Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Question About Iodized Salt


driedupfish

Recommended Posts

driedupfish Rookie

Hi all, i am currently using this brand of iodized salt Sebree.

ingredients: salt, sodium silico aluminate, sodium thiosulfate, potassium iodine.

are iodized salt gluten free? i doubt that any of the ingredients contain gluten but just want to make sure.

thanks


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

I don't know of any plain salts that aren't gluten-free.

richard

driedupfish Rookie
I don't know of any plain salts that aren't gluten-free.

richard

i read somewhere that iodine maybe a problem to some.?

ohsotired Enthusiast

I just read that iodine may be an issue for DH suffers, potentially causing flares.

So my guess would be that if you don't suffer from DH, then it's probably ok.

If you *do* suffer from DH, then I think I'd be switching! ;)

HTH

psawyer Proficient

Sensitivity to iodine is rare, but not unknown. Some people with DH are sensitive to iodine.

Nevertheless, there is no gluten in salt, whether it is iodized or not. Salt is sodium chloride (NaCl), and iodine is added as traces of sodium iodide (NaI) or potassium iodide (KI). None of these contain gluten, or are even organic compounds.

rinne Apprentice

I use sea salt, it has a superior source of iodine which is essential for our health, check out Lugol's Iodine if you are curious.

Have a great day. :)

  • 1 month later...
larry mac Enthusiast
I use sea salt, it has a superior source of iodine which is essential for our health, check out Lugol's Iodine if you are curious. .....

Please correct me if I'm wrong, but I don't think sea salt has iodine of any sort added to it. It does contain naturally occurring metals/minerals in trace amounts however, and so may or may not contain elemental iodine. Elemental iodine is toxic in higher doses though.

In the water quality laboratory, we use Lugol's Solution in a test of lake water for Phytoplankton. It stains & preserves the cell bodies. It looks like the old "Monkey's Blood" mercurochrome they put on cuts when I was growing up.

best regards, lm


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



purple Community Regular

I would switch salts. The ingredients listed includes aluminum. That can add alot of problems to your health.

Open Original Shared Link

Mother of Jibril Enthusiast

Iodine is bad for people who have autoimmune thyroid conditions. The thyroid is a magnet for iodine... it can cause further damage to an already-damaged organ.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,686
    • Most Online (within 30 mins)
      7,748

    Lyndsay1982
    Newest Member
    Lyndsay1982
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.