Disadvantages of iodized salt

Answer 1

You can't really get too much iodide from iodized salt, if that's what you're getting at. The only thing you can get is too much sodium.

The advantage is that we all need a little iodide in our diets, and there are few sources to get it, and table salt is used so much that it's a handy place to get it from. Iodide prevents goiter.

The other disadvantage is that it's terrible for canning and pickling. You need pure salt for that (check the label, even non-iodized salt has an agent to make it pour freely in humid climates, called prussiate of sodium, and a tiny tiny amount of sugar, .004%, about 1 tablespoon per bushel, to keep the potassium iodide stable and not turn into iodine). For canning and pickling, you need salt that contains nothing but salt. Anything else will make the final product cloudy.

"Potassium iodide

Potassium iodide is added as a nutrient, to prevent goiter, a thyroid gland problem caused by lack of iodine, and to prevent mental retardation associated with iodine deficiency. A project started by the Michigan State Medical Society in 1924 promoted the addition of iodine to table salt, and by the mid 1950's, three quarters of U.S. households used only iodized salt. Potassium iodide makes up 0.06% to 0.01% of table salt by weight. Sometimes cuprous iodide (iodide of copper) is used as the source of iodine.

Answer 2

What are the harmful effects of poison? Iodine is poison.

Answer 3

the salt is impure