Why can adding iodized salt near the end of cooking be considered better?

Correct answer: To help reduce iodine loss

Iodine in iodized salt can be lost to some extent through prolonged heating, moisture, and improper storage. Adding the salt toward the end of cooking may help reduce exposure to heat and conserve more iodine in the prepared food. It does not whiten the food, double the amount of salt, or primarily preserve the meal. Iodized salt should also be stored in a covered, dry container.