Is Non-Iodized Salt OK?

Posting Date: 12/22/2000

Kathleen: Which kind of salt is best for a person, iodized salt or non-iodized salt?

Dr. Dean: Iodized salt isn't necessary anymore.

The practice of adding iodine to salt began in the early part of the 20th century when people ate locally-grown food. In some parts of the world the soil lacks iodine, and a lack of iodine in the diet put people at risk for developing goiters.

Putting iodine in salt was a terrific solution, because everyone uses salt and very little iodine does the trick.

Nowadays no one eats locally-produced food; and if you eat a varied diet, you can't miss iodine. It's also in fish. One meal of fish probably gives you a lifetime supply of iodine.

I doubt there is a doctor out there who has seen an iodine-deficiency goiter. I never saw a case in my career, and I don't read anything about it in the medical literature either.

So iodine in salt may be a little overkill, but it doesn't seem to do any harm either. I'd pick the salt that's cheaper or use whichever I have on hand.

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