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| | Go Ask Alice!: What's up with iodized salt - Is it better for you than regular salt? (Site not responding. Last check: 2007-10-08) |
 | | Salt water seafood (e.g., sea trout, lobster, haddock, shrimp, and shark), sea vegetables (such as seaweed, including kelp, hijiki, arame, nori, and laver), vegetables grown in iodine containing soil (found on any land that was previously under the sea), and animals grazing on plants growing in iodine rich soil all are good sources. |
 | | Salt fortification was initiated in the U.S. to eliminate goiter, a disease of the thyroid gland resulting from iodine deficiency. |
 | | However, salt is still iodized because iodine levels can vary greatly in foods (as levels of iodine in the soil are quite variable), and fortification offers a margin of safety. |
| www.goaskalice-cms.org /2234.html (649 words) |
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