Health authorities are worried about the rise of iodine deficiency in New Zealand. Iodine is involved in thyroid function (goitre), and affects both physical and mental development.
Many New Zealand soils are naturally deficient in iodine - and, as a consequence, goitre was common in the first part of the 20th century. Iodine has been added to table salt in New Zealand since 1924, precisely because of this problem.
As public health messages sink in, however, we're adding less salt to our food for cooking or seasoning. As a result, we're getting less iodine.
Part of the problem is that ready-to-eat processed foods usually use non-iodised salt. And many of us are using gourmet sea salt and other salts (which aren't iodised). Only about 50 percent of regular table salt on the market is iodised - so you need to check the label. As well, there's less iodine in our dairy products than there used to be, because of changes in manufacturing processes.
Now there's evidence that iodine deficiency is returning. As a result it is now mandatory for iodised salt to be used for making bread.
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