Since 2009, Australian bakers have been required to use iodized salt in their bread, a step-wise substitute approach short of a full mandate for use of iodized salt in processed foods. A new study from the University of Adelaide's Robinson Institute just appeared in Nutrition Journal finding that expectant mothers remain mildly iodine deficient even when using bread made with iodized salt. Taking an iodine supplement achieves iodine sufficiency, the study concluded. The article is co-authored by ICCIDD founder Dr. Basil Hetzel and Deputy Regional Coordinator Dr. Gary Ma.