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In the busy city, as the May Day holiday approaches, people are talking about their holiday plans and how to use this short break to relax.
In a small but intimate coffee shop, a few friends sit around a table and gossip about the upcoming vacation.
Li Chenghui, a self-media worker, was also present, and his job is to dig up the small details of life and present them to the public in a humorous way.
"You know what? The last time I had a check-up, the doctor suddenly said to me, 'Did you know that the salt you eat can be carcinogenic?'" My friend Xiaogang suddenly brought up the topic of health.
After Li Chenghui heard this, his brows furrowed, feeling that this topic seemed to be quite heavy, but it also aroused his interest.
Xiao Gang went on to explain that there are many types of salt on the market, but the quality is uneven.
He mentioned two common problem salts: one is counterfeit and shoddy low-sodium salt, which is advertised as low-sodium health, but in fact it is just passed off as low-quality salt;
The other, more serious, is the passing of industrial salt as edible salt, which often contains heavy metals and other toxic substances that are harmful to humans.
After hearing this, Li Chenghui thought that he usually took salt from the supermarket casually, and never thought about the possible health risks behind it.
He decided to dive deeper into the topic and plans to make a video on how to identify safe table salt.
He first interviewed a nutrition expert, Professor Cheng, to get a more scientific perspective.
Professor Cheng told him that although salt is an essential condiment in our daily diet, excessive intake of low-quality salt may not only lead to an increase in blood pressure, but may also increase the risk of cancer in the long run.
In particular, contaminated industrial salts, which contain heavy metal elements such as lead and cadmium, are known carcinogens.
"For example, we once followed a small town where residents had twice the national average rate of cancer due to long-term use of non-food grade salt. ”
Professor Cheng provided a large amount of data to support his view, which shocked Lee.
Through further interviews and research, Li Chenghui learned that there are indeed some illegal traders in the market.
In pursuit of higher profits, they sell cheap industrial salt through simple processing and passing off as table salt.
The packaging of this type of salt is often quite beautifully made, and it is fake and real.
In order to help the audience identify the authenticity, Li Chenghui specially produced a video detailing several tips for distinguishing salt:
First of all, the legal edible salt packaging must have clear production license information and standard codes;
Secondly, by observing the size and shape of the salt particles, the edible salt particles are usually more uniform;
Finally, a dissolution test can be tried, and the water should be clear after dissolving the qualified table salt.
Through this in-depth exploration, Li Chenghui not only improved his health awareness, but also helped the public realize the importance of choosing qualified salt through his professional skills.
His videos went viral on the internet and received widespread attention and praise.
At the end of the story, instead of summarizing as usual, Li Chenghui raised a thought-provoking question in the video:
"How can we fundamentally ensure food safety and avoid such food safety incidents?"
This issue sparked a heated discussion among netizens.
Among them, there is a view that in addition to the prudent choice of individuals, it is more important that the government and relevant departments should strengthen market supervision, crack down on food fraud, and strengthen the public's popularization of food safety knowledge.
Only then will we be able to tackle the root causes of the problem and ensure that everyone's table is safe.
What do you think about this? Welcome to discuss in the comment area!