Factoid: Onions and Iodine

With the latest craze in recent years to do away with regular table salt in favor of the kosher variety, some people have been asking the question: Where’s the iodine in our diet? Up until this mod trend, iodine was added to table salt to ensure that people were getting their dose of iodine.

I am not a nutritionist by trade, nor do I purport to be a physician, but like any curious, regular American, I was interested when this topic came up a couple weeks ago. Where do I get my iodine from in my diet if I no longer get it as a regular source from table salt? My first response was ONIONS! (At least something stuck from my high school biology class many years ago.)

A great site to check out is http://www.oralchelation.com/technical/iodine.htm. (Note: I used this site soley for the purpose of information. I haven’t bought or researched any of the products they sell.)

From their site, some signs of iodine deficiency include:

In newborns: cretinism-delayed growth and swollen features
In others: goiter enlarged thyroid gland
Lack may lead to
Slowed mental reactions
Dry hair
Hardening of the arÜteries
Obesity and lethargy
Intolerance to cold
Deficiency during pregnancy and infancy can produce mental and physical retardation

Scary, right! Who knew. So let’s get right to it—sources where get iodine in your diet, also from the above mentioned site:

Sources of Iodine Include:
Onions
Seafoods
Iodized and sea salts
Seaweed (kelp)
Vegetables grown in iodine-rich soil

Interesting, sea salts can be a good alternative to Kosher salts. I am a fan of getting the nutrients in my diet wherever I can, so here are some ideas to get more onions in your diet if you don’t eat them regularly, or if you aren’t a seafood fan:

1. Carmelize ¼ onion and put it on a sandwich (I am not a fan of raw onions, plus they leave you stinky!)
2. Tacos, fajitas, chili, soups, all area great place to add ½ of an onion or more.
3. Bean salads with onions—great way to get a source of lean protein and iodine at the same time!

In the wake of a host of medical problems plaguing people all around us, from heart failure, hardened arteries, thyroid problems, obesity, and more, let us remember our friend the onion and pay tribute to the wonders that it provides us and the health that we enjoy from it!!

Read more...

Salmon Salad Sandwich

A new take on an old fav that is quick, easy, healthy, filling, and tastes amazing! I make this when I need a quick, healthy meal, or just want a light dinner. Salmon has such a great flavor, and I love that I feel healthy after eating it. You’ll notice that there is only 2 Tbs. of mayo in this recipe—it holds together perfectly and isn’t dry, but if you are a mayo lover, you can always add more. Just keep in mind that as you up the fat content, each serving will pack more punch in the fat department. Happy eating!

Salmon Salad Sandwich

14 oz canned salmon
3 stalks celery, diced
½ cup red onion, diced, 2 Tbs. mayo
½ tsp. lemon juice
1-2 Tbs. Dijon
1 Tbs. red wine vingar
1 ½ tsp. dill
½ tsp. salt
½ tsp. olive oil for sautéing red onion

Makes 2 ½ cups.

Sautée red onion in ½ tsp. olive oil until soft. If you like, you can omit this step and add the raw onion right into the salad. I find that the warm onion does wonders to meld the flavors of this dish. Also, if you are using dry dill, crush it between your fingers to activate the great flavor. Combine all together and serve with a piece of whole grain toast, whole wheat pita, or whole wheat tortilla. For ultra low carb, eat it by itself or on a leaf of lettuce.

Read more...