Iodine is a volatile, oxidising element with poor heat resistance.
By protecting it, PreSal® iodine lasts longer, is resistant to cooking (baked and fried foods, pasta cooking water etc.) and is also preserved if you leave the jar open (as verified by lab analyses).
PreSal® iodine is assimilated as demonstrated by the published clinical studies carried out by the Department of Endocrinology of Pisa University.
The consumption of iodine is very important for all of us and particularly for pregnant and breastfeeding women and growing children.
The recommended daily intake of iodine for adults is 150 micrograms/day
In pregnant women this increases to 250 micrograms/day
In growing children (6-12 years) it is 120 micrograms/day
In 2005, the Italian Ministry of Health enacted Law 55, which promotes the use of iodised salt and products that contain it as part of a varied and balanced diet.
For information from the Ministry of Health: click here
RESEARCH AND COMMITMENT
PreSal® was created as part of a research partnership with the Department of Food Sciences of Bologna University and in association with the Dept. of Endocrinology of Pisa University.
CABER supports the Italian Project against the Lack of Iodine in Paediatrics, promoted by SIEDP, the Italian Paediatric Endocrinology and Diabetology Society.
IODINE IS WELLBEING
In Italy, over 6 million people are affected by thyroid disorders.
The proper functioning of the thyroid is guaranteed by the consumption of iodine but our bodies don’t produce it and the iodine naturally contained in the food we eat is often not sufficient to meet our daily requirement.
In 2005, the Italian Ministry of Health enacted Law 55 to prevent thyroid disorders through the use of iodised salt and products that contain it.
The World Health Organisation and UNICEF also approve this preventive healthcare measure to eliminate thyroid disease.