In an interview with socialbites.ca, deputy director for scientific studies of the Federal Center for Scientific Food Systems, he said that iodine in iodized salt is poorly absorbed, over time it can evaporate. VM Gorbatov RAS, Doctor of Technical Sciences, Professor Anastasia Semenova.
“Not all iodine compounds are stable. They disappear over time or under the influence of light and heat,” Semenova explained.
Also, according to him, sodium chloride is iodized with potassium iodate and does not have the best digestibility.
“It is best to iodize food with organic forms of iodine, such as iodized proteins, or by adding ingredients with a high natural iodine content, such as algae. In organic form, iodine is better absorbed,” said Semenova.
Also, in the food industry, iodized salt does not apply to all products.
“It can cause aftertaste or other defects. But of course, iodizing salt is the cheapest, so this method of preventing iodine deficiency has become widespread,” explained the professor.
But Professor Semenova recommends eating other iodinated foods (bread, eggs), since iodine is more easily absorbed by the body than them.
Read more about how to reduce salt intake and the most “suspicious” salt on the shelves – in report “socialbites.ca”.