Re: Iodine History~ speaking of iodized foods...

>>They subsist almost exclusively on a raw animal diet, which explains the absence of a number of diseases that are common among the civilized people. Salt water contains iodin, and all animals living in it and all animals which live on sea food absorb more or less of this fickle chemical substance. None of these people has ever suffered from scurvy, which was such a common affection among the crews of the early polar expeditions and which occasionally afflicts the Eskimos who consume more cooked than raw animal food.
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I have read this before with many different twists. I believe it was in a Gerson book, a low carb Book and even a Pritikin book..

Anyhow the above assumption is flawed, those eating cooked fish only where fine. It is those that added grains to their diet, which always require cooking, are the ones that didn't fare so well..

Also a fish isn't the same, fat quality and content make a huge difference. Those caught in the arctic circle are better quality and contain less mercury.. those caught where there is firewood won't have this..

NOTE: Somewhere in your Biblical volume of informative posts is a bit about how fish increasing their Iodine retention to offset mercury levels in water. Something that is less effective in humans..


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