In this enlightening episode of Nutrition for Noobs, Kevin and Michelle dive deep into the salty truth behind one of the most common ingredients in our diets: salt. From Himalayan pink salt and kosher salt to Kala Namak and Hawaiian black volcanic salt, they explore the health claims, flavor profiles, and—most importantly—the iodine content (or lack thereof) in today’s trendy alternatives.

Did you know that most processed foods and fancy salts lack the iodine your body needs to maintain thyroid health? Michelle explains how a historical iodine deficiency led to a public health crisis—goiter outbreaks across North America—and why it’s making a quiet comeback today.

Topics covered in this episode:

• Why iodine is essential for thyroid function and brain development
• The real difference between iodized salt vs. sea salt vs. Himalayan salt
• The hidden risks of salt substitutes and sodium-free diets
• How to avoid iodine deficiency without overdoing salt intake
• Natural sources of iodine, including seaweed, kelp, and nori
• Fun facts from nutrition history—like how dairy disinfectants once caused iodine overload

Whether you're a health-conscious eater, plant-based foodie, or just trying to make smarter grocery choices, this episode delivers science-backed insights without the fluff..

Listen now to learn how to balance salt intake, choose the right type for your needs, and avoid the modern trap of being salted but iodine-deficient.

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