I cannot disagree more! Iodine is an essential part of sea salt. Rock salt is bland and boring in comparison. That said, I agree that refined salt is much worse.
Naturally occurring iodine (in sea salt) does not compare in dosage to fortified (table) salt.
IIRC, fortified salt is recommended because iodine is uncommon in normal diets.
Iodine, tho, it’s something you actually need depending on where you live, so I’ll keep buying iodated salt until I move to the seaside…
I mean… it’s salt? I use it to salt stuff, I don’t eat it alone. I use moderate (normal?) amounts, mostly in dishes.
For the most part it is not a topping or something that stays unmelted on top of a very bland food… but maybe it depends on what you cook and eat.
"Iodized salt in the U.S. contains 45 micrograms of iodine per gram of salt." [1]
There's no way anyone can taste that. If the iodide ion even has a distinct taste independent of its cation.
[1] https://newsnetwork.mayoclinic.org/discussion/mayo-clinic-q-...
Hmm I'd check the last 'things i won't work with'.
(tangentially related: I once heard a story that there was some deficiency disease that was only diagnosed after WWII: it turns out allied officers in japanese POW camps got white, not brown, rice — and were massively affected by the disease in question while the enlisted men in the same camps were barely affected)
https://www.atlasobscura.com/articles/rice-disease-mystery-e...