Replies to post #186151 on DD Support Board and Research Team

[janice shell]

Iodine deficiency isn't as common as it once was; we have other sources of it. Italians use coarse salt that isn't iodized. I never had any problems.

I add a VERY small amount of oil to the pasta water, though most people don't. I don't do it to keep it from sticking, unless it's fresh pasta. I do it to keep it from boiling over.

I see you're avoiding confessing that you use a pot that's WAY too small. That is likely why your pasta wants to stick together.

[k9narc]

I'll put olive oil in pasta water to stop it from boiling over, but cooked pasta goes straight in the sauce, so sticking has never been a problem.

Kosher salt is iodine free as well. (at least it is up here).
Only table salt has iodine added, and that ruins its taste.

I have at least 10 different salts I use. I smoke my own salts, or will add herbs like rosemary to perfume them.