Does cooking destroy the iodine in iodized salt?
It depends on the cooking conditions and the salt. Potassium iodide (KI), used in the US, Canada, and much of northern Europe, is more likely to be lost than potassium iodate (KIO3), which is used in most of the developing world. Conditions of acidity and other contents of the cooking pot can have an effect. In general, boiling salted water with KIO3 gives fairly little loss. How long can iodine be stored? ANSWER: It depends on conditions of storage (heat, humidity, exposure) and purity of salt. The range is so great that one can answer this only for specific conditions. In the US, iodized salt is fairly stable and little is lost in storage under normal conditions. Can you get too much iodine via iodized salt? ANSWER: Yes, if you take large amounts of salt and if the salt has an inappropriately high iodine content, or if you are at risk for iodine-induced hyperthyroidism (see above). For most people, even the fairly high amounts of iodine in US salt (about 76 mcg/g) are not going to gi
