Using iodized salt with animal oil can cause the iodine to evaporate.
Published Time:
2016-06-14
According to Health News, iodine is a highly active and unstable substance that easily evaporates. Therefore, the following points should be noted when storing and consuming iodized salt:
Proper methods: High temperatures accelerate iodine evaporation. Do not add iodized salt to the pan at the beginning of cooking, or fry it in oil. Instead, add it when the food is almost cooked to reduce iodine loss. Experiments show that animal fats easily cause iodine to evaporate. Therefore, vegetable oil should be used as much as possible when cooking food.
Dosage control: Normally, a person needs 1 microgram of iodine per kilogram of body weight. According to China's iodized salt standard, adults can obtain 120-150 micrograms of iodine by consuming 6-8 grams of standard iodized salt per day, which is sufficient to meet the physiological needs of most adults. For additional iodine, it can be obtained from food; consider eating more seaweed, laver, and dried shrimp, which are high in iodine. However, iodine intake should not be excessive. If an adult's daily intake exceeds 1000 micrograms, it can lead to iodine-induced goiter, hyperthyroidism, and other diseases.
Precautions: Individuals with hyperthyroidism or iodine overload should avoid iodine supplementation. Iodized salt should not be consumed simultaneously with mercury-containing medications such as cinnabar. This is because mercury combines with iodine to form mercury iodide, which is not only toxic but also corrosive, irritating to the gastrointestinal tract, and can even cause drug-induced enteritis.
Sealed storage: For home storage, place iodized salt in a sealed container with a lid. Place the container in a cool, dry place away from the stove to avoid exposure to sunlight and high temperatures.
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