Everyone is afraid of eating the wrong salt

Salt, the most common condiment in common people's homes, is now "competing" on the shelves

Is it really important to choose salt under the dazzling hundreds of "salts"? In the eyes of nutritionists, choosing the right salt is far less important than eating less salt

market

There are seven kinds of salt on a shelf

Just after 9 am, there are not many customers in the supermarket

The shelves taller than one person are full of salt

In addition to the "basic model" selected by Ms.

Search on the online store, and there are more types of salt.

Carefully read the introduction on the product packaging.

Nutrition

Relying on salt to replenish minerals is unrealistic

"Don't look at just salt, there are many concepts

In order to ensure "safety and health", consumers have used various methods, such as changing purchases and mixed eating.

In fact, although the price of various types of salt varies greatly and the place of origin is different, the actual composition of the salt is nothing more than sodium chloride

Take a "bamboo salt" with a price of 7 yuan per pack as an example.

In other words, no matter what kind of salt consumers choose, almost all they eat into their stomachs are sodium chloride—if the daily intake of salt is taken into account, the difference in composition can be described as “minimal”

"Bamboo salt is made by putting salt in bamboo, firing it many times, and finally getting less pure salt

choose

"Salt reduction" is far more important than "salt selection"

"Sea salt, lake salt, and rock salt are all salt.

For ordinary consumers, instead of entangled in which salt to choose, it is better to put their perspective on how to "reducing salt"-that is, "reducing sodium"

Medical research shows that high-sodium diet is an important factor in causing diseases such as high blood pressure

Fan Zhihong reminded that, in addition to not pursuing "heavy taste", we should also pay attention to the intake of "invisible salt" in the daily diet
.
The salt produced by the staple food, processed meats, salt snacks
.

"For patients with hypertension and cardiovascular and cerebrovascular diseases, it is wise to choose low-sodium salt
.
" Fan Zhihong said that if the amount of salt is kept constant when making dishes, the effect of reducing sodium by 25% can be obtained, but it is necessary to pay attention.
Don't increase the amount of salt just because it feels salty
.