Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1922-02-06
Health Talks by DR.. Brady



II the salt have lost his SAVIOR. whercwith
shall it he sailed? Not only -four. rice and
sugar suffer in nutrtivc value by the manipu-
lation or purifying processes to which manu-
facturcrs subject these staples. Even
table salt is harmed in tho making.
The per capita consumption OF salt In the
United States is ZIG pounds annually.
salt Is. or rather naturally should be. the
chief source OF iodine for the body for the
great majority Of people who live too far from
the sea to obtain scafooi in sufficient guam
tity to give an adequate iodine ration to main
tain health.
Ordinary diets deficient in iodine in
proportion they lack seafoods-any and all
kinds OF sea fish. oysters, CLAIMS, lobster
shrimp. or edible plants. such Irish
moss tchondrus. or carraghccn). Land plants
and animals. and fresh water plants and FISH,
contain little iodine. and iodine and its
salts arc SO very soluble that this essential
food element is seldom found in nature any
where far from the sea- which Is the great
storehouse of iodine. Sea water is indeed
better substitute for the human blood serum
than 10 the artificial normal salt solution"
commonly used for that purpose. In elevated
places or mountainous regions the natural
iodine. lccched out from the salt SOIL is
carried down to the sea. This accounts for
tho prevalence OF Eotre in mountainous dis
tricts or on elevated platcaus throughout the
world. 1t also accounts for the presence OF
iodine sodium ioddc in some mineral
springs brincs in low lying valleys or sea
level places.
Even such iodine as is naturally present
in the brine in some salt wells or In sea salt
Is removed In the mother or bittern in the
universal process of manufacture in this coun-
try at present. Formerly our table salt
whether derived from salt wells from sea
water. was not greatly purified" and did
contain traces of iodine or sodium iodidc. suf-
fcicnt to meet the needs Of the body and pre-
vent goitre and many other deficiency diseases
or conditions attributable to lack OF iodine
Dr. Emery II. Hayhurst. professor OF hy-
giene. Ohio State University. has studied tho
Iodine food problem thoroughly and he advo-
Gates the use Of scafood. sea air and sea
water TO supply this Indispensable element ~
the BODY lie suggests that ordinary sea water
nc uscd as continent in place of ordinary
,8oie sai'-not as drink. OF course. not only
TOT the sake %! its iodine content but also
lot other constituents fsuch calcium, po-
'hss'um' magnesium. bromin) which may be
Oh great value in human metabolsm. Pro-
fessor Hayhurst advises that common tohIe
salt should be so manufactured az tn re,,i,
the natural iodine CASUALLY sodium ioJ;dc,
OF inc sea salt or the brine from which 1, Is
taken. Even unpurincd sea salt might IL.
used as condiment 1t is certainly nor nois
'
III some one would market table sal, con.
s So"c'hihG ike the natural proportion
OIL sodium iodide. say two-tcntbs of nor con-
sodium iodide Zone part to 5000 n,r,s ~ ,h.
sai') ne would confer great boon on inland
people who suffer SO much from, 1.oL ne t,,
Sloan and other Investigators accorLt a..
PROFESSOR Hayhurst. have recommended .,,
ing sodium iodide to the table salt in tb.,
proportion. " ''''