Soils in the mountainous regions of Switzerland have very low iodine content due to extensive glaciation. As a consequence, these regions, up until the early 1900s, were afflicted by severe endemic goiter and cretinism. In 1922, Eggenberger, chief surgeon at the hospital in Herisau, introduced iodized salt into the Canton of Appenzell Ausserrhoden. Recognizing the enormous public health benefit, the United Swiss Rhine Salt Works began to produce iodized salt.
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