I’m sure a lot of you will have heard the latest report from government scientists linking iodine deficiency with low IQ in children. Instead of offering safe ways of consuming iodine rich foods the suggestion is to fortify our bread and other foods with toxic iodized salt. Iodized salt does not provide an adequate or beneficial source of iodine for several reasons. First, there are many unhealthy chemical processes involved in the creation of iodized salt. Second, people are working to lower their overall salt consumption in an attempt to eliminate high blood pressure. The iodine added to table salt evaporates in a matter of days when it is exposed to air.
Here’s what the BBC had to say:
“It’s milking time in north summerset, farmers have known for years that adding iodine to the feed make for healthy cattle, but it’s not only good for cows. New evidence shows that if mothers are not consuming enough dairy products or other food that contain the mineral their children’s health can suffer. Hundreds of mothers were tested for iodine levels during pregnancy, they found around two thirds of mothers tested had levels of iodine that were lower than recommended buy the world health organization and those mothers were more likely to have a child with a lower IQ
58% More likely to have a child in the lowest quarter of IQs
Iodine is also in a certain type of salt which isn’t widely available, so the team of scientists are calling on the government to consider adding it to bread.
“I think it would be quite easy to recommend that when ever salt is added say to bread, or any product made that it should be iodine salt. It’s a very low dose of iodine but you just need a low dose to raise your levels above that severe deficiency”
The department of health say a healthy balanced diet including dairy products should provide women with enough nutrients and there are currently no plans to fortify food with iodine.” BBC NEWS REPORT
In the UK until the early 1980s producers of bread and baked good had been using Iodine as a dough conditioner for generations. At the time one slice of bread could contain the U.S recommended daily allowance. Unfortunately in 1981 the government instructed bakers to stop using iodine, mistakenly believing that the quantities being consumed could have a detrimental effect on human health and replaced it instead with a very toxic counterpart known as Bromine. Not only is bromine very toxic once consumed, when used it interferes and competes with iodine utilization within the body.
Once this regular source of iodine was removed from our diets it opened the water gates for a sever increase in iodine related diseases, during the past 30 years there have been dramatic increases in thyroid disorders, hypothyroidism and thyroid cancer all of which are thought to be linked back to the removal of natural iodine from bread.
How to increase your iodine naturally?
So we know Iodine is naturally occurring in a surprisingly large amount of foods that we consider to be part of a standard or staple diet here in the western world. Some great sources of natural iodine include eggs, tuna, cod, beans, turkey breast, shrimp, milk, potatoes.
In your entire life time your body will need less than a tea spoon of iodine to ensure good health, but here in lies the problem. Your body lacks the ability to store iodine meaning you must make consume a little every day to stay in tip top condition.
Beware: Too much iodine can be bad for you.
Over consumption of iodine can be toxic and just as damaging as a deficiency. As little as 1000 micrograms of Iodine in a day causes irritations like burning of the mouth and throat, nausea, vomiting, stomach ache, and even coma. Like under-consumption, too much iodine prevents proper production of thyroid hormones leading to goiter.