Edible salt substitute for recuperating 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight)

Abstract

The invention relates to edible salt substitute for recuperating 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight). The edible salt substitute is prepared from the components in parts by weight: 0.5 to 1.5 parts of rose salt, 0.5 to 1.5 parts of Himalaya salt, 0.2 to 0.8 part of food grade histidine hydrochloride, 0.05 to 0.15 part of flos caryophyllata, 0.05 to 0.15 part of radix aucklandiae, 0.05 to 0.15 part of fructus foeniculi, 0.05 to 0.15 part of radix curcumae longae, 0.05 to 0.15 part of galanga, 0.05 to 0.15 part of rhizoma zingiberis, 0.05 to 0.15 part of netmeg, 0.05 to 0.15 part of cortex cinnamomi, 0.05 to 0.15 part of fructus crataegi, 0.05 to 0.15 part of sodium tartaric acid, and 0.05 to 0.15 part of aceglutamide. The edible salt substitute for recuperating the 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight) provided by the invention adopts the combination of multiple low sodium salt with different components and multiple condiments, has the efficacies of the edible salt, and substitutes the edible salt so as to reduce the edible salt intake of a human body and recuperate or alleviate the 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight).

Description

technical field

[0001] The invention relates to the field of food technology, in particular to an edible salt substitute for treating "five high" chronic diseases and a preparation method thereof. Background technique

[0002] A large number of studies at home and abroad have shown that excessive salt intake in the existing daily diet is one of the important causes of chronic diseases caused by "five highs (high blood pressure, high blood sugar, high blood fat, high uric acid, high body weight)". Reducing the daily salt intake can significantly reduce the incidence of "five high" chronic diseases and alleviate the clinical symptoms of these chronic diseases. However, reducing the daily salt intake will significantly reduce the taste of the diet, so salt substitutes such as "low sodium salt" are not accepted by the public. In order to reduce the daily salt intake without reducing the taste of the public, it is necessary to develop a new substitute for edible salt to reduce t...