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Iodine is an important micronutrient, a vitamin or mineral that is necessary for good health. It helps the body to produce hormones, helps babies develop in the womb, and is important to many other body processes. In 1924, iodine was added to salt to make up for a lack of public access to dairy foods and ocean fish, which are natural sources of iodine. The modern American diet, however, includes many processed foods that contain iodine. As a result, many salt manufacturers have stopped adding iodine to their product, a change that did not get much attention in the media. Some nutrition experts are concerned that people who still rely on table salt as a source of iodine will have an increase in disease caused by a diet lacking in the micronutrient. Only time will tell, as America moves into a new era where table salt is no longer a guaranteed source of iodine.

In 1–2 sentences, identify and explain the evidence that the author uses to support the idea that taking iodine out of table salt might cause harm.

The evidence the author uses to support the idea that taking iodine out of table salt might cause harm is that iodine is an important nutrient for good health and a lack of it in the diet can lead to an increase in disease. The author also mentions that some nutrition experts are concerned about the potential negative effects of a diet lacking in iodine.

The evidence that the author uses to support the idea that taking iodine out of table salt might cause harm is that iodine is an important micronutrient necessary for good health and many processed foods in the modern American diet contain iodine. Therefore, removing iodine from table salt could potentially lead to a lack of iodine in people's diets and an increase in diseases caused by a deficiency in this micronutrient.

The evidence the author uses to support the idea that taking iodine out of table salt might cause harm is that iodine is an important micronutrient necessary for good health, and that iodine was added to salt in 1924 to make up for a lack of public access to natural sources of iodine. The author also mentions concerns from nutrition experts that a diet lacking in iodine could lead to an increase in disease.