« Startitis | Main | OnLine Security Gone Fuzzy »

September 07, 2012


Feed You can follow this conversation by subscribing to the comment feed for this post.

Nat Finney

Sneaky labeling.

The claim is that the added glucose stabilizes the iodide, presumably by oxidizing faster than the iodide does. (Not clear to me why another standard antioxidant couldn't be used.) The glucose content of Morton iodized salt is claimed to be 0.04 g per 100 g salt. If you take the RDA of "carbohydrate" to be 130g, you would have a very hard time obtaining a significant amount of carbohydrate from your salt.

For my part, I like to buy stuff without sugar in when I can because then I can control the flavor profile rather than having someone do it for me. (I hate tomato stuff that has sugar added. Blech.)

The comments to this entry are closed.

My Photo

Fiber Dancer Designs


Blogiversary Flick'r

  • www.flickr.com
    This is a Flickr badge showing public items from needledancer tagged with 2008. Make your own badge here.
  • Get your own free Blogoversary button!


December 2017

Sun Mon Tue Wed Thu Fri Sat
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30