Is only China's salt iodized? Don't foreign salt add iodine?

Not only at home, but also abroad. For example, there is iodized salt in the United States, but it should not be much, which may be related to the diversity of American diet and iodine deficiency. The main consumers of iodized salt are pregnant women and iodine deficiency patients. For example, there are algae salts containing natural iodine in Japan.

In China 1995, salt is used for iodization, and potassium iodate, potassium iodide or seaweed iodine is artificially added. The iodine content is generally 2 1~33 mg/kg, which is suitable for most people to eat. Among them, seaweed iodine is a new generation of iodine supplements made from seaweed, and its absorption rate is better than that of potassium iodate and potassium iodide.

Extended data:

The most important thing to eat salt is to limit it.

It is recommended to buy salt according to cooking needs. Salt with large particles, especially coarse salt, is suitable for pickling food, which is not only good in flavor, but also beneficial to the slow dissolution and penetration of salt. However, when cooking daily, the salt with large particles dissolves slowly. When reaching the same salinity, more salt is added, which is not conducive to controlling blood pressure. On the contrary, salt with small particles is easy to disperse evenly, which is more suitable.

It should be noted that the main function of salt is to provide salty taste, no matter what salt needs to be limited. For healthy people, if you only eat 6 grams of salt every day, whether it is iodized salt or low sodium salt, it will not cause trouble. If you eat too much, it will reach more than ten grams or even twenty grams a day, even the so-called "high-grade salt" will still be harmful, and you will eat high blood pressure, stroke and osteoporosis.

People's Health Network-What kind of salt should we eat?