Iodized Table Salt

I don’t use this in my cooking unless I’m desperate. Table salt is most often harvested from mineral deposits in places where naturally occurring iodine is minimal. Salt began being fortified with iodine in the United States in 1924 to eliminate the effects of iodine deficiency (goiters, along with intellectual and developmental deficiencies) in the population. I find the taste metallic and the salt less nuanced in flavor. It also contains the most sodium of all table salts.