Can I use pickled salt for daily consumption? Is there any harm?

No, it's harmful.

Cured salt is a slightly less precise type of salt, which is sun-dried sea salt made by evaporating seawater. Sun-dried sea salt is usually coarse-grained, and because it contains magnesium salt, it has a slightly bitter taste, which is suitable for making pickled foods.

The occasional use of salting in small amounts will not cause physical effects on people, but long-term use of pickling salt when stir-frying, because pickled salt particles are large and slow to dissolve, and the same saltiness of vegetables will increase sodium intake, which is not conducive to controlling blood pressure and preventing cardiovascular and cerebrovascular diseases.

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Name: Pickling salt (salting and cooking salt).

Main ingredients: refined powdered sea salt, potassium iodate.

Product features: Contains the natural characteristics of sea salt, the particles are uniform, crystal clear, and the taste is good, which can be used for pickling and cooking, which can meet your preference for sea salt. This product pickles fruits and vegetables, the effect is ideal, and the flavor is unique.

Suitable for: People who like to cook dishes with sea salt and pickle fruits, vegetables and vegetables.

You can eat it, but you can't eat it for a long time.

Pickled salt has strong adhesion, long melting time, more full flavor, more suitable for pickled dishes and meat, although it can also be used for home stir-frying, but it is recommended to buy a small bag of edible salt.

Jiuda Salt: Obtained the A-level product certification of China Green Food Development Center. Strong adhesion, long melting time, and more adequate flavor. Pickled dishes and meats, preservatives and fragrant, have a unique taste, and are suitable for any traditional curing method.

Salt use is contraindicated.

In addition to sodium chloride, potassium iodide is also added to table salt, although the properties of potassium iodide are relatively stable, but in the case of light, wind and heat for a long time, the iodine element in potassium iodide will also reduce the iodine content in the salt due to volatilization, affecting the effect of iodine supplementation. Therefore, salt has a shelf life, and the storage time should not be too long, and three years is appropriate.

The iodine element in iodized salt is added in the form of the compound potassium iodate, which is relatively stable in nature. However, during the cooking process, potassium iodide will be decomposed into iodine and volatilized at high temperatures. If you put the salt in the pan as soon as the oil is hot while stir-frying, the iodine will volatilize due to the high temperature.

Therefore, when stir-frying, you should try to add salt when the dish is about to come out of the pot, so as to ensure that the iodine element is less volatile.

The above content refers to Encyclopedia - Pickled Salt.

People's Daily Online-Health Tips: How to Eat Salt Scientifically to Keep You Healthy.

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OK. Raw salt is dried under natural conditions, with compact structure, gray and white color, and a purity of about 94% particles, this salt is mostly used for pickling pickles, fish, meat, etc. Refined salt is made of raw salt, purified by chemical salt brine, vacuum evaporation, dehydration, drying and other processes, the color is white, the powder is not in the form, and the sodium chloride content is above, which is suitable for cooking and seasoning.

The pickled salt particles are larger and coars, while the edible salt particles are finer and iodine will be added to make them more fine.

Edible salt is generally special salt, and now it is all iodized salt.

Pickling salt is raw salt with some residue.

Pickled salt is generally used as pickles, not industrial salt.

The main component of edible salt is sodium oxide, which contains elements such as iron, phosphorus, and iodine.

Pickled salt does not contain iodine and should not be consumed for a long time.

Edible salt is generally refined salt, and now it is iodized salt; Whereas, pickled salt is coarse salt and contains some impurities.

1. Edible salt refers to processed edible salt with sodium chloride as the main component obtained from seawater, underground rock (mineral) salt sediments, and natural brine (salt) water, excluding low-sodium salt.

2. The main component of edible salt is sodium chloride (NaCl), which contains a small amount of water and impurities and other elements such as iron, phosphorus and iodine.

Pickled salt is generally used as pickled vegetables, and it can be eaten without industrial salt, but it should not be eaten for a long time, and it is better to eat iodized salt. And it's better for small children not to eat it. Pickled salt does not contain iodine, and long-term iodine deficiency can lead to adult thyroid hypertrophy and pediatric cretinism.

Cured salt is actually unprocessed coarse salt, which is generally used for pickled foods, and is very cheap without added iodine, so salt companies do not allow it to be sold as edible salt. Cured salt contains a lot of nitrite, which may cause tissue cancer and be harmful to health if consumed for a long time, so that kind of salt should not be used.

Table salt is generally special salt, but now it is all iodized salt; Whereas, pickled salt is raw salt with some residue.

1. Salt refers to the salt obtained from the sea surface, underground rock (mineral) salt accumulations, and pure natural brine (salt) water with sodium oxide as the main ingredient, excluding low-sodium salt.

2. The main component of table salt is sodium oxide (NaCl), with a small amount of water and residues, as well as other iron, phosphorus, iodine and other elements.

Pickled salt is generally used as pickles, not industrial salt, but it is not necessary to take it for a long time, and it is best to eat iodized salt. And it is better for small children not to have to eat. Pickled salt does not contain iodine, and long-term iodine deficiency can cause thyroid hypertrophy in adults and hypothermia in children.

Pickled salt is in fact unprocessed raw salt, which is generally used to pickle food, without iodine, etc., which is very cost-effective, so salt companies are not allowed to use it for salt market sales, in fact, they have eaten this before.

Differences: 1. Different properties: cured tobacco is unprocessed coarse salt, which is generally used for pickled food, does not add iodine and other substances, and is generally not used for sale. Edible salt is processed salt obtained from seawater, underground rock salt deposits, natural brine.

2. Different absorption rates: The content of magnesium chloride in cured tobacco is more than that of table salt, and it is easier to absorb water. The main component of edible salt is sodium chloride, which also contains a small amount of water and impurities, as well as other elements such as iron, phosphorus and iodine.

3. Different uses: pickled salt is mainly used for pickling meat and pickles. Main raw materials and specifications of sea and lake salt.

Production method and process flow: The raw salt is washed, dried, screened, and selected to obtain the finished salt. Edible salt is the main salty taste in dishes, which has the effect of improving umami and increasing flavor.

Pickled salt is used to pickle pickles, and the use of salt is what we use every day to cook our dishes, and they are different in their functions.