Iodized table salt is a salt for kitchen use, enriched with a strictly regulated amount of iodine-containing salts. How is salt iodized? It is known for certain that, according to GOST, iodized salt can contain only potassium iodate, although many manufacturers use potassium iodite, a chemical compound with completely different qualities and properties, to process salt.

Salt can be considered the only edible mineral used by humans for culinary purposes since ancient times. Even the primitive ancestors of Homo sapiens noticed with what pleasure various animals licked white islands protruding from the water, and applied the experience of the animal world to their own way of feeding. And since then, salt has become a constant companion of our society. It was used as a seasoning, as a bargaining chip, and even as a magical and mystical substance with various otherworldly qualities.

Iodized boiled salt began to be used in connection with the study of such a phenomenon as iodine deficiency in the population in various regions of the globe. The addition of iodine supplements is associated with the uneven distribution of natural iodine content in foods. Of course, in lands close to the sea and ocean, iodine is found in sufficient quantities in various plant and animal products. Regions that are more remote suffer, as a rule, from a low content of this element, which is extremely necessary for the full mental and physical development of a person. That is why a mechanism was launched to enrich ordinary salt with this mineral to compensate for iodine deficiency in the population’s diet.

Nowadays, a product enriched with a useful element can be seen on the shelves of any store, and photos of iodized food salt can be found not only in medical journals, but also in ordinary cookbooks.

Beneficial features

The beneficial properties of iodized salt lie in its unique chemical composition. That is why, from the very beginning of the emergence of this product, it began to be considered not only safe, but also extremely useful for humans.

Iodine is a very important trace element, the supply of which must be regularly replenished. Due to the decrease in natural foods in the modern human diet, this process cannot be carried out naturally. But iodine deficiency is very dangerous for the body. A constant lack of this microelement is fraught with various serious diseases of the thyroid gland, digestive organs and can even affect the mental development of several generations in a row. Iodized salt can be an excellent solution to this problem. Of course, the iodine content in this product is minimal, but its positive quality is its accumulation (iodine tends to accumulate in the body). This means that if you include this type of flavoring in your regular diet, you can completely solve the problem of iodine deficiency.

In addition, salt as a food product retains water in the body, thereby supplying various nutrients through the membrane of our cells. This food supplement calms the nervous system, destroys harmful microorganisms in the digestive tract and is the main component for the production of hydrochloric acid.

Use in cooking

The scope of use of iodized salt in cooking is very extensive. Therefore, you should pay attention to the fact that currently there are several types of this product, depending on its preparation and production technology:

1. Rock, table iodized salt is unrefined or purified ordinary salt, which has been artificially enriched with appropriate additives.
2. Sea salt is a salt that is obtained by evaporating ordinary sea water and then purifying it. This product does not contain artificial chemical compounds and can be a source of a wide range of beneficial microelements.
3. Black is an unrefined product with a composition very rich in various microelements.
4. Dietary salt – obtained through laboratory research, dietary salt contains a smaller amount of sodium compared to other types, but has a greater amount of calcium and magnesium.

For consumption according to culinary needs, it is best to use iodized table and sea salts.

According to research, no living creature can survive without salt for more than three weeks. That is why this food additive is so important in cooking. In addition, unsalted dishes become tasteless and bland. And this, of course, does not add to the appetite of diners.

Most often, the following question arises regarding this product: “Is it possible to salt foods with iodized salt during the cooking process?” The answer is very simple! Sure you can. It is permissible to use iodized salt in any type of cooking and at any stage.

By the way, there are several types of this type of salt:

A special modern technology for enriching salt with iodine allows it not to be destroyed when heat treatment, which means you will fully receive all the benefits inherent in this seasoning.

You can preserve with iodized salt. The fact is that at the beginning of the appearance of this product on the market, the technology of iodine enrichment was that sodium thiosulfate was used. It had the ability to change the appearance of any products intended for long-term storage, and blackened, wrinkled tomatoes and cucumbers called their appearance I have serious doubts about the possibility of eating them.

Modern production has changed. The use of iodized salt for salting foods, for marinades and smoking is absolutely safe. Moreover, the list of products suitable for preservation with iodized salt completely coincides with the list of products intended for preservation with ordinary extra rock salt. Therefore, if you have a question: “Is it possible to salt lard with iodized salt?”, then, without hesitation, feel free to prepare this delicacy in order to subsequently enjoy delicious sandwiches.

Benefits of iodized salt and treatment

The benefit of this type of salt for human health lies in its therapeutic effect on the body, which is deficient in such a microelement as iodine. Thus, the product has a positive effect on the thyroid gland, which suffers most from the lack of the above element.

To fully appreciate the benefits of iodized salt We suggest you familiarize yourself with the main symptoms of iodine deficiency:

• splitting of nails;
• hair loss;
• dry skin;
• drowsiness;
• fatigue, etc.

Considering the above symptoms, the introduction of iodine-enriched salt into the diet as a permanent component of this flavoring seasoning in itself can be regarded as a therapeutic procedure.

In addition, a huge amount is used in medicine in various ways the use of iodized salt to solve health problems and enhance existing procedures. As an example, here are a few of these medicinal recipes:

1. After an operation to remove an inflamed appendix, iodine-salt compresses are used to reduce swelling in the surgical area, to speed up the healing of the incision and to prevent the possibility of suppuration.
2. A bandage soaked in a solution of this product and applied to the forehead and neck can relieve headaches.
3. A warm compress with a strong solution of iodized salt can relieve coughs due to acute respiratory viral infections and influenza, and this procedure will serve as an excellent way to better expel mucus (the so-called expectorant effect).
4. A sore throat with a sore throat can be cured by gargling with a weak solution of this mineral.
5. If you receive a minor burn, for example, if you accidentally touched hot frying pan, then a salt bandage can perfectly heal the damaged area.
6. Baths with iodized salt will help you cope with skin irritations and rashes.

And these are just a few examples of the use of iodized salt for medicinal purposes. As you can see, this universal assistant simply must be in the arsenal of any housewife.

Iodized salt in cosmetology

Iodized salt is of no small importance in cosmetology. However, it is worth considering that it is best to use sea salt, not table salt, for these purposes. After all healing properties This product has been known to mankind since ancient times. It is able to improve the elasticity of the skin, has bactericidal and anti-inflammatory properties, in addition, such salt is able to significantly strengthen the main components of the beauty of every woman - hair and nails.

In order to verify the validity of the above, it is enough to apply to yourself the following few beauty recipes, and the result will not take long to arrive:

Harm of food iodized salt and contraindications

Iodized salt, as a rule, does not cause harm to a healthy person. However, there may be situations where the following diseases are contraindications to the use of this product:

• thyroid cancer;
• tuberculosis;
• furunculosis;
• increased functioning of the thyroid gland;
• kidney diseases;
• chronic pyoderma;
• hemorrhagic diathesis.

If you are not one of the people suffering from one of the above diseases, then this product will not harm you. But remember, the iodized version, unlike ordinary table salt, has an expiration date and should be stored the right conditions, such as protecting the product from direct sunlight and keeping it in a tightly closed container.

The middle of summer is behind us and it’s time to think about creating the first preparations for the winter. One of the main ingredients in every recipe is salt. In this regard, many summer residents ask a reasonable question: what salt is best to use?

What are the options?

On sale today you can find, at a minimum, rock, iodized and sea salt. We list the main advantages and disadvantages of each product:

• If you want to get the classic tart taste of pickles, then seal the jars with traditional rock salt. This excellent natural preservative will prevent jars from exploding during storage and will prevent the cucumbers in them from becoming soft. This salt is cheaper than others.
• IN Lately Iodized salt is gaining popularity. Indeed, in most regions of our country there is a problem of iodine deficiency. In some regions of central Russia, residents consume 5 times less iodine than necessary. And this affects a person’s IQ, the functioning of the thyroid gland, and leads to delays in physical development in children. In addition, iodine itself is an excellent disinfectant and kills foreign microorganisms well. But canned cucumbers and tomatoes with iodized salt, according to many summer residents, are stored noticeably worse. Plus, there is a slight smell of iodine and a characteristic mild bitterness. After some time, the fruits turn, as my grandmother says, into pulp.
• You can also use sea salt for preservation. It costs several times more than stone, and is often packaged in smaller packs (450 g, for example). Of course, there are many fakes, but if the salt is still sea salt, then it has a number of valuable advantages. After eating pickles, a person will not experience swelling caused by stagnation of fluid in the body due to a large amount of salt. In addition to this, sea salt contains several dozen beneficial minerals that are essential for human health. For preparations, you should choose coarsely ground sea salt.

By the way, it is important to note that recently a more stable substance, potassium iodate, has been used to iodize salt. It is not subject to destruction during heat treatment and long-term storage. Now manufacturers guarantee that such iodized salt can be stored for up to 9 months without losing its valuable qualities.

It’s up to you to decide what salt to make the preparations with. For example, you can make a couple of jars with different types salt so that in winter you can personally check the quality of each of them. If there is no difference (in taste, physical properties of the pickled fruits), then use iodized or sea salt in the future, as they are more beneficial for health.

Hello, “Complaint Book”! There is so much practical advice in your materials that it seems like you know everything. Maybe you can tell me why cucumbers or cabbage, prepared according to the same recipe year after year, have a different taste. Sometimes they turn out tasty and crispy, sometimes they turn out soft and flabby. My friends and I believe that salt is to blame. Which one is better for pickling? Please answer as soon as possible, because now is the harvesting season.
Maria, Krasnoyarsk

Under-salted on the table, over-salted on the back

Salt is one of the most mysterious products, in my opinion. It seems that it could be simpler? Salt is salt, and everything should be the same. But sometimes you salt the soup as usual, but oversalt it. It turns out that salt varies in salinity. The saltiest is “Extra”, because it has fewer impurities and is richer in sodium chloride. And the lower the grade (highest, first and second), the weaker the salt.

The method of production initially affects the salinity. According to its origin, it is:
* stone
* cage
* vacuum evaporation

ROCK SALT. This type is probably the most popular and widespread. Solid salt deposits are found in many regions of the world, where they lie at depths ranging from several hundred to more than a thousand meters. Special combines chop salt underground and it is transported to the surface of the earth through conveyors.

There it goes into mills and crumbles to produce particles (crystals) of various sizes. Coarser salt is used mainly for industrial purposes, while finer salt is used for food. Rock salt is distinguished by the lowest content of foreign impurities, low humidity and the highest content of sodium chloride - up to 99%. This means that it will be more saturated than others.

SEDIMENT SALT is formed by the natural evaporation of salt in bodies of water. From geography lessons, everyone remembers the famous salt lakes in the Astrakhan region, Elton and Baskunchak.

Special combines (harvesters) remove the layer of salt on dried lakes and send it along a conveyor for crushing, washing, drying and further processing. Garden salt contains more impurities (clay, sand), and the mass fraction of sodium chloride can be 95–96% (because of this, it often has a grayish appearance).

VACUUM EVAPORATOR SALT. Where salt lies very deep, it is extracted by dissolution. A pipe is placed in a layer of salt and pumped into it under high pressure. fresh water, which dissolves salt, forming cavities in the deposits. The concentrated brine is then lifted through pipes to the surface, where it is processed and evaporated under vacuum in vats to obtain a highly purified product.

Sometimes the brine raised to the surface is evaporated under the sun in open containers. Salt in deposits is often very pure and requires only minor additional purification.

Evaporation salt is the most expensive and at the same time the most chemically pure and high quality. In our country it is sold under the brand name “Extra”.

Evaporation is also rich in sodium. Therefore, the housewife should pay attention to what kind of salt she uses, and from here calculate its amount.

Small, even smaller

For canning, the granulometric composition – particle size – is also important. The industry produces finely crystalline, crushed, coarse and ground salt (fine powder). Ground salt is preferable for cooking. But it is not recommended to use it for pickles and marinades. To prepare food for future use, it is better to use crushed or coarse salt. This is especially important when sauerkraut. The fact is that small granules quickly dissolve, killing fermentation bacteria at the beginning of the process, which is why the fermentation goes poorly. And the cabbage turns out to be more sour than salty. And less shelf stable.

Coarse salt dissolves more slowly, without having time to “harm” lactic acid bacteria responsible for fermentation. The process goes as expected, the cabbage turns out crispy, piquant, and stores well.

And the quality of canning also depends on water. Therefore, whenever possible, you should use well or spring water. Tap water contains a significant amount of residue from the chemicals used to clean it. Therefore, it not only worsens the taste of canned food, but even leads to their spoilage. To improve the quality of water, it is advisable to pass it through household filters or let it sit for 24 hours.

To check the amount of impurities in the salt, you can crystallize the salt from a saturated solution. If it contains a large amount of impurities, then it will not be possible to obtain large and transparent crystals. If the salt is pure enough, then transparent crystals will grow at the bottom of the dish when the water evaporates at room temperature. This method is good, but it takes a lot of time. Very often, housewives restore salt by calcining it in a clean, dry frying pan. It is suitable for canning if the ground crystals stick together. After calcination, the salt should be coarser.

Quality and value of salt

* Do not forget that a person’s needs for table salt depend on energy consumption, climatic conditions, etc. With intense physical activity, a person loses up to 20 grams of salt per day, so in a temperate climate, salt consumption is 10–15 grams per day.

* Please note that insufficient or lack of salt affects the taste properties food products. If a person does not receive table salt for a long time, this can cause dizziness, fainting, weakness and other painful phenomena. Excess salt is no less harmful.

* Make sure that the taste of the salt is purely salty without any foreign taste or odor. The color of salt (extra) is pure white. For other varieties, shades are allowed: grayish, yellowish and pinkish. There should be no visible contamination.

* Store salt in a dry place with relatively high humidity. At lower humidity, it releases moisture to the external environment, i.e. dries out, and at higher levels it moisturizes. Salt is capable of caking, loses its flowability, and fine salt- stronger, larger - weaker. Raw salt cakes more than dry salt.

* Iodized salt containing potassium iodide oxidizes in the presence of moisture, air and light, releasing iodine, which then evaporates. There is always moisture in table salt and in the air, which promotes the decomposition of potassium iodide. As iodized salt is stored, the iodine content gradually decreases. It should be stored in a dry place in a closed container. After six months it is considered normal food.

There may be many reasons why iodized salt is not very popular today. We have reviewed the main myths associated with the use of this extremely useful product, in the prevention of iodine deficiency.

Myth No. 1: Iodine deficiency is not dangerous

Even a slight iodine deficiency can lead to asymptomatic dysfunction of the thyroid gland and a decrease in the production of its hormones. Thyroid disorders are especially common, when the need increases sharply: the expectant mother needs this microelement. If there is a deficiency of iodine in her body, the risk of severe disturbances in the growth and development of the child increases. A child with iodine deficiency will perform worse at school, especially in exact disciplines where it is necessary to think abstractly. Now imagine for a second what poor performance leads to. These include problems with communication, difficulties in choosing a profession, low earnings, and lack of career prospects.

Myth #2: If I was low on iodine, I would notice it.

Pronounced symptoms of iodine deficiency appear only if the body systematically does not receive this trace element in the required volume. Then the doctor diagnoses “endemic goiter.” In all other cases, a person experiences so-called hidden iodine deficiency, that is, iodine deficiency is asymptomatic. Of course, a person will not pay attention to the problem that is actually causing the decline.adult andlevel of development child.

Myth No. 3: Using the “iodine grid” you can determine whether there is a lack of iodine in the body

There is no relationship between the rate of tarnishing of the iodine network on the skin andnot in the body. Currently, there are no reliable laboratory methods for determining iodine deficiency. The only one available is a urine test. Almost 90% of the iodine that enters the body with food is excreted through the kidneys in the urine.

Myth No. 4: Seafood is expensive, it’s better to buy sea salt, because it also contains iodine

Despite the fact that salt with a small amount of iodine is obtained from sea water, this iodine almost completely disappears during the process of evaporation, purification and drying. For example, in one gram sea ​​salt contains about 1 mcg of iodine, and iodized - 40 mcg. It is better to buy iodized sea salt - it combines the taste of sea salt and the benefits of iodized salt.

Myth No. 5: If you eat too much iodized salt, you will overdose.

Even if you consume more salt, an overdose of iodine will not occur: for this you need to eat almost 50 g of salt per day, and such over-salting will simply make the food inedible.

Myth No. 6: Iodized salt cannot be used for cooking hot dishes, because when heated, all the iodine disappears.

Under influence high temperature Only partial loss of iodine occurs: from 20% to 50%. The remaining iodine in cooked products is quite sufficient, because during the production of iodized salt, iodine is added with a certain reserve.

Myth #7: There is no point in using iodized salt for baking bread.

In fact, iodine, which is used to enrich salt, has heat-resistant properties, so when baking baked goods, about 70% of this microelement is retained. And since bread is a product of mass consumption, and its sales period is relatively short (up to 5 days), there is no loss of iodine during storage and during sales.

Myth #8: Iodized salt cannot be used for... home canning, salting lard and fish

This information has long been untrue. Fifteen to twenty years ago, iodine was actually used to enrich salt, which could affect the quality of salting, and sodium thiosulfate was added to the salt. Modern salt no longer contains this substance, and iodine is taken only of the highest quality. So don't worry - your seasonal preparations are completely safe. Just think: in Belarus, Armenia,Azerbaijan, Georgia, Kazakhstan, Turkmenistan sell only iodized salt. And so far none of these countries have complained about the quality of pickles or explosions of jars.

Myth #9: Iodized salt only lasts 3-4 months

The fact is that until the end of the 1990s, unstable iodine was used in the production of iodized salt, and such a product really did not last long. Today, the shelf life of iodized salt is at least 12 months, and for some types of salt it is even longer. According to GOST adopted in 2000, much more stable iodine is now used to enrich salt, and manufacturers have almost doubled the mass content of iodine in salt. Therefore, now it does not decompose in light, and salt enriched with it does not require special packaging.

Myth #10: Iodized salt is more expensive than regular salt.

This is partly true. Iodized salt produced in Russia, Ukraine and Belarus (in paper or plastic packaging) is more expensive than regular salt. But not by much: the difference in price is no more than 10%, that is, even less than a ruble. The reason for the high cost of iodized salt is not related to the production of the product itself. In fact, stores buy the cheapest iodized salt in regular packaging, and for the apparent richness of the assortment, they sell it in expensive packaging - in shaker jars. That is why iodized salt is among the expensive goods, while cheap iodized salt is often closed to the shelves. So you must make a decision yourself: either agree to what the advertisement and the seller impose on you, or take care

If you are unlucky enough to be a resident of the sea coast, you can be one hundred percent sure that you live in conditions of iodine deficiency. Natural products There is less and less of it in the modern person’s diet, so it is almost impossible to satisfy the body’s need for iodine naturally.

The main consequence of deficiency is not problems with the thyroid gland, digestive system, or hormonal disorders, but a significant decrease in a person’s intellectual abilities and performance. Using iodized salt can reduce the severity of the problem.

Why was salt chosen to introduce iodine? Its consumption is constant and predictable. This is the most affordable product for both individual and mass prevention of iodine deficiency.

What kind of beast is iodized salt?

Edible iodized salt is a type of regular table salt enriched with iodine compounds. As a rule, these are sodium or potassium compounds. Potassium iodate is currently used as an additive. This substance is non-toxic and stable. Losses of iodine as a result of long-term storage and heating are insignificant. When purchasing a fortified product, you should pay attention to the name of the additive and the expiration date.

Potassium iodate is present in the product in such a concentration that it cannot harm the body under any circumstances. At the same time, it satisfies the daily requirement of an adult for iodine, which is 150 mcg.

Iodized salt is odorless. Its taste is indistinguishable from the taste of ordinary table salt.

Myths and reality

Iodized salt is not a new product. In most European countries, it has long been widely used in food production, and in some countries this practice is even enshrined in law. But people are wary of using this product in Everyday life. There are many myths associated with its use. Let's try to debunk them.

• Myth No. 1. The consumption of iodized salt must be controlled to avoid an overdose of iodine.

  The concentration of iodine is such that to exceed your daily requirement you would have to eat 50 g of salt. This is unrealistic.

• Myth No. 2. When heated, iodine completely evaporates, so this seasoning is not suitable for hot dishes.

  If so, then opponents of iodine have nothing to fear. With strong heating, only 10% of this trace element is lost. Therefore, the use of the product is still justified.

• Myth No. 3. When using iodized salt, canned vegetables darken and acquire an unpleasant odor.

  Previously, potassium iodide was used as an additive, which supposedly could affect the taste and color of vegetables. But that was in the last century.

Place with us, place like us...

Iodized salt is a safe and healthy product. There are no known cases of illness associated with its use.

In the pasteurization or canning process, where sterility considerations come to the fore, the presence of potassium iodate is more than appropriate. The substance does not affect the smell, taste, or color of your products, facilitating their long-term storage.