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"Iodine" and why it's important


Yesterday I spoke briefly about "Iodine" being added to some table salts.


Well, today I thought we'd take a moment and just clarify why the body needs an ample supply of "Iodine" and where we can get this important mineral other than what's added to some salts.


Okay . . . so as I stated yesterday, the body needs "Iodine" to make thyroid hormones. These hormones control the body's metabolism and many other important functions. One being the development of bone and brain during pregnancy and infancy.


Now . . . the body can't make its own "iodine", so it's an essential part of the human diet. And if you don't have enough . . . the body can't make enough "thyroid hormone".


Simple as that . . .


So how can you tell is you're deficient in "iodine"?


Well . . . you may experience swelling in the neck, unexpected weight gain, fatigue and weakness, hair loss, dry - flaky skin, feeling colder than usual, changes in heart rate and trouble learning and remembering.


So it's clear that we need "iodine" in our diet . . . but where can we find it other than in "iodized salt"? Which we now know from yesterday's Health tip is not the place we what to get it from.


In general, foods from the sea contains the most "iodine", followed by animal foods, then plant foods. With seaweed like "kelp" being the most well-known and reliable source of natural "iodine".


Other natural food sources of "iodine" are in cabbage, broccoli, cauliflower, brussels sprouts, cod, tuna, shrimp and boiled eggs . . . with "iodine" being added to cheese, bread and cereals.


Okay . . . now we know as a general rule . . . that if an element is added to a food source . . . it most likely has other synthetic additives also like fillers, anticaking agents and known carcinogens.


So buyer beware. The natural route is always the safest and healthiest route.


As always, feel free to contact me here.






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