Well, iodine is required for life so you better get some elsewhere, like from a supplement. It's not present in sufficient amounts in water or plants these days...

Lack of iodine in the diet was an issue 100 years ago, but not so much now.

According to the National Institutes of Health’s Office of Dietary Supplements, tests have shown that the population in the United States is “iodine sufficient.” Most Americans who eat a varied diet get enough iodine even if they don’t use iodized salt. They are at little risk of iodine deficiency*

https://www.nytimes.com/2017/07/21/well/eat/should-we-be-buy...

It’s worth it for anyone to read the article. Plenty of circumstances that could lead to deficiency.

I think the “varied diet” usually means Americans get enough through non-home use iodized salt (like processed/restaurant foods). As the article says, seafood (plant or not) and dairy are good iodine sources, if you consume them.

Seafood yes, dairy only because the cow's feed is supplemented. Free range grass fed cows will have low iodine content in milk.

That article is not trustworthy.

It links Americans being iodine sufficient to getting varied diet but that’s not a conclusion made by the source from what I can see.

The article also says bread is a good source of iodine when the source says it’s a very poor source of iodine.

So I think the article is making stuff up, linking a source but hoping no one will actually read it, and probably written by someone trying to get iodine supplements removed.

Normally I’d expect to see this kind of writing from some blog but not the NYT.

You're swapping caking agents and iodine for... a hefty list. (In both cases, less than really makes a difference to human health.)

https://en.wikipedia.org/wiki/Himalayan_salt

> Some salts mined in Pakistan are not suitable for food or industrial use without purification due to impurities... Although a study of pink salts commercially available in Australia showed Himalayan salt to contain higher levels of a range of elements, including calcium, iron, magnesium, manganese, potassium, aluminum, barium, silicon, and sulfur, and reduced levels of sodium, compared to table salt, the authors concluded that "exceedingly high intake" (a level in excess of the recommended daily salt intake by almost 600%) would be required for the differences to be clinically significant, levels at which any potential nutritional benefit would be outweighed by the risks of elevated sodium consumption such an intake would entail.

Oh, I'm not doing the pink salt because of the health benefits. I'm doing it because I like the flavor and how it interacts with my food better.

I've never really like iodized table salt, the pink salt tastes "right" to me.

Taste, I can get behind; fleur de sel is my go-to.