Why non-iodized salt?

[Todd R.]

I see that non-iodized salt is specifically mentioned as an ingredient in many of the recipes? What is the reason for this? If it is explained somewhere I cant seem to find it. Thanks

 

[Chris Allingham]

This thread from March 2003 cites the common raps against iodized salt.

http://tvwbb.101inc.com/ultimatebb.cgi?ubb=get_topic;f=4;t=001733

I doubt that most people can taste the difference between iodized and non-iodized salts in finished barbecue products.

Regards,
Chris

 

[Todd R.]

Thanks Chris, I will have to do a better job of searching in the future?

 

[Cy Robinson]

I'm glad to hear about the taste problem. I've been told for years that I don't smell good and now it looks like I don't taste good either! Woe is me! /infopop/emoticons/icon_redface.gif

We use only non-iodized salt in our house because our daughter is a Thyroid cancer survivor. When those who have this problem have to have body scans to detect the presence of bits of malignant thyroid gland particles in their bodies they must first go on an iodine free diet. So to keep from having to try to remember which salt shaker has the iodized salt we just quit buying the stuff altogether.

In my cooking and Q'ing I only use Kosher salt.

/infopop/emoticons/icon_smile.gif