Yes, the point isn't just that fewer people cook at home but that people who do cook at home more frequently use non-idiodinised salt because idionised salt is

Yes, the point isn't just that fewer people cook at home but that people who do cook at home more frequently use non-idiodinised salt because idionised salt is the most boring and conventional option and home cooking has moved from a chore to a recreational activity. So you have people going to restaurants, which often don't use idionised salt; people eating prepared meals, which often don't contain extra iodine; and people cooking at home, who use artisinal pink Hamalayan sea salt or similar fancy salts which naturally don't contain the added iodine. Growing up I always wondered why there was "iodinised" table salt and other salt and why we had "iodinised" salt. Only knowing that some people in my extended family couldn't have iodine and seeing that more expensive salts don't contain iodine, my impression was always that iodinised salt was somehow cheaper and worse quality. I think a lot of people feel the same way about gluten or lactose, especially when they hear about people reacting badly to it. After all if it hurts some people, it must be unhealthy, right? Nevermind that gluten is literally just wheat protein and they had no issue eating a whole plate of seitan "chicken", which is literally almost pure gluten.