In most daily dishes, we have to use salt, it seems that it is an indispensable spice in many ways.Salt not only helps more flavor for the dish, but it also has the effect of preserving food when absorbing water from food, preventing the growth of bacteria - such as sour or salted salt dishes;Create a structure for food - for example, when baking, people must be careful when using salt in the recipes that need yeast;Or even to enhance the sweetness, which is why we have flavors like salty caramel.It also neutralizes the bitter flavors in the vegetables they have cabbage and olive.

Therefore, every time in the kitchen of each family has a bottle of salt.Because we use salt so often, if not carefully preserved, it can also accidentally become a source of "poison" easily entering the body and causing disease.

Here are 3 bad habits when preserving salt by experts, keeping them at home sooner or later becomes a "poison" for health.

1. Contain salt in metal jars

Many people put salt in metal jars when preserved.Although this metal jar looks very beautiful, durable, it is not a good choice.Some people may wonder: Previously we always put salt in metal jars, where's okay?In fact, salt itself is an alkaline substance.If the salt is put into a metal jar, the chemical reaction can occur, thereby releasing substances that are harmful to the human body.

If using a metal box for a long time will affect health, even increases the risk of cancer.On the market there are many types of metal salt jars, even some metal containers contain iron.Do not underestimate this type of jar, because iron in these metal vials will react chemically with chloride ions in salt to form chloride iron.This substance not only changes salt color but also makes salt more toxic.

2. Contain salt in the vial without a lid or a hole

Standing salt in a vial without a lid or there are opaque holes so that when using just sprinkle salt out, no need to open the lid, it is really convenient.However, you should not store salt in this way.

Because the air is often filled with steam molecules and salt itself has high moisture absorption.If the salt is contained in a bottle without lid or a hole, salt can absorb moisture from the environment, affecting the quality and taste of the salt.

In addition, preserving salt in this way can also cause some small insects or dust to fall.Imagine when we are more salt, suddenly we discover dead insects or a layer of dust flying into the eyes, who dares to eat!To ensure the safety of salt, we still need to put salt in a lid to avoid such cases effectively.

3. Put salt in a wet or sunlight place

Do you notice, the salt in the kitchen is often clumped.The main cause of this phenomenon is due to salt placed in a wet corner.Anyone who has experience knows that salt itself has very strong moisture absorption, air humidity in relatively high humidity corners.If the salt is placed here, the lumping problem can occur, affecting the quality of the salt.

In addition to clumping, wet environments can also produce many other bacteria and microorganisms.Salt if left long in this environment can be contaminated and produce some substances that are likely to harm the body.Therefore, you should leave the salt in a cool, dry place.

However, you should not put salt in the sun.Research shows that iodized salt takes a lot of iodine when exposed to the sun, even if you are preserving unprocessed salt, no additives, you should not leave salt in contact with the sunlight.It is to avoid losing the essential substances for the body in salt.

Source and photo: 163, Healthline