What is the difference between iodized salt and non iodized salt

Iodized salt is the addition of iodine to table salt, and non-iodized salt is no iodine added.

Iodized salt: iodized salt refers to sodium chloride table salt containing potassium iodate, mainly in areas where iodine is deficient. Iodized salt is able to promote energy metabolism and promote the development of children's body and brain.

When stir-frying with iodized salt, add iodized salt and do not put too much vinegar. Also buy less, eat in time, and iodine is easy to play for a long time.

Non-iodized salt: Non-iodized salt refers to edible salt without iodide, which is mainly consumed by people in areas where there is no iodine deficiency. Non-iodized salt controls excessive iodine intake, and non-iodized salt can be consumed.

In medicine, saline nasal lavage uses non-iodized salt. Patients with non-iodized salt hyperthyroidism should consume non-iodized salt. When stir-frying, add salt first, then put the vegetables, and the iodine volatilizes when heated.

The difference between iodized salt and non-iodized salt is as follows:1. The elements contained are different.

Compared with non-iodized salt, iodized salt contains two more substances, potassium iodate (kiO3) and sodium chloride (NaCl).

2. Applicable groups of people are different.

Since most areas of China are deficient in iodine, and iodine deficiency will cause iodine deficiency diseases, the state compulsorily adds a small amount of iodized salt to the sodium chloride table salt for consumption. For areas where there is no iodine deficiency, non-iodized salt can be used.

3. The effect is different.

The use of iodized salt can prevent the occurrence of iodine deficiency diseases, such as thyroid diseases. Without iodized salt, it has no such effect and can only be used as a condiment.

Whether salt is iodized or not iodized depends on the individual's situation.

Salt is iodized or not iodized is better, and it is generally decided according to the individual's physical condition.

If you are healthy and do not suffer from hyperthyroidism, it is usually better to add some salt to your diet. If you have hyperthyroidism, try to eat non-iodized salt when eating salt, which can usually avoid the aggravation of hyperthyroidism, so when you eat salt or poor, you can choose according to your personal situation.

When eating salt, you must try to avoid eating too much, if you eat too much salt, it may cause blood viscosity. However, it is also important not to skip salt, which may lead to weakness or iodine deficiency.

The following points should be noted in the consumption of iodized salt:

1. Residents in iodine-deficient areas must consume iodized salt scientifically and for a long time, otherwise, once iodized salt is stopped, iodine deficiency disease will be **.

2. Don't buy too much iodized salt every time, because iodine is volatile for a long time.

3. The container for iodized salt should be covered and placed in a dry, shading, and high temperature place.

4. Add iodized salt when the dish will be cooked, do not use iodized salt to burst the pot, stew for a long time, and cook for a long time, because iodine is volatile.

For different groups of people, iodized salt and non-iodized salt have their own advantages, and it is not possible to simply say which salt is better, the specific analysis is as follows:

1.Iodized salt: iodized salt refers to the salt added with iodine Paichong element, and the consumption of iodized salt is one of the important ways to prevent iodine deficiency and goiter, which is of great significance to people who have been in the inland for a long time.

Because the iodine that can be ingested by people in nature is mainly found in seafood, such as kelp, seaweed, etc., and people in the inland eat less seafood and cannot obtain enough iodine from the daily diet, so they are prone to goiter, in this case, iodized salt is better than non-iodized salt.

2.Non-iodized salt: However, for some groups, it is better to consume non-iodized salt because it is not suitable to consume too much iodine, such as people who eat seafood for a long time, because some seafood itself contains iodine, if you eat iodized salt, it may lead to too much iodine in the human body, which is not conducive to human health.

In this case, iodized salt would be better.

For different groups of people, iodized salt and non-iodized salt have their own advantages, and it is not possible to simply say which salt is better, the specific analysis is as follows:

1.Iodized salt: iodized salt refers to the addition of iodine salt, the consumption of iodized salt is one of the important ways to prevent iodine deficiency, goiter and other phenomena, for the long-term inland people have important significance.

Because the iodine that can be ingested by humans in nature is mainly found in seafood, such as kelp, seaweed, etc., and inland people eat less seafood and cannot obtain enough iodine from their daily diet, so they are prone to goiter, in this case, iodized salt is better than non-iodized salt.

2.Non-iodized salt: However, for some groups, it is better to consume non-iodized salt because it is not suitable to consume too much iodine, such as people who eat seafood for a long time, because some seafood itself contains iodine, if you eat iodized salt, it may lead to too much iodine in the human body, which is not conducive to human health.

In this case, iodized salt would be better.

Under normal circumstances, iodized salt should be consumed, but special groups need to consume non-iodized salt.

Non-iodized salt is refined table salt that does not contain iodide in table salt. Iodine is an essential thyroid hormone for synthesis.

Thyroid hormone, an important raw material, affects the body's production, development and metabolism. Iodine is found in nature and is mainly ingested by people from drinking water, food, vegetables, and the surrounding environment. To avoid excessive iodine, the following groups of people are advised not to consume iodized salt and should consume non-iodized salt.

Iodized salt is to add a trace amount of potassium iodate to ordinary table salt.

Salt made by mixing evenly. The aim is to prevent goiter, commonly known as "big neck" disease.

In fact, in addition to eating, iodized salt can also be used in other fields, which is very beneficial to the human body.

Classification of table salt:

1. According to the raw materials, salt can be divided into four categories, namely sea salt and lake salt.

Well salt and rock salt mineral salt.

Sea salt is the introduction of seawater into a salt pan.

It is made by sun drying, evaporation, and crystallization. Lake Salt is based on salt lakes.

Water is a salt made from drying in salt pans. The salt in the formation is dissolved in the groundwater, and the groundwater is extracted by drilling wells, and the salt made after processing is called well salt. In the past, the ocean was evaporated and deposited over a long period of time to form rocky ore layers, which are called rock salt.

2. According to whether it is purified or not, it can be divided into coarse salt and fine salt.

The raw material of table salt is purified to become fine salt with few impurities and small particles, also known as "refined salt". Unpurified impurities are numerous and large, which is called coarse salt.

3. Add potassium chloride according to whether it is a bucket circle or not.

It can be divided into low-sodium salts.

and plain salt. Potassium ions can also produce a certain salty taste, adding it to table salt, and the sodium intake can be less under the premise of obtaining the same saltiness, but when the potassium ion content is high, there will be a bitter taste, so it can only replace part of the sodium. Sodium chloride in ordinary salt.

The content is generally 97%, and the low-sodium salt contains 70%-90% sodium chloride, and the other 10%-30% is potassium chloride.

The above content reference: Encyclopedia - iodized salt.

The above content reference: Encyclopedia - iodized salt.

The difference between iodized salt and iodized salt is whether it contains potassium iodate or not.

Iodized salt is edible salt made by adding potassium iodate to non-iodized salt in an appropriate proportion, and the main difference between the two is that iodized salt contains potassium iodate, and non-iodized salt does not contain potassium iodate. Non-iodized salt is suitable for people in places where iodine is abundant in the soil, but not for patients with simple goiter.

Most of China is iodine-deficient areas, and the amount of iodine obtained from drinking water is about 10 g per day. The daily intake of iodine from food in the general population is about 25 50 g; Without a special increase in iodine-rich foods, the iodine obtained by the general population from food and drinking water on a daily basis cannot meet the body's needs. Therefore, iodized salt is still needed.

1.Iodized table salt.

Iodized salt is made by mixing potassium iodate or potassium iodide with ordinary salt in a certain proportion. However, as iodine is a relatively reactive and volatile element, iodized salt is lost during storage and cooking. Generally, the higher the temperature and the longer the heating time, the higher the iodine loss rate in salt.

The iodine loss rate of high-temperature cooking methods such as frying and dry frying is greater than that of steaming and boiling.

2.Iodine foods**.

Different foods have different iodine content, and some seafood products have higher iodine content, such as kelp, seaweed, hairtail, dried scallops, etc. Kelp and seaweed had the highest iodine content, followed by fish, shrimp, crabs and shellfish. Among other foods, eggs contain higher iodine; Plants have the lowest iodine content, especially fruits and vegetables.