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Whenever we cook food, if the salt is added before the starting of cooking, the iodine gets evaporated and one does not get the advantage of 'iodised namak'.
This may lead to less iodine intake which is a basic need for Thyroid Hormones .. like T3 and T4 (Tri -Iodothyronine and Tetra - Iodothyronine) where the name itself suggests that they are ionised compounds.
Thus, if you remember this fact that cooking would evaporate iodine, you would develop a habit of cooking without adding salt and then add salt during the serving of the food. It would control Blood Pressure and Iodine Deficiency both as one would add less salt if he or she is hypertensive.