Home | About | Contact | Buy the book | Blog

Nature Cures natural health advice

 

Let food be your medicine

 

 

 Ailments

 Food

 Nutrition

 Minerals

 Hazards

 

IODINE

Iodine is a chemical element with the atomic number of 53. The chief store-house of iodine in the body is the thyroid gland. The essential thyroxin, which is secreted by this gland, is made by the circulating iodine. Thyroxin is a chemical which controls the basic metabolism and oxygen consumption of tissues, in particular, in burning a surplus of fat. It increases the heart rate as well as urinary calcium excretion.

Iodine is a trace mineral element which regulates the rate of energy production and body weight and promotes proper growth. It improves mental alacrity and promotes healthy hair, nails, skin and teeth. It also stimulates the liver to produce the beneficial HDL cholesterol which helps to lower the LDL choleterol levels, determines the level of the metabolism, relieves pain by connective tissue inflammations in the breasts (fibrocystic breast problems), prevents thyroid gland disturbances, loosens mucus that may block the airways, is a natural anti-inflammatory and disinfection agent and offers protection against the poisonous effects of radioactive substances.

The thyroid gland uses iodine and the amino acid tyrosine to produce the hormones thyroxin and triiodothyronine. Both of these hormones function to regulate cellular metabolism. Metabolism refers to all of the processes that make energy available to cells. As such, these hormones regulate the conversion of glycogen (stored glucose) to glucose.

Selenium is a necessary co-factor for a family of enzymes called iodothyronine deiodinase. These enzymes are responsible for activation and deactivation of thyroid hormones. As such, deficiency of selenium may either exacerbate iodine deficiency or even mimic some of the symptoms.

The high prevalence of sugar, refined carbohydrates or rancid vegetable oils prevent the absorption of iodine in the body.

Many people believe that using iodised table salt can provide them with iodine they need but once the container is exposed to air, iodine content is nearly gone within four weeks after opening (even faster under conditions of high humidity) therefore it is best to consume the foods listed below to get enough iodine rather than table salt.

Iodine deficiency

Iodine deficiency can cause a thyroid imbalance, goitre and enlargement of the thyroid glands, chronic tiredness, apathy, dry skin, infertility, poor nails and hair, inability to withstand the cold and weight increase.

A deficiency of iron makes the thyroid dysfunction seen in iodine deficiency worse. Bromides are a common endocrine disruptor. Because bromide is also a halide, it competes for the same receptors that are used in the thyroid gland (among other places) to capture iodine. This will inhibit thyroid hormone production resulting in a low thyroid state.

Small doses of iodine are of great value in the prevention of goitre in areas where it is endemic and are of value in treatments, at least in the early stages. Larger doses have a temporary value in the preparation of patients with hyperthyroidism for surgical operation.

One study showed an iodine deficiency in 25% of vegetarians and 80% of vegans, compared with only 9% of those consuming a mixed diet that contained dairy and meat.

Fluoride excess can also cause iodine deficiency which has been shown in studies of populations where tap water has been fluoridated.

 

Subscribe to the monthly newsletter

 

Like on Facebook

 

Follow on Twitter 

 

Nature Cures book gift

 

More books from the author of Nature Cures

 

 

Grow your own health garden book

Highest sources of iodine in micrograms per serving listed in brackets

  • Chlorella, dulse, spirulina algae and kelp (1 tablespoon or 5 g) 750 µg

  • Himalayan crystal salt (half a gram) 450 µg

  • Cranberries (4 oz or 114 g) 400 µg

  • Lobster (3.53 oz or 100 g) 100 µg

  • Cod (3 oz or 85 g) 99 µg

  • Plain yoghurt (8 oz or 227 g) 75 µg

  • Seafood, clams etc (3.53 oz or 100 g) 66 µg

  • Potato (one medium size) 60 µg

  • Milk (8oz or 227 g) 59 µg

  • Shrimp (3 oz or 85 g) 35 µg

  • Navy beans (4 oz or 114 g) 32 µg

  • Turkey (3 oz or 85 g) 34 µg

  • Anchovies (100 g) 30 µg

  • One medium sized egg 24 µg

  • Cheddar cheese (1 oz or 28 g) 23 µg

  • Tinned tuna (3 oz or 85 g) 17 µg

  • Gouda cheese (1.42 oz or 40 g) 14 µg

  • Prunes (five) 13 µg

  • Strawberries (8 oz or 227 g) 13 µg

  • Butter beans (4 oz or 114 g) 8 µg

  • Lean beef (3 oz or 85 g) 8 µg

  • Apple juice (8oz or 227 g) 7 µg

  • Peas (4 oz or 114 g) 3 µg

  • Green beans (4 oz or 114 g) 3 µg

  • Banana (one medium) 3 µg

NOTE:  One µg is one microgram.

Recommended daily requirement of iodine

  • Adult males over 19 years 130 µg

  • Adult females over 19 years 100 µg

  • Birth to 6 months 110 µg

  • Infants 7–12 months 130 µg

  • Children 1–8 years 90 µg

  • Children 9–13 years 120 µg

  • Teens 14–18 years150 µg

  • Pregnant teens and women 125 µg

  • Breastfeeding teens and women 150 µg

NOTE: The tolerable upper intake limit of iodine is 1,000 µg per day for adults over 19 years.

Natural sources of iodine in alphabetical order

Associated subjects

"Nature cures not the physician..." Hippocrates 460 BC

Subscribe to the Nature Cures monthly newsletter

NATURE CURES BOOK

Search Nature Cures for an ailment, health disorder or disease

 

Miscellaneous

A-Z of health disorders

A-Z of health hazards

Addictions

Air-purifying houseplants

Allergies

Aromatherapy

Bacterial infections

Cancer

Diabetes

Drug dangers

Fungi and yeast infections

Corneal graft information

Grow your own health garden

Health and welfare links

Home-made air fresheners

Home-made cleaning products

Hygiene, toxins and health

Increase your energy

Injury, surgery and infection

Make your own home remedies

Nature cures for babies

Nature cures for pets

Obesity and how to lose weight

Pain and inflammation

Parasite and worms

Plea for cornea donations

Raw juice therapy

Shopping list

The human body

Virus infections

Nutrition

A-Z of minerals

A-Z of vitamins and organic nutrients

Amino acids

Anti-nutrients

Antioxidants and free radicals

Carbohydrates

Cleanse and detoxify

Electrolytes

Fatty acids

Food combinations

Food intolerances

Fibre

Nature's colour codes

Nutrient deficiencies

Prebiotics and probiotics

Protein

Sports nutrition

Starch

Vitamins

Food

A-Z of natural food and beverages

A-Z of medicinal herbs and spices

A-Z of root vegetables

Alcohol dangers

Ancient kitchen cures

Berries

Brassicas

Brine pickling

Butter v margarine

Calories in foods

Citrus fruit

Coffee and caffeine dangers

Daily essentials

Dairy

Dried fruit

Fish

Food allergies

Fruit

Nature Cures healthy recipes

Juicing recipes

Legumes

Meat

Nuts

Oily fish

Oils

Organ meats

Raw juice therapy

Salt in the diet

Seeds

Shellfish

Sprouting micro-diet

Sugar dangers

Teas

Vegetables

Whole Grains

Nature Cures

About Nature Cures and the author

Advertise on this website

Buy the Nature Cures books

Nature Cures news

Site map

Subscribe to the monthly newsletter

Terms of service

Contact

Website index

Home

 

 

DISCLAIMER: The information on this website is not intended to diagnose medical problems, prescribe remedies for illness, or treat disease. Its intention is solely educational. If you are in any doubt about your health, please consult your medical or health professional. Nature Cures does not warrant or assume any legal liability or responsibility for the accuracy, completeness or usefulness of the information provided here or the outcome of using it. Nature Cures is not responsible for, and does not endorse, any content or items purchased from any external websites linked to this website. 

© Copyright 2010 Nature Cures. All rights reserved.

Email: health@naturecures.co.uk