Gastroenterologist Dr Ali Kazemi highlights the resurgence of iodine deficiency due to the rising popularity of Himalayan and ...

A small gesture for great health: the daily use of a moderate amount of iodized salt (2-3 grams per day) in food is sufficient to ensure an adequate iodine intake and prevent numerous diseases.

Lower iodine levels and use of non-iodized salt are linked to a higher risk of frailty in people with type 2 diabetes. This association is strongest in those with thyroid dysfunction, underscoring ...

The practice of iodizing salt began in the 1920s as a way to address widespread iodine deficiencies in Switzerland. Just a few years later, iodized salt was introduced in America.

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 ...

A note about low iodine diets Simply being certified kosher doesn't mean a product is free of iodine, or that what's inside is what's commonly thought of as coarse kosher-style salt. Many ...

Iodized salt first became available in 1924. By the 1950s, more than 70% of U.S. households used iodized table salt.

Iodized salt first became available in 1924. By the 1950s, more than 70% of U.S. households used iodized table salt.