I have done much research & am unable to find anything concrete as to how much iodine ingestion by cows ends up in the milk or any of the meat. The only thing I can find is that organ meats are much higher in iodine content which makes sense.
I did hear back from Wainwright Farm as to their use of iodine in the milking process. They do not use iodine pre milking. They do use an iodine wash on the cows after milking. There are conflicting opinions in the scientific community as to how much if any topical iodine is absorbed through the skin & this applies to humans as well.
I have bought some of their milk as well as their cheddar cheese. My thoughts are that their products have to contain far less iodine than anything else I can lay my hands on at present. I will just have to do food challenges to see how it affects me.
I would like to thank you all who have responded to this inquiry.
