Undoubtedly, "high salt (sodium) diet" will bring many harms to the body: when eating out, you will always feel "dry mouth and sore throat". In fact, this problem is related to "too much sodium ion in vegetables" and "too much intake of protein"; When sodium ions enter the body, they will strongly invade the mucosal surface and the water in the body, leading to obvious "thirst" in the body.
Eating too much sodium is not good for your health; As we all know, too much salt will increase the risk of hypertension and gastric cancer; In addition, a large intake of sodium salt will aggravate the inflammatory reaction and aggravate the inflammation of skin and mucosa; Eating more salt will also accelerate urinary calcium excretion (for every 65,438+0,000 mg sodium discharged, about 26mg calcium will be lost), which will increase the risk of osteoporosis and kidney calculi.
Because of this, "controlling the intake of sodium salt" has become what everyone should do. In addition to reducing the amount of salt in the diet, "choosing different kinds of salt" is a good way; I don't know when you will find "salt with many names" on the shelves of the supermarket. Sea salt, low sodium salt and sun-dried salt are dazzling. What is the difference?
Take stock of all kinds of "salt": sea salt: a kind of salt made from seawater. The mineral elements contained in seawater will precipitate with sodium chloride in the process of salt making, so that the minerals in sea salt will be richer than other kinds of salt (although there are many, the amount is also small, so don't think too much).
Low sodium rock salt: ingredients: refined salt, potassium chloride, potassium iodate and potassium ferrocyanide.
Rock salt, one of the salts produced on land. Once the seawater is changed into salt water on land due to geological movement, after a long-term evaporation process, these salt-containing substances crystallize to form a "rock-like seam".
Low-sodium rock salt contains a quarter of potassium chloride, which is more suitable for those special people who need to "reduce sodium intake and increase potassium intake" in their lives, such as patients with hypertension, coronary heart disease, cerebral thrombosis and diabetes. This kind of salt has fine particles and is more suitable for daily cooking.
Pickling salt: ingredients: sun-dried salt, potassium iodate.
This kind of salt is a kind of "slightly lower precision salt" and a kind of "dried sea salt formed after seawater evaporation"; In addition to most sodium chloride (about 9 1%), this salt also contains calcium chloride, magnesium chloride, calcium sulfate, magnesium sulfate and other substances.
Generally speaking, these "sun-dried salt with larger particles" are more suitable for curing certain foods (vegetables or meat); Because of its large particles and slow dissolution, it is not suitable for daily cooking at home (when the salinity reaches the same level, the amount of this salt has exceeded the standard).
Bamboo salt: this is a kind of "salt without national production standards"; In other words, "bamboo salt" is actually a concept put forward by the merchants themselves according to the characteristics of their products. The refined salt is put into a bamboo tube, and the calcined salt is "bamboo salt"; There are many uncertainties in this salt, such as the content of various nutrients, which need to be viewed objectively.
High potassium salt: this salt is a kind of "nutrition fortified salt", and adding potassium ferrocyanide to edible salt (adding potassium ferrocyanide to salt is legal in itself; Moreover, GB 2760-20 14 "National Food Safety Standard" clearly stipulates that the maximum dosage of potassium ferrocyanide per 1 kg salt is 10 mg), which is used to increase the content of potassium in salt, thus reducing the content of sodium ions; Some special people, such as patients with hypertension, can choose appropriately.
Non-iodized salt: Literally, the antonym of non-iodized salt is "iodized salt". Iodine (nutritional fortifier) is added to edible salt to prevent thyroid diseases caused by iodine deficiency in residents. For people who have enough iodine in their bodies (such as people living by the sea or people who often eat seafood), non-iodized salt can be chosen appropriately.
When buying salt, some things need to be emphasized: sea salt and rock salt are actually just "salt": whether it is sea salt, rock salt or lake salt, as long as the sodium chloride contained in it is "pure", there is not much difference in nutritional value. For these so-called "Shantou salt", you can choose or not. Please don't blindly believe that these salts are "high"; Pay attention to the "food label" on the salt package, carefully read the "sodium content" and "sodium chloride purity" on the package, and scientifically "recognize salt".
Because of the "cooking method", don't buy blindly: there are many kinds of salt, so be careful when choosing.
Ordinary salt can be used in cooking and cooking, and it dissolves quickly. Controlling the intake of sodium ion is helpful to improve the life and health coefficient.
You can choose "coarse salt" when pickling food. During the curing process, the salt slowly permeates, and the curing effect is better and the flavor will be better.
Even if you eat "low sodium salt", you should control your consumption: in life, eating "low sodium salt" can effectively reduce the intake of sodium ions and increase the intake of potassium ions, but this premise is that "your salt intake has not changed". Control the total amount of salt added, reduce sodium by about 25%, and help patients with cardiovascular and cerebrovascular diseases such as hypertension get health.
Pay attention to all kinds of label information when buying salt: when buying edible salt, please choose reliable salt produced by regular manufacturers. When buying edible salt, please pay attention to the sensory quality and the label on the package. Please choose products with white appearance and fine sand. Please select products with clear and complete information on the package. In addition, you should pay attention to asking for relevant documents when buying edible salt.
If you see salt products with damaged packaging and printing problems in supermarkets or farmers' markets, please refuse to buy them.
No matter what kind of salt you eat, "limit" is more important: The Dietary Guide for China Residents (20 16) suggests that normal people should consume less than 6 grams of salt a day, and the salt content actually used for cooking should be less than 4 grams a day, except for the salt content of the food they eat every day (2 grams); 6 grams of salt is equivalent to crushing an ordinary beer bottle cap.
Whether it is sea salt or rock salt, or other kinds of salt, there is basically no difference in nutritional value; The nutritional quality of salt has little to do with its price. Please face up to the so-called "high-end salt", rationally choose and eat salt, and "eat less salt" determines our health to a great extent.