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Hot sauce as part of low iodine diet

H

haltse

Greetings,

I'm stuck on a low iodine diet which prevents me from having iodized salt . After going through 30 or so of my bottles nearly all of them say salt or sea salt. The latter is a no-no but salt that's non iodized is fine but so far most companies don't make the disctinction or even worse seem to obsfucate it under "spices" So if anyone has had to deal with a diet like that and found a suitable hot sauce to tide me over.

The right answer is likley to make my own ( and I will) but at this time energy , and patience, levels are low:)
 
Justaguy said:
Pretty sure salt has to be listed separate not as a spice.
Click to expand...


I was hoping that's the case but several companies I called / wrote were silent on the matter and didn't want to take a chance. On the bright side I can still eat peppers in their natural state.

 
Hello Haltsa,

Justaguy is correct that salt must be listed separately in the ingredients, it cannot be listed as "spices". You did not state which "companies" were not willing to divulge their secrets. I could probably understand if the front office personel don't know what kind of salt is used, but IF salt is used is required labeling information.


I used to use regular iodized table salt, then switched to sea salt. I occasionally used REALSalt (might be a name brand?) which, from what I understand is, mined in Utah. Are you familiar with this salt and how it works with your diet? I don't know much about it other than it is a land-sourced salt instead of a sea-sources salt.

I used the REALSalt in a specific product for a specific client a couple years ago. Your post got me wondering, if the cost is comparable to sea salt, maybe I could start using the REALSalt instead.

Thanks for your input. Sauce makers can't be "all-things-to-all-people" but customer input has a lot of wheight with small manufacurers.

Just as a side note, I saw a post today from forum member Blackseed from the phoenix area. Check it out here-http://www.thehotpepper.com/topic/22777-anything-in-az-anything-hello-spicy-southwestbeuller/page__p__470454__fromsearch__1#entry470454

Welcome, and if you do decide to make your own, there are tons of good recipes in the "making hot sauce" forum.

Good Luck,
SL
 
Greetings,

Thanks for the reply and the info that it's supposed to be on the label. I found one of my sauces from Blair's that has no salt.. :) That will tide me over. Ordering a couple from Justaguy too because he's not using it ,plus they looked really good regardless:)

Basically I can't have iodine for 2 weeks prior to getting dose of the radioactive stuff, they are trying to deplete my natural supply of Iodine so they can chase the new stuff around. E.G., no dairy, nothing from the sea,no eggs and >6oz meat a day are the main pains but there's about a page of them.

Was mostly local companies I wrote or left messages with. I can have non-iodized salt which many places use but don't specify it so may just be labeling issue. I can make my own salsa, thankfully, just looking for a more refined way to heat it up other than shoving peppers into it,
 
well, I'm glad you found a couple that will work for you.

Do you have any thoughts or knowledge about the salt that is mined in Utah? Good, bad or otherwise? I'm curious to know how or if it would work for your situation.



And there's so many chile varieties out there, I bet you could find one that would heat up your salsa significantly by just adding a little bit to the salsa, and it wouldn't change the flavor.
Best, SL
 
One was a local company T and D salsa that doesn't have it on the label as an addition. They say I should be able to derive the presence of iodized salt from the sodium content which is , well , cobblers. The real salt from Utah I don't know about yet I found their site but their calling it a sea salt and that being a named item on my list I'll go around it with the Kosher salt for the meantime when I am making stuff

On the bright side the diet has accelerated plans to make my own:)
 
I use very little salt in my recipes, mostly I use canning salt which is non iodized, but have used sea salt on occasion, but always list it as such on the label. Mild to Wild sauces (Jim Campbell) made his sauces without salt, but they are under new management so I would check with them b4 ordering.
 
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