Drinking soup has the potential to "hurt" your body all the time!
Drink soup to nourish the stomach, drink soup to nourish the stomach, and drink soup to regulate the body's ...... after a serious illnessMany people love soup, but drinking soup may be causing you to be calcium deficient, gout, ......
If you have these soup drinking habits, hurry up and change them!
These 4 soup drinking habits are equivalent to chronic suicide!
Drinking soup has always been considered a health code, but drinking it wrong can lead you into a health trap.
Xiaofeng emma has found 4 ways to drink soup that many people think are health codes, if you are using it, hurry up and change it!
Drink soup to nourish your stomach? Drinking it this way may hurt your stomach even more!
If you like to drink soup before or after meals, as long as you make sure to drink less than 200ml, the effect on your stomach is not too great.
Xiaofeng emma:But if you like to eat with soup, then you have to be careful, many Koreans and Japanese people like this way of eating, but it can cause serious damage to your stomach.
Chewing food during meals is not only to chew the rice, but also to allow the saliva and rice to mix well so that our rice can begin to be digested in the mouth.
If this step is affected by drinking soup or even using soup to go down the rice, over time, the burden on the stomach will increase, which will cause stomach problems.
Drink soup to supplement calcium? Drinking too much accelerates calcium loss!
When it comes to calcium supplementation, the first thing that comes to many people's minds is bone broth, because it can "supplement shape with form", so that the calcium in the bones can be dissolved into the soup to speed up absorption.
However, an article published by Xinhuanet once showed that with one kilogram of bone stewed soup, the calcium concentration in the soup in 2 hours could not even reach 2mg 100ml, even if it was boiled for half a day or even a day, the calcium concentration still did not exceed 4ml 100ml.
Xiaofeng emma:Although there is not much calcium, a lot of fat quietly dissolves into the soup!
The Chinese Nutrition Association once issued a document saying that the proportion of fat in the diet should not exceed 25%, because after fat is broken down into fatty acids, it will form insoluble calcium soap with calcium that is not easy to be absorbed by the intestines.
Fresh soup for beauty? You may have gout first!
At this time, many people prefer seafood or vegetable broth that can remove eyebrows, but in addition to the good taste, fresh soup may be more damaging to the body than you can imagine.
Xiaofeng emma:The secret of the soup is that a large number of amino acids are dissolved in the soup, especially glutamate. If you add a little salt to this soup, you can produce monosodium glutamate, which is monosodium glutamate, which is what makes the soup delicious.
In addition, the fresher the soup, the more creatinine, creatine, purine, and other substances in it, and the greater the burden on the kidneys after drinking.
Is old soup better? The longer you boil the soup, the less nutritious it becomes!
Many people subconsciously think that soup that has been boiled for three or four hours or even half a day must be better and has more nutrients than soup for one hour.
In fact, this is a wellness trap.
Xiaofeng emma:The longer the ingredients are cooked, the more purines and fats will be precipitated, and the more damage will be to the kidneys and digestive system.
Also, if you take too long to make soup, you may lose more nutrients.
The Institute of Nutrition and Health Food, School of Medicine, Tongji University, has done a test and found that:
The protein content of the hooves increased significantly after heating for 1 hour, and then gradually decreased.
The protein content of chicken is 0Gradually elevated after 5 hours,1The maximum value is reached after 5 hours, after which it gradually decreases.
Experiments have shown that nutrients do not increase gradually with the cooking time.
So, how should you grasp the specific soup cooking time? You can't boil all the broth and vegetable soup for half an hour, right?
Hold your horses! Xiaofeng Emma has found different ways to make soup with different ingredients for everyone.
If you want to drink healthy soup, the soup time is the most important!
Different ingredients need to be boiled at different times in order to drink healthy soup.
Livestock: 15-2 hours
Research from Shanghai Food Science and Technology School has shown that pork ribs, old hens, and pig's trotters make soup1It takes about 5 hours to achieve a high nutritional value, but after a long time, the nutrients will be lost, and the taste will not be improved.
In addition, the nutrients in the meat are not completely integrated into the soup, so you can eat some meat at the same time as the soup, and the nutritional intake will be more comprehensive.
Aquatic products and soy products: 10-30 minutes
Generally speaking, fish is better cooked, but it is not resistant to cooking, and it can be done for about 15-30 minutes after being cooked, and if it is stewed for too long, it will destroy the nutrients and the taste will become bad.
If you use shrimp, crab and shellfish to make soup, the time is shorter, turn on the soup and put it in the pot, and control it to about 10 minutes.
Fungi and rhizomes: no more than 40 minutes
For example, ingredients such as kelp lotus root are best added when the meat is cooked until it is medium-rare, and the simmering time should not exceed 40 minutes.
Green leafy vegetables: When they are almost cooked, remove them in 2 minutes
Green leafy vegetables are not resistant to cooking, so it is best to add them when they are about to come out of the pot, and do not cook them for too long, which will destroy the taste and nutritional value.