It’s okay if you don’t eat too much.

Sodium nitrite is a kind of industrial salt. Although it is similar to sodium chloride, it is poisonous and cannot be eaten. Sodium nitrite is highly toxic. People may develop symptoms of poisoning if they consume 0.2 to 0.5 grams. If 3 grams are accidentally consumed at one time, death may occur. Sodium nitrite poisoning is characterized by cyanosis, with symptoms and signs including headache, dizziness, fatigue, chest tightness, shortness of breath, palpitations, nausea, vomiting, abdominal pain, diarrhea, and cyanosis of the lips, nails, skin and mucous membranes all over the body. etc., even convulsions, coma, and in serious cases life-threatening.

If cyanosis of high-side hemoglobin occurs, methylene blue can be used to reduce high-side hemoglobin.

The reason why sodium nitrite can cause poisoning if you accidentally eat it is that the iron contained in hemoglobin in the human body is ferrous iron, which can combine with oxygen and circulate in the blood to transport oxygen to all parts of the body. When sodium nitrate is ingested by mistake, a chemical reaction occurs in the blood, converting hemoglobin into ferric hemoglobin. Hemoglobin containing ferric iron cannot carry oxygen, thus causing oxygen deficiency in the human body. In addition, sodium nitrite is also a carcinogen. Therefore, accidentally eating sodium nitrite is very harmful to your health.

To distinguish sodium nitrite from table salt, you can put the sample into a sulfuric acid solution of potassium iodide and add starch. If it appears blue, it proves that the sample is sodium nitrite. The iron contained in hemoglobin

white in the human body is ferrous iron, which can combine with oxygen and circulate in the blood to transport oxygen to all parts of the body. When sodium nitrite is ingested by mistake, a chemical reaction occurs in the blood, converting hemoglobin into ferric hemoglobin. Hemoglobin containing ferric iron cannot carry oxygen, thus causing hypoxic poisoning in the human body. Produced in accordance with GB1907 national standard as a food additive, and added in the amount specified in GB2760. The maximum usage amount in meat is 0.15g/kg. The residual amount of sodium nitrite in meat should not exceed 0.05g/kg in cans; Meat products must not exceed

0.03g/kg.

The standard for human safe intake of sodium nitrite issued by the World Scientific Committee on Food Hygiene in 1992 is 0 to 0.1 mg/kg of body weight; if converted into nitrite, the standard is 0 to

4.2mg/60kg body weight, if used and consumed according to this standard, it will not cause harm to the human body. Sodium nitrite is toxic. The toxic side effects of excessive ingestion are paralysis of the vasomotor center, respiratory center and peripheral blood vessels, forming methemoglobin. Acute poisoning manifests as general weakness, headache, dizziness, nausea, vomiting, diarrhea, chest tightness and difficulty breathing; examination shows obvious cyanosis of the skin and mucous membranes. In severe cases, blood pressure drops, coma, and death.

In addition, sodium nitrite can also produce carcinogens in the human body. Newly soaked kimchi also contains sodium nitrite (so the kimchi is best eaten after 15 days after being soaked, as the nitrite in it

The acid content will gradually decrease).