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shi ju dui jian kang de ying xiang
Author(s): 
Pages: 10
Year: Issue:  6
Journal: Regimen

Keyword:  铝制食具健康铁锅食物塑料制品身体芳香油保温杯茶叶缺铁性贫血;
Abstract: <正>我国人民很早就开始用铁、铜制成餐具使用了。由于铁易产生铁锈、铜易产生铜锈,对身体不利,因此出现了瓷制食具——它光洁、坚固、耐用,也便于洗涤、消毒,不易沾染污垢和病菌。但它也有缺点,这便是表面的一层釉的配方中铅的成分较多,如烧瓷温度较低,铅离子就易被食品溶出而危害身体。因此,必须设法把铅除掉。简易的方法,便是把新买的碗、碟用醋酸加十倍水煮两三个小时,使铅溶
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