> From: Latimer Kells <[log in to unmask]> said: > 2) I was told to stop using my sea salt because it is not "iodized" -- that > the iodine evaporates during the harvesting process of sea salt, and that > if I didn't use an iodized salt I wouldn't be providing my thyroid with > what it needs to produce adequate hormones. (By the way, I have had > hypothyroid condition in the past). My response: When salt is dried at high temperatures the iodine is evaporated. This is not the case with truly sun dried (as opposed to kiln dried) sea alt. The catalog listed below has information about the traditional harvesting methods for the unrefined, sun dried, mineral rich sea salt they sell which I've used for about 15 years. Most commercial sea salt--is just pure sodium chloride (99.99%). There was a discussion last Nov. or Dec. (check the archives) on sea salt.. I posted information about CELTIC SEA SALT which has over 83 different trace minerals, and contains less socium and more moisture than conventional (refined) sea salt. Celtic sea salt is (only about 84% sodium chloride) not kiln dried---it is dried in the sun in the tradition off the coast of Brittany. It is coarse (unless you buy the finer grade which cost more), but can be left to dry on a plate, then put into a salt grinder or ground in a mortar with a pestle. Jacques de Langre wrote some fascinating articles and a book on this kind of sea salt. He helped bring it to America. Many people into macrobiotics have used it. His book is sold through Natural Lifestyle Supplies, listed below. THe flavor of truly sun-dried, mineral rich sea salt is far superior to that of the cheap/refined sea salts, including most of what is sold in health food stores. It brings out a wonderful flavor in food. You can send for a catalog which incluedes several brands of natural, sun dried, mineral rich (unrefined) sea salt. These sea salts have no bleaches, no anticaking agents, no aluminum, nor any other preservatives or additives added. Once you try CELTIC SEA SALT, MURAMOT, OR LIMA sea salt, you'll wonder how/why you ate the other stuff for most of your life. My cooking students are amazed at the difference in taste when they replace refined salt or refined sea salt with Celtic Sea Salt or one of the others listed in recipes. It does not taste sharp, bitter, or metalic---it makes foods taste sweeter, richer, even sometimes buttery (certain vegetales, or grains, when I was into grains) Contact Natural Lifestyle Supplies 1-800-752-2775 (They are in Ashveille, North Carolina). Most of the products in the catalog are not paleo, but many are good and helpful. They have food and non-food itmes. Sea vegetables are a natural source of iodine, so are fish and shellfish. Dulse seaweed can be eaten raw or lightly toasted on a dry pan in a 200-250 degree oven until just crisp (about 20 minutes) or left all night in a gas oven with only the pilot light on. When crisp, put in a widmouth quart jar. Dulse is delicious crumbed and sprinkled over cooked eggs, salads, steamed vegetables, added to deviled eggs, egg salad, or mixed with walnuts for a treat. It's salty so you'd probably want to eat it in meals or on foods with little or no added salt. I might use a handful or two for a large whole meal salad or a plate with 2 eggs, some bacon or leftover chicken or fish and 1-2 cups of steamed or sauteed greens. Wild nori (not the same as sushi nori sold in sheets), sea, palm and alaria (American sea weeds, like dulse, may also be toasted, or soaked, simmered, then added to salads. Kelp (American) or kombu (Japanese) may be added to stews or soups if you make them. Alaria (American variety) or wakame (Japanese) may be added to soups or stews. Hijiki or amame (Japanese plants) can be soaked and simmered also... New Zealand nori, can't recall the name, is great raw or lightly toated. It's crinkly. I had a small bag of it once.