Researchers worry that iodine deficiency is making a comeback as people ditch table salt for kosher, pink Himalayan and other salts You can save this article by registering for free here.

America’s great salt swap began in the 1980s, when farmers’-market culture and the health-food movement helped American chefs acquaint themselves with specialty ingredients, Bitterman told me: ...

Lower iodine levels and use of non-iodized salt are linked to a higher risk of frailty in people with type 2 diabetes. This ...

A century ago, iodine deficiency affected kids across large swaths of the country. It essentially disappeared after some food makers started adding it to table salt, bread and some other foods ...

(Adding iodine to table salt was already common practice in Switzerland ... about a quarter of US pregnant women and about half of non-pregnant women had below the recommended level of iodine.

It essentially disappeared after some food makers started adding it to table salt ... salt or other non-iodised products. “People have forgotten why there’s iodine in salt,” said Dr ...

Bakers have a lot of different opinions about what type of salt to use in recipes. But what are the key differences between table salt and kosher salt?