Do not use
iodized salt because this can affect the bacteria in the fermentation process.
Not exact matches
One of the things that they started doing a couple years ago — a couple decades ago now — is adding iodine to
salt because what they wanted to do was, they realized that iodine is heavily deficient in most of our diets, and it can lead to goiters if we don't have enough of it, so they started
iodizing salt.
Table
salt, if you have any at home, the
iodized table
salt, throw it in the garbage,
because you're still going to be getting iodine in sea
salt,
because iodine comes from the sea, so if you just have more sea
salt, you're going to get iodine as one of those trace minerals.
Okay, first of all, we want to reduce our consumption of sodium via processed foods
because I want you to understand there's a big difference — and we'll look at that difference in a couple minutes — between sodium or added processed
iodized salt in processed foods versus Celtic and sea
salt.
If, IF, there were some causal relationship between the anti-caking agents and some kind of illness that could be reasonably demonstrated, that might be cause for not using
iodized salt, but so far it's just a whole lot of «this is bad
because it doesn't occur this way naturally».