The Waterbury Democrat., 1946-10-19
Your Health
 By WILLIAM BRADY, M. D.

All the iodine in the world comes from the sea and sooner or later it returns to the sea. Of course you might seal some iodine or iodide organic or inorganic iodine com pound, in an air-tight, leak-proot container and keep it for several years, but there would be no point in that unless you wanted to prove I'm liar, and that I'm willing to stipulate provided the lying be un- likely to do anybody any harm.
 Scientific authorities estimate that annually there is evaporated from the entire surface of the ocean, water to the depth of one yard that's a lot of water even from just one of the seven seas. This water is pure water, leaving behind, in the ocean, whatever organic matter or mineral matter it brought to the ocean from the land. Left behind in the ocean are all of the iodides, the organic or inorganic iodine com- pounds or the elementary iodine the water dissolved out of the land of mountain or plateau or valley on its way back to the sea.
 Then how does the iodide, organ ic or inorganic iodine compound or elementary iodine get back to the land from the sea?
 Some of 1t gets back in the winds that blow sea spray off from the crests of waves and carry the drop lets of water over to the land.
 Some of it gets back in sea salt where sea salt is used in seasoning or preserving food or animal feed.
 Probably most of it returns to the land in sea food-sea weeds, fish, ShellfiSh, fresh or canned for hu- man consumption, yes, fresh, froz- en, canned, salted, smoked or other wise preserved sea food of any kind is the best source of iodine for man.
 Then great deal of iodine comes back from the sea in fish liver oils used incidentally, and still more in the refuse of fish canning plants which is so highly prized as fer tilizer.
 In certain regions of this country the soil, water, vegetable or animal food grown on the grain, pasturage and fodder grown on the soil and water, not only meat but milk and eggs, are deficient in iodine. Fowl, sheep, hogs, cattle and men, women and children raised on iodine poor food and water are bound to show faults of growth, development, vi- tality or health.
 AS for iodine deficiency manifes- tations in man, I'll mention few, but, please remember these signs are only suggestive and by no means conclusive evidence that one needs iodine There is a simple way to find out in every instance-take a suitable daily ration of iodine in one form or another for year. If it does no good it can do no harm, no matter what ails you. A suitable, daily ration of iodine, in the opinion of good nutrition authorities, is ap- proximately 1/650th of a grain, as much as one would get, say, in a small helping of canned tuna, can- ned salmon, lobster, shrimp, oysters, codfiSh, sole or other sea fish, or in smoked herring.
 Well, folks, it is nearly time to report at the bowling subscription is paid up, and in a day or two we'll tell you more about the manifes- 4oA;o,oe of iOLiv,a lnfioianOu
 QUESTIONS & ANSWERS
 Salt Peter
 How can salt peter be given se- cretly, and over how long period to be effective? (G. G. R.)
 Answer-Don't be so credulous. It has no particular effect. Salt peter is commonly used in the brine for curing corned beef etc, sometimes it is used to keep fresh meat red. Potassium nitrate and niter are oth- CT names for it. You might as well administer bread and milk or dish of string beans secretly.
 Acidity
 Hard to reconcile the following :: Some say eat lemons, oranges, Rrdp6lTulL CO COuIlIeTdCI dClOlIy, do acid kills acid. Others say take .... as an alkalizer ..
 (MiSs H. c. M)
 Answer-The citrus fruits or their juices tend to maintain the normal acidalkah balance in blood and tis- sues and to keep the urine from be- ing too highly acid. Acid never kills acid Effect of these fruits or their juices on the acidity of gastric juice is another matter. Sometimes patients with hyperacid- ity can take them with comfort; in some instances these fruits or their juices give hyperacidity pa tients considerable discomfort.
 Copyright 1946 by John F. Dille