How common is the use of iodized salt in the USA?

[Randi]

Kirsten, I imagine that gourmet restaurants would not use iodized salt - I don't either. I use Maldon and have done for years. Only if I run out, I have a cheap package of salt I use - it does taste awful/metallic, though!

[Kirsten]

Kirsten, I imagine that gourmet restaurants would not use iodized salt

Here they do, unfortunately! I think it would be safer to ask before you eat somewhere, at least when you're iodine-sensitive...

Randi, as far as I know, Denmark doesn't practise iodine prophylaxis, and I think that is much better for it's in your own hands how much iodine you eat, and you can control your daily intake.

Kirsten

[kitten645]

I believe iodized salt was the only option here years ago. As tastes have refined and people become more educated, Kosher salt is the prefered salt. I would imagine that cheap restaurants and fast food places would use iodized salt since it's cheap. I would think that any restaurant that has a chef as opposed to a short order cook would use Kosher.
Sea Salt is quite a fad here now as well. People here are super aware of food now and any decent restaurant, even a chain like Chevy's or Applebee's would be able to tell you what kind of salt (or any other ingredient issue you might have) is used. If iodine is an issue, I would just look for low sodium options. Certainly people watch their salt intake not just for the iodine but for other health considerations.
I'm learning more and more about cooking for myself and I find I enjoy the food I make when I KNOW the ingredients are fresh and what I put into my meal. Even when traveling, it's better to find a salad bar and choose what you put into your body.

[Hellow]

Iodized salt usage is pretty common in the US, since, like others have said, its cheap. Kosher salt has been gaining ground fast, though.

[IRescue452]

People here are basically taught that iodized salt is the best for you because you need iodine. Little do most people know how much more they eat than they need. I wouldn't trust any restaurants here unless you ask them, and even then, the food they use they they didn't personally add salt to during cooking probably still carries more than one knows. Sodium ferrocyanide (yellow prussiate of soda, prussic acid...) is another salt additive you've got to watch out for. I only use plain salt.

[Kirsten]

Thanks a lot for your replies everyone, that's very helpful!

People here are basically taught that iodized salt is the best for you because you need iodine. Little do most people know how much more they eat than they need.

Exactly!! It's the same here in Germany, and we have no chance to avoid it as it's everywhere in our food. Most people think it's good for them, but you cannot control how much of it you actually eat. And people who have to avoid it due to certain thyroid conditions, or who react sensitive to iodine really have a problem here.

Kirsten

[wolfsoul]

I think most salt in North America is iodized. Sea salt is becoming a trend these days but it is mostly used only in health foods and as an additive to something that already has other salts in it (ie sandwiches -- sea salt on top of the bread but containing meat that is already high in sodium). I've never heard of iodine sensitivity; It must not be something seen often around here. If anything, the salt here is killing us because it causes heart disease. Funny thing is, there's alot of hypothyroidism here too, even with the amount of iodine we do get. There are usually low-sodium options on menus here, even if you have to ask for it. Some menus even have the nutritional information, even if it's only on the "light section" (like White Spot). It's always best to just cook at home though. I always buy the "no salt added" organic soups and just add a small bit of salt or seasonings. My 1/4 tsp to a whole can of soup is nothing compared to the 1400 mgs that the soup manufacturers add (I find 700 mg per half a can is common).