I learned long ago that the building blocks for your health are:

the water you take (In the US I like Valley Mountain, I buy the huge glass bottles,)

the salt (sea! pure! I use Japanese, French or Portuguese salt)

And you iodine intake! I keep up with my intake of iodine with my wonderful Miso soup recipe:

Boil in low heat, in good water, for ten minutes:

- kombu or kelp or both, bonito flakes, and shitake mushrooms, sometimes I add wakame

After ten or fifteen minutes I add a good quality, lighter color organic miso, I dissolve it in a separate bowl and I add to the broth. Bring back to a boil and turn off the heat. (Don’t let it really boil once the miso is in!)

Strain.

Add fresh green onions, tofu, mushrooms, (or not)

Serve hot!

If you don’t have the time or disposition to make/drink this every day, then use a good iodine supplement. Remember that if it’s not the right one, your body won’t absorb it.

This is an excellent one: