From 17th May2006, a law has been passed which bans sale of un-iodised salt in India. Iodised salt is available for an average of Rs 10/- whereas un-iodised salt was available for @ Re 1/-. Where are ten rupees and where is one rupee? Iodine is essential for memory power and as an essential ingredient in food. However iodine also evaporates above temperature of say 35 degrees Celsius. So due to hot climate in India, as soon as we open the salt pack, most of the iodine content gets evaporated. We add salt in food - do we add it while it is being cooked or after it is cooked? If we add it during cooking, the temperature is definitely more than 45 degrees which means there is no iodine content in food transferred from salt! Iodine is available in green leafy vegetables like spinach and 6 such other natural sources. Salt alone need not be forced upon as iodine source. So cold states like Himachal, Arunanchal, J&K can have that as a law to have iodized salt. But why the whole of India? ...
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