Isabel Casimiro, MD, PhD, is an endocrinologist at the University of Chicago in Illinois. As a physician-scientist in molecular biology, she uses her research on diabetes, lipid disorders ...

The 13-year-old boy came to the clinic with a rapidly ballooning neck. Doctors were puzzled. Testing ruled out their first suspicion. But further tests pinpointed what they — and the boy — had ...

Iodine content in plant-based milks is often insufficient, risking deficiencies that affect metabolism and public health, ...

Recently, gastroenterologists on TikTok are claiming that the rising popularity of non-iodized ... certain foods actually interfere with the body’s ability to use iodine; these foods are called ...

Iodine is also available in plant foods that grow in naturally iodine-rich ... By comparison, the recommended amount in non-pregnant adults is 150 mcg a day. If you’re pregnant, ask your doctor ...

On its own, iodine is a dark, shiny stone or a purple dye. However, it’s generally found in invisible trace amounts in water and soil, or as part of other compounds in food. Your body uses ...

For those aged 19 years and older, iodine has a tolerable upper intake level (UL) of 1,100 µg per day. “The UL refers to intakes from all sources — food, beverages and dietary supplements ...

And for people who do salt their food, the fashion now is to use kosher salt, Himalayan rock salt or other non-iodized ...