Adding Iodine to Bread

Recently I heard that the Australian government is pressing for bread manufacturers to add iodine to bread, as from a certain date - very soon.

My question. Particularly for those people who have been diagnosed with under-active thyroid and are on medication, is there a possibility of having too much iodine, especially if it is added to our everyday food and people consume it this way as well as their medication? What would the effects be in having too much? Who would actually decide on how much to be added?

Once again it boils down to the fact that maybe it's NOT the food we eat that makes us so unhealthy these days, but what is ADDED to the food we eat today. I firmly believe that with all these preservatives (who ever thought we'd see the day when food could be manipulated so that it doesn't change colour when it's old and going "off", nor does it smell when it has gone "off"?), and other additives, and being genetically modified, we're not becoming healthier. We're becoming sicker. Just look at the increase in childhood asthma; childhood diabetes; childhood obesity, especially in children who do not over-eat. These questions beg to be answered.

Of course iodine in dark green leafy vegetables has always been known but adding it to such a product as bread - I wonder what the amount/quantity of iodine would be legislated - how could a balanced amount be chosen?

While on the subject of the importance of iodine in a healthy diet (and even taking into account what I've said above I do believe that we need a more balanced healthy makeup of our food), did you realise that up until modern times when many of the Asian countries turned from their national and cultural cooking and food to fast-foods such as KFC and McDonalds, there was no word for "flushes" (or "flashes") as in menopause? I read where Japanese women didn't suffer from the complaint because they ate seaweed in their diets as a natural and normal routine.