It was a story I’ve been hearing all week: A doctor at a hospital in England told his patients to take the iodide salts in the food they were eating.
And he suggested that those people not eat the salt as a precaution.
What I didn’t know until a few days ago is that the doctor was referring to the iodine salts that are in the iodine-based supplements we take for thyroid cancer.
These salts are known as iodine-131, and they are a very common ingredient in iodine supplements.
But the iodides they contain aren’t very healthy, and a large portion of them have been linked to cancer, including thyroid cancer, according to the National Cancer Institute.
The iodides are often added to food to help keep the foods fresh.
When you eat iodine-containing foods, the body converts the iodine into the form of a vitamin called iodocobalamin, which the body then uses to make a vitamin-B12, which then can help fight cancer.
So, you know, it’s very interesting to see this kind of thing in the United Kingdom, as well.
But what we don’t know is whether the doctor in England’s hospital was referring in this way to the iodocobaltic salt or whether he was referring more generally to the sodium chloride salt.
The sodium chloride is an iodide salt that is used in a lot of foods, including canned food.
It’s the salt that makes up the saltiness of many processed foods.
Sodium chloride is a chemical compound, which means that it is a mixture of elements that are very chemically different.
But it has a very similar molecular structure to iodine.
And so, it makes up a large amount of sodium in foods.
So it’s a lot like the potassium in our diet, where potassium is just a component of a very small number of compounds.
The potassium in food is important because it keeps our cells alive.
And the sodium in our body helps keep our cells from breaking down and dying.
So in addition to making a lot more sense to people who don’t eat iodocarbonate, the iodine salt in the saltier foods may be an interesting target for cancer prevention.
And in fact, the National Health Service (NHS) has warned that the use of iodocarbate could increase the risk of cancer.
It was only a matter of time before there was a public outcry over the use and possible abuse of iodotes in the diet.
And a number of studies have found that people who have cancer are more likely to eat iodides and other saltier ingredients.
A 2013 study from the Cochrane Collaboration looked at the effects of two iodides, and found that there was no benefit to consuming either one, except for one, which might be the sodium iodocarboxylic acid.
That one is a form of sodium chloride, and is used by most processed foods, and it’s often added as a preservative.
So the results from that study weren’t entirely positive, but it didn’t necessarily mean that people would be less likely to take in a form that is harmful to their health.
But a more recent study from Australia, published in the journal Nature in February, found that the sodium iodine chloride also seemed to be linked to increased risk of breast cancer.
That study included almost 400,000 women from three studies that were all carried out in Australia.
The researchers found that women who took either the iodized salt or a form containing sodium chloride had a 40% higher risk of developing breast cancer compared to women who didn’t take the salt.
And there was also a higher risk in women who were taking the salt or those taking the sodium-containing supplement, compared to those who didn: They were also more likely than women who did not take the supplement to develop breast cancer, and more likely if they did take the supplementation.
So these results were consistent across all the studies, and the findings seem to be the same for the other forms of the salt and the other ingredients in the sodium salt, including the iodobutyl chloride.
The other form of the iododeionate, called sodium iododide, is a bit more controversial.
There’s a group of researchers who argue that the iododiodide should be avoided because of its potentially carcinogenic properties.
There are a lot different studies out there that have found no link between the use or use of this form of iodine and breast cancer risk, but the FDA has approved it as a supplement.
So there are a number people who are arguing that we should not be using the iodote, but they don’t say that all the other compounds that are included in the iodotic salt should also be avoided.
The debate over the health effects of the iodine chloride has been a source of controversy in the U.K., too.
It has also been linked with breast cancer and colon cancer.
But because of how iodides have been used in foods and processed foods for decades, the debate over their health effects has been limited to