They'll figure out a way eventually, but it is definitely harder.
It is always easy to grow something uniform as a pure crystal, without fault lines on them causing crumbling.
As a kid who spent a lot of time with chemistry, it used to fascinate me that you can crystallize out a clean salt crystal out of a mix of potassium permanganate and salt, the salt grain will grow pretty much pure salt on it without a hint of purple (also burned my nose skin off collecting chlorine from the exercise, talk to your local chemistry teacher and find out why).
I never succeeded in making a colored salt transparent crystal.
> The iodine intake is also inadequate in several countries with strong health systems and otherwise successful public health programs (Norway, Germany and Finland). In Norway, iodized salt is not widely implemented and the allowed level of fortification is only 5 ppm, below the recommended minimum level of 15 ppm. Fish and seafood were assumed to provide adequate iodine intake in the population, but their iodine content is not high enough unless consumed every day, and their consumption is declining. In Germany, a major challenge is the low use of iodized salt in the production of processed foods, which contributes to most dietary salt. Finland had an effective salt iodization program for decades, but decreased consumption of iodized salt and milk resulted in lower iodine intakes. Actions to strengthen the coverage of iodized salt were recently recommended by the Finnish National Nutrition Council.
Almost all table salt is. Flake or kosher salt has become fashionable for various reasons.
You’ll not see any change for awhile, as the same clowns who are against fluoridation and vaccination also want to enjoy the freedom of a life without iodine.
Notably, a lot of non-table salt in the US is not iodized. So the amount of iodine someone gets depends on how much of their food is industrialized, vs home cooked.
