Solving the problem of iodine deficiency

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V.N. Melnychenko about the product «Jodis-Concentrate» 

«Jodis-Concentrate» – is a new generation product for normalization of food with iodine.

  1. INTRODUCTION

«Jodis-Concentrate» (hereinafter referred to as JC) refers to substances (active principles) that are used to carry out massive prevention of iodine deficiency in humans, animals and birds.

Iodine deficiency itself is an acute international problem and is included in the package of the main tasks of the UN. Technologies of prevention of people with various iodine products and preparations are constantly being improved. The first place today is occupied by iodized salt, which deserves special attention, but it requires the search for new approaches to the solution of the preventive problem of iodine deficiency.

  1. NAME, COMPOSITION AND PRINCIPAL FORMULA

The product of the new generation is "Raw materials for the iodization of products" Jodis-Сoncentrate "TU U 14326060.003-98 (production in Kiev) TU U 15.9-30631018-007: 2005 (production in Odessa).

According to Directive 2002/46/EC of 10 June 2002, iodide and potassium iodate or sodium iodide and iodate are allowed to be used for iodizing food products, which is taken as a base for the production of this concentrate. The second component of «Jodis-Сoncentrate» is mineral artesian water.

For the production of this concentrate, a special technology for the preparation of raw materials has been developed and implemented. At the ionic level, raw materials are synthesized using unique characteristic of iodine, which is the essence of Know-How on the creation of raw materials.

On specially created equipment and special technology, the production of "Jodis - Concentrate" is carried out using water characteristic to create associates, which is the essence of the second "Know - How".

The difference of JC from other commonly used iodine compounds is that in the "iodine – water ion" system, in the classical situation with iodine or iodate, associates are formed on weak hydrogen bonds (the principle scheme):

and in "Jodis-Concentrate" – for strong oxygen bonds:

This explains its high biological activity, storage and heat treatment stability, as evidenced by the studies carried out by «Institut fur Lebensmitteluntersuchung und-forschung Lebensmittelchemiker W. Holler», (ILF-W. Holler-Mexikoring 13 m - 22297 Hamburg, Germany).

  1. PURPOSE

In practice, JC is widely used in two areas:

  • the first – the enrichment of iodine daily food products to the natural rate (this is not iodized products, but just whole). There is a mass practice of using this technology in the production of drinking water, bread, dairy products and other food products;
  • the second – the use of JC for natural enrichment of food products with iodine. This is expressed in the use of JC in crop production as part of environmentally friendly fertilizers (BIOJODIS), introducing it into the drinking water of birds and animals. Because of these technologies, we get products normalized with iodine by natural ways and with a significant economic effect.  
  1. The level of JC ON THE BACKGROUND OF A SIMILAR PRODUCT

In many countries, for the prevention of iodine-dependent diseases, iodized salt is produced, which is obtained by adding potassium iodide or potassium iodide in an amount of 25 g per 1 ton of salt.

Potassium iodate (КІО3), which is more often used, is a strong oxidizer, it explodes in a mixture with organic substances (in case of impact). In combination with organic substances, it can lead to irreversible oxidation and chemical modification, with the formation of substances with undefined chemical properties. Strong oxidizing properties of potassium iodate damage enzymatic systems and cause the appearance of a superoxide radical (B. Helzel, M. Mano. A review of experimental studies of iodine deficiency during fetal development // G Nutr - 1989. -#2. -P. 145-152.). The latter, at high concentrations, can turn oxidation-reduction processes in the body toward increasing oxidative reactions. This will lead to over-oxidation and irreversible changes in the synthesis processes. As a result – the rapid waste of the necessary substances without further recovery.

The use of iodized salt has some disadvantages, namely:

first, excess of salt is harmful to the human body, and in some diseases, salt is generally contraindicated;

secondly, iodine is present in salt as an unstable chemical compound, which leads to a significant loss during storage;

thirdly, in order for iodine to enter the blood from the chemical compound, the human body must perform additional work (F. Delange, H. Burgi. Iodine deficiency and its consequences in European populations // Scientific journal WHO - 1994).

With long-term storage and heat treatment (cooking, roasting products using iodized salt), iodine is lost.

For the iodization of food products, “Jodkazein” and iodine-containing yeast are used, which are preferable to traditional iodates and iodates, but they change the technology of production of the final product. With all the positive advantages of these iodine-containing compounds, they cannot iodize water or drinks, and water is the most necessary food product.

Another important circumstance makes one think about the use of iodocaine. American psychiatrist Neil Barnard, observing his patients, revealed a new type of food dependence – adddiction to cheese. It turns out that any cheese contains a special protein – casein, which during digestion breaks down, forming substances acting on a person in the same way as morphine. If a person consumes casein-containing foods for a long time (in this case cheese), habituation arises with all the ensuing consequences. On this issue, noisy ship processes are in progress in America now (Newspaper World of News No. 28 (498), p. 21 of July 8, 2003).

In addition, poorly digestible casein in the body is deposited "scum" in the vessels, joints, causes hypertension, arthritis, allergies and other atherosclerotic changes in the blood vessels (TIRONET – website). The French scientist Pierre Roland has the same opinion.      

Water and iodine take part in almost all vital processes in the human body, and the consumption of iodine depends on the loads on the body. It regulates the temperature regime in the body in a "company" with water, or rather with the process of recirculation and evaporation of water. Therefore, its consumption should be balanced depending on the body's need, and this task can be solved only by connecting the consumption of iodine with water. It is also important that excess iodine is excreted only by water (urine).

Water iodization is not a new idea, it was used, but it was not widely used due to the lack of reliable and cheap technologies to produce iodinated beverages.

The human body reacts negatively to any effect concentrated on it and, with constant intake of concentrated iodine in the human body and the lack of the necessary amount of water, leads to a negative effect, as evidenced by the international practice of carrying out preventive measures.

Consumption of a constant preventive dose of iodine (which does not correspond to the body's demand) is one of the reasons for the presence of a side effect of iodine supplements – iodine-induced hyperthyroidism (IIH). Studying IIH, scientists concluded that it is very important in preventive measures to "adjust" the body to iodine consumption (self-regulation).

Iodine was used to disinfect drinking water for a healthy population and, very fortuitously, it did not cause IIH ("Overcoming the effects of iodine deficiency: foreign experience", Moscow 1999, Collection of articles financed by the UN Children's Fund in Russia. - P. 59).

Water and iodine (i.e., JC) are the only true natural combination (this is demonstrated by the chemical composition of the world's oceans), which has shown and confirmed its positive impact not only in the field of food production, but also in crop production, livestock and poultry.

The following advantages of JC have been proved by scientific and clinical studies:

  • universality of application;
  • high degree of digestibility;
  • impossibility of overdose;
  • high biological activity even with phyto doses;
  • ecological compatibility;
  • heat resistance (a unique iodine compound);
  • economic efficiency and practical feasibility.

All these advantages have been tested by the many years of positive practice of using JC on a mass basis in many countries of the world.

  1. THE LEVEL OF INTELLECTUAL PROPERTY AND ITS PROTECTION

The International Bureau of the World Intellectual Property Organization (Geneva) issued a positive opinion on the invention and published, in accordance with the Patent Cooperation Treaty (PCT), the description of the invention # WO 00/35815.

The following national patents for invention have been received:

Canada     №2355946
Israel       № 143744
China     ZL 99814294.8
Russia № 2213065
United Kingdom   GB № 2 362 880 A
Turkey № TR 2001 01762 B
Mexico   №98126656
Ukraine and other countries  

 6. CERTIFICATION

JC is widely used and certified in the following countries:

Bulgaria № 03764/2005г
Belarus № 08-33-0.205797
Poland   № HKL. 600-SP 6086/WM/2005
Czech Republic     НЕМ-3546-5.2.01-3427
Moldova   № 7978
Lithuania (Bioiodis) № 041058 Р
Hungary   № 46.112/2000
Russia   №77.99.02.918.Д.002308.04.05
Azerbaijan   SN № 009791
Germany №020143
Ukraine and other countries  

 7. SUMMARY

The use of traditional iodine compounds even stabilized by special technologies does not change their essence. In a living body, other iodine compounds are used (thyroid hormones – Т3, Т4), which are significantly different in principle of action. They are closer (as far as iodine) to the characteristics of JC, in which the total charge of iodine ions is positive. This explains the disinfecting functions of the thyroid gland, since cholera, hepatitis bacillus, etc. have a negative charge on their nature.

The main advantage of using the JC is its economic efficiency, harmlessness and environmental friendliness.

For example, its application in poultry farming allows to receive additional profit due to improvement of poultry health (decrease of case, use of medicines, increase in productivity).

It is important that the quality of the products changes significantly in a positive way (the ratio of the components of the egg is close to the natural state, the synthesis of the tissues in broilers shifts towards the formation of meat, not fat, etc.).

The use of JC in crop production increases productivity and improves their quality. There is a restoration of the natural attributes of the soil.

You cannot solve the problem of iodine deficiency with one iodized product or iodized supplement. A person has the right to choose, and it should not be ignored. This right is provided, first of all, not by an iodized product (additive), but by a large list of high-grade products of daily human nutrition. JC successfully solves this problem and moves very dynamically and succeeds in overcoming iodine deficiency in many countries.

Also, JC has great prospects in pharmacology and cosmetology.

 

The information is prepared by:

Director of LLC "NPK" Jodis ", Ukraine,

Professor,

Academician of the Ukrainian Technological Academy,

developer of the product "Jodis-Concentrate"

   

Vasyl Nikolaevich Melnichenko