People pay more and more attention to health preservation. We all know that in the daily diet, the body can better absorb the nutrients in the food by drinking soup. But first of all, we need to know the right way to open the soup to avoid the disadvantages brought by drinking soup. Let's take a look at it with Xiaobian
Have you stepped on the minefield for soup?
1、 Everyone can drink thick soup
'the better the soup, the higher the nutrition', which is not the case.
Nutritionist analysis: pork bone, chicken, duck meat and other meat products can release carnosine, purine base, amino acid and other substances after boiling, which are collectively known as' nitrogen-containing extract '. Obviously, the more delicious the soup, the more nitrogen-containing extracts, including 'Purine', etc., and long-term excessive intake of 'Purine' can lead to hyperuricemia, which is the main cause of gout. Not everyone can drink these delicious old fire soup, such as gout patients, diabetes patients, because purine and other nitrogen-containing extracts are processed by the liver and turned into uric acid which is excreted by the kidney, so too much 'Purine' aggravates the burden on the liver and kidney. The delicious soup is also related to the fat and sugar extracted from the soup, which are not conducive to the control of diabetes.
2、 The longer the soup is cooked, the better
Some areas have the habit of cooking "old fire soup". They think that the longer the soup is cooked, the hotter it is, and the better the nutrition. Therefore, the "old fire soup" is often cooked for several hours.
Nutritionist analysis: after a long time of cooking, many nutrients are damaged, the longer the pot, the more protein denaturation, the more vitamins are destroyed. Laohuo soup only contains a very small amount of protein soluble matter, sugar and minerals, only a little more nutrition than boiled water. The cooking time should not be too long, generally within 2 hours. Some foods take even less time to make soup. For example, the fish soup is tender, and the cooking time should not be too long. As long as the soup is white, it is OK. If you continue to stew, not only the nutrition will be destroyed, but also the fish will grow old, thick and taste bad.
Some people like to put ginseng and other tonic herbs in the soup. Because ginseng contains ginsenoside, it will decompose and lose the value of tonic if boiled too long. Therefore, the best time to boil the soup is 40 minutes. Finally, if you want to put vegetables in the soup, you must wait for the soup to be cooked and then eat them as you go, so as to reduce the loss of vitamins.
3、 Soup without dregs
As the saying goes, 'eating meat is better than drinking soup'. The flavor of broth often exceeds that of meat. People thus misunderstand that the essence of meat has gone to the broth, and the nutrition of soup is better than meat.
Nutritionist's analysis: the flavor of Laohuo soup is due to the fact that some nitrogen-containing extracts in the meat are dissolved in the soup after boiling, but most of the protein in the food remains in the solidified state in the meat, rather than in the water. The protein content of the soup cooked for more than 2 hours is only about 5% of the meat, and 95% of the nutrients remain in the 'meat dregs'. Therefore, only soup without meat is enough to satisfy the taste, and a lot of nutrients are still in the meat residue. If you don't eat meat without soup, you will pick up sesame seeds and lose watermelon. In fact, the taste of "dregs" is not the best, but the peptides and amino acids are more conducive to human digestion and absorption. Therefore, in addition to those who can only eat liquid, it should be advocated to eat soup with 'dregs'.
How to drink soup to be healthy
1、 Don't throw away the dregs of soup
No matter what kind of meat, the protein will solidify after heating. Even if the stew is rotten again and the soup is thick again, there are only some small molecules in the soup. These substances are the source of the flavor in the soup. In addition, the fat in the meat will be emulsified after stewing for a long time, making the soup milky white. The collagen in the bones, skin and meat can also be dissolved into the soup, making the soup sticky, but these are not all refined , those meat dregs, i.e. lean meat, are the main protein in the year. What the old people with long illness and infirmity lack is this kind of animal protein. Therefore, the correct way to eat is to eat both soup and meat. If the teeth are not good, it is better to cut and chop the meat before stewing.
2、 It's not advisable to have the soup alone
Each kind of food contains different nutrition elements. Even the soup with good taste will lack many vitamins. Therefore, it is recommended to use several kinds of animal and plant food to make soup together, which can not only make the soup taste more delicious, but also make the soup more nutritious.
3、 Don't drink too hot soup
Drinking too hot soup is harmful but not beneficial. It's best to drink soup with a temperature below 50 degrees. Some people like to drink hot soup. In fact, people's oral esophagus can only tolerate soup with a maximum temperature of about 60 degrees. Exceeding this temperature will cause damage to the esophagus. Although the human body has the function of repairing after scalding, if it is repeated, diseases will occur. Experts found that people who like drinking hot soup lose esophageal cancer High incidence.
4、 Don't drink soup too fast
Experts pointed out that if we extend the time of eating, we can fully enjoy the taste of food, and have the feeling of being full in advance, so can soup. If we slow down the speed of eating soup, we will have enough time for food digestion. When we feel full, it is the right time to eat. If we drink soup quickly, we will realize that when we are full, we may have eaten more food than we need The quantity you want.
With porridge, bread, steamed bread and other staple food to supplement energy, this kind of cereal food can make the human body get enough carbohydrates, and is conducive to the absorption of milk.