If you use added salt on your foods, choose iodized salt. One-quarter teaspoon provides 76 micrograms of iodine, which provides enough to ensure that you’re meeting needs since plant foods will provide at least some iodine. Different “natural” salt preparations, including sea salt, have variable amounts of iodine and aren’t dependable unless they are iodized. The salt added to processed and fast foods is rarely iodized. Nor is the salt used to make soy sauce, tamari, or miso.
