Happened to notice 'iodized' on our cooking salt's label today..got me thinking..Many of us have switched to naturally harvested 'Sea Salt' for its texture, flavor & more trace minerals without anti-caking additives. However when we trade up from traditional (processed) Table Salt there could be a problem: goodbye IODINE. Table Salt Industry has been fortifying with Iodine in our table/cooking salt production for generations in the USA and Canada because iodine is an essential nutrient & many folks were deficient in iodine. Necessary for the thyroid gland mostly, iodine is naturally abundant in seafood and there is a trace of it in Sea Salt too, but most of us do not ingest nearly enough iodine in our normal diet. So if you have switched to only naturally harvested 'Sea Salt', then make sure you are eating enough seaweed and fish, or also cooking with Table Salt. Also, did you know, there is no such thing as being allergic to naturally-occurring iodine found in seafood?...the allergic reaction most folks blame on iodine is actually to certain proteins found in shellfish, not the iodine. Along with seafood, iodine is also found in cranberries, eggs from free-range chickens, organic yogurt/raw dairy.