Edible salt, like rice flour oil, is graded. According to the national standard of edible salt in China, edible salt is divided into three grades, namely, excellent grade, first grade and second grade. Secondary edible salt has low whiteness and low sodium chloride content. At the same time, the salt particles of this grade are uneven and even have dust in them. Therefore, when buying edible salt, we should pay attention to the quality standard on the package and choose the superior or first-class edible salt.
Second, look at the ingredients list, the less additives, the better.
Comparing the salt of a long time ago with the salt of today, have you found any changes? Most people eat large grains of salt when they are young, which is easy to agglomerate after a period of time. Nowadays, most of the salt is refined salt with fine particles, which is not easy to agglomerate after being stored for a long time. The reason is that anticoagulant substances are added in the experiment, which inhibits the caking of salt, that is, the additive of salt.
In particular, an anticoagulant called potassium ferrocyanide is a low toxic substance, which is widely used by salt companies because of its low cost and good anticoagulant effect. Although the additives of salt are within the scope of national standards, it is recommended that you choose salt with less additives when buying, which can reduce the burden on your body.
Third, low sodium salt is suitable for people.
Many friends have misunderstandings about low sodium salt, but low sodium salt does not mean less salt. Low sodium salt has two characteristics, one is that the sodium content is lower than that of ordinary salt, and the other is that it contains some potassium, which is an essential nutrient for human body. Proper intake of potassium ion helps to lower blood pressure, so low sodium salt is more suitable for the elderly and hypertensive patients.
When eating the same quality of salt, low sodium salt can indeed reduce sodium intake, but the salty taste will fade after the sodium content is low. At this time, if the intake of salt is increased, it will not play the role of low sodium salt. Generally speaking, QB 20 19-2005 or NYT 1040-20 12, two production standards of low sodium salt products, should be preferred, because the same quality of salt, sodium consumption is less.
Related instructions
1, iodized salt
Eating iodized salt is healthier, and most people can eat such salt. Iodine is an essential trace element for human body. Eating some in moderation every day is good for your health. Iodized salt contains a certain amount of iodine, which can not only meet the demand of human body for iodine, but also will not cause excessive intake of iodine, so it is healthier to eat such salt.
2, low sodium salt
For people with high blood pressure, low sodium salt is healthier. The content of sodium chloride in the common iodized salt we usually eat is above 95%, which can enhance the tension of blood vessels, speed up blood flow and raise blood pressure. So, if you have high blood pressure, you have to reduce your sodium intake. The content of sodium chloride in low sodium salt is 60% to 80%, and the content of sodium ion is low, which can prevent the aggravation of hypertension.
3. Add selenium salt
If you live in a low selenium area, eating selenium salt is healthier. Selenium is also an essential nutrient for human body, which can protect cells from free radical damage, improve immunity and contribute to heart health. If you live in a low selenium area, there may be insufficient selenium intake. Eat selenium salt at this time.
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