01
Iodized salt should be purchased through formal channels, and it should be clearly identified when purchasing, and the packaging must have iodized salt labeling.
02
The purchased iodized salt should be properly preserved, should be placed in a cool and dry place, avoid direct sunlight and moisture absorption, leave the stove for storage, and avoid the influence of high temperature;
03
In order to prevent iodine loss, it is not advisable to put iodized salt too early when cooking, and it is advisable to put it when the food is about to cook; avoid bursting the pot, stewing and boiling with iodized salt for a long time, so as to avoid the iodine being invalidated by heating and losing the effect of iodine supplementation.
Source: Official website of the National Bureau of Disease Control and Prevention
Editor: Shen Yiqing