Recently questioned the benefit of soups. Both purchased at a restaurant or cafe, and cooked at home. Why? Do these concerns about the harm of soups have underpinning? It is worth sorting out from what such opinion developed.
benefits of soups
soups are really necessary in the nutrition of every person, especially children. At the expense of what? From the bones during cooking come into the broth vitamins, trace elements, amino acids and collagen, which is used in the body in the structure of bones, joints, nails, hair. Vegetables used in the preparation of soup, also give to the broth the beneficial substances contained therein. And indeed, hot and liquid food is most comfortable for digestion in most people. It is easier to assimilate, thus allowing the digestive system to recover.
What then lies the harm of soups
If meat with a lot of fat is used to prepare soup, it carries a great burden on the liver and an additional unnecessary amount of calories, which can lead to health problems and excess weight. Even if you carefully remove foam and melted fat drops, what you should always do. It is advisable after cooking 15-30 minutes (better even 40 minutes) to drain the broth, and to prepare the soup on the second broth. When meat is brewed for more than 2 hours, it becomes stiff, harder to digest the stomach and the amount of nutrients is greatly reduced. Bones without meat can be boiled for a longer time — 4-6 hours. On farms, pets are fed hormones and antibiotics. These drugs are used to prevent infectious and parasitic diseases in animals and birds, to increase mass and growth rate. To a greater extent, these substances accumulate in the skin, subcutaneous fat, liver, kidneys, stomach. Therefore, when cooking soup, if the meat of poultry does not remove skin and do not remove fat, offal – harmful substances go into broth. Also vegetables, pre-sold, are harmful, because even with brief roasting, poisonous substances are formed.
For soup to benefit only, it is necessary to exclude those items that make it harmful and heavy food. Prepare first courses better from non-fat meat and poultry (beef, chicken, turkey, rabbit), non-fat fish. When cooking soups, remove the skin from birds and do not forget to clean the foam. Drain the first broth. Add vegetables to the soup without frying them before. Don’t digest meat in soup. When implementing these simple rules, homemade soups will not harm health, but only strengthen it.