• Around 42 million people are estimated to suffer from thyroid disorder.
• Hypothyroidism alone affects roughly 1 in 10 Indian adults (≈ 11%) in some urban studies.
• India is often described as having one of the largest populations affected by thyroid disease globally
This despite the use of regular iodine intake..you know why..??
Our wrong technique of adding salt while cooking…
I’m not saying that just because of the habits of taking salt in the wrong way is alone we as an Indian land up in thyroid distress..but the wrong technique of salt intake may be the one reason.
Mostly we add salt at the start of cooking while veges are cooked, actually it decreases the iodine in that salt up to 50%..
One of the research says..loses iodine level in range from 6.58% to over 50% depending on cooking duration and method.
Losses during:
• Boiling : 40.23%
• Roasting : 10.57%
• Deep frying : 10.40%
• Microwave cooking : 27.13%
And it’s more decrease while adding at start of cooking of acidic food..
Thank you for sharing such an important update. I am firm believer of ‘prevention is better than cure.’ Sometimes, it’s just lifestyle changes which improve our health to a greater degree. I’ll ensure to read more about it and spread the word about it.
Interesting point about how cooking practices can influence nutrient retention. While thyroid disorders have many causes beyond iodine intake alone, iodine loss during prolonged heating is a practical consideration that often goes unnoticed. It highlights how nutrition is shaped not only by what we eat, but also by how we prepare it.
Unique topic to think about . Never knew that time of adding salt makes such a difference and it actually matters more than we ever believed.Nice article. Would like to read more about it and it is a good idea to implement this in our everyday lives to notice subtle positive changes.
insightful post ! this highlights the importance of not only consuming iodized salt but also understanding how cooking practices can influence its nutritional value.