Got iodine?

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				07/12/10
			Got Iodine? While many public health experts fret that we're getting too much salt, another group is worried that we might not be getting enough—of the iodized kind, anyway. Iodized salt is the chief source of iodine in the typical American diet. But while sodium consumption is up, iodine intake has steadily declined. There's more on this seeming paradox—including who needs to be concerned—in my post on the Nutrition Data Blog.

			As you'll see when you click on any of the links in today's newsletter, the Nutrition Data Blog, along with our Heart Health, Diet & Weight Loss, and Diabetes blogs, recently joined the family of health and wellness blogs on our sister site, SELF.com. Although Nutrition Data's blogs have a new home and a new look, our mission remains the same: to be a trusted source of inspiration, insight, and information that you won't get from other sources. You'll be prompted to register on SELF.com the first time you post a comment, but from then on, we'll know it's you! As always, we welcome your feedback.
							Sardines Canned sardines have tiny bones that make them a good source of calcium. For a complete nutritional analysis of sardines and 10,000 other foods, click here.
			Nutrition Connection: Donating Blood Blood banks often experience critical shortages at this time of year. If you're eligible to donate, consider scheduling an appointment today. For tips on what to eat before and after donating blood: Visit the Nutrition Data Blog. Nutrition Research: The Taste for Salt Some people like their food saltier than others. Researchers find that the preference for salty foods has a genetic component—with a surprising twist. Find out more on the Nutrition Data Blog. Nutrition and Food: Saturated Fat in Fish A Nutrition Data user was surprised to see that his canned sardines were rather high in saturated fat. He wants to know, Is there any difference between the saturated fat in fish and that in a hamburger? Learn more on the Nutrition Data Blog.

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