On Wed, 12 Nov 2008 09:46:46 -0500, Dave Smith wrote:

> Ed Pawlowski wrote:
>> "Cheryl" > wrote in message
>>>> Except for those salts that have additives to keep it from clumping.
>>>> Which excludes Kosher salt: it has no additives, and yes, the
>>>> difference can be tasted.
>>>>
>>> What about Iodine?
>>
>> Table salt usually has iodine added, but kosher salt does not. When iodine
>> is added, I can taste a difference on some foods, but not when used in
>> strong flavored sauces, such as a well seasoned tomato sauce.
>
> In Canada "table salt" is iodized. When my health food fanatic sister
> in law was on her sea salt kick my niece developed a goiter.

forgive me, but that made me laugh.

>She needed
> iodine. That was the reason they started adding iodine to salt in the
> first place.

forgive me, but that made me laugh.

yes, goiter was endemic in some areas of the u.s. before iodine was added:

There are numerous reports in the literature that demonstrate effectiveness
of iodized salt in controlling endemic goiter. Iodization of salt is known
to be a safe, efficient, and preferred prophylactic method for endemic
goiter in the U.S. (Ref. 1). In the early 1900's, goiter was prevalent in
those states bordering the Great Lakes and in the northwestern region of
the United States. Voluntary fortification of salt with iodine was
introduced in 1924 and resulted in a virtual elimination of endemic goiter
in the U.S. Some notable examples are as follows:

<http://www.saltinstitute.org/idd.html>

your pal,
blake