Guest guest Posted October 9, 2003 Report Share Posted October 9, 2003 --- Thanks for the iodine list. Do you know how the parts per millions translates into micrograms (ug). From what I am reading I should take in 150 ug or less. Also, for instance, in the list white bread has an iodine content of only 8. Since salt is added in the baking process and iodized salt is 54 wouldn't you thing the white bread would have a higher count? How do you account for the amount of the food since there is no (per slice or per cup) in the list? Thanks, In graves_support , " Balant " <nbalant@t...> wrote: > This is a list of iodine in food from the Graves_support files. (It originally came from a site discussing iodine and skin acne.) I've also seen a Danish origin list posted on Mediboard, with slightly different values, but this is the one I've used. Apparently dairy has iodine from the disinfectant used during milking. > > Best wishes, > > > ---------- > > IODINE CONTENT IN FOODS > > Item Iodine (parts per million) > SALT > Iodized 54 > Seasoned 40 > Sun-evaporated 30 > Uniodized 19 > > DRINKING WATER > (US average) 8 > > SEAFOOD > Kelp 1,020 > Squid 39 > Crab 33 > Sole 24 > Clams 20 > Shrimp 17 > Shark 15 > Sea bass 13 > Lobster 9 > Oysters 8 > Red Snapper 7 > > MEAT AND POULTRY > Beef liver 325 > Turkey 132 > Chicken 67 > Stew meat 66 > Hamburger 44 > > DAIRY > Cheddar cheese spread 27 > Butter 26 > Mozzarella cheese 13 > Homogenized milk 11 > Monterey Jack cheese 10 > Nonfat dry milk 7 > Sour cream 7 > Cottage cheese 5 > Yogurt 3 > > VEGETABLES > Asparagus 169 > Broccoli 90 > Onion (white) 82 > Corn 45 > Brussels sprouts 23 > Peas 13 > Tomatoes 10 > Potato (Idaho) 9 > Carrots 8 > Green beans 7 > Spinach 7 > Okra 4 > > MISCELLANEOUS > Tortilla chips 80 > Wheat germ 46 > Potato chips 40 > Orange juice 18 > Almonds 17 > Oats 16 > Pretzels 15 > Apple 8 > White bread 8 > Vegetable shortening 7 > Pear 4 > Cola 3 > Milk chocolate 2 > Sugar 2 > > From > http://www.skintek.com/iodine.txt > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2003 Report Share Posted October 9, 2003 Hi , I've only used the list to judge foods relatively (which is better or worse). I haven't calculated portions, although I can see that would be useful. Often in discussions of bread and other products to which salt is added, people state that manufactureres use uniodized salt to save money. That would explain the bread figure here. Pam's thoughts on natural iodine in sea salt vs. iodized salt are relevant as well. It's also worth looking into other dietary changes, such as eating cruciferous vegetables which act as goitrogens (slow the thyroid). I've used Elaine 's book, Graves' Disease: A Practical Guide, but you can also search the messages from this board to see what various members here eat. Best wishes, Re: IodineContnetInFoods.txt --- Thanks for the iodine list. Do you know how the parts per millions translates into micrograms (ug). From what I am reading I should take in 150 ug or less. Also, for instance, in the list white bread has an iodine content of only 8. Since salt is added in the baking process and iodized salt is 54 wouldn't you thing the white bread would have a higher count? How do you account for the amount of the food since there is no (per slice or per cup) in the list? Thanks, ADVERTISEMENT Quote Link to comment Share on other sites More sharing options...
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