Reddit mentions of Nature's Way Kelp 600 mg Non-GMO Project Verified Gluten Free Vegetarian; 180 Count (Packaging May Vary)

Kelp is a great source of iodine. You can either take a kelp supplement or eat sea weed snacks :) In Japan where sea weed is a big part of their every day diet almost no one has iodine deficiency.

>In the past, I've adopted a WFPB diet but never did it right (always had oils, "mock" foods, processed foods, etc).

Yup. IOW, you went vegan, not WFPB. It's a transition point many have.

>But, I'm confused about acceptable sources of sodium and iodine.

Iodine is actually in a number of WFPB but at very low levels and it greatly depends on the soil it's grown in. In the past, people in moutainous regions and flood plains would get goiters because flood waters washed much of the iodine away.

The best way to guarantee iodine intake is either a small amount of iodized salt, or specific sea vegetables but there are guideline to taking certain ones. You'll want to avoid Hijiki because of arsenic content.

If you want to avoid salt, you get a year's supply of kelp tablets here for $7, take one every three days (don't shoot for much beyond 100% iodine daily, oversupplementation is just as dangerous as undersupplementation and both can suppress thyroid function):


Dr Klaper talks about iodine and sea vegetable guidelines starting at 26m52 and the talk overall is probably the best primer for new vegans/WFPB.

Salt in small amounts is acceptable for most people without kidney or hypertension issues.

>What's the story with soy sauce

Very high in salt, not iodized. Make sure it's the naturally fermented stuff (kikkoman's says it is). Use sparingly with meals that call for it.

>liquid aminos

Braggs? This is chemcial soy sauce. A concoction that basically simulates soy sauce, without the brewing, and while it has no "added sodium", it's a technicality because sodium is a byproduct of it's chemical reaction. It's just as high as soy sauce. I would avoid.

http://www.happybellies.net/foods-that-harm/braggs-liquid-aminos/

>>Bragg’s hasn’t yet revealed the process by which they make Liquid Aminos, yet Griselda Blazey has made it her business to find out. Blazey has a B.S. in biology, an M.S. in biochemistry, a post-doctorate in endocrinology, and teaches cell physiology/nutrition at Life Chiropractic College West. Here is how she believes that Liquid Aminos are made…

>>“Soybeans are treated with hydrochloric acid to create free amino acids. Any remaining acid is neutralized with sodium bicarbonate This creates sodium chloride. Which produces a salty taste. This modern bio-reactor method produces a product by rapid hydrolysis. Rather than complete fermentation. This process takes just 2 days. It uses an enzyme called glutamase as a reactor. This means that the final product contains large amounts of a kind of un-natural glutamic acid found in monosodium glutamate (MSG).”

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>coconut aminos

It's like a sweeter soy sauce with less salt. It's okay. Be aware of health claims though.

>ume plum vinegar

Sounds like something to try.

Here's a vegan DHA-EPA Omega-3 supplement: https://www.amazon.com/Deva-Nutrition-DHA-EPA-Delayed-Release/dp/B005R5CARY

You may also want Kelp for iodine: https://www.amazon.com/Natures-Way-Kelp-600mg-VCaps/dp/B00024D1ZA and I know you are already getting your B-12, but for everyone else, I recommend taking as a liquid sublingually https://www.amazon.com/dp/B015YDVT48

Beyond that just make sure you get your leafy greens (kale, collards, spinach, broccoli, etc) for calcium and iron and you should be pretty good to go.

600 mg

https://www.amazon.com/Natures-Way-Capsules-180-Count-600mg/dp/B00024D1ZA/ref=sr_1_1_a_it?ie=UTF8&qid=1474900222&sr=8-1&keywords=kelp&th=1