I think most salt in North America is iodized. Sea salt is becoming a trend these days but it is mostly used only in health foods and as an additive to something that already has other salts in it (ie sandwiches -- sea salt on top of the bread but containing meat that is already high in sodium). I've never heard of iodine sensitivity; It must not be something seen often around here. If anything, the salt here is killing us because it causes heart disease. Funny thing is, there's alot of hypothyroidism here too, even with the amount of iodine we do get. There are usually low-sodium options on menus here, even if you have to ask for it. Some menus even have the nutritional information, even if it's only on the "light section" (like White Spot). It's always best to just cook at home though. I always buy the "no salt added" organic soups and just add a small bit of salt or seasonings. My 1/4 tsp to a whole can of soup is nothing compared to the 1400 mgs that the soup manufacturers add (I find 700 mg per half a can is common).