February 25, 2018 at 9:27 pm #11309
I was reading a blog re focaccia On the KA website, and it was mentioned to use non-iodized salt (in the comment section) I always use iodized salt, so was wondering what you mostly used, and why.
1+February 25, 2018 at 9:39 pm #11311
- This topic was modified 1 year, 2 months ago by wonky.
For table salt I always buy iodized because iodine is supposed to be beneficial. I also use kosher salt which is naturally always non-iodized.1+February 25, 2018 at 10:14 pm #11313
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.1+February 26, 2018 at 7:38 am #11314
I’ve always used non-iodized salt, in part because my mother, due to a thyroid issue, needed to avoid iodized salt. I use what is sold as “sea-salt.”
My understanding has been that if one eats fish a couple of times a week, extra iodine is not necessary.1+February 26, 2018 at 9:05 am #11316
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.1+February 26, 2018 at 9:56 am #11317
I always use iodized salt in cooking because iodine is an essential element. Mike, there are some foods that naturally includes iodine. Can you eat seafood or seaweed?1+February 26, 2018 at 10:00 am #11318
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.1+February 26, 2018 at 1:52 pm #11320
Sea salt can be iodized as well. If it is, it will say so on the label.1+February 26, 2018 at 3:52 pm #11323
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.2+March 7, 2018 at 9:50 am #11416
I came across this article on Kosher salt today:
If it is accurate, then we may need to re-think some of our ideas about Kosher salt.1+March 7, 2018 at 12:14 pm #11417
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.
2+March 7, 2018 at 5:54 pm #11428
- This reply was modified 1 year, 2 months ago by RiversideLen.
For cooking I don’t know that it makes much difference, though some people think iodized salt has a bitter or metallic taste to it.
The major salt companies advise against using kosher salt when baking because the larger crystal sizes may not dissolve and disperse in the dough properly.1+March 7, 2018 at 10:23 pm #11433
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.1+
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