Iodine
Essential trace mineral for thyroid hormone production and deficiency prevention, most useful for low-iodine diets and pregnancy.
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Worth it if you avoid iodized salt or are pregnant/lactating; otherwise extra iodine is usually unnecessary and can backfire.
Iodine is an essential trace mineral found in iodized salt, dairy, seafood, eggs, and some seaweeds. The thyroid uses it to make T4 and T3; when intake is low, TSH rises and the gland can enlarge. Supplementation mainly corrects low iodine status, lowers deficiency-related goiter and abnormal thyroid labs, and supports maternal and infant iodine supply when intake is low in pregnancy or lactation. It helps most people who use little iodized salt or eat little seafood and dairy.
Potential benefits
Protocol
Onset Time
Who Should Consider
Food Sources
- Iodized salt (~70 mcg per 1/4 tsp)
- Cod or haddock (~90-100 mcg per 85 g)
- Milk or yogurt (~50-80 mcg per cup)
- Eggs (~20-25 mcg each)
- Nori seaweed (~20-60 mcg per sheet; kelp can be far higher)
How It Works
Iodine is absorbed as iodide, transported into the thyroid by the sodium-iodide symporter, and attached to tyrosine residues on thyroglobulin to form T4 and T3. Low intake limits hormone synthesis, which raises TSH and can enlarge the thyroid.
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