Iodine - Crucial in Your Diet

Taken from 'Your Doctor' - May 2006
Iodine is known as a micronutrient because only very small amounts are needed, Over a life time each person requires only on e teaspoon of iodine. But it is essential for growth, mental and physical health. Lack of it can produce thyroid disease, and too much can be harmful.

Iodine cannot be stored in the body, so small amounts must be consumed regularly.
The richest natural food sources of iodine are seafood and seaweed (such as kelp and nori). Despite coming from the ocean, sea salt is not a good source of iodine. Varying amounts of iodine are found in vegetables, some fruits, eggs, meat and dairy products. The quantity depends on the concentration of iodine in the soils in which they were produced. Plants do not require iodine, but take up small amounts through their roots. Many parts of the world have soils that are low in iodine.
The main source of iodine for many people is iodised (iodine enriched) salt.
A recent study has shown that many schoolchildren are becoming deficient in iodine. This may be due to:
- Health authorities recommending minimising salt intake (reduce the risk of high blood pressure), the reduction in the use of salt in cooking and table salt (particularly iodised salt).
- The use of sea salt flakes instead of iodised salt.
- Few manufacturers of processed foods using iodised salt.
- The dairy industry ceasing to use sanitisers containing iodine on the equipment.
- Iodine levels in soils dropping.

Anyone on a low-salt diet should consider eating an extra serve of seafood every week to make sure his or her iodine level is adequate. This includes pregnant women, as lack of iodine can retard normal development of their baby. Vegetarians should get iodine from iodised salt or seaweed.

Mannatech Inc. supplying glyconutrients, includes their produce Undaria which is a glyconutrition dietary supplement containing kelp, giving optimum health and well-being.