Some people already reject iodized salt because of the taste. Most of the recipes that call for "Kosher salt" do so because it is uniodized.

People get away with iodizing salt because the recommended dose is so small, so it can be almost undetectable. If you started adding iron and zinc to salt, it would start tasting like a multivitamin.

I'd argue that most recipes that call for kosher salt do so because

1. Kosher salt has larger granules which are easier to measure between your fingers.

2. Kosher salt is very different from table salt by volume so they're not directly interchangeable

3. Kosher salt has acquired a certain reputation like extra virgin olive oil so it's used even when not necessary

Unless you're fermenting or canning, iodine makes no difference to food.

> Unless you're fermenting or canning, iodine makes no difference to food.

It honestly hadn’t occurred to me that iodine could inhibit fermentation, and I had just recently purchased a box of iodized salt for the first time in years because of the reasons discussed in this thread. But lo, the fermentation blogs all seem to confirm this. I hope the salsa I have fermenting in my cupboard isn’t ruined.

Looking into this further, it sounds like fermentation proceeds just fine, but the brine can be cloudy.

Several European countries add fluoride to salt instead of water.