All the teks mention that non-iodine salt needs to be used, but I can't find anywhere that explains why not. The main reason that I'm bringing this up (besides that my chemistry knowledge is poor), is if it possible to use sea salt. I believe ocean water naturally contain some iodine, but it's probably in very small amounts. If used, would this lead to lee-than-ideal results, or would it totally ruin the tech? Are there other substances in sea salt that might cause bad results? I'm not even sure that sea salt has any iodine at all.
Any ideas?

It doesnt do anything in those quantities. I always use sea salt for harmala extractions, its no problem at all.

No need for non-iodine salt indeed. Some people prefer non-iodine salt with the notion that you do not need to introduce more things in your extraction than those necessary in case things can get messed-up somehow. It is similar to using distiller deionised water for extractions instead of tap water. Whilst this way of thinking is generally good and on the safe side of the things, for all practical purposes it is unnecessary for kitchen chemistry.

so what would be worse ? traces of iodine, or anti-caking agents such as sodiumferrocyanide
which are added to refined kitchen salt ?