Despite the fact that many nutritionists talk about the harm of salt, it is difficult to imagine cooking without this ingredient.
It would probably be correct to say that here, as in other cases, it is important to know the measure, and then salt will not harm your body.
In addition, it is worth buying only high-quality products. Today we will talk about how to choose exactly this salt.
First of all, carefully study the composition of the product, information about which is printed on the packaging.
The list of ingredients should not contain any foreign impurities.
The next factor to evaluate is the color of the salt. Good salt is usually white or gray in color with no inclusions.
Don't be shy about smelling the salt - it should have a light, pleasant scent, not mixed with other aromas.
And, of course, taste is important – salt should not be bitter or have any aftertaste.
A simple test will help you to verify the quality of the salt: dissolve the crystals in clean water, then evaluate the state of the liquid. Insoluble deposits or a change in the color of the water indicate low quality of the product.
