How about eating soup often? Soup soup is a common health soup in Guangdong, which mainly refers to the soup that has been boiled for a long time. Different medicinal materials used to make soup can produce different health care value and dietotherapy value. Here's how to eat soup often.
How about eating soup often? 1 soup has high nutritional value, generally referring to chicken soup and bone soup. It is rich in nutrition and has high nutritional value. Drinking broth after operation can supplement nutrition, but for healthy people, it is not advisable to drink more broth, otherwise it may damage kidneys and blood vessels.
1, Kidney damage: Soups contain high-purine foods. Regular drinking of soups and eating high-purine diets will lead to an increase in blood uric acid in the body, and even uric acid crystals will be produced in the renal medulla and accumulated in the kidney, squeezing the renal medulla, resulting in cortical compression and cortical damage. If the condition is not controlled, serious symptoms such as renal insufficiency may occur if you still drink soup for a long time;
2. Vascular injury: Broth contains a lot of oil and protein. Long-term consumption by patients may lead to an increase in blood lipids and increase the incidence of diseases such as hypertension and diabetes. Used for patients with essential hypertension, diabetes, coronary heart disease, hyperuricemia, etc. Long-term intake of high fat can further cause atherosclerosis in the vascular wall of patients, and even cardiovascular and cerebrovascular emergencies.
3, eye damage: patients with hypertension and diabetes, long-term drinking soup, can aggravate the condition, and then there are complications such as fundus changes. If diseases such as hypertension are not effectively controlled, fundus diseases may further deteriorate, and even cataracts and other diseases may appear;
4, gastrointestinal damage: often drinking soup will consume a lot of oil, too much fat will increase the burden of the gastrointestinal tract, which may cause gastrointestinal dysfunction, leading to gastrointestinal discomfort symptoms such as diarrhea and flatulence;
5, other hazards: long-term drinking soup can also cause metabolic diseases, causing gout attacks. In acute gout, joints will be destroyed, leading to joint injury. Long-term drinking soup, patients with insufficient energy will also lead to obesity.
Patients in good health or after surgery can drink soup in moderation, but not often. Patients with hypertension, hyperglycemia and hyperlipidemia should eat less soup, eat more fresh vegetables and fruits such as tomatoes and kiwis, and take an active part in physical exercise to reduce the accumulation of oil in the body, avoid obesity and increase the risk of illness.
How about eating soup often? What is the nutritional value and specific efficacy of drinking soup?
1. Broth contains a lot of refreshing substances, such as nucleotides, odorous amino acids, organic acids and nitrogen-containing organic substances.
2. The nutritional value of the broth you made with different ingredients is different. There are many materials used to make broth, so the nutritional value is also high. The soup boiled with bones contains a lot of collagen and minerals, which can play an anti-aging role when eaten properly. Bone soup is also rich in calcium, so it is especially suitable for the elderly and children.
There are some water-soluble substances in chicken soup, and the molecules are relatively small. Eating chicken soup in moderation in daily life can play a role in invigorating qi and nourishing. Eating chicken soup in moderation in cold weather can also play a role in preventing colds.
4. Proper consumption of pork soup can also enrich blood, and pork soup can also nourish yin and moisten dryness to a certain extent.
Mutton soup contains a lot of protein and rich vitamins. A proper amount of mutton soup can warm up and contain a lot of oil, so if your body is losing weight due to poor nutrition intake, you can eat mutton soup in moderation.
6. Fish soup contains special substances that are not found in other foods. This substance is fatty acid. Proper intake of some fatty acids can play an antibacterial role. So you can eat it after cooking it in broth for a few months.
7. Drinking soup in moderation in daily life can also play a nourishing role. The soup stock is very rich in nutritional value. Among all the elements, protein has the highest content. Proper consumption of broth can strengthen muscles and bones.
8. Hot soup contains a lot of collagen, especially hot fish soup and mutton soup, which can be eaten by women who love beauty. Regular consumption can also help beauty beauty to fight aging.
How about eating soup often?
Has antiasthmatic, antitussive and expectorant effects.
The right crowd
The general population can eat it, especially the elderly and children.
Clear soup is a common health soup in Guangdong. Different medicinal materials used to make soup can produce different health care value and dietotherapy value. Boil soup with red dates, codonopsis pilosula and astragalus in winter. Can play the role of enriching blood and benefiting qi. There are three kinds of soup stock: hairy soup and milk soup. Broth has a very high medicinal effect, which can relieve asthma, eliminate phlegm and relieve cough, and is beneficial to human health.
Nutritional value of broth
"Broth", also known as fresh soup, usually refers to the advanced soup made by chefs for cooking, which can be generally divided into three categories: hairy soup, milk soup and clear soup. Most soup stock is made of chicken, duck, pig, cow, sheep, ham, scallop, mushroom and other raw materials rich in fresh substances, and the soup contains many fresh substances such as nucleotides, odorous amino acids, organic acids, peptides and nitrogen-containing organic substances. These umami ingredients and other flavor substances produce a comprehensive taste, which makes the broth mellow.
Clear soup is used for cooking, and many condiments on the market are difficult to replace. Maotang can be used to beautify the taste of various dishes; Milk soup is often used in the production of milk soup dishes at senior banquets; Clear soup is often used to cook, stew or make soup at high-end banquets. Many chefs use self-made raw materials and corresponding methods to make distinctive broth, which has become a "secret skill" for making dishes with unique flavor and full taste.
Broth can add a soft feeling to various tastes such as hemp, spicy, fresh, fragrant, smooth, tender and refreshing. It has the characteristics of multi-material compound taste components and original flavor, and its fresh, smooth and refreshing seasoning effect is not comparable to that of spices so far.
Efficacy and function of broth
1, relieving asthma: reducing the excitability of respiratory center, making respiratory movement tend to be quiet, showing the effect of relieving cough and asthma.
2, phlegm and cough: suitable for phlegm, phlegm, cough and other symptoms. It has a good moisturizing and physical therapy effect on the throat, which is conducive to the cure of local inflammation and can relieve local itching, thus blocking cough reflex. It can dilute the viscosity of respiratory tract inflammation and secretion, make it easy to cough up, and is beneficial to relieving cough and resolving phlegm.
The practice of soup
Refined broth
Raw materials: chicken skeleton and stick bone. This time I bought a chicken leg rack and a cavity (spine) bone.
Steps:
1, bring the water to a boil, heat it up, add bones and cook for two or three minutes, then boil the blood. Then take out the bone and rinse it thoroughly.
2. Reconnect the water and put in the bone. In order to keep the original flavor, I only put two pieces of ginger to remove the fishy smell. After boiling over medium heat, skim off the floating powder, then simmer for two to two and a half hours, and then simmer for 20 minutes to keep the soup slightly boiling, so that the soup will be whiter.
3. After the soup is completely cold, remove the bones.
4. Put the fresh-keeping bags on bowls or plastic boxes respectively.
5. Filter the soup.
6. After filtering out the meat residue and impurities, put the soup into a fresh-keeping bag wrapped in a bowl.