why is iodized salt important to the midwest
Iodized salt is the best to use !
Yes, you can use iodized salt for fermenting, but it is recommended to use non-iodized salt for better results as iodine can potentially inhibit the fermentation process.
This depends on the recipe applied; but it is strongly recommended to use iodized salt.
Yes.
http://www.tradekey.com/ks-iodized-salt/
Iodized salt is not organic. It's inorganic.
It's not recommended to use iodized salt in brines and curing mixtures because the added iodine can give the meat an off-flavor and discoloration. Additionally, the iodine may also inhibit the curing process by affecting the chemical reactions that occur during curing. It's best to use non-iodized salt, such as kosher salt or sea salt, for brining and curing.
Iodized salt comes from Iodine, a necessary micronutrient!
No margarita salt is not iodized. If it was the margarita would be fizzy.
It is an error: ionized salt (NaCl) doesn't exist. Correct is iodized salt.
the temperature of boiling water that is mixed with iodized salt will decrease.
yes should be perfectly fine.