I’m a vegan. I don’t eat seaweed. So I have an iodine-poor diet. Robert mentioned iodized salt that’s lower in sodium. I just bought some. It’s not bad.
It reduces the sodium by cutting it with potassium chloride. I could do with lowering the sodium. I just love crunchy salt on things. The potassium I don’t need because my diet is essentially plant food. (Beans are a plant. Plants are high in potassium. See here for potassium-rich foods.) But according to the CDC, “Most Americans do not consume enough potassium.” So this is a win-win for many people.
There’s an interplay between sodium and potassium in the body: sodium tends to increase blood pressure, potassium decreases it. Ideally, we should eat sodium and potassium in a 1:3 ratio … three times more potassium than sodium, roughly 1500 mg sodium to 4700 mg potassium. That ratio is everything when talking about blood pressure. It’s not just about sodium.
I liked how this article explained it, by Rose Carr:
Ask the experts: The sodium-potassium balancing act, Healthy Food Guide, July 2013
The CDC’s explanation: The Role of Potassium and Sodium in Your Diet
I can also bake with this. It totally slipped my mind. Thanks again, Robert.