Patients with hyperthyroidism and Hashimoto’s disease and their immediate family members should eat a low iodine diet. Current medical statistics and clinical observations show that autoimmune thyroid diseases (GRAVE’S disease, the main cause of hyperthyroidism, and Hashimoto’s thyroiditis) are closely related to a diet high in iodine. Since this type of thyroid disease has strong genetic characteristics, it is recommended that patients with this type of disease and their families also eat a low iodine diet. Foods with high iodine content: kelp, nori, all sea fish, shrimp, sea crab, etc.; medicines with high iodine content: kombu, seaweed, keel, oyster, begonia, etc.; salt – most of the salt sold in the market nowadays is highly iodized salt (high temperature dry frying can make the iodine evaporate), pickled and preserved products (preserved fish, preserved meat, squash, edamame, hot pot base), etc. The iodine content is also very high in pickled products (marketed fish, bacon, vegetables, tempeh, hot pot base), etc.