This is basic iodized table salt with potassium iodate for iodine supplementation and anti-caking agents to prevent clumping. Commercial versions often use synthetic anti-caking agents like silicon dioxide or sodium ferrocyanide. A clean DIY version uses pure sea salt with food-grade potassium iodate, eliminating unnecessary chemical additives.
Based on: Sel de table iodé
· Makes approximately 267 servings (1 lb batch)
· Serving: 1/4 teaspoon (1.5g) - standard salt serving
Why This Recipe is Seed Oil Free
Commercial Sel de table iodé from Star often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Primary mineral base providing essential sodium and trace minerals naturally
Potassium iodate
0.68g (about 1/8 teaspoon) · Prescribed For Life Food Grade Potassium Iodate USP
Provides 150 mcg iodine per 1/4 teaspoon serving for thyroid health
Instructions
Step 1. Measure 453g (1 lb) of unrefined sea salt into a large mixing bowl. Ensure the salt is completely dry - if clumpy, spread on a baking sheet and dry in a low oven (170°F) for 15-20 minutes, then cool completely before proceeding.
Step 2. Using a precision scale, measure exactly 0.68g of food-grade potassium iodate. This provides the standard 150 mcg of iodine per 1/4 teaspoon serving. Too much iodine can be harmful, so precision is critical here.
Step 3. Add the potassium iodate to the salt and whisk thoroughly for 3-4 minutes to ensure completely even distribution. The tiny amount of iodate must be uniformly mixed throughout the entire batch.
Step 4. Sift the mixture through a fine-mesh strainer twice to break up any clumps and ensure uniform distribution. Press any lumps through the strainer with the back of a spoon.
Step 5. Transfer to an airtight glass jar or container. Label with the date and 'Iodized Sea Salt - 150mcg iodine per 1/4 tsp.' Store in a cool, dry place away from moisture. Use within 2 years for optimal iodine potency.
Storage
Store in airtight glass containers in a cool, dry pantry. Avoid metal containers which can react with iodine. Shelf life is 2+ years, though iodine potency may decrease slightly over time. If salt clumps, simply break apart with a fork - this is normal without anti-caking agents.
Cost Comparison
Cost per serving (homemade)$0.064
Cost per serving (store-bought)$0.015
Savings-327%
DIY costs more per serving due to premium organic sea salt vs. refined commercial salt. The value is in mineral content, purity, and avoiding synthetic anti-caking agents. Bulk buying reduces cost over time as potassium iodate lasts for many batches.