Salt and iron anti-anemia
The lack of iron is a gradual process. Therefore, only by constantly supplementing the daily diet can we ensure the adequate supply of iron needed by the human body. Treatment of iron deficiency can also take iron supplements, but the chance of recurrence after discontinuation is high. In order to solve the problem of iron deficiency, European countries and the United States have already implemented iron-strengthening measures, requiring the mandatory addition of iron elements in daily staple foods, and set specific standards. For example, in the U.S., starting from 1941, 3.5 mg of iron was added per 100 g of flour. Sweden began to implement the standard of adding 3 mg of iron per 100 g of flour from 1944, and after 1970 it increased the amount of iron added to 6.5 mg. As a result of this, the nation’s iron deficiency is greatly reduced, and the incidence of iron-deficiency anaemia in menstrual women is reduced from 25% to 30% to less than 5%.
The pursuit of balanced iron supplementation measures that are easy to use is a topic that nutritionists and medical experts have jointly studied. Recently, Canadian research institutes have made major breakthroughs in this research, and developed a new method for adding salt and iron to iodine. Technology provides a very convenient way for people to supplement both elements through salt. Scientists long ago conceived that like salt and iodine to prevent iodine deficiency, iron added to prevent iron deficiency anemia. However, due to the addition of iodine in salt, it is always a thorny issue how to achieve the best of both worlds in the "peaceful coexistence" of iron and iodine in salt. In previous tests, the simultaneous addition of iron and iodine caused a chemical reaction that made the two elements extremely unstable in their content and morphology, and also caused the salt to have a strange color and taste. After research and discussion, the scientists finally found a solution, that is, to encapsulate iodine in a layer of dextrin (a polymer of glucose) so that it does not come into direct contact with iron, thereby overcoming the above drawbacks without increasing Salt production costs. Tests have shown that under the condition of keeping dry, the salt processed by this technology has a long shelf life, and the absorption of iron and iodine in the human body is good.
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