endlessness wrote:buuuuut... what about the iodine chemistry? how reactive is it in the form found in table salt under different conditions, such as in a strongly basic or acidic solution?
Fair point. Even though iodine presence in table salt is in traces and sea salt also has traces of iodine and even though iodine is good to eat there is always the possibility that its presence may somehow interfere with something during the extraction to produce some obnoxious toxic compound.
But I think the latter is very highly unlikely. People cook with salt (even salt traced with iodine) for years and years and they have also been cooking on acidic and/or basic pH ranges with this salt. There has to be something very exceptional within a non-standard "diet" (as syrian rue is for instance) so as to react with iodine and produce something really bad for human consumption.
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