Many people believe that “goo goo goo” a variety of soups stewed slowly over low heat, the longer the stew the more nutritious. The soup first occupies the space of the stomach, but also to make people feel full, eat the main meal when you can eat less, in the process of losing weight. In the face of this long-standing and influential so-called “saying”. Is it right? Drinking broth can “supplement nutrition” is actually a big misconception that people have long had. A lot of research has shown that the nutritional value of broth inside is less than 10% of the meat itself. All the nutrition of soup comes from raw materials, there are water-soluble nutrients and non-water-soluble nutrients in raw materials, water-soluble vitamin C, minerals will be less into the soup, non-water-soluble protein 90-93% still remain in the meat, soup only have some amino acid fragments, soup nutrient content is less than 10% of the total. In addition, the high purine content of broth, purine metabolism disorders of gout patients and people with high blood uric acid concentration should be careful to eat. Many people are fascinated by creamy, thick soup, in fact, “milk soup” is actually emulsified fat. For example, in the process of boiling fish soup, the fat in the cooking oil and the fatty tissue contained in the fish is crushed into tiny particles, while lecithin, gelatin molecules and some proteins play the role of emulsifier, forming a water-in-oil emulsion, which makes the soup thick and white and eventually becomes “milk soup”. Therefore, “milk soup” is emulsified fat, often drink is not beneficial. So, how to drink soup to both absorb nutrients and avoid weight gain? The common soup at home generally has 5 kinds, its nutrition also differs, meat soup including ribs soup, pig’s feet soup, etc., is the national more like the soup, this kind of soup is rich in nutrients, such as protein, vitamins, etc., but the fat content of meat soup is very high, especially the cardiovascular harmful saturated fat content is higher, so this kind of soup should not often drink; fish soup, such as crucian carp soup, the fat content itself is less, high protein and vitamin content, easy to drink. The protein and vitamin content is high, easy to be absorbed by the body, high nutrient content; mushroom soup, a variety of nutrients are very rich, especially also contains bacteria polysaccharides, to enhance immunity is very helpful; health soup, such as American ginseng Wu chicken soup, these soups have a certain tonic effect on the body, but because of the different personal constitution, the raw material is best to eat under the guidance of a doctor; vegetable soup, such as nori egg flower soup, etc. The cooking time of these soups is short and their nutrition is related to the type and quantity of cooking ingredients. Drinking soup before a meal can make the water in the stomach fill a “water full”, so that people are not so urgent when dining. Foreign studies have found that soup before a meal can reduce the amount of food eaten during a meal by 15%, which helps prevent obesity. If you want to drink soup after the meal is not bad, but before not eat too full. However, no matter when you drink soup, it must have less oil and salt in it. Different groups of people also focus on drinking soup, fat people can drink a small bowl of light, less oily vegetable soup 20-30 minutes before the meal, can increase satiety; hypertensive patients drink soup to limit salt; gout patients are not suitable for more meat soup, fish soup, seafood soup and other animal food soup, because of the high purine content; gastrointestinal bad, appetite loss of people usually fat digestion ability is also If you want to drink meat soup, you should remove most of the floating oil in the soup first. The practice of healthy soup is also very important. Many people have a misconception about boiling soup, thinking that the longer it is cooked, the easier it is to dissolve the nutrients in the ingredients into the soup. In fact, the time to simmer soup must be as short as possible, if the ingredients allow. Vegetables should be added to the soup as they are put in to reduce the loss of vitamin C and B vitamins, and the water surface should be submerged in vegetables to isolate them from the air, thus reducing nutrient loss. In addition, don’t rush to season before making soup, add a little salt and soy sauce before drinking, this will help to limit salt intake. In addition, the gumbo also contains a lot of salt, try not to use it when making soup.