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Let's share the difference between iodized salt and non-iodized salt. Literally, one is iodized and the other is free of this trace element. Actually, iodized salt is the most common edible salt. Talc contains naturally occurring asbestos, which is labeled as a carcinogen if inhaled. Another option is to put grains into the product to absorb moisture that causes caking. The salt added by this natural plant is relatively healthy.

Basically, you have to put salt in cooking every day, so you must choose safe and reliable salt. I use snow salt produced by Hunan salt industry. I saw on TV that it was the designated salt for the competition of China Cuisine Association, which had a good taste improvement effect and was safe and secure. Fortified nutrients are light in taste and avoid excessive use. Seawater salt Bamboo salt is salty. No matter what kind of salt, its use method is basically the same. But some places are not short of iodine, such as coastal areas, which are rich in seafood and eat a lot. If there is no shortage of iodine, there is no need to supplement iodine. Excessive iodine is also harmful. You can choose non-iodized salt.

Because I have read a popular science article about salt before, which mentioned that lake salt comes from inland salt lakes and sea salt comes from sea salt. The inland lakes and offshore environment in China have been polluted to some extent, and the safety and quality of lake salt and sea salt are more difficult to guarantee. According to the inquiry, it is no problem for healthy people to eat potassium ferrocyanide in a small amount, but it has certain side effects on special people and will affect the absorption of minerals. Potassium ferrocyanide will decompose in acidic environment, which may cause allergic symptoms in some people.

Long-term iodine deficiency can cause "big neck disease". In addition, for pregnant women and other special groups, for the normal development of the fetus, sometimes doctors will emphasize ensuring a certain amount of iodine intake, such as eating kelp, seaweed, marine fish or iodized salt regularly to supplement iodine. The less impurities, the higher the purity of the salt, and the more delicious the salt is when it is cooked! Moreover, my cousin said that sodium ions in salt combine with amino acids in ingredients to form sodium glutamate, which will make ingredients more delicious. In other words, the higher the purity of salt, the fresher the dishes.