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5 Nutrients Vegans Should Watch | Dietitian Stephanie McBurnett

The Exam Room by the Physicians Committee

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The History of Iodized Salt

In the early 1920s, there was a doctor in Michigan and they used to call Michigan the Goiter Belt because so many people had Goiters. He realized that it was an iodine deficiency. So he advocated for iodine to be put into salt. The occurrence of Goiters in Michigan went from 30% to 2%. And so the whole United States took on that program of iodized salt or putting iodine in salt. Now in recent times, people are using Himalayan salt and then a lot of processed foods that you see in restaurants, those are not iodized.

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