It is believed that the longer the soup is cooked, the more nutrients and essence in the food are dissolved, and the more nutritious the soup is.

For example, the Cantonese favorite soup, Lao Huo Jing Tang, usually adopts "three stews and four stews", that is, the soup is boiled for three hours and stewed for four hours.

This practice is actually wrong and unscientific!

First, no matter how long the soup is cooked, the nutrition of the soup is not as good as that of "soup residue".

The main ingredient of the soup is water, and the water only contains a very small amount of protein dissolved matter, sugar and minerals. It can be said that nutrition is pitiful.

Someone has done experiments:

Fish, chicken, beef and other foods with high protein content are used to make soup. Although the soup looks very light and thick after several hours, the dissolution rate of protein is only 6%~ 15%. In other words, more than 85% of protein stays in the stew.

In fact, these soups look weak because of their high fat content.

After the fat is emulsified, the soup will look white. The higher the fat content, the more likely it is to appear milky white.

Therefore, the milky fish soup, broth and bone soup you see are actually soups containing a lot of fat.

Second, the longer you cook the soup, the higher the nitrite content in the soup.

It is found that the length of cooking time has an effect on the content of nitrite (carcinogen) in soup.

After more than 4 hours, the nitrite content in the soup will gradually increase with the extension of cooking time, and the soup cooked for more than 6 hours will have potential safety hazards.

Third, the longer you boil the soup, the higher the purine content in the soup will be.

This purine is not a good thing. Its metabolite is uric acid, which is metabolized by the kidney. If the kidney can't metabolize, it will lead to an increase in uric acid in the blood.

When uric acid is high, it is easy to cause gout and damage to the kidneys. In severe cases, it may also induce renal failure.

So, don't be too obsessed with the old fire soup. If you drink too much, it will harm your health.

Then the question comes: how long will the soup be cooked?

Generally speaking, it is recommended to cook the broth for about 1 hour, and the longest time is no more than 2 hours; Fish soup should be controlled within 1 hour.

In addition, don't just drink soup, but also eat soup residue, after all, most nutrients are in it.

Also, if you are in the following five categories, you'd better drink less or no fire soup.

People with high uric acid and gout have high purine content in the soup, especially the old fire soup cooked with seafood, meat, mushrooms, animal offal and other ingredients, which is easy to increase uric acid and cause gout.

Many soups of "three highs" people are high in fat, calories and salt. People with three highs will get worse if they drink too much, so it is best to drink light soup.

The contents of purine and phosphorus in soup with bad kidney are relatively high, and these two substances are not very friendly to the kidney.

Excessive intake of purine may lead to elevated blood uric acid and gouty nephropathy.

Excessive phosphorus intake will increase the burden on the kidneys. For people in kidney is not good, drink more phosphorus.

If you drink more soup, it will be "worse."

The fat content in the broth of obese people is generally more, and it is easier to get fat if it is more, so it is best to drink light vegetable soup.

People with bad stomach, especially those with excessive gastric acid secretion, should not eat thick soup and thick chicken soup to soak rice. The nitrogen-containing extracts in these soups will stimulate the secretion of gastric acid and make the condition worse.

In addition to drinking less old fire soup, there is also a soup to drink less, because it is specifically for cancer!

If you drink too much of this soup and water, cancer will come to you with a bowl of soup and a glass of water. People often ask you to drink it while it is hot, thinking that it will warm your stomach and body.

Although it is well-intentioned, it is a bad thing to do badly ~

The International Agency for Research on Cancer (IARC) has classified hot drinks above 65℃ as Class 2A carcinogens. Animal experiments have confirmed that hot drinks at 65℃~70℃ are enough to burn the throat, which may lead to esophageal cancer.

In other words, if the temperature of soup and water exceeds 65℃, there is a risk of cancer if you drink it.

Because the mucosa covered on the surface of the mouth and esophagus is very fragile and sensitive to temperature:

The suitable eating temperature is 10℃~40℃, and the tolerable high temperature can only burn the mucosa occasionally when it exceeds 65℃ from 50℃~60℃, and the mucosa can also repair itself. But if this happens frequently, it will lead to more and more abnormal "atypical" cells and induce cancer.

Therefore, hot soup and hot water, it is best to put aside first, wait for it to cool, sip it with your lips, try it, and don't feel hot before drinking.

I'll tell you one by one about the three tangles about eating soup. 1, is it better to eat soup before meals or after meals?

There is nothing healthier than this.

Specific to individuals, you can adjust according to your physical condition and needs.

For example, for people who want to lose weight, it is suggested to drink soup at the bottom before meals, which can reduce the total food intake and help control their weight.

And thin people can drink soup after meals if they want to gain weight properly, but also moderately.

However, if it is a person with poor digestive function, prone to bloating and insufficient secretion of gastric juice, it is not suitable for drinking soup before meals, otherwise the gastric juice will be further diluted by a large amount of soup, which is not conducive to digestion and absorption.

2. What's the effect of drinking soup and soaking rice while eating?

It is said that drinking soup will dilute gastric juice and lead to indigestion.

In fact, although soup may reduce the concentration of saliva and dilute some gastric juice, it has little effect on digestive juice of gastrointestinal tract.

As long as you don't drink a lot of soup, you can have some soup with your meal.

As for soup and rice, you'd better not eat so often.

As the saying goes, "the soup for soaking rice is chewy." When rice and soup are mixed together, the food slips in the mouth before chewing it carefully. Without adequate chewing, it is easy to cause indigestion.

3. Can I have overnight soup?

You'd better not drink.

After the soup is put in the refrigerator overnight, the substance in the soup will change and the purine content will be higher.

The essence of broth is gravy. Using gravy as culture medium in the experiment is easy to breed bacteria. Even if you drink it after boiling, the soup will contain toxins.