The article discusses a research concerning the implications of iodine concentration of organic and conventional milk in human nutrition. Topics include the history of iodine deficiency in Great Britain in 1960, the two methods being practiced by milk processing firms such as pasteurization and ultra-high temperature (UHT) and the type of food that contributed to the food intake of individuals in Great Britain.
Reference: Chambers, L. Iodine in milk-implications for nutrition? Nutrition Bulletin. Volume: 40 Issue: 3 Pages: 199-202 Published: SEP 2015.