Cold performance strengthens the waist and knees, benefits strength, supplements weakness and strengthens bones and muscles. If the spleen and stomach are deficient in cold and people with poor digestion eat it, it is easy to cause flatulence or diarrhea, so ginger or pepper should be added to the bone soup. Calcined charcoal powder of pig bone is mild in nature and has the functions of stopping diarrhea, strengthening stomach and strengthening bones.
Not everyone can drink these delicious old fire soups, such as gout patients and diabetic patients. Because nitrogen-containing extracts such as purine have to be processed by the liver to become uric acid, which is excreted by the kidney, too much "purine" increases the burden on the liver and kidney. The delicious soup is also related to the oil and sugar extracted from the soup, which are not conducive to the control of diabetes.
Extended data:
Matters needing attention in stewing soup
1, pig bone is flat, which has the functions of tonifying deficiency, strengthening waist and knees, strengthening bones and muscles, benefiting qi and producing milk; Sheep bone is warm, which has the function of tonifying kidney deficiency and strengthening waist tendons. It is common to drink bone soup. Generally, families cook soup, take bones and simmer for ten minutes, an hour or two, and some stew it repeatedly.
2. It has always been believed that the longer the stewing time, the more nutrients dissolved in the bone, and the higher the nutritional value. Actually, this is a misunderstanding. Because calcium in bones mainly exists in the form of calcium phosphate and calcium carbonate, it is difficult to melt after long-term stewing;
Secondly, with the extension of stewing time, the protein in bone soup will be seriously damaged; Furthermore, long-term stewing will also cause a large amount of fat in bones and bone marrow to overflow.
References:
People's Network-How to stew nutritious and delicious bone soup
References:
Baidu encyclopedia-Zhu bone soup