There are people who claim they can taste a metallic bitterness in iodized salt, but I'm not one of them.

I have wondered whether with my no-added-salt diet if I'm getting enough iodine these days. I still use a little iodized salt when baking, but for most of the things I've baked lately I've cut the salt down, in some cases by 3/4.

If a prepared food just says 'salt' in the list of ingredients, that means it isn't iodized salt.

Living by the shore, we always had iodized salt because it was supposed to help with the salt not retaining moisture. It didn’t, we always had to add rice to the shakers. I think I still buy iodized when I buy table salt, but I mostly use Kosher.

Interesting BA, I have a thyroid issue and iodine has never been mentioned to me. Maybe because of the type.

Most iodized salts have some kind of dessicant in them to keep them from clumping. (I think kosher salts do not.) My mother always put rice in the salt shaker, too.

If you think about it, nearly all salt is 'sea salt'. 🙂 I like the look of the pink Hawaiian salt, but I can't say I could taste any difference in it.

I assume it's possible to have too much iodine in one's diet as well as too little, but you don't find much about that online. There may be other thyroid issues that would lead to a need to avoid iodized salt.

I mainly cook with Kosher salt and bake with idolized salt. And when I do bake, I use less salt than what the recipe states.

What I get out of it is, kosher salt is more pure, 99.83 percent sodium chloride v 95 - 97 percent (is that significant?) and that it is affordable. Not sure I understand his objections.

addendum, In reading the comments on that article I see that the author owns an artisan salt company. Alright, I get it now.

• This reply was modified 6 years, 8 months ago by RiversideLen.

Mike, I've heard people say that about iodized salt but it's not something I've noticed. Some people have more taste buds than average, so maybe some people do notice it.