<<Disclaimer: Verify this information before applying it to your situation.>> 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