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The World Health Organization places the safe upper limit of iodine intake at 1000mcg per day for adults, and less for children - even 300mcg may be too much for a five year old. Nori is low in iodine and several sheets a day can be eaten without any concern about excess iodine. Frequent addition of small amounts of powdered or crumbled seaweed to stews or curries while cooking, or to other foods as a condiment, is an excellent way to provide adequate iodine in the absence of other supplementation. 100gm of dried hijiki or 15gm of dried kombu or kelp in a convenient container in the kitchen provides one year's supply for one person. Some otherwise healthful foods contain goitrogens - substances that can interfere with iodine uptake or hormone release from the thyroid gland.
Consumption of brassicas, such as cabbage, Brussels sprouts, broccoli and cauliflower, increase the requirements for iodine, especially if consumed raw.
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