The folk have the habit of making soup, saying that drinking soup can be a great tonic, especially for the patients who have been discharged from the hospital after the recovery period of the body, the children who are growing up, and the people who want to ward off the cold in winter. Most people feel that drinking soup is more nutritious than eating meat, the longer the soup is boiled, the better, so that all the essence of the meat into the soup. Is this the truth?

Related scientific data show that in the simmering soup, the raw materials used, including fish, chicken, beef, etc., up to 15% of the protein can be dissolved. This is because a large amount of calcium present in the bones, mainly in the form of hydroxyapatite crystals, is not soluble in water and is difficult to dissolve into the soup. Therefore most of the nutrition is still left in the meat, want to drink soup to achieve the purpose of supplemental nutrition, it is best to soup and ingredients together.

So, is the milky substance in the soup protein or fat? The milky soup is actually fat emulsified to form fat. Drinking only soup without meat not only wastes food, but may also cause excessive fat intake, one step closer to obesity, dyslipidemia, gout and other symptoms.

That's right, the key is exactly how much vinegar is added and how much calcium is dissolved.

Researchers chopped up a pig's femur and added it to water, and if they boiled it and then added vinegar and continued to make soup, the calcium content in the bone broth would increase significantly compared with no vinegar. Not only that, but there was an increase in the amount of magnesium, potassium, zinc and other minerals dissolved in the soup.

Take rib soup as an example, the study found that the ribs simmered for 2 hours, the protein content is 0.5 grams / 100 grams, and then simmered for 2 hours, the protein only rose to 0.67 grams / 100 grams. Visible, not the longer the soup, the more nutritious soup. Soup boiled too long will destroy the ingredients dissolved out of the amino acids, so that the nutritional value of the soup greatly reduced, simmering soup time is generally controlled in 1-1.5 hours more scientific.

Many people have been enjoying soup and rice since childhood, and think that soup and rice can be eaten at the same time and soup is very nutritious. This idea is not right, mainly because we are in the digestion of food, is to rely on chewing secretion of saliva, conducive to lubrication and swallowing food. However, with the soup soaked rice, food in the mouth is not chewed, and soup into the stomach, food is not well digested and absorbed, over time will lead to gastric problems.

In the winter, people often prefer to drink freshly made soup, and think that drinking it in is more warming to the stomach and body. But just boiled soup is often very hot, the human oral cavity, esophagus, gastric mucosa can only tolerate a maximum temperature of 60 degrees, more than this temperature will cause mucosal burns and even digestive mucosal malignant, and so on the soup cooled down and then drink it is more appropriate.

The above is a few misunderstandings of the soup, the next time you make soup to drink, remember to drink the right amount of the right temperature!