The main hazard of users eating too salty is excessive sodium intake. The harm of too much sodium to the body is mainly blood pressure, because sodium can not only directly stimulate blood vessels, but also increase the intake of sodium and the loss of potassium, and the imbalance of sodium and potassium will also lead to an increase in blood pressure.
The increase of sodium will also lead to the loss of calcium in the body, which will not only lead to unstable blood pressure but also lead to osteoporosis. Similarly, taking too much sodium will increase the water storage in the body, which will not only increase the blood volume, but also increase the burden on the kidneys.
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Cooking precautions:
1, when cooking, you should fill it, fry it and be quick: this can fully preserve vitamin C in food and vegetables, and in addition, you should use less cooking methods.
2, do not squeeze out vegetable juice: vegetable juice is rich in nutrients such as vitamin C, enzymes, so generally do not squeeze out vegetable juice. If you need to squeeze out vegetable juice during special cooking, make full use of it and don't waste it.
3, proper use of vinegar: If you can put a little vinegar when cooking, it will not only taste delicious, but also strengthen the protection of vitamin C, because vitamin C is not easy to decompose in acidic environment.
4. It is not advisable to add alkali: when cooking beans and vegetables, adding some alkali can soften the food, but it will destroy a lot of vitamin C and reduce the nutrition of vegetables, so it is best not to use it.
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