Like there is so much salt in processed food I never felt the need to actually use the salt shaker (until I cut out processed food).
What does this mean for iodine intake? [FYI iodine was added to salt a long time ago because they found people were low in iodine. At the time people used salt shakers. Are we low now because, I’m figuring, people don’t use salt shakers as much? Some googling says processed food doesn’t use iodized salt.]
I cook 90% of my meals from scratch, and I actually have a tendency to not use enough salt in my cooking. I generally use kosher salt for cooking and table salt for baking. If I’m using a recipe, I always add the amount of salt called for, but if I’m winging it, I usually undersalt by accident and then have to add more once I’m eating it.