PostModern
Iron Wolf Brewery
- Joined
- 9/12/02
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Getting seriously :icon_offtopic: now but what the heck (sorry folks)
The dairy industry up until the 80's I think used iodophor and the residual iodine left behind (it does evaporate but not all of it there are tiny trace amounts left behind) was one of the major sources of dietary iodine in Australia as our soils, and hence crops, are very iodine poor. The body only needs microscopic trace amounts so that was enough. The dairy industry switched from iodine to cheaper sanitisers and suddenly iodine deficiency is starting to re-occur (goitre anyone?). They are looking at making iodising of salt mandatory (as it is in other countries) to ensure that we all get enough. I figure the trace amounts I get in my beer will do just as well...
Cheers
Dave
I always used sea salt in a grinder. I now use iodised sea salt (as well as iodophor).