DON’T listen to them.

The American Academy of Pediatrics Council on Environmental Health is recommending that pregnant women take an iodide-containing supplement to protect the brain development of their babies.

Iodine, which the body can get from IODIDE, is needed to make the thyroid hormones that are required for children’s brain development before and after birth.

This much is all true.  But here’s where the misinformation begins:  according to Reuters Health,

“people typically get the iodine they need from table salt, which in the U.S. is fortified with iodide. Eating processed foods exposes Americans to salt that is not iodized, however.”

Here’s a brief primer on salt.

Not all salt is created equal.  Today’s common “iodized” table salt has nothing in common with NATURAL salt.  Table salt is actually 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents and iodide.  Dried at over 1,200 degrees Fahrenheit, the excessive heat alters the natural chemical structure of the salt.

So what’s the difference?

The chemically cleaned table salt is an unnatural chemical form of salt that your body does not recognize as “food”.  Which is unfortunate, because this is the salt that’s found in nearly every form of processed food.  In order for your body to try to metabolize these “foreign” salt crystals, it must sacrifice enormous amounts of energy.  This inorganic sodium chloride knocks your fluid balances out of whack (which is why we get so thirsty after eating food salted with table salt), and overburdens the digestive system.  When your body tries to eliminate this “foreign” salt, it needs so many water molecules to isolate the chemical sodium chloride that it depletes the water levels of all of your cells.  This sets up a chronic fluid imbalance that results in all the bad things we’ve been told that salt causes:  hypertension, risk of stroke, heart disease, kidney failure, etc.

So how is NATURAL salt different?  Pure salt (sea salt is good, but not as much these days with all the pollutants in the ocean) like Himalayan pink salt is absolutely uncontaminated with any contaminants or pollutants.  More importantly, unlike the chemically washed and heated table salt — with ONE mineral (iodide) put back in (a chemical form of it, at that) — Himalayan salt has a whopping 84 essential elements — INCLUDING iodide.

Himalayan salt has NONE of the negative drawbacks of table salt, and a litany of health benefits, including regulating blood pressure, regulating fluid levels, promoting bone health, promoting vascular health, and regulating sleep.

But back to the misinformation about “iodized” salt versus natural salt.

We’re told by the “experts” that natural salt is not iodized.  That’s technically correct.  It hasn’t been iodized because it doesn’t NEED to be iodized — the iodide is already in it!  And in considerably higher amounts, too.

The American Thyroid Association and the National Academy of Sciences suggest pregnant and breastfeeding women get 290 micrograms of iodide per day.  And they’re recommending women take a supplement with 150 micrograms to reach that recommended level.

Supplements aren’t necessary.  And no one — least of all pregnant and nursing women — should be eating table salt EVER.

Here’s how easy it is to get that 290 micrograms NATURALLY:

1.  Sea vegetables.  The ocean hosts the largest storehouse of iodine foods, including Kelp, Arame, Hiziki, Kombu, and Wakame. Kelp has the highest amount of iodine of any food on the planet and just one serving offers 4 times the daily minimum requirement. 1 tablespoon of Kelp contains about 2000/mcg of iodine, 1 tablespoon of Arame contains about 730/mcg of iodine, 1 tablespoon of Hiziki contains about 780/mcg of iodine, 1 one inch piece of Kombu contains about 1450/mcg of iodine, 1 tablespoon of Wakame contains about 80/mcg of iodine. I recommend sprinkling these into soups or salads.2.  Cranberries.  About 4 ounces of cranberries contain approximately 400/mcg of iodine. I recommend buying fresh organic berries or juice. If you buy cranberry juice from the store, be aware of how much sugar it contains.3.  Organic yogurt.

Probiotic Foods - Yougurt

A natural probiotic, yogurt is an excellent iodine food you should add to your diet. One serving holds more than half of your daily needs. 1 cup contains approximately 90/mcg of iodine.

4.  Organic navy beans.  Many beans are a great food source of iodine and navy beans may top the list. Just 1/2 cup of these beans contain about 32/mcg of iodine. Beans aren’t just an iodine food, they are also incredibly high in fiber.

5.  Organic strawberries.  One cup of fresh strawberries has approximately 13 mcg of iodide.

6.  Potatoes.  With the skin, one medium potato contains about 60 mcg of iodide.

But here’s the clincher:  Himalayan pink salt.  Just one gram of Himalayan pink salt contains a whopping 500 micrograms of iodide!  As opposed to the table salt “enriched” with iodide:  a mere 77 micrograms!!

As always, make your own health decisions, and don’t assume that doctors always know what’s in your best interest.

(With data from the Global Healing Center)