Pregnancy and childbirth, pregnancy calendar, birth of the child, development of the child, health of children.

Probably, iodine met all. Especially, when it was necessary to process the torn off knees of the kid or small wounds and tsarapinki for their prevention infitsirovanija. And still we recollect it, encountering on some products on an inscription “jodirovannaja salt”, “jodirovannoe milk” etc. That it for a microcell and in what its importance for us consists?

Thyroid gland - one of the basic consumers of iodine

Let's begin with that iodine - an integral part of our life. If in a human body collects on the average from 20 to 50 mg of this microcell from the given quantity in muscles remains about 10-25 mg, and in a thyroid gland - 6-15 mg. As to last in it iodine is postponed in mitohondrijah epitelialnyh cages and is a part of substances which are condensed subsequently in a hormone tiroksin. This hormone is the extremely important for us as it is capable to stimulate exchange processes in an organism.

More deeply breathe sea air and eat "sea kale"

In soil and plants of nonchernozem, steppe, deserted and mountain zones iodine contains in insufficient quantity or in unbalanced with some other microcells (cobalt, manganese, copper) a condition. Distribution is connected with it endemicheskogo a craw which leads to frustration of function of a thyroid gland and change of a structure by last. Though, it is necessary to notice, that in the same region not all people are ill with a craw as it depends on conditions of a life and possibility of the adaptation of an organism to an iodine lack.

In seaside areas the quantity of this microcell in one cubic metre of air can reach 50 mkg, and in continental and mountain districts - only 1 or even 0,2 mkg. Absorption of iodine by plants depends on MAINtenance of its connections in soil and, actually, a kind of plants. Some organisms, so-called concentrators of iodine (for example, sea seaweed - a fucus, laminarija, fillofora), can accumulate to 1 % of iodine, and sponges - to 8,5 %. Such seaweed uses for industrial reception of this microcell.

In a human body iodine arrives with meal, water and air. But all the same its basic source there are vegetative products. Vsasyvanie a microcell occurs in forward departments of thin intestines. It from an organism mainly through kidneys (to 70-80 %), dairy, salivary and potovye glands and partially with bile is allocated. In different regions the iodine maintenance in a daily diet of the person fluctuates from 20 to 240 mkg (at norm of 115-160 mkg), and the daily requirement for this element makes about 3 mkg on 1 kg of weight and depends on a physiological condition of an organism (the period of growth, demands pregnancy bolshego quantity of iodine), season, temperature (organism overcooling increases requirement for a microcell), adaptation of an organism to the iodine maintenance in the environment. Introduction in an iodine organism raises the basic exchange, strengthens oxidising processes, tones up muscles, stimulates sexual function.

Iodine in medicine

Preparations which contain iodine, have antibacterial and protivogribkovye properties, anti-inflammatory, distracting action. Apply jodsoderzhashchie means outwardly to disinfecting of wounds or for preparation of a site of a body for carrying out of surgical intervention. The use of preparations of iodine influences a metabolism, strengthens thyroid gland function. Small doses of this microcell brake function of last, fatally operating on formation tiroksina. As iodine influences an albuminous and fatty exchange, it has found application in atherosclerosis treatment, thanks to property to reduce the cholesterol maintenance in blood and to improve reologicheskie blood characteristics. Rentgenokontrastnye substances which contain iodine, use in the diagnostic purposes, in particular, for performance of x-ray pictures.

Long application of preparations of iodine, and at a hypersensibility to them, can lead to occurrence jodizma which is shown in the form of a cold, krapivnitsy, hypostasis Kvinke, sljuno and slezotechenija, ugrevidnyh vysypany (jododerma).

Iodine preparations cannot be accepted to pregnant women, at a tuberculosis of lungs, diseases of kidneys, chronic piodermii, gemorragicheskih a diathesis, krapivnitse.

As it is possible to "be enriched" with iodine

Iodine source is foodstuff of a vegetative and animal origin. It contains in vegetables, fruit, groats, meat, fish, eggs, milk and dairy products. Fish and fish products much more richly to it, than, for example, meat of large horned livestock. It is established, that sea products - molluscs (oysters, mussels, squids), iglokozhie (trepangs, goloturii), rakoobraznye (crabs, shrimps, langusty, lobsters) - differ the high maintenance of iodine. Meat of these animals on the nutritiousness is better, than many fishes, is well acquired.

The iodine considerable quantity contains in sea seaweed. It is known more than 70 kinds of edible seaweed. It is a lot of from them have already entered into the menu of a diet of the person. For the purpose of preventive maintenance endemii a craw in districts with low level of iodine, cows and hens feed up seaweed and a fish flour. Thus the population of these zones has possibility to receive with a daily diet enriched by iodine milk and eggs.

In districts where it is registered endemichesky a craw and the lack of iodine of food of the person as the prophylactic is entered jodirovannaja kitchen salt is observed. It jodirujut on salt mines from calculation 25 g iodide kalija on one ton of salt. Jodirovannuju kitchen salt is better for holding in a dark dry place, it do not recommend to store long time.

Widely enough entering of microfertilizers into soil with impurity of iodine, copper, manganese, cobalt thanks to which vegetables napityvajutsja iodine in two and even three times it is better takes root.

Thus, at the moment there are all conditions for sbalansirovanija a diet of the person the microcells which insufficient quantity can lead gipomikroelementozam and endemicheskim to diseases.

Iodine - an element unstable

In the course of storage of foodstuff it to a greater or lesser extent collapses (on the average from 19 to 33 %). We will tell, the potato for 4 months of storage loses 45 % of iodine, for 7 months - 64 %. Besides, considerable loss of iodine occurs as a result of culinary processing: at cooking of the whole potato it is wasted about 32 %, and small cut - to 48 %, a string bean - 51 %. Also, to avoid it, vegetables need to be cooked at once, not leaving for a long time cleared in water that iodine and other mineral substances and vitamins did not pass in it. For this reason water does not need to be poured out of the boiled potato and other vegetables, and to use for preparation of other vegetable dishes, sauces, after all in it there is a significant amount of nutrients and microcells.

Culinary processing of fish, especially such grades as silvery hek, a sea perch and a flounder, also conducts to considerable enough losses of iodine. And most intensively it occurs during time zharki (to 45-67 %), cooking influences little bit less, destroying only 35-49 % of this microcell.

Other products of an animal origin also lose an iodine significant amount: milk from five-minute kipjachenija - 19 %, meat in the course of cooking - 55,6 %, and eggs - 17 %.

By researches it is proved, that for 6 months jodirovannaja salt in hermetic packing loses 30 % of iodine, in broken off - 80 % (in summer months of 90 %).

By the way, in areas zobnoj endemii jodirujut as well bread, iodine losses in process vypekanija and storages of bakery products by the moment of their realisation average 10-15 %.

And so, presently scientist is over what to work, in particular, over working out of effective stabilizers of iodine - substances which detain this microcell in products for longer time.

Your daily menu needs to be modified

The daily daily diet of the person should contain on the average 115-160 mkg of iodine. Let's calculate approximately, that at us on a table. If to include in the breakfast menu one egg, 100 g cheese, a glass of milk and 100 g breads the person will receive about 35 mkg of iodine. If to make a dinner into which menu will enter the Ukrainian borsch, a buckwheat cereal, a tomato or a cucumber, for a dessert - apples or a glass of compote from fruit the quantity of iodine in a dinner will be equaled 55 mkg. And so the quantity of iodine needs to be increased by a supper, it is desirable for one of sea products. And not once a week, and daily! Especially it is important for a food of people which live in territories where in the nature iodine does not suffice and, hence, in foodstuff and potable water not enough this element.

Our organism - the interesting encyclopaedia which can be studied, being surprised with perfection and expediency it is absolute all its components. Let's build the life reasonably, knowing the requirements, the purposes and useful possibilities of world around.