Four ways to reduce unwanted iodized table salt reactions when boiling pasta

Medical Xpress / American Chemical Society / Environmental Science & Technology ^ | March 1, 2023 | Huiyu Dong et al

[TTFX]

people who do not consume seafood on a regular basis, need iodine

- - - - - - -

Milk can be high in iodine.

[Red Badger]

From seacows?.....................

[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.

[Mozzafiato]

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

Nobody that I know in my very large, extended Italian family. You bring the water to a boil with the lid on, then take the lid off, add the salt and then the pasta and cook without the lid. It will be on overflow disaster if the lid were kept on.