There's literally no way anyone can taste the difference between iodized and non iodized table salt blind to the source. There's just so little there, it seems the Swiss standard is something like 25 mg/kg. There's probably more plastic in the salt than iodine at this point.
But microplastic in sea salt is a real thing (and might be a bit worrying, personally I now always go for mountain salt, deposited pre-anthropocene era)
