“Chlorine or chloramines in your tap water can react with the iodized table salt you add to your food, creating a kind of acid called hypoiodous acid. This in itself isn’t cause for concern, but the acid can then react with the food and other organic matter in the tap water to create cooking iodinated disinfection byproducts (I-DBPs) - molecules that are almost completely new to researchers. For the new study, the team identified some molecules and tested their toxicity.
Using cutting-edge chemistry techniques, they identified 14 completely new molecules and determined the structure of nine molecules. They then carried out tests to see how toxic nine of the molecules are and found that some of the molecules are 50-200 times more toxic than others.
The cooking conditions, such as the type of water and salt used, the cooking temperature and time, had an effect on the formation of I-DBPs.”
I am reading up on iodine supp, and came across a comment that said Germany is iodizing everything lately, and is seeing an increase in Hashimoto disease. Havn;t seen anything to back that up either, but caught my eye.....
“Statistically significant changes in TSH and thyroid hormones were observed at all AP dosage levels tested; however, no thyroid organ weight or histopathological effects were observed at AP dosage levels < or = 1.0 mg/kg/day. In the absence of thyroid organ weight and histopathological effects, the toxicological significance of TSH and thyroid hormone changes at AP dosage levels < or = 1.0 mg/kg/day remains to be determined.”
I agree that i believe iodine supp is a good thing, but i am now worried that if used in areas with chlorinated water, it may end up causing problems.
Here is a study that shows cranking up to 130mgs (not mcgs) can cause congenital problems
https://www.eurekalert.org/pub_releases/2012-07/ehs-nsa072312.php
and here is a new one
“Chlorine or chloramines in your tap water can react with the iodized table salt you add to your food, creating a kind of acid called hypoiodous acid. This in itself isn’t cause for concern, but the acid can then react with the food and other organic matter in the tap water to create cooking iodinated disinfection byproducts (I-DBPs) - molecules that are almost completely new to researchers. For the new study, the team identified some molecules and tested their toxicity.
Using cutting-edge chemistry techniques, they identified 14 completely new molecules and determined the structure of nine molecules. They then carried out tests to see how toxic nine of the molecules are and found that some of the molecules are 50-200 times more toxic than others.
The cooking conditions, such as the type of water and salt used, the cooking temperature and time, had an effect on the formation of I-DBPs.”
https://www.eurekalert.org/pub_releases/2015-11/e-cwc112415.php
I am reading up on iodine supp, and came across a comment that said Germany is iodizing everything lately, and is seeing an increase in Hashimoto disease. Havn;t seen anything to back that up either, but caught my eye.....
Nothing on it in Wikipedia https://en.wikipedia.org/wiki/Water_supply_and_sanitation_in_Germany
and my google-fu mostly brings up wastewater treatments.,
CellBioGuy posted a study of perchloarates in drinking water, in a discussion on thyroid hormones that may also be relevant
https://www.ncbi.nlm.nih.gov/pubmed/10966512
“Statistically significant changes in TSH and thyroid hormones were observed at all AP dosage levels tested; however, no thyroid organ weight or histopathological effects were observed at AP dosage levels < or = 1.0 mg/kg/day. In the absence of thyroid organ weight and histopathological effects, the toxicological significance of TSH and thyroid hormone changes at AP dosage levels < or = 1.0 mg/kg/day remains to be determined.”