I was perusing this thread about frou-frou sea salt and how to grind it, and someone mentioned table salt containing added iodine.
I became curious about where people got their dietary iodine before it was added to salt as a supplement. Poked around a little (very little) on the interwebs and found out there are several different types of foods that have enough natural iodine for you and your thyroid to get by on. Question answered.
But then I wondered whether I get enough iodine in my diet because the foods naturally rich in it-- seafood, seaweed, meats, eggs, and various vegetables–are foods that I almost never eat (NEVER seafood or seaweed, NEVER eat eggs, occasionally a bit of meat, and not NEARLY enough quantity and variety of vegetables.)
On top of that, I absolutely never add salt to food I cook or put it on to my food at the table or in a restaurant. I don’t own a salt shaker and I’m not sure if I have any salt at all in my home.
None of that is to say I don’t consume salt. I’m sure I consume far too much, actually. It’s in anything from a grocery store that is prepared or processed in any way.
My question is–do food manufacturers use iodized salt when they make all that salty–crappy–processed food? 'Cuz if they don’t, my thyroid is SOL!