In recent years, news has emerged one after another about the use of industrial salt as edible salt to obtain huge sales. The safety of edible salt has seriously endangered human health. Therefore, consumers should learn to identify product authenticity through anti-counterfeiting labels and protect their own safety. Below are 5 ways to identify real and fake table salt that I have collected. Welcome everyone to read and refer to it!

So what is industrial salt? What harm does it have? Industrial salt is used in industrial production, and it has harmful effects on the human body after consumption. The harm is unimaginable. The heavy metal content of industrial salt exceeds the standard and contains barium, lead, nitrite and other toxic and harmful substances. Long-term intake can cause mental retardation, slow growth, and dementia in infants. Ingestion of adults can affect growth and development, leading to chronic or acute poisoning, carcinogenesis, and serious illness. It can cause death and may also enter the fetus through the placenta and cause fetal malformation.

Now I would like to remind you to pay attention to distinguishing the authenticity of table salt from fake ones. You can use the following methods to identify genuine and fake small package salt.

First: Look at the packaging. Iodized salt that meets national standards must be in small packages. The printed patterns and text on the packaging bags are very clear. The packaging material is double-layer composite film or other higher-end packaging. materials, mechanical packaging sealing, and the production date on the sealing strip. Among them, the products of China Salt Company have watermarks on the outer packaging, and the words China Salt can be seen when facing the light. The printing of fake and inferior salt packaging bags is very rough and blurred, and some even use Manual packaging with simple sealing strips.

Second: Look for the anti-counterfeiting mark. The iodized salt anti-counterfeiting mark of small packages of iodized salt that meets national standards is sandwiched between the double-layer composite film and cannot be peeled off. It must be adhered and placed correctly; counterfeit and inferior salt. Anti-counterfeiting marks are usually affixed after packaging and can be uncovered by hand. The affixing is obviously irregular.

Third: The implementation standard for industrial salt is GB/T5462, and the implementation standard for edible salt is GB/T5461.

Fourth: Industrial salt is generally packaged in 50 kilograms per woven bag, and the price per kilogram is cheap. Edible salt is generally packaged in small bags, 400-500 grams per bag. The packaging bags are marked with anti-counterfeiting, product standards and Inkjet coding and other markings.

Fifth: Industrial salt has a rough texture and contains toxic impurities such as nitrite, while edible salt has a finer texture and can be identified.

Expansion: Introduction to table salt

Table salt refers to sea salt, well salt, mineral salt, lake salt, soil salt, etc. from different sources. Their main component is sodium chloride, and the state stipulates that the sodium chloride content of well salt and mineral salt shall not be less than 95%. Table salt contains barium salts, chloride, magnesium, lead, arsenic, zinc, sulfate and other impurities. We stipulate that the barium content should not exceed 20mg/kg. Too much magnesium and calcium in table salt can make the salt taste bitter, and too much fluoride can also cause poisoning. In recent years, many experiments have confirmed that there is a certain relationship between salt intake and the incidence of hypertension. Excessive salt intake in the diet can cause hypertension. The World Health Organization (WHO) recommends that each person consume less than 6g of salt per day to prevent coronary heart disease and hypertension. my country stipulates that adults' daily intake of 6g of salt can meet the body's sodium needs.

Origin

The origin of salt in China. The original meaning of the word "salt" is "to boil brine in a vessel". "Shuowen" records: Those who are born are called brine, and those who are cooked are called salt. Legend has it that during the time of the Yellow Emperor, there was a prince named Susha who boiled sea water and fried it into salt. The colors were green, yellow, white, black and purple. The Chinese began to boil salt around the time of Shennong (Yan Emperor) and Huang Emperor. Salt in ancient China was boiled from sea water. In the 1950s, cultural relics were unearthed in Fujian, including salt-frying utensils, proving that ancient people during the Yangshao period (5000 BC to 3000 BC) had learned to boil sea salt. According to the above information and physical evidence, the origin of salt in China dates back to the Yanhuang Dynasty 5,000 years ago. The inventor Susha was the originator of making salt from seawater by boiling it with fire, and later generations respected him as the "Salt Sect". Before the Song Dynasty, a temple was built specifically to worship the "Yan Zong" ten miles southeast of Anyi County, Jiezhou, Hedong. During the Tongzhi period of the Qing Dynasty, Qiao Songnian, the salt transport envoy, built the "Yan Zong Temple" in Taizhou. The main person enshrined in the temple is the Susha family who boiled the sea to make salt. Guan Zhong, who implemented the "salt government and official camp" in Qi State, was placed in the position of accompanying sacrifices.

China is also the place where salt wells were invented. "The Chronicles of the King of Shu": "During the Dijie of Emperor Xuan (69 BC to 66 BC), dozens of salt wells were first used." Since the Han Dynasty, salt ponds have also been used to obtain salt. Wang Zhen (yì)'s "Luo Du Fu": "There is a salt pond in the east, which is clean and ice-cold. It can be cooked without labor, and it becomes natural." Liu Zhen's "Luo Du Fu": "There is also a salt pond, which is fried and roasted in spring, and cooked in the sun. The salt is sparse from the Yin when it sprays violently, and it is not damaged if it is harvested."

In the early days of salt production, an iron pot was placed directly on the stove and cooked over a fire. This primitive method of boiling salt takes time, consumes fuel, has low output, and is expensive. Therefore, from the birth of salt, the royal family has established a salt law. In the Zhou Dynasty, the official in charge of salt administration was called "salt man". "Zhou Li·Tianguan·Salt Man" records that the salt man was in charge of salt administration and managed various salt-use affairs. Bitter salt and loose salt should be used for sacrifices, shaped salt should be used for hospitality, and malt salt should be used for the king's delicacies. Emperor Wu of the Han Dynasty established the Salt Law, implemented official salt monopoly, and prohibited private property. "Historical Records Pingzhunshu" records that anyone who dared to make salt privately at that time would be punished by having his left toe cut off. During the Jin Dynasty, people who boiled salt privately were sentenced to four years in prison, and officials were sentenced to two years. After the Salt Law was enacted, citizens’ consumption of salt was regulated.

"Guanzi": "In terms of the amount of table salt, a husband's five liters in a month is less than half, a woman's three liters is less than half, and a baby's two liters is less than half."

Types

Salt in ancient times There are many types, including colors: crimson snow, peach blossom, green, purple, white, etc. From the source, it is divided into: sea salt is decoctioned from sea brine, well salt is decoctioned from well brine, alkali salt is decoctioned by scraping alkaline soil, pond salt is made from pond brine and dried, and cliff salt is produced between earth cliffs. Sea salt, well salt, and alkaline salt come from humans, while pond salt and cliff salt come from heaven. "History of the Ming Dynasty" records: "The salt from Jiezhou is formed by feng shui, the salt from Ningxia is scraped from the ground, the salt from Huai and Zhejiang is boiled, the salt from Sichuan and Yunnan is collected from wells, the salt from Fujian and Guangdong is accumulated as brine, and the salt from Huainan is The salt from Huaibei is fried, and the salt from Shandong is fried or dried. This is a big difference. "Tao Hongjing's "Famous Doctors" of the Southern Dynasties records: Donghai Salt, Beihai Salt, Nanhai Salt, Hedong Salt Pool, Liangyi Salt Well, and Xiqiang Mountain. Salt and Hu Zhongshu salt have different colors, with those from Hedong being the winner.

Uses

Table salt has a wide range of functions: sterilization and disinfection, tooth protection, beautification, skin cleaning, decontamination, medical treatment, important chemical raw materials, edible... Chemical properties:

p>

1. It can react with silver nitrate to obtain silver chloride precipitation;

2. Solid table salt can be heated with concentrated sulfuric acid to obtain hydrogen chloride gas;

3. Electrolysis of sodium chloride solution can produce chlorine, hydrogen and sodium hydroxide;

4. Electrolysis of molten sodium chloride can produce elemental sodium and chlorine.

Precautions

1. Buy less and eat in time

Buy in small amounts and then buy after eating to prevent the sublimation of iodine. Because potassium iodate will decompose and volatilize under conditions of heat, light, wind, and humidity.

2. Avoid high temperatures

When cooking and making soup, avoid adding iodized salt at high temperatures. If you put iodized salt when frying, the consumption rate of iodine is only 10%, and if you put iodized salt in the middle, the consumption rate will be 60%; if you put iodized salt when taking it out of the pot, the consumption rate will be 90%; if you put iodized salt in cold dishes, the consumption rate can reach 100%.

3. Avoid long-term storage in open containers

If iodized salt is in contact with sunlight and air for a long time, iodine will easily volatilize. It is best to put it in a colored glass bottle, seal it tightly after use, and store it in a sealed container.

4. Avoid adding vinegar

Iodine will be destroyed after combining with acidic substances. According to tests, if vinegar is added at the same time when cooking, the consumption rate of iodine will be reduced by 40% to 60%. In addition, when iodized salt meets acidic vegetables (such as sauerkraut), the consumption rate will also decrease.

5. Salt and Radiation

In March 2011, panic buying of salt occurred in supermarkets in many places in China. It is understood that there are two main reasons why citizens rush to buy salt. First, all table salt in our country is iodized salt, and the iodine in it is potassium iodide, the main component of iodine tablets. Many citizens may think that eating more salt can protect them from radiation at critical moments. Another concern is that residents of some coastal cities in Guangdong are worried that the sea water will be contaminated by Japanese nuclear radiation and cannot be used. Once the salt inventory is insufficient, the price will rise.

Regarding the first concern, an expert from the Guangdong Provincial Center for Disease Control said that the iodine content in table salt is very low. Even if citizens eat a lot of salt, it will not have much radiation protection effect. Excessive consumption of iodized salt is harmful to the human body. This is said by the person in charge of the health department.

Regarding the second concern, the relevant person in charge of the Salt Industry Corporation said that relevant national departments have responded, saying that Japan’s nuclear radiation has not had any impact on our country. “This lack of impact is comprehensive, including The sea area. In addition to sea salt, Guangdong also supplies mineral salt. The person in charge said that the mineral salt is extracted from 3 meters underground and there is no pollution. Citizens do not need to panic about the quality of table salt.