I had a second degree relative (since deceased) whose development was profoundly affected by cretinism due to iodine deficiency. It more or less completely destroyed his life, he never learned to speak and had an IQ estimated at 30-40. Iodized salt hit the US market just 2 or 3 years after he was born.

I’m a foodie, and because of that experience in my family I use Morton’s iodized salt in most applications, and kosher salt for special purposes (in my case focaccia more often than meat) just like suggested in the video. It tastes fine.