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Iodine is a chemical element. The body needs iodine but cannot make it. The needed iodine must come from the diet. As a rule, there is very little iodine in food, unless it has been added during processing, which is now the case with salt. Most of the worldâs iodine is found in the ocean, where it is concentrated by sea life, especially seaweed.
History and Uses: Iodine was discovered by the French chemist Barnard Courtois in 1811. Courtois was extracting sodium and potassium compounds from seaweed ash. Once these compounds were removed, he added sulfuric acid (H 2 SO 4) to further process the ash.