Salt is one of the most basic seasonings we use in our households. In the Philippines, salt is made by evaporating sea water by sun drying salt beds. Refined solar salt is produced mainly in Sual, Pangasinan by melting the coarse salt in water to remove the impurities then evaporating the residual wash water by boiling it off. Salt may or may not be iodized. Iodization is done by adding potassium iodide to salt as mandated by RA 8172 which encourages salt manufacturers to fortify salt with iodine to help address Iodine deficiency in the country.

To effectively reap the benefits of iodized salt, here are some tips on how to properly store and use iodized salt:

1. Store iodized salt in an airtight container in a cool, dry and dark location. Salt attracts water from the environment and stores it then turns clumpy when stored in the kitchen due to the steam. It can absorb odors which may affect the taste. This can be prevented by storing it in an airtight container.

2. Always shake your iodized salt jar or container. When Iodized salt is stored for a long period of time, the iodide content may settle at the bottom of the container. Thus, regular mixing can help redistribute the iodine in salt for consumption.

3. Iodized salt may turn yellowish over time but it is harmless and can still be used, however, its Iodine content may be less than original. Iodide in iodized salt may change color due to its interaction with other added nutrients such as iron or its interaction with the packaging material. This makes the iodine less available for absorption thus reducing the amount of iodine consumed. Even though yellowish salt is still safe for consumption, choose a newer iodized salt or purchase from a reputable brand or source to maintain adequate iodine intake especially during pregnancy.

4. Iodized salt may turn blue or purple when mixed with acidic foods such as vinegar or lemon juice but is still safe for consumption. Iodized salt contains a small amount of flour to prevent it from clumping. In the presence of starch from flour, iodine from iodized salt and an acid from food, a chemical reaction occurs which produces a bluish to purple color. This may be a good indicator that your salt contains iodine.

5. Iodized salt is less recommended for pickling or canning because it will make the solution cloudy. Due to the small amounts of flour present in iodized salt, it may turn the solution cloudy when used in high amounts in pickled or canned products.

6. Use iodized salt as a seasoning ingredient in moderation. The recommended limit of daily salt intake is 2000 mg or 1 tsp per day to prevent and manage Hypertension in individuals with comorbidities. Try using a variety of herbs and spices to season food and use iodized salt in small amounts.

/AET

References:

[1] Chavez, L.L., De Leon, S.Y., Claudio, V.S. (2006). Basic Foods for Filipinos, 4th ed. Manila: Merriam & Webster Bookstore, Inc.
[2] Jones, K. (n.d.). Salt: Why It Is Essential and How to Store It Right. The Provident Prepper. Retrieved from https://theprovidentprepper.org/salt-why-it-is-essential-and-how-to-store-it-right/#:~:text=Salt%20should%20be%20stored%20in,salt%20for%20long%20term%20storage.
[3] USA Emergency Supply. (2022). Salt. Retrieved from https://www.usaemergencysupply.com/information-center/self-reliance/food-storage-frequently-asked-questions/salt