#cooking salt🧂 #potassium iodide #potassium iodate #antipotassium iodate #E536
🍀Does using potassium iodide or potassium iodate for table salt benefit us?
 
🍀In June 2002, by Directive 2002/46/ EC, the European Union authorized the use of sodium and potassium iodides and iodates for food iodization, and in Poland iodates have been authorized since September 2010.🧂

🍀Potassium iodate contained in salt itself shows a pro-oxidant=inflammatory effect(this effect has not been proven by studies in the human body) with minimal exposure to the pro-oxidant.  Exposed is the mucosa of the gastrointestinal tract and to a lesser extent the tissues of the organs too. It is possible that a minimal amount can cause side effects.

🍀That is, the pro-inflammatory agent affecting iodanes is ionic non-heme iron, which has a pro-oxidative=inflammatory effect, and such is found in plants, in eggs, in children's formula, supplements, in meat products, where iron has been released from heme. The oxidative stress (Fenton reaction, hydroxyl radical) initiated by such iron initiates the toxic effects of iodates.  And inflammation in the body of the intestinal mucosa, autoimmunity among other autoimmune diseases of the thyroid arise.

 

🍀In table salt, only potassium iodide actually had a health-promoting effect and could prevent thyroid disease to some extent.

🍀On the other hand, there are aqueous systems so technologically developed (different type of hydrogen bonds) that iodates and iodides in this system work as expected and there are the expected effects, because in the system I'm talking about the iodine ions have a positive charge, unlike the negative charge of these ions in other substances.

 

 

It all depends on the technology, the carrier and this combination is health-promoting and has many patents around the world.

🍀The problem in salt is the frequent addition of the anti-caking agent E536-potassium ferrocyanide (K4[Fe(CN)6]), which is a long known toxic compound. Among other things, the acidic environment of the stomach produces hydrogen cyanide (such as in almonds), which negatively affects the lungs. Any amount is toxic - prolonged exposure - disruption of metabolism throughout the body - tissue hypoxia.

K4[Fe(CN)6]+6 HCl→4 KCl+FeCl2 +6 HCN

Therefore, it is advisable to use this salt iodized only with potassium iodide and at the same time without anti-caking agent, such as kłodawa salt 🧂- rock salt - it is the cleanest in terms of impurities e.g.microplastics, heavy metals.

🍀We should also not overestimate the iodization of table salt, because the iodine used to iodize salt is in the form of unstable compounds , so we lose a lot of iodine during salt storage and during heat treatment of food. Hence, it is worth considering appropriate supplementation, every now and then or you may need to use it regularly - it all depends on the body in question.

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