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Why is Iodine Added to Salt?

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In this video:

Iodine first began being added to salt commercially in the United States in 1924 by the Morton Salt Company at the request of the government. This was done as a response to the fact that there were certain regions in the U.S., such as around the Great Lakes and in the Pacific Northwest, where people weren’t getting enough iodine in their diets due to it not being prevalent in the soil in those regions. Among other problems, this caused many people to develop goiters (swelling of the thyroid gland, also sometimes spelled “goitre”).

Want the text version?: http://www.todayifoundout.com/index.php/2012/06/why-iodine-is-added-to-salt/

Sources:

http://www.newton.dep.anl.gov/askasci/bio99/bio99535.htm
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002174/
http://en.wikipedia.org/wiki/Iodine
http://en.wikipedia.org/wiki/Sargassum
http://en.wikipedia.org/wiki/Goitre
http://www.lewrockwell.com/spl3/iodine-in-salt.html
http://recipes.howstuffworks.com/food-facts/question367.htm
http://en.wikipedia.org/wiki/Iodised_salt
http://www.mortonsalt.com/faqs/food-salt-faqs
http://en.wikipedia.org/wiki/File:IodoAtomico.JPG