Since the influx of Himalyan and Sea Salt in the past 5 years or so, we too def stopped the factory made salt. Most of these salts are not iodized. It was a fairly decent source for a long time. Of course manufacturers like Morton still make iodized salt, but their product def sits on the shelf much longer now, their anti-caking ingredient must surely help. But I wonder if I should go back to iodized salt. I do see there are some sea salts and himalayan salt that is being enriched with iodine but the amount varies so I don't know which one. "REAL SALT" says it's in their by nature, but it's a very low amount. I was using this particular salt for months prior to Hashimoto's Dx. I don't know if that's a coincidence, I think perhaps. But leaves me to wonder. But prior to that I was using just Sea Salt, Celtic Salt, Himalayan salt. None of them have iodine. So what is the verdict? Is it good to consume an iodized salt for people w/Hashimoto's?