Specially important for people on a plant based diet, as most good sources of iodine in food are from animals (eggs, liver, milk, seafood). So using iodine salt is a very simple alternative.
Even without iodized salt it’s easy to get iodine on a plant-based diet, it just comes down to adding a small amount of some kind of seaweed each day, dulse flakes being a good choice.
But iodized salt is simpler, cheaper, more available, so that’s usually my default.
It was in mine, for a while. Like with the salt, the iodine levels in seaweed are generally so high that only a tiny amount is necessary. In some dishes I couldn’t taste it at all, and in others it would add a subtle seafood quality to the dish. It’s often a key ingredient in mock seafoods.
If you’re somebody who is extremely committed to the ‘whole’ in whole foods, it’s the defacto choice. Otherwise it’s just nice to have more options.
Specially important for people on a plant based diet, as most good sources of iodine in food are from animals (eggs, liver, milk, seafood). So using iodine salt is a very simple alternative.
Even without iodized salt it’s easy to get iodine on a plant-based diet, it just comes down to adding a small amount of some kind of seaweed each day, dulse flakes being a good choice.
But iodized salt is simpler, cheaper, more available, so that’s usually my default.
I don’t know about you but seaweed is not often part of my pantry.
It was in mine, for a while. Like with the salt, the iodine levels in seaweed are generally so high that only a tiny amount is necessary. In some dishes I couldn’t taste it at all, and in others it would add a subtle seafood quality to the dish. It’s often a key ingredient in mock seafoods.
If you’re somebody who is extremely committed to the ‘whole’ in whole foods, it’s the defacto choice. Otherwise it’s just nice to have more options.
That’s good to know at least.