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0 pointsmeepmorp2y ago0 comments

Some people dislike the flavor of iodized salt. But what would you expect from future cretins?

0 comments

There's literally no way anyone can taste the difference between iodized and non iodized table salt blind to the source. There's just so little there, it seems the Swiss standard is something like 25 mg/kg. There's probably more plastic in the salt than iodine at this point.

tonfa2y ago

> There's probably more plastic in the salt than iodine at this point.

Probably not in swiss salt tho (it's usually mountain salt, not sea salt).

ch4s32y ago

I thought it was clear that I meant that in jest. My point was that the amount of iodine is imperceptibly small.

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ufo2y ago

Sadly, this is the argument that people give ¯\_(ツ)_/¯

lostlogin2y ago

The article mentions that blind taste testing couldn’t detect it at 10x the strength.

Surely people test before claiming such things?

“Unicef, concerned about the sensitivity of children to odd flavours, commissioned a study in which rice was prepared with salt iodised at ten times the maximum recommended concentration. In double-blind taste tests, the iodine was undetectable.”

shakil2y ago

Iodized salt is almost always the industrially produced variety, pure NaCL and much more salty than the natural varieties - either sea or mountain salts that typically include other minerals and are milder in flavor.

kergonath2y ago

We have iodised sea salt around here, and it’s not more nor less industrial than standard sea salt. It’s true that the flavour is different than hand-processed sea salt or fleur de sel because of those impurities (which include microplastics and other less-than-ideal compounds, though, even though I love and use mostly barely-processed sea salt), but it is neither more nor less salty.

pixl972y ago

That is more about crystal size and roughness than anything else. Some companies are working on nanoscale crystals of salt that allow you to use significantly less salt for the same saltiness profile based on these properties.

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mosburger2y ago

FWIW, that was addressed in the article:

> Whatever chefs might claim, this fact is well established: in 1995, Unicef, concerned about the sensitivity of children to odd flavours, commissioned a study in which rice was prepared with salt iodised at ten times the maximum recommended concentration. In double-blind taste tests, the iodine was undetectable.

meepmorpOP2y ago

I'm just repeating what people have told me.

CogitoCogito2y ago

In this instance it seems you should avoid this habit.

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