What's really confusing to me on reading this is that I learned from it that the ocean apparently has a decent amount of iodine in it (which we can get from fish and the like) but apparently "sea salt" does not have an appreciable amount, as I had noticed from the "no iodide" warnings on packaging.

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An aside: If you keep a (to steal the Mormon term) provident pantry (3-12 months of food storage) make sure you do keep salt (it never goes bad, just keep it dry) and make sure some of it is iodized. Get in the habit of keeping both bread/pickle (non-iodized) and table/stovetop (iodized) dispensers.

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If you cook with no-salt and low-salt ingredients, then sprinkle on your own at the table, you can (1) make sure your salt is iodized (industrial salt is not) and (2) eat less salt overall, which you probably need to do. (You taste it more, and so don't need as much, when it's on the surface.)

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Fascinating. Such a simple intervention - I had no idea iodized salt had such broad and important benefits

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Bringing tears to my eyes, this list. Would humbly like to add “Peanut butter”

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