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HealthFreak wrote:If a person never uses table salt (iodized) and doesn't take a multi-vitamin will they get enough iodine? When salt is added to processed foods do they use iodized salt? For example when I look on the label of a McDougall cup of soup or most soups in a can they have added sodium. What kind of salt do they use in general?
JeffN wrote:HealthFreak wrote:I recommend you check out this threads where this issue is thoroughly discussed.
TominTN wrote:Hi, Jeff.
Is this the thread you meant?
http://drmcdougall.com/forums/viewtopic.php?p=38121
HealthFreak wrote:If a person never uses table salt (iodized) and doesn't take a multi-vitamin will they get enough iodine? When salt is added to processed foods do they use iodized salt? For example when I look on the label of a McDougall cup of soup or most soups in a can they have added sodium. What kind of salt do they use in general?
Carroll wrote:HealthFreak wrote:Their recommendation for iodine was, don't worry about it, it's not an issue.
What did they base this on? It seems odd to me because I do believe there was a good reason to start iodizing salt and studies have shown iodine deficiency to be a concern for those avoiding iodine sources like dairy and iodized salt, so I'd really like to know more about how they came to this conclusion.
geoffreylevens wrote: One point though is that there is a world of difference between ordinary table salt as used in packaged foods and restaurants vs untreated sea salt.
Faith in DC wrote:Now in the past two years I've repeatedly came back with a low sodium in my blood.
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