[ConservativeMind]

We really need the iodine, but chlorine-type treated water and iodized salt (maybe even iodine-based foods, too) should not be used under heated conditions, together, to minimize remaining toxic compounds.

It does appear that leaving the lid off allows the byproducts to exit to the air, for better, or worse.

I will use my iodinated salt, but only after things are cooked, or are using filtered water.

[ConservativeMind]

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[DesertRhino]

The things millennial girls dream up to worry about….

[Codeflier]

Or you could just stop worrying about every little thing and start living.

[jagusafr]

Celtic salt works well.

[fella]

I’m more concerned about the fluoride.

[Red Badger]

If you live along the coast, as I do, you most likely don’t need iodized salt, since you get it from eating seafood.

Not all salt is iodized, read the labels, you can buy non-iodized salt anywhere..........

[MV=PY]

Don't use iodized salt for cooking.

It's ok to use as a finishing salt (but why bother?).

These rules work for all food preparation, even pasta!

If you need more iodine...

[Bloody Sam Roberts]

I use iodized (table salt in small quantities) when cooking. For seasoning, I use the Himalayan pink sea salt. Much less salty tasting and the NaCl gives the needed iodine.

[Renfrew]

Does anyone cook pasta with the lid on? It creates quite a mess if you do it that way in my experience.

[Recompennation]

Cooking with good old spring water. Makes good liquor too 58 degrees year round.

[KarlInOhio]

Mandrake, have you never wondered why I cook pasta with only distilled water, or rainwater, and only pure-grain alcohol?

I use iodized salt for my salt shaker and non-iodized for gargling for a sore throat. For cooking I've used whatever I have out at the time.

[Sirius Lee]

Put a potato in your stomach. It will soak up the salt.

You may have to cut it in half.

[ProtectOurFreedom]

Wow...”boiling pasta without a lid allows vaporized chlorinated and iodinated compounds to escape”

So not ONLY do we have poisonous fumes from the gas stove causing asthma and who knows what other health problem, but now we have vaporized chlorinated and iodinated compounds in our house air. I think everybody living in a house is going to die.

The feds better get right on banning boiling pasta on your gas stove at home...we need an abundance of caution here.

[Albion Wilde]

bump

[ansel12]

I miss the days when all this female nonsense was kept to the women’s section of the newspaper.

[logi_cal869]

BTTT

[murron]

I’m 74 years old and have been using ionized salt to boil pasta and potatoes as long as I can imagine.

[Paal Gulli]

...- Iodized table salt should be added after the pasta is cooked....

If they think that'll taste the same, they're idiots.

[Lurker]

Use kosher salt.

L

[TTFX]

Just remove the iodine from the salt before cooking.