Calories in Salt, table, iodized

What makes salt so powerful?

Iodized salt was introduced in the 1920s as a simple but revolutionary public health intervention to combat iodine deficiency, which was the leading cause of preventable brain damage and goiter worldwide. The human body cannot produce iodine, yet it requires trace amounts to synthesize thyroid hormones essential for metabolism and neurological development. To fortify salt, manufacturers spray it with a solution of potassium iodide or potassium iodate. A common misconception is that sea salt naturally contains sufficient iodine, but the amounts are highly variable and often negligible after processing. The addition of dextrose stabilizes the iodide, preventing it from oxidizing and evaporating, while anti-caking agents like sodium aluminosilicate keep the crystals free-flowing. Because iodine is volatile and degrades when exposed to heat and moisture, adding iodized salt at the end of cooking rather than the beginning preserves more of this vital micronutrient. Today, iodized salt remains one of the most cost-effective nutritional interventions in human history, quietly preventing cognitive impairments in populations where natural dietary iodine is scarce.