Why iodine became a permanent resident in your salt shaker
In short: This video explores the historical shift in food production that turned common table salt into a vital tool for public health, addressing a critical nutritional deficiency in specific regions.
In 1924, the Morton Salt Company began commercially adding iodine to salt in the United States following a government request. This initiative addressed a widespread nutritional gap in areas like the Pacific Northwest and around the Great Lakes, where the soil lacked sufficient iodine. Without this essential nutrient, many people were developing goiters, which is the swelling of the thyroid gland.
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- Summary by Intellect · source: Why is Iodine Added to Salt?
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