Iodination of water is a known method of mass prophylaxis of iodine deficiency. It was not widely used due to the lack of reliable and cheap iodization technology.
It is the curious fact that iodine was used to disinfect drinking water for a healthy population and, it’s not a coincidence, it did not cause iodine-induced hyperthyroidism ("Overcoming the effects of iodine deficiency: foreign experience", Moscow 1999, Collected papers, funded Children's Fund UN in Russia, page 59).
Many years of international practice of mass consumption of products «Jodis» confirm the positive conclusions of leading experts, and clinical trials indicate its high efficiency and harmlessness.
Benefits of «JC»:
Products made using «JC» have a high digestibility of iodine and have no negative consequences for mass daily use (clinically proven).
It has a high biological activity, which allows the use of «JC» in minimal quantities for iodization of food products.
Iodine in «JC» is resistant to storage and heat treatment (Institut fur Lebensmitteluntersuchung und-forschung Lebensmittelchemiker W. Hollent; ILP W. Hollert-Mexikoring 13 m – 22297 Hamburg).
The technology of using «JC» is simple and can be implemented in existing production facilities without the purchase of new equipment and additional costs.
Replacement of the traditional iodine compound – potassium iodide – with «JC» in plant growing allows to improve the index of production on 25-30% (studies of the National University of Life and Environmental Sciences, Ukraine, 2010).
Features of «JC»:
To distinguish «JC» from other iodine compounds, the developers introduced the term “Biologically active iodine” (BAI).
In «JC» it is necessary to determine the total amount of iodine, which will be reliable for this product.
Features of the appearance of «JC», according to regulatory documents, are: transparency, a possibility of slight yellowish (iodine) color and a particular slight iodine smell and taste. While storing «JC», the color and iodine odor leave substance in natural way, which does not affect the content of iodine in the product and is not a negative indicator but underscores its authenticity.
In the process of enriching water with «JC», iodine taste and smell are possible, which happens in very rare cases and depends only on the specific physicochemical characteristics of the water itself.
Today the development of food iodization technologies is wide: from salt, bread, milk to water and low-alcohol beverages. Thanks to this, a person has a high-grade choice, and iodization of products to reasonable natural amounts of iodine is crucial. The use of a new iodine compound, i.e., «JC», excludes the possibility of overdose.
The right of choice must always take place, and only it can objectively determine the real value of the method, idea and product, taking into account its taste and the specificity of the national food.