Daily dose

Recommended daily dose: 150 µg to 200 µg.

Properties

• In the human body, iodine is mainly concentrated in the thyroid gland and is involved in the production of thyroid hormones: T3 and T4 (thyroxine).

Indications

• Ensuring the proper functioning of the thyroid gland (an essential gland for the human body)
• Hyperthyroidism, Hypothyroidism
• Hypertension, changes in blood pressure
• Excitement, nervousness
• Hypermenorrhoea, hypomenorrhoea
• Rheumatism, arthritis

Requirement

• Hypothyroidism

Low iodine intake in pregnant women can lead to poor development of the central nervous system in the foetus, so always ask your doctor about taking supplements during pregnancy.

Excess

• Disturbance in the synthesis of thyroid hormones T3 and T4
• High blood pressure
• Multiple metabolic problems

Bioavailability

The body absorbs over 90% of iodine.

On the other hand, soya has been shown to inhibit iodine absorption.

In addition, certain 'goitrogenic' foods can inhibit the production and use of thyroid hormones.

These foods include cassava, millet, cruciferous vegetables such as cabbage, broccoli and cauliflower, sweet potatoes, peanuts, soya beans, turnips, radishes or mustard greens.

Cooking inactivates the goitrogenic effects of these foods.

Nutrients containing iodine

Food - Portions Amounts (μg)

• Iodised table salt - 5ml (1 teaspoon/6g) = 380
• Boiled cod - 100g (3½ oz) = 116
• Haddock - 100g (3½ ounces) = 116
• Cottage cheese - 250ml (1 cup) = 65
• Soya beans - 60ml (1/4 cup) = 60
• Plain yoghurt - 175g (3/4 cup) = 58
• Milk (whole, 2%, 1%, skimmed) - 250ml (1 cup) = 52-62
• Bread (rye, wholemeal, white) - 1 slice (35g) = 17-32
• Beans (white, black) cooked - 175ml (3/4 cup) = 46-53
• Boiled egg - 2 large = 48-52