I decided to do some research on the topic of salts which may help my readers choose their seasoning selections on their favorite foods. What is the deal with Iodized table salt and is it better than Sea salt???? Here is the deal…… Iodine was originally added to table salt back in the 1920’s in Michigan because of an extreme deficiency in peoples diets. Most of the midwest later went on to be called the goiter belt because of such a high incidence of goiters, mainly because iodine from seafood and fresh vegetables was harder to obtain. At that time 47% of the population had goiters (an enlarged Thyroid gland in the neck) due to a iodine deficiency. Now days Iodine deficiency is extremely rare due to the fact that most Americans consume way too much salt (thus getting too much idodine). Although iodine is very important as a trace mineral, in actuality we need very small amounts of it to reach our RDA’s (about 150 micrograms) which is one of the lowest RDA recommendations out of ALL the minerals. A 3 1/2 oz serving of iodized table salt contains 3,000 micrograms. There have been countless studies done and proved that Iodine ingestion greater than 600 micrograms in someones diet (that is what the average American consumes daily) can actually inhibit thyroid gland function and cause people to gain weight. In addition, most of iodized table salt contains absolutely zero trace minerals and has harsh chemical bleaching agents added to it to make it a pretty white color. So, what am I saying ultimately??? If you like using iodized table salt, don’t stop using it. Simply reduce the amount and maybe substitute with some sea salts. Sea Salts were highly emphasized in my nutrition school in Boulder as a substitute for table salt. If you buy sea salts, look for the ones that have been least refined. Basically, if sea salt is white, it has been refined to look that way regardless of how “Pure” the label claims it to be. The highest quality forms of sea salt are actually different shades of grey, black and pink. Celtic brand sea salt which I commonly use have 72 trace minerals as well as a flavor that blows away iodized table salt in cooking. It is gray in color. Also, you will find alot of high end organic grocers to carry himalayan rock salt which is pink in color. The taste from these salts are mind blowing and your dinner party guests will be intrigued and impressed when you break out a gorgous pink/clear diamond looking object and scrape it against a cheese grater to salt their dishes. Most of the time you can only find Himalayan sea salt in a block.. It is expensive but well worth the extra money, and it will last you a long time. Natures richest sources of iodine include seafoods, sea vegetables and any vegetaables that are dark green in color. Sea Vegetables, which you can buy dehydrated in packs make great flavorful addtions to dishes and are extremely salty in taste. You could easily get you RDA of iodine in your diet (150 micrograms) simply by eating more vegetables with tiny amounts of the sea vegetables from time to time. I like the dried wakame flakes which I buy at Whole Foods. Sometimes when I am craving salty foods, I just eat a small handfull of these flakes and that is all I need. They are sooo salty and taste great. If you want any more information on iodine just let me know. Every single person who attended school with me including my teachers would probably emphasize gourmet Sea Salts over idodized table salt any day of the week.. Hope this information helps my audience and their quest for perfect health…….