7 Major Mistakes in Drinking Soup: Stop Making Them, or Your Health Will Suffer

We often hear old people say:

Drink soup before a meal, better than a good medicine prescription,

and some say drinking soup before a meal keeps you slim and healthy.

But if you drink soup the wrong way,

not only will you get fatter and fatter, but you may also face the risk of the "three highs,"

come and see whether you have been drinking it the right way?

Soup-Drinking Misconceptions

Misconception 1: The whiter the soup, the more nourishing it is

Many friends are in the habit of drinking thick soup, thinking that the thicker the soup, the more nourishing it is, and that the nutritional value inside the soup must exceed that of the ingredients themselves. Actually, this is not the case.

The whiter a pig trotter soup or bone soup is boiled, the higher its fat content, which shows. For people with the "three highs," this kind of soup should be drunk sparingly, and best not at all.

Misconception 2: Only drinking the soup and not eating the solids

The "solids" are the pieces of meat in the soup. Meat that has been simmered too long may taste a bit dry and tough, but it is rich in amino acids, which are extremely good for the human body.

Experiments have proven that in the vast majority of soups, the main components are salt and oil, and 85% of the protein is still in the meat. Only drinking the soup and not eating the solids will not do; it is such a pity to just throw the meat away.

Misconception 3: Drinking bone soup can supplement calcium

Drinking bone soup does not supplement calcium, and drinking too much will make you gain weight.

The calcium in bones is very difficult to dissolve into the soup; even gnawing on the bones cannot supplement calcium. Like most soups,

bone soup is mainly composed of salt, fat and purines. For people with the "three highs" and obese people, drinking bone soup will lead to excessive salt intake.

If you want to supplement calcium, you must eat more soy products, fruits, green leafy vegetables and dairy products; they are the best choices for calcium supplementation.

Misconception 4: Meat soups are more nutritious than vegetable soups

You cannot just drink the soup without eating the vegetables and meat. In fact, the nutritional difference between the two kinds of soup is not much; both are mainly salt, oil and water. Remember: when drinking soup, eat the vegetables and meat inside it so that you can absorb more nutrients.

Misconception 5: Preferring single-flavor soup

Soup made with only meat or only vegetables is what we call "single-flavor" soup. Soup simmered with a single ingredient may taste purer, but its nutrition is very one-dimensional. It is best to pair meat with vegetables, such as lotus root and pork rib soup: the pork ribs nourish yin and moisten dryness, while the lotus root strengthens the spleen and whets the appetite. The effects add up, and it tastes even more delicious.

Misconception 6: Soaking rice in soup

Eating too much rice soaked in soup will hurt the stomach.

When the human body digests food, it chews for a relatively long time, and saliva secretion also increases, making it easier for us to swallow the food.

If you mix rice and soup together and eat it, the rice is carried into the stomach and intestines by the soup without being chewed. The soup dilutes the stomach acid, and the rice cannot be digested and absorbed in time, which easily irritates the stomach and intestines. Over time, this can lead to insufficient gastric motility and trigger stomach problems.

Misconception 7: The longer the soup is simmered, the richer its nutrition

By rights, the longer the soup is simmered and the more fully it is heated, the richer its nutrition should be, but in reality this is not the case.

Only a very, very small portion of the protein and amino acids in the meat can be dissolved by the water. No matter how long the soup is simmered, it is not as worthwhile as directly eating the meat.

Drinking soup this way before meals helps with weight loss

If you want to lose weight by drinking soup before meals, then "what kind of soup to drink" and "when to drink it" require some attention.

1. Do not drink high-calorie soups such as thick soups and meat soups; first choose low-calorie rice soup and congee-type soups, which contain less fat.

2. It is best to drink soup 20~30 minutes before the meal, which can suppress appetite and reduce the amount eaten at the main meal, so you can slim down better.

Delicious Recipe Recommendations

Drinking the right soup can not only beautify the skin and nourish the face, but also absorb more nutrients, which helps your health. Below are several common delicious soups.

West Lake Beef Soup

Making soup-type dishes is impossible without starch, but ordinary starch has a high blood sugar response, so it can be replaced with konjac powder. This dish is rich in dietary fiber and has no starch, making it very suitable for people with diabetes.

Beef 100 grams, tofu 50 grams, shiitake mushrooms 50 grams, 1 egg, konjac powder 5 grams, salt to taste.

1. Cut the beef, tofu and shiitake mushrooms into small pieces, and prepare the egg white;

2. Put the diced beef into boiling water, blanch to remove the blood water, and take it out;

3. Pour water into the pot again and bring to a boil, add the tofu, shiitake mushrooms and beef, and after it boils add an appropriate amount of salt and white pepper for seasoning;

4. Pour clear water into the konjac powder to dilute and mix well, then pour it into the pot to thicken, and finally pour in the beaten egg white, stir quickly, and it is ready to serve in 1~2 minutes.

Corn and Tomato Beef Soup

Among corn varieties, sweet corn contains the least sugar; eating 50~100 grams a day is enough. Simmered into soup with tomatoes and beef, it can help us lower blood lipids, and also supplement iron and help with weight loss, with many benefits.

Beef 200 grams, sweet corn 100 grams, 1 tomato, half a carrot, scallion, ginger and garlic to taste, cooking oil to taste, salt to taste.

1. Cut the beef into chunks and blanch them in boiling water once to remove excess fat and oil, then take them out;

2. Cut the corn, tomato and carrot into chunks, and chop the scallion, ginger and garlic;

3. Heat the wok and pour in oil, sauté the scallion sections until fragrant, then pour in the beef chunks and stir-fry until they turn pale;

4. Pour in the tomato and stir-fry until the tomato releases its juice, then add the diced carrot and corn pieces, pour in an appropriate amount of hot water to cover the ingredients, drip in a few drops of vinegar, cover with the lid and simmer over medium heat for 15 minutes, then sprinkle in an appropriate amount of salt.

In short, if you cannot drink soup properly, you might as well not drink it at all!

So how about it? Has everyone learned the tips for drinking soup and simmering soup?

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