This is a close up of the product's label.

Serving 2 oz size: 2 drop Servings per 2 oz container: 780

Warning: All iodine products can be toxic, or even deadly, if taken in excessive amounts.
Follow the directions precisely and keep out of reach of children.

The following information is taken directly from our Lugol's label: Dosage: Two drops if body weight is 150 lbs. (68 kg.) or less; two drops for body weight of more than 150 lbs.

Directions
Take the suggested “Dosage” above two times per week - temporally equidistant (i.e. such as Wednesday and Saturday). In times of bacterial or viral infection, take Dosage three times per week (i.e Monday, Wednesday, Friday). Take Lugol’s on an empty stomach about 20 minutes before eating in an 8 oz. (236 ml.) glass of distilled or purified water with one teaspoonful of apple cider vinegar added for slight acidification.

SHAKE WELL BEFORE USING
Supplement Facts: Serving size: one (1) drop. Servings per container: 3,120. Ingredients: Distilled water, potassium iodine, iodine crystal.

Lugol's iodine also known as Lugol's iodine solution, first made in 1829, is a solution of iodine named after the French physician J.G.A. Lugol.

The role of iodine in human nutrition is well-established - as are its deficiency diseases and the conditions to which its deficiency can contribute (i.e. goiter, cretinism, hypothyroidism, etc.) The amount of iodine necessary to void diagnosable deficiency is quite small. Below, for example, we provide the U.S. Recommended Daily Allowance for iodine in mcg.'s.

Infants	40—50
Ages 1—3	70
Ages 4—6	90
Ages 7—10	120
Age 11 older	150
Pregnant women	175
Lactating women	200

Optimally, people would get all their iodine from dietary sources: soybeans, cauliflower, peanuts, cauliflower, etc. But much agricultural farmland is now iodine-deficient, leading to reduced levels of iodine in foods. Other areas, such as the Great Lakes region in the U.S., are naturally deficient in iodine -- a fact that lead to the massive goiter in the 1930's, when 40% of the people living in Michigan suffered from goiter. In 1924, iodine was first added to table salt as a preventative measure, and by 1940, the practice was in general consumer use.

Using iodized salt has, no doubt, been effective: it contains about 76 mcg. of iodine per gram. The average person consumes at least 3 grams of iodized salt daily, exceeding the RDA for iodine by 150 mcg. However, iodized salt has many other drawbacks: it contains aluminum and processing chemical residues, its overuse creates the well-documented conditions associates with high sodium intake and sodium-potassium imbalance, etc.