What type of salt do you use to prepare/cook food?
I've switched entirely to hymalayan pink salt. That salt doesn't contain iodine. I read that it's better for empaths. Also researching further it's my estimation that the world population suffers more from excess iodine than not enough.
Even if I'm not adding typical salt to anything I'm still getting plenty of iodine in the foods I eat. Consider how much salt is in any processed food alone.
It's a myth that you need salt for the iodine content. Don't believe me? Read what harvard has to say.
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Feel free to reply to any comment by clicking the "Reply" button.I rarely use table salt for anything. I haven't replenished my salt shaker in several years, not sure with the humidity if anything would even shake out if I tried.
Instead, I tend to salt things by adding parmesan cheese or bacon bits to things I normally would salt. I have no idea how much iodine is in the food I eat, but I have a varied diet, so I imagine I'm okay.
I'm supposed to cut down on my salt intake, and that seems to be a near impossible task.
I did accidentally buy Himalayan Pink Salt one time, mistaking it for Hawaiian Red Salt. Oops! I finally threw it away last week when I cleaned out my spice cupboard. I had neglected to rice salt to the shaker, to absorb the humidity, so nothing would come out anyway.
Julie808
Level 8
May 26, 2023
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@FvckY0u The Hawaiian Red Salt is made mostly here on Kaua'i, in the Salt Ponds at Hanapepe. The dirt here is red, due to lots of iron oxide, not sure about iodine, but probably you are right about that, since it's sea salt. It's not normally sold in stores, but given, and I have been given small pouches of it over the years, so when I saw the Himalayan Sea Salt in the store, without my glasses, I mistook it for Hawaiian salt. 
Here's a short video about how the people get salt from the salt ponds here on Kaua'i, if you're interested.
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