Iodine is a natural substance of vital importance to our health. According to the Federal Office of Public Health, one in seven women takes too little iodine. What foodstuffs contain iodine, and how to prevent deficiency phenomena?
Iodine is an important trace element that plays an essential role, especially in basic physiological functions as well as for brain development and growth. However, the physicist is not able to self-produce it by himself, which is why it is essential to take sufficient foodstuffs that contain it. During life, the human being requires different amounts of iodine, depending on age, phases of growth, development, and consumption of energy. The Swiss Nutrition Society recommends taking 180-200 micrograms daily.
The best source of iodine is sea fish, algae, mollusks, and crustaceans. Since only very few Swiss people eat it at least twice a week, iodized salt is on sale from the 1920s. Milk, dairy products and eggs also contain iodine, while meat and poultry are only in small quantities. In Switzerland, in addition to iodized salt, the favorite foods - bread, milk, and cheese - provide the most and sufficient contribution to the needs.
Whoever takes on too little iodine incurs the danger of getting sick. In the case of young children, a deficiency can lead to physical and mental underdevelopment. However, even in adulthood, such insufficiency can provoke a deterioration of health. The possible consequences are the formation of the goiter, the enlargement of the thyroid, the reduction of mental faculties, the sordomutismo and a small stature.
Source
• Consume daily 3 portions of milk, dairy products and bread with iodized salt;
• Season the food with iodized salt;
• Eat fish from one to two times a week, such as salmon, cod or seafood. 100gr of black writing are enough to cover the daily requirement of 180-200μg;
• During pregnancy and lactation, after medical consultation, it is recommended to make up for the increased need by taking a nutritional supplement.
