Iodine in iodized salt is poorly absorbed, it can volatilize over time, said in an interview with Gazeta.Ru the deputy director for scientific work of the Federal Scientific Center for Food Systems named after. V.M. Gorbatov RAS , Doctor of Technical Sciences, Professor Anastasia Semenova .
“All iodine compounds are not stable. They disappear over time or under the influence of light and heat, ”Semenova explained.
In addition, according to her, sodium chloride is iodized with potassium iodate, and it does not have the best digestibility.
“It is best to iodize foods with organic forms of iodine, such as iodized proteins or by adding ingredients with a high natural iodine content, such as kelp. In organic form, iodine is absorbed better,” said Semenova.
In addition, in the food industry, iodized salt is not applicable to all products.
“It can cause an aftertaste or other defects. But, of course, salt iodization is the cheapest, so this method of preventing iodine deficiency has become widespread,” the professor explained.
However, Professor Semenova suggests eating other iodized foods (bread, eggs), since iodine is more easily absorbed by the body from them.
Read more about how to reduce the level of salt intake, as well as about the most “dubious” salt on the shelves – in an interview with Gazeta.Ru.
