I've come across similar research and in one of my more paranoid moments I was sure that the Iodine
was eliminated from bread so that the thyroid(and extrathyroidal tissues as well) would not be saturated with Iodine
therefore RAI scans would be easier to read. The power of the AMA, ya know...
The fact is that bromated flour has been used in bread since the early twenties, at least. A chemical stew known as a "yeast food" was devised to create a dough that was uniform despite variations in altitude, humidity, etc. And the use of this yeast food also yielded a lighter loaf. Selling air!
Perhaps the fact that RAI scans were not easy to read on iodinated subjects had something to do with the elimination of Iodine
from flour, I don't know.
I think that iodine was mandated in commercially baked goods in the early 60s because rates of thyroid cancer were rising due to exposure to radioactive iodine-131 from atomic testing in Nevada in the 50s. When the perceived risk was over, the iodine went buh-bye.
We've never been able to find either directive, that the iodine be added OR removed, have we?
And now that thyroid cancer rates are rising once again do you think that we will see a similar mandate? And when I say "similar", I mean similar to the one that we can only imagine...:)