I don't used any iodized salt any more. I don't know the health advantages...I just prefer the taste. I use sea salt at the table, and kosher salt in the kitchen.
I don't think we are iodine deficient..but I dunno know for sure.

I use sea salt now in all my grinders. I do read the labels carefully, some of it has a lot less sodium, up to 100mg less per 1/4 tsp, and that is replaced with other minerals.

I doubt you are iodine deficient - you'd have to have a pretty poor diet.

Sodium is sodium.

Differences in the amount of sodium per measured quantity are most likely due not to differences in composition, but differences in grain size.

A teaspoon of kosher salt, for example, has less sodium than a teaspoon of table salt because a teaspoon of table salt weighs more. This is due to its small, even grain size, which results in more efficient packing into the measure.

Thanks K...I just was at Penzy's and a man was asking which salt is low sodium....and I tossed over my shoulder it's all salt...Nacl...salt is salt...a.nd the clerk proceded to show him their lower sodium salt...Kosher of course...bigger crystals...I told them just what you just said....and they both (men, both the clerk and the customer) looked at me like I had 3 heads!! LOL!

I cook with Kosher and sea salts.

Since I also have a seafood allergy I take a kelp supplement everyday to get iodine. I started it January 1, 2007. Immediately, my sinus problems cleared up. Within 3 days, I no longer had tinnitus (ringing in the ears). I get headaches about 1-2x per month now instead of 1-2x per week. For me, I needed the iodine! My doctor was amazed at the improvement in my health.

Cameron

I cook with Kosher salt and high-mineral Celtic sea salt. I've used sea salt for over 30 years - I didn't like the taste of iodized table salt. I also add kelp to my garden and toss it into things I bake/cook. I use other kinds of seaweed, like Nori, for the added minerals. I learned this stuff when I tried Macrobiotics years ago.

As far as Campbells Soup goes, it's all about perception...and marketing. It's just like all the so-called "organic" stuff that is everywhere now - not just the health food store anymore. The food industry thought they should get in on that market share - not just the three of us "health nuts" already buying from the food coops and health food stores.

-Grainlady

There is also non-iodized regular cheap table salt.
That's what I put in the salt shaker. I use kosher salt for cooking.

My plain old Morton's Salt lists 1/4 teaspoon (1.5gm) as having 590 mg sodium. My 365 (Whole Foods) fine crystals sea salt lists 1/4 teaspoon (1.2gm) having 440 mg sodium.

That means there are 393.3 mg sodium per 1 gram (dry) of Morton's salt. There are 366.6mg of sodium per 1 gram (dry) in the sea salt. There seems to be less sodium in the sea salt. It is as finely ground as the Morton's Salt.

I'm not sure why Morton's uses 1.5g for 1/4 teaspoon since 1/4 tsp equals 1.19g of dry measure.

Regarding iodine: since they stopped adding iodine to our bread many of us are indeed iodine deficient. If you have any breast issues like fibrocystic breast disease or lumps - google iodine and breast cancer; there's some pretty amazing cures people are experiencing.

Here is a link that might be useful: one page among thousands

Last time I chimed in on a salt discussion I was lampooned pretty hard for my views on it, lol. I use kosher salt and sea salt for everything but baking. The iodized salt was making my gout flare up more often. Something about the added iodine in table salt.

I've never seen non-iodized table salt. I'll look for it.

augie

That means that a gram of Morton's contains 26.3 milligrams more sodium -- .0267 grams. A very tiny difference, due to other minerals or impurities. Can you taste the minerals in two-hundredths of a gram? Some people say they can, while others are skeptical.

Volumes and weights can't be converted unless you know what you are measuring. As in, a pound of lead and a pound of feathers.

I find that if I taste some sea salt straight and then taste the idodized table salt, the regular stuff tastes horrible. So for sprinkling on food I might use sea salt and could possibly convince myself it tastes better, particularly where I use too much like dipping a hard boiled egg. But as an ingredient I would never notice the difference. And I'm just fine with that, because it would be terrible if everyone elses food tasted bad to me because of the salt they use!

Augie, I also use kosher or sea salt for everything but baking sweets. Somehow I can't substitute with confidence when it comes to cooking dessert!

rosieo -- that's how I ended up taking kelp for iodine. I have to get mammos and ultrasounds every 6 months and I came across the research. Since I started the kelp, the latest suspicious place hasn't changed and I go back again in January. The added bonuses are the sinus improvement, headache improvement, PMS improvement, carpel tunnel improvement. No kidding. I couldn't believe how many "aches and pains" got better once I was on kelp. It seems to work better for women than men, but my DH takes it everyday too.

Back to the salts -- I like how the Kosher and sea salt melt so much easier than table salt. I use so much less to flavor than when I tried to cook with table salt.

Be very cautious with Kelp. The increased iodine can be dangerous. I ended up with Grave's disease. It is a hyperthyroid condition that was caused by an increased iodine level in my system, which sent my thyroid and pituitary into an imbalanced state. It took three years on medication to get back in check. I narrowly escaped surgery and radiation treatments. Only because I had a patient endocrinologist who was willing to work with me, and not just reach for the "quick fix". I was misinformed by an under-educated health store employee, and I should have done my own research rather than trusting someone else.