Truths and misconceptions about iodised salt as an adequate source of iodine

Did you know that without iodine, our bodies cannot function optimally and that iodine nourishes every cell in our body? Many processes in the body depend on iodine, which is why iodine is a key element that every human being needs for optimal health from the embryonic stage onwards. So what are good sources of iodine and how can I ensure that I get enough of it? It is generally believed that it is sufficiently consumed with iodised table salt. But is this really the case?

Addressing iodine deficiency by iodising table salt

The WHO and other institutions in the USA have been advocating and promoting the addition of iodine to table salt for the last 100 years. Slovenia introduced mandatory salt iodisation for the first time in. 1953, and again in 1999, when iodisation was increased by 2.5 times. However, Slovenian experts have concluded that iodine levels in Slovenia are too low even by WHO (World Health Organisation) criteria, and Dr Miran Porenta concludes that the entire area of Slovenia falls within a level 1 endemic area.

Do natural sources of iodine provide sufficient iodine intake?

Before we look at iodised salt, let’s look at where we can get iodine from and what the natural sources of iodine are, as this is the only way to get iodine – the human body cannot produce iodine. The most abundant iodine in soil is found in humus, and if there is enough iodine in the humus, it can be found in the fruit and vegetables grown there. The most iodine is consumed from seafood such as fish and seaweed, but you would need to eat seafood almost every day to get the right amount of daily iodine intake. In addition, the seas are becoming more polluted and algae, fish and shellfish contain more and more harmful heavy metals.

We can conclude that there is a shortage of good quality iodine in nature, and that Today, food is more depleted in iodine because the soil lacks it. In addition, we are exposed every day to substances that displace iodine, and additional iodine deficiencies are caused by air and water pollution, chemicals in food, cleaning products and cosmetics, and processed foods. Bromine, which has started to be added to bread and bakery products, is also problematic as it interferes with the body’s uptake of iodine.

What the research says about iodised salt and iodine deficiency

Many studies abroad and in Slovenia have confirmed that iodised salt is not sufficient to supply the whole body with iodine. Let’s take a look at some of the most recent research, carried out in different countries and with different samples:

• An Italian study from 2011. 2020, among 1270 adolescents: despite increased salt intake (through processed foods and modern lifestyles), the use of iodised salt was not sufficient for adequate iodine intake. Only 20% of the iodine in the body comes from iodised salt, the rest from food.
• Israeli study in 2020 among 105 pregnant women: 67% of pregnant women have insufficient iodine in their blood.
• Turkish research from. l. 2020 among pregnant women: iodine deficiency identified and confirmation that the use of iodised salt is not sufficient to prevent iodine deficiency.
• An American study from 2006. 2021: Between 75% and 90% of salt intake comes from processed foods that are not rich in iodine and minerals. To get enough iodine from iodised salt, you should consume more than half a teaspoon of salt a day.
• Dr Miran Porenta found that Slovenians get 60 mg of iodine from a daily portion of normal food, which does not include marine fish – the daily intake of iodine for an adult should be between 150 mg-200 mg. He concluded that it is not enough to increase iodine intake through diet, but it must be supplemented.

Why is table white salt problematic?

All naturally occurring (unrefined) sea salt contains iodine, but in small amounts. As iodine deficiency is a global problem, several countries have decided to iodise table salt. Data show that this significantly reduced the incidence of baldness in those days, but more recent research also highlights the other side of the coin, pointing to the importance of taking a holistic approach to the consumption of iodised table salt. The iodine added to salt can be synthetic or natural. Here are some of the main reasons why table iodised salt may not be the best choice, or even a sufficient source of quality iodine:

• the iodine content of salt decreases with exposure to air, moisture and light. As soon as you open a packet of iodised salt, it starts to lose iodine.
• Also, a very high percentage of the iodine in salt is lost through cooking. It has been shown that cooking marine fish loses about 60% of its iodine, while baking loses about 20%.
• Dr David Brownstein, one of the world’s foremost experts on iodine, advises eating only unrefined salt, as refined salt is lifeless – it contains no minerals and is exposed to toxic chemicals to achieve its white colour.
• Alfred Vogel, a renowned Swiss herbalist and naturopath, highlights the problem of adding inorganic iodine to refined salt. Such salt is thought to cause severe heart palpitations in many people suffering from hyperthyroidism.

• Refined white salt is of lower quality than naturally produced salt (Himalayan salt, unrefined Piranese salt, etc.). It contains an extremely high percentage of chlorine and sodium, which disrupt the balance of minerals in the body and retain water. Important micronutrients are lost. Naturally derived sea salt contains magnesium, calcium and potassium in addition to sodium and chlorine, so it helps maintain the body’s electrolyte balance.
• The bleaching process makes it soaked in problematic chemicals and additives, and traces of chemicals (including fluorine) in the salt make it difficult for the body to absorb and assimilate iodine.

What is a better alternative to iodised salt for introducing iodine into the body?

In the light of the above findings, it is now clear that we cannot rely on table iodised salt as a quality source of iodine. In addition to a proper diet (mostly marine fish and seaweed, but less eggs, dark green vegetables, meat), the most we can do is to eat salt that is naturally derived and not bleached or refined. The last important factor is iodine supplementation. However, here too we need to be careful about the quality of the iodine source. Many iodine supplements are based on seaweed or shellfish, which are excellent sources of iodine, but are often also full of heavy metals as the sea becomes more polluted. They can also be allergenic to the body. The best solution is elemental iodine, which is the purest and most unadulterated source of iodine. However, about 200 years ago, Dr Lugol discovered that consuming pure iodine is not optimal for the human body and that the solubility of iodine in water is increased by iodide – a reduced form of iodine. This resulted in a mixture of iodine and potassium iodide, which is still called Lugol’s solution after its inventor.

Consumption of Lugol’s solution as the most optimal source of iodine for humans

The discovery that the body needs both forms of iodine (potassium iodide and iodine) to function properly and thus have the greatest therapeutic effect was a major advance. Different tissues respond differently to different forms of iodine. Lugol’s solution was considered a safe medicine for almost 150 years and was recommended by doctors instead of prescribing unnecessary chemistry. It soon showed remarkable effects in people suffering from depression, migraines and constipation. For decades, iodine has been used to treat cysts (breasts, ovaries), to alleviate menstrual problems, to treat cervical cancer, and the solution has also been shown to be effective in treating skin marks and complications from insect bites. Today, the use of Lugol’s solution is more common in alternative medicine than in official medicine, as doctors prefer pharmaceutical preparations.

Why is Medikoel Lugol’s solution a good choice?

At Medicoel, we want to maintain and encourage the practice of using iodine in the form of Lugol’s solution. Through the stories of individuals who have regained their health with appropriate iodine therapy, and through clinical research, we are getting confirmation of how essential this mineral is for everyone. This is the reason why we have been making our own Lugol’s solution for more than 10 years, following the original recipe of Dr. Hulda R. Clark from the very beginning , which is a 12% solution of iodine and potassium iodide. This is the ratio that is most optimal for the human body. In addition, we use only elemental iodine, as it is free of allergens and heavy metals compared to iodine derived from seaweed, shellfish and fish.

Resources

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https://www.avogel.si/Prebava/jodirana_sol_da_ali_ne.php Retrieved 4. 6. 2024
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8137629/ Retrieved 4. 6. 2024
https:// ijhpr.biomedcentral.com/articles/10.1186/s13584-020-00367-4 pridobljeno 4. 6. 2024
https://www.health.harvard.edu/heart-health/cut-salt-it-wont-affect-your-iodine-intake Retrieved 4. 6. 2024
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2542096/ Retrieved 4. 6.
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