Some "thick soups" are made with creamer, which is harmful to the body; even healthy people who are actually cooked out of soups should not drink too much.
Eating in the restaurant, whether it is chicken soup, Laoya Tang, or fish soup, soup, etc., are all attractive milky white, such milk white soup itself is difficult to make it. Is this really a question of cooking or is the restaurant's thick soup adding "secret sauce"? Are these creamy white soups really nutritious?
Milk white soup is not mysterious
Fan Zhihong, an associate professor of nutrition and food safety at the Food College of China Agricultural University, told reporters: “When you have soup, as long as you have three conditions, the soup can be milky white. That's fat droplets, emulsifiers, and water. When people soup, Tang Lifu Fat-containing ingredients, under the action of boiling and tumbling, form fat droplets, and are coated with emulsifiers to form a stable emulsifying system, which is then evenly dispersed in water, and emulsifiers are soluble proteins in foods. Emulsifying property, it is wrapped in the outside of the fat droplets, so that the fat that is completely incompatible with water can be evenly dispersed in the water.When the light meets these small droplets, it will scatter, and the visual effect is milky of."
"So, if you want a thick white soup, you need to provide fat-rich materials and materials rich in soluble proteins," explains Fan Zhihong.
“For example, squid is a kind of food rich in soluble protein, but with low fat content. Light is used to make soup with squid. It is not possible to make milk soup. To make up the fat, you have to put the fish in oil. ."
Fan Zhihong told reporters that these fried fish oil, after rushing into boiling water, form a small droplet of fat. In the middle of the fire, the soup keeps boiling, so that small fat droplets are continuously broken up and cannot be gathered together. At the same time, during the boiling process, the soluble protein in the fish gradually dissolves out and is wrapped in fat droplets, forming a milky white color. soup.
Fan Zhihong added that in order to find time-saving and tasty creamy soups in restaurants, some directly add milk during the cooking process, and some go to the end of the cooking process. This practice is cost-effective and difficult for consumers to discern.
Milk white soup will not be more nutritious
Gao Huiying, chief physician of the China Nutrition Society, said: “In most cases, what we call soup refers to soups such as duck soup, chicken soup, fish soup, rib soup, etc. However, regardless of the type of ingredients used to cook soup, the nutritional content of the soup The basics are the same.
The nutrients contained in the soup are mostly proteins, fats, sugars, inorganic salts, and small amounts of vitamin E, vitamin A, and vitamin B family. After a long period of stewing, the protein is broken down into amino acids, purines and other substances, but the fat is rarely decomposed. So whether it's a soup that's laid out or a soup filled with milk or pig's skin, the total nutritional content is still so much. â€
A researcher at the National Institute of Nutrition and Food Safety at the Chinese Center for Disease Control and Prevention told the reporter that the color of the soup is not related to its own nutritional value, except that the milky soup is better than the clear soup, and it is more excitable. People's appetite. Also, adding soup or milk may not harm people's health. However, if it is a non-dairy creamer, it is harmful to the body.
Diet milk white soup needs to be controlled
Although creamy white soup is delicious, it also needs attention in the course of eating. "The more fat content, the more milky white milk is prone to appear, and the milky white soup oil content is higher. Therefore, for those who do not lack fat and protein, drinking milk white soup may not be tonic, but it will surely consume a lot of fat." Added that if you want to control your weight, you must pay attention to controlling the amount of milk white soup. In addition, due to cooking over a long period of time, thick broth and thick fish soup contain a lot of fat and purine and other ingredients, so people with high cholesterol, obesity, and gout are not suitable for drinking milky white soup, even healthy people should not Frequent drinking.
Gao Huiying also said that the high concentration of oil and salt in creamy white soups is not conducive to health. People who often feel bloating, heartburn, and acid reflux drink milk white soup before eating, easily dilute the gastric juice, and are not conducive to the digestion and absorption of food. In addition, in addition to adding salt, restaurants must add a certain amount of chicken and MSG. The sodium content of chicken is about half that of normal salt, and the sodium content of MSG is about one-sixth that of salt. Therefore, those unusually unusual soup sodium content is very high and it is detrimental to health.
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