Soup is considered an important and useful dish, one of the main and loved in a diet many people. Said to much that first courses are necessary for the correct work of a stomach. Parents try to cook home-made soups for the children. It is important to weak alimentary system of the child to receive liquid and hot food. Such dishes for adults are a basis of a diet of healthy food.
Recently call into question advantage of soups. Both acquired at restaurant or cafes, and prepared in house conditions. Why? Whether have these fears about harm of soups a baking plate themselves a basis? It is worth understanding from what there was such opinion.
Advantage of soups
Soups are really necessary in food of each person, especially for children. At the expense of what? Bones when cooking come out in broth vitamins, minerals, amino acids and collagen which is used in an organism at the structure of bones, joints, nails, hair. The vegetables used at preparation of soup, also give to broth the useful substances which are contained in them. And it is valid, hot and liquid food is most comfortable for digestion at most of people. It is easier acquired, thereby giving the chance to be restored to an alimentary system.
What then harm of soups consists in
If for preparation of soup meat with a large amount of fat is used, then it bears big load of a liver and the additional unnecessary number of calories that can lead to problems with health and excess weight. Even if carefully to remove a skin and the melted fat drops that needs to be done always. It is desirable after cooking of 15-30 minutes (better even 40 minutes) to merge broth, and on the second broth to cook soup. When meat cooks more than 2 hours, it becomes rigid, is digested a stomach more difficultly and the amount of nutrients is reduced significantly. Meatless Kostya it is possible to cook more long time – 4-6 hours. On farms to pets hormones and antibiotics stick. These medicines use for prevention of infectious and parasitic diseases at animals and birds, for a weight gain and growth rate. More these substances accumulate in leather, subcutaneous fat, a liver, kidneys, a stomach. Therefore, when cooking soup if from fowl not to flay and not to remove fat, an offal – hazardous substances pass into broth. Also the vegetables which are previously browned bear harm as even at short frying, toxic agents are formed.
That soup brought only benefit, it is necessary to exclude those points which do it by junk and heavy food. It is better to make first courses from low-fat meat and a bird (beef, chicken, a turkey, a rabbit), nonfat fish. When cooking soups to flay with birds and not to forget to remove a skin. Merge the first broth. Add vegetables to soup, without frying them previously. Not digest meat in soup. At implementation of these simple rules, home-made soups won't do much harm to health, and will only strengthen it.