On Fri, 16 May 1997, Karl Mac Mc Kinnon wrote:

>         Calcium isn't what I'm worried about, iodine is.  In the midwest,
> I'm living comfortably inland due to modern food tech.  But without the
> iodine naturally occuring on a ocean-coast invironment I'm a bit worried
> about iodine.  Any thoughts?

The following is a quotation from Balch & Balch, _Prescription
for Nutritional Healing_ (generally a low-fat book, but never
mind):

        Foods that are high in iodine include iodized salt,
        seafood, saltwater fish, and kelp.  It may also be found
        in asparagus, dulse, garlic, lima beans, mushrooms, sea
        salt, sesame seeds, soybeans, spinach, summer squash,
        Swiss chard, and turnip greens.

        Some foods block the uptake of iodine into the thyroid
        gland when eaten in large amounts.  These include
        Brussles spouts, cabbage, cauliflower, kale, peaches,
        pears, spinach, and turnips.  If you have an underactive
        thyroid, you should limit your consumption of these
        foods.

I don't know how reliable that book is, but at least some of
those foods are paleo-safe (paleorific?).

Todd Moody
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