Why you should eat iodine-rich foods every week

I always make sure to include iodine rich foods in my diet every week.

I get most of iodine from sea vegetables, including different forms of algae (such as Nori, Wakame, Kombu and others) as well as fish (sardines, anchovies, etc).

Iodine is a critical mineral for human development and is the primary cause of thyroid dysfunction.

What makes things worse is that iodine deficiency is one of the most common worldwide, driven primarily by people's less than ideal diets and reduction in seafood consumption.

Iodine is absolutely critical to the development of the brain of a baby during and after pregnancy.

In addition, iodine is the single most importnat nutrient for healthy thyroid function.

In fact, a recent study from the Journal of Physiology and Biochemistry (https://link.springer.com/article/10.1007/s13105-017-0605-x) discovered something very interesting about iodine:

A group of patients with clinical hypothyroidism (a very underactive thyroid) were able to significantly improve the function of their thryoid using iodine rich foods and without medication.

This is significant and demonstrates how much of a beneficial effect iodine-rich foods can have on even some medical conditions affecting our thryoid.

Ways I get my iodine on a regular basis:

- I eat sardines 3-4 times a week

- I sprinkle seaweed (Nori) into my salads

- I eat double portions of seaweed salads whenver eating Japanese food

- I put Kombu and Wakame in my soups

Of course, you can also use iodine-rich salt (just make sure the salt you're using is real unprocessed sea salt without additives).

For more on Iodine and supplementation: https://examine.com/supplements/iodine/