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Dear List...
I have a question for anyone willing to answer.  I am wondering about
salt.  In the last few weeks people have mentioned avoiding iodized salt,
using iodized salt, using only sea salt... why?  I have looked this up in
the archives and while I found some hits, nothing really made much sense.
 I am just curious since I do use salt on quite a few things.  Is it
something to only be concerned about after an episode of gluten
ingestion?   Thanks for any responses.  Will summarize if people ask me
to.
Beth in CT