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September 07, 2012

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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.)

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