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White iodized salt in a plastic sachet in a box (500gr)


The daily use of the iodized salt can prevent from the development of the lack of iodine, but does not result in superfluous accumulation of iodine in an organism, allergies on the iodized salt does not happen. . Numerous experiments on preparation of the vegetables, lead with use of the iodized salt, reached with potassium iodide, have shown that on taste, consistence and color of salted products the iodized salt does not exert any negative influence. This salt is the same color, as well as usual, has no collateral smells. It is generally agreed that, that some products (membranes of a walnut, a persimmon, a feijoa, etc.) contain a lot of iodine. It does not represent the facts. In all vegetative foodstuffs the maintenance of iodine is not enough. It is only one exception - sea kelp. It is a lot of iodine in it. In Japan, for example, there is no problem of iodine deficiency as inhabitants constantly consume much seafood and especially a sea kale. It is possible to recommend, certainly, salad from sea kale for preventive measure from the endemic goiter, however, but this foodstuff is not too habitual to us, and it costs much more expensive than the iodized salt. As to sea fish, the content of iodine in it is above, than in river fish. However, in order to satisfy the daily need of iodine, it is necessary to eat up to 1 kg of sea fish in a day.

Iodine is necessary for functioning of a thyroid gland; it participates in formation of a hormone thyroxin. The need for iodine is fluctuating within the limits of 50-200 /per day. It collects in a thyroid gland. The content of iodine in usual foodstuff is not too much - about 4-15 microgram. However in sea fish it contains about 70 microgram %, in a liver of a cod is up to 800 microgram%, in sea kale is 50-70000 microgram (depending on a kind and term of gathering). But it is necessary to consider, that at long storage and thermal processing of food the significant part of iodine (20-60 %) is lost. The content of iodine in ground plants and animal products strongly depends on its quantity in ground. Therefore for the prevention from the goitrous illnesses it is necessary to add in the table salt an element of potassium iodide (25 mg on 1 kg of salt). .

At insufficiency of iodine develops goitrous illness. Children of school age are especially sensitive to the lack of iodine.