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.
At the same time, it is healthier to eat iodized salt, 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.
Precautions for eating salt:
The combination of iodine with acidic substance will be destroyed. According to the test, if vinegar is added during cooking, the consumption rate of iodine will decrease by 40% ~ 60%. In addition, when iodized salt meets acidic vegetables (such as sauerkraut), the consumption rate will also drop.
Putting salt before cooking is beneficial to reduce the amount of salt, because putting salt too early will make the salt quickly penetrate into the dish, and the salt content on the surface will be reduced, which sends a signal to the taste buds of the tongue that the dish is too light to put salt, so putting salt too early will increase the amount of salt in the dish invisibly.