if the patient has no contraindications to the use of the product.

The use of iodized salt in cooking

With the growing popularity of iodized salt as a culinary product New types of seasonings began to appear, adapted to certain needs. Today on store shelves you can find the following types of salt:

Cooked (stone) iodized. Purified or unrefined composition, artificially enriched with the necessary ions.
Marine. Products that are obtained by evaporating sea water and have undergone special purification. It does not contain artificial chemical compounds, but contains many useful microelements.
Black. An unrefined product in which microelements are present in the maximum volume.
Dietary. The result of laboratory tests and manipulations. It is usually low in sodium and high in calcium and magnesium.

As an everyday food product It is best to use table or sea iodized salt. It will enhance the taste of dishes and saturate the body. useful elements. Contrary to popular belief, these products can be used at any stage of food preparation. Particular attention should be paid to the quality of grinding of workpieces:

Large. Ideal for preparing marinades, brines, and first courses.
Average. Recommended for use when processing meat, poultry, and fish.
Small. A salad option that was developed to season ready-made dishes.

Due to the peculiarities of obtaining iodized salt, heat treatment does not lead to the destruction of the chemical element. Even if you add seasoning to a dish at the very beginning of work, its benefits for the body will be obvious.

The use of iodized salt in cosmetology

To use the product with for cosmetic purposes Iodized sea salt is best. It has bactericidal properties, improves the quality and texture of the skin, and eliminates inflammation. Here are just the most simple options application of the component in home cosmetology:

Baths with sea salt. The water should be warm; for a standard volume you need to take at least 2-3 glasses of the product. The duration of the manipulation is 20-30 minutes.
Homemade soap with added product. Is universal remedy to maintain beauty. The use of the composition relieves oily skin from shine and inflammation, and dry skin returns freshness and attractiveness.
Salt lotion. It will get rid of blackheads without disturbing the water-fat balance.
Anti-cellulite remedy. You just need to pour the crystals onto a sponge and carefully work out the problem areas after taking a bath.

In addition, iodized salt can restore strength and shine to hair, strength and unity of texture to nails. In the first case, masks should be prepared from it, in the second, it should be added to hand baths.

Harm and danger

A healthy person can consume iodized salt without fear for their condition. Of course, you should not overuse the product, otherwise you can cause excessive stress on the heart and kidneys and cause fluid retention in the body.

The following conditions are contraindications to the use of seasoning:

Thyroid cancer or its removal. In case of any malfunctions in the functioning of the organ, you should first consult a doctor.
Tuberculosis.
Furunculosis, chronic pyoderma, hemorrhagic diathesis.
Kidney diseases.

Unlike regular salt, which has no expiration date, iodized salt can only be used for a certain period of time. So you need to carefully read the recommendations for storing the product and strictly follow them.

Iodized salt is regular table salt, but with added iodine in the form of salts. For the proper functioning of the thyroid gland, it is necessary component in the diet. The thyroid gland, through the production of hormones involved in metabolic processes, to some extent controls the entire body. Thanks to its normal operation, body weight is maintained in optimal ranges, the heart muscle is strengthened, libido increases, and irritability decreases.

For enrichment table salt, the most common iodine salt is potassium iodate. Previously, potassium iodide was used for this purpose, but this compound was considered inconvenient, since over time, under the influence of oxygen, it decomposed and lost its activity. They produced salt with the addition of iodide in sealed bags with a limited shelf life. It could be used by adding it only to prepared food, without subjecting it to heat treatment. Due to this, food industry switched to a more stable compound - potassium iodate.

What is needed for the proper functioning of the thyroid gland?

The normal functioning of the thyroid gland is ensured by two iodine-containing hormones, T4 (thyroxine) and T3 (triiodothyronine). Under normal conditions, the thyroid gland contains:

Thyroxine – 200 mcg;
Triiodothyronine – 15 mcg.

These hormones contribute to the regulation of metabolic processes of carbohydrates, proteins, fats, as well as functions gastrointestinal tract, of cardio-vascular system, sexual and mental activity. For normal functioning of the thyroid gland, a person needs to consume 150-200 mcg/iodine per day with food. During pregnancy, the amount of iodine intake increases to 250 mcg. In order to enrich the body with iodine, it is recommended to use iodized salt in food. By consuming this salt, 3 g per day, it is ensured normal operation thyroid glands

Signs of iodine deficiency in the body

Iodine deficiency is characterized by the appearance of such symptoms as:

Hair loss;
Nail separation;
Dry skin;
Puffiness and swelling of the face;
Dull look;
Drowsiness;
Fatigue;
Tearfulness.

These symptoms warn of a lack of iodine in the body. When there is enough of it, the eyes sparkle, and the state is such that you want to fly. With a lack of this microelement, there is a risk of dysfunction of the thyroid gland. As a result of these disorders, not only the appearance of a person changes, but also hormonal disruptions occur in the body.

In children, iodine deficiency is expressed as follows:

The child loses the ability to concentrate in lessons;
Becomes whiny;
Gets tired quickly;

If thyroid function is reduced, this is a serious signal of iodine deficiency in the body. To maintain the balance of this microelement, you need to constantly monitor the condition of your body and your children. To do this, you need to control your iodine intake from food. A good source of iodine is iodized salt.

How to find out at home whether there is enough iodine in the thyroid gland?

Find out in sufficient quantity or not, the thyroid gland contains iodine, in two simple ways:

Make an iodine mesh on the inside of your forearm and watch when it disappears. If after 1-3 hours, then it is not enough;
At night, apply an iodine net to your heels. In the morning, look if there are no traces of iodine left on the heels, this means that there is little of it in the body. When traces remain, it means there is an excess of it. And if traces of the mesh are barely visible, this is the norm.

Iodine deficiency is also replenished when applied to the skin. But basically, it is better that iodine enters the human body with food. To do this, you need to know which products contain it.

What foods contain iodine?

A person needs food to obtain energy, as well as to restore tissues and cells. The right diet nutrition contributes to normal metabolism, and this leads to stability hormonal levels. The foods richest in iodine are:

Fish – flounder, salmon, pollock, fresh and salted herring, sea bass, cod, freshwater fish, mackerel, Atlantic sardines in oil;
Seafood - shrimp, seaweed, mussels, seaweed, oysters, squid;
Meat – beef, pork;
By-products – cod liver;
Dairy - hard cheese, milk, processed cheese, butter;
Vegetables - broccoli, cabbage, carrots, beets, potatoes;
All greens;
Cereals – buckwheat, oats, rye;
Legumes – peas, beans;
Egg;
Champignon;
Walnuts;
Iodized salt.

It is worth knowing that iodine is resistant to cold and evaporates when heated. Fish and meat lose 50% of iodine during heat treatment, and milk and vegetables lose 30%. Therefore, it is better to steam fish and meat under a lid, and cook vegetables whole, placing them in boiling water.

Potassium iodate salt can be added to food during its preparation, while potassium iodide salt is useless to put in the prepared food, since it decomposes under the influence of high temperatures. Therefore, you need to add this salt to cooked and cooled food.

Beneficial procedures for the thyroid gland

It is good to arrange various water procedures for the normal functioning of the thyroid gland, alternating following recipes:

· Dissolve pine extract briquettes, Dead Sea salt and Japanese algae extract 5-8 tablets in a bath of water. Take a bath for 10-15 minutes;

· Buy sodium iodide salt 100 g and potassium bromide 250 g at the pharmacy, mix them in a liter of water. Pour 100 ml (half a glass) of the resulting concentrate into a bath with warm water (35-36 C), but first you need to dissolve table salt in the bath - 1 kg. Take a bath for 10-15 minutes 2 times a week. The remaining concentrate should be kept in a dark place.

Thanks to such procedures, metabolism is activated, which has a beneficial effect on burning an additional portion of fat and losing up to 0.5-1 kg per month of excess weight.

There are no thyroid diseases for which iodized salt would be contraindicated. Therefore, it can be bought in any store without a doctor’s prescription. This is explained by the fact that iodized salt contains iodine in physiological quantities. Based on standards, one gram of salt should contain 40 mcg of iodine.

Taking into account the consumption of hidden salt, that is, from food, its average daily consumption should be 5-10 g. Iodized salt does not entail the consequences of an overdose, since it is impossible to eat 50 g of salt per day. When consuming this salt, you need to know the following:

Iodized salt is not used when sauerkraut or pickling cucumbers. It will cause the pickles to ferment or become bitter;
It is better to salt dishes immediately before serving;
Iodized salt loses its properties if stored improperly. You should not buy it if it is lumpy, this is a clear sign of moisture contained in it;
Iodized salt stores iodine for 3-4 months, after which the iodine gradually evaporates. In this regard, when purchasing it, you need to pay attention to its production date. After the expiration date, it becomes of poor quality and turns into simple non-iodized salt.

To ensure that the thyroid gland does not experience iodine deficiency and at the same time performs its functions correctly, it is necessary to include iodized salt in the diet. This is the most affordable iodine-containing food seasoning for every person, which is suitable both for the treatment of iodine deficiency and as a prevention.

Everyone has ever used an alcohol solution of iodine; some are familiar with it from chemistry lessons. Some people have experienced a lack of iodine in the body, while others confuse it with brilliant green. In this article we have collected answers to the most frequently asked questions about iodine, we hope it will be useful!

When and by whom was iodine discovered?

The chemical element “Iodine” was added to the periodic table in 1871.

Like many chemical elements, iodine was discovered by accident in 1811 by the Frenchman Bernard Courtois while preparing saltpeter from seaweed. As a chemical element, the substance received the name “iodine” two years later, and was officially included in the periodic table in 1871.

Where and how is iodine obtained?

IN pure form(free form) iodine is extremely rare - mainly in Japan and Chile. The main production is made from seaweed (5 kg is obtained from 1 ton of dry kelp), sea water (up to 30 mg from a ton of water) or from oil drilling waters (up to 70 mg from a ton of water). There is a method for obtaining technical iodine from waste from the production of saltpeter and ash, but the content of the substance in the starting materials is no more than 0.4%.

The method of obtaining iodine has two directions.

Seaweed ash is mixed with concentrated sulfuric acid and heated. After evaporation of moisture, iodine is obtained.
Iodine in liquids (sea or lake salt water, oil water) is bound with starch, or silver and copper salts, or kerosene (an outdated method, as it is expensive) into insoluble compounds, and then the water is evaporated. Later they began to use the carbon method for extracting iodine.

How does iodine affect the human body?

Iodine and its derivatives are part of hormones that affect metabolism human body, its growth and development, so the average person needs to consume up to 0.15 mg of iodine daily. The absence of iodine or its deficiency in the diet leads to diseases of the thyroid gland and the development of endemic goiter, hypothyroidism and cretinism.

An indicator of iodine deficiency in the body is fatigue and depressed mood, headache and the so-called “natural laziness”, irritability and nervousness, weakening of memory and intelligence. Arrhythmia appears, increased arterial pressure and a drop in hemoglobin levels in the blood. Very toxic - 3 g of the substance is lethal dose for any living organism.

IN large quantities causes damage to the cardiovascular system, kidneys and pulmonary edema; cough and runny nose, lacrimation and pain in the eyes (if it comes into contact with the mucous membrane); general weakness and fever, vomiting and diarrhea, increased heart rate and heart pain.

How to replenish iodine in the body?

The main source of natural iodine is seafood, but it is obtained as far from the coast as possible: in coastal areas, iodine is washed out of the soil, and its content in products is insignificant. Eat seafood - this can restore the substance content in the body to a certain extent.
You can artificially add iodine to table salt, eat foods containing this microelement - sunflower oil, nutritional supplements.
Pharmacies sell tablets with a high iodine content - relatively harmless drugs (for example, iodine-active, antistrumin).
A lot of iodine is found in persimmons and walnuts.

Where is iodine found?

Iodine is present almost everywhere. The highest iodine content is in products of marine origin, in sea water and salty lake water.
In free form - as a mineral - iodine is present in thermal springs of volcanoes and natural iodides (lautarite, iodobromite, embolite, mayersite). It is found in oil drilling waters, sodium nitrate solutions, lyes from saltpeter and potassium production.

What foods contain iodine?

In seafood: fish (cod and halibut) and fish oil, crustaceans and mollusks ( scallops, crabs, shrimp, squid, oysters, mussels), seaweed. Next come dairy products and chicken eggs, feijoa and persimmon, Bell pepper, peel and kernels walnuts, black grapes, grain crops (buckwheat, corn, wheat, millet), River fish and red beans. Iodine is found in orange and red colored juices.

Even less iodine in soy products(milk, sauce, tofu), onions, garlic, beets, potatoes, carrots, beans, strawberries (about 40-100 times less than in seaweed), but it is there.

What foods do not contain iodine?

There is no iodine in baked goods (homemade) that use regular salt without iodine, peeled potatoes, unsalted vegetables (raw and frozen), peanuts, almonds and egg white. There is practically no iodine in cereals that are poor in natural salts; macaroni, cocoa powder, white raisins and dark chocolate. It refers to vegetable oils, including soybean.

Almost all known seasonings in dried form (black pepper, herbs) also do not have iodine-containing components - iodine quickly decomposes (evaporates) in the open air, which is why iodized salt is suitable for use for only 2 months (if the pack is open).

Carbonated drinks - Coca Cola and its derivatives, wine, black coffee, beer, lemonade - all this also does not contain iodine.

Linen fabrics:

Option 1. Cover the stain with baking soda, pour vinegar on top and leave for 12 hours, and then wash in warm, clean water.

Option 2. Dissolve a teaspoon of ammonia in 0.5 liters of water, and wipe the stain with the resulting solution. Next, wash in warm soapy water.

Option 3. Make a thick paste of starch in water, apply it to the stain and wait for the stain to turn blue. If necessary, repeat again and wash the product in warm soapy water.

Option 4: Rub the stain raw potatoes and wash the product in warm soapy water.

Option 5. You can wipe the stain with liquid ascorbic acid (or dissolve the tablet in water), and then wash it in soap and water.

Wool, cotton and silk fabrics:
The stain should be wiped with a hyposulfite solution (a teaspoon per glass of water) and washed in warm water. You can wipe the stain ammonia and wash in the usual way.

How to wash iodine from skin

There are several options:

Apply to the skin olive oil or fat cream which will absorb iodine. After an hour, the iodine is washed off with a body sponge and soap.
Take a bath with sea salt, and at the end use a washcloth and baby soap (laundry soap as a last resort).
For delicate skin, you can use a scrub instead of a washcloth, and massage the area with the stain. After this, you can lubricate the skin with nourishing cream or milk.
You can apply cotton wool with alcohol, moonshine or vodka to the stain for 5 minutes, and then rub. The procedure can be repeated several times.
Removes iodine stains by hand washing items or a regular bath with powder or lemon juice.

How to gargle with iodine

The method is quite simple - you need to add a few drops of iodine to a glass of warm water until you get a light brown solution. But the effect will be better and stronger if you add a teaspoon of soda to the water and table salt. The method has proven itself in the treatment of purulent tonsillitis and chronic tonsillitis. The procedure can be repeated 3-4 times a day (for purulent sore throat - every 4 hours) for 4 days.

If you have a sore throat, you should not lubricate your throat with an alcohol solution of iodine, such as, for example, Iodinol. Otherwise, you will simply burn the mucous membrane.

How to make an iodine grid, how often can you make an iodine grid

Have to take thin stick with a cotton swab, moisten it in a 5% alcohol solution of iodine and draw intersecting horizontal and vertical stripes on the skin in the form of a plate with 1x1cm squares. This is the ideal geometry for uniform distribution of iodine: it is absorbed quickly and efficiently.

It can be done only two to three times during the week for any disease.

At what age can you apply iodine?

Doctors do not recommend applying iodine to the skin even in adolescence - iodine burns the skin. But an iodine grid (one-time use) can be done from the age of five. But there is a more “advanced” and safer version of iodine that can also be used.

Why is iodine in the periodic table, but brilliant green is not?

Because brilliant green is a synthetic antiseptic, an aniline dye. The periodic table includes only chemical elements and compounds that exist in nature in their pure form.

Iodized salt should replace regular salt for people living in regions of iodine deficiency.

Because this salt helps restore balance in case of iodine deficiency in the human body, it is a prevention of iodine deficiency diseases in children, pregnant and lactating women, and adolescents. Salt with iodine helps prevent the thyroid gland from absorbing radioactive iodine components and is a protection against radiation, inflammatory processes and diseases.

How to make iodized salt

To the sea or lake salt water add iodine to certain concentration, mix with water and only then evaporate.

Consumption of iodized salt is one of the available and the best ways replenish iodine deficiency in the body. Thanks to this, you can significantly reduce the risk of various diseases, which may be caused by a lack of this element.

Iodized salt comes in several varieties.

The best of them are the varieties developed by the Institute of Nutrition of the Russian Academy of Medical Sciences:

iodized table salt
preventative iodized table salt

Table salt contains at least 40 mcg of iodine per 1 g of product. The norm of its consumption is five to six grams per day. This quantity satisfies daily requirement body in iodine.

Regular consumption of iodized table salt is a good prevention of thyroid diseases

Iodized prophylactic salt also contains magnesium and potassium. Potassium has a positive effect on the heart, and magnesium helps strengthen blood vessels, bones and muscles and lowers blood pressure.

Prophylactic iodized salt contains less sodium than regular salt. Excess sodium contributes to the development of hypertension.

This variety will be useful for pregnant and lactating women, people suffering from:

hypertension
ulcer
cardiovascular diseases
overweight

Warming up with salt is a healing procedure for the treatment of many diseases.

More details

Features of the production and use of iodized salt

Iodized salt has no specific taste or smell, and is very easy to use. Its cost is only 5–10 percent higher than usual. Externally, iodized salt does not differ from ordinary table salt. You can only feel the taste if you over-salt the food. Iodized salt is also used in cooking. It is not advisable to use it for preservation. It does not harm the body, but under the influence of temperature it leads to a change in the color of canned foods.

Only finely ground salt of the extra, highest and first grades is enriched with iodine. Potassium iodide and potassium iodic acid are added to the product as sources of this element, and sodium thiosulfate serves as their stabilizer. The KIO3 (potassium iodic acid) additive is resistant to storage and high temperatures. The KJ (potassium iodide) additive is unstable to storage and heat treatment, its losses can be up to 35–40%.

Iodized salt should be used within its expiration date, after which the iodine will disappear from the product

Iodized salt in Russia is produced in accordance with GOST R51574-2000, which specifies all the features of production, rules of packaging, labeling, storage and control. The quality of the product is controlled at all stages of production. In Russia, fortifying salt with iodine is voluntary. Therefore, taking into account all the costs, most manufacturers prefer to produce regular salt.