Chicken soup has always been regarded as a nutritious product, but Yu Kang, director of the Nutrition Department of Peking Union Medical College Hospital, believes that the nutritional value of chicken soup is not high, and many people only drink soup but they don’t eat the stewed meat.
Although it has undergone a long-term souping process, chicken soup contains only water-soluble small molecules dissolved from chicken oil, chicken skin, meat and bones. In addition to the oil and calories, the content of purine is also very large. It is not nutrition.
Director Yu pointed out that drinking more chicken soup is actually a process of ingesting more animal fats. For some cardiovascular patients and gout patients, drinking large amounts of chicken soup is very unfavorable to the body. It is precisely the chicken in chicken soup that is rich in nutrients. . The chicken at this time has been stewed badly, easily digestible and conducive to nutrient absorption. Director Yu suggested that if you want better nutrition, you should eat the chicken in the soup and drink some soup as seasoning. This is a scientific and effective nourishing.
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In addition to cardiovascular patients and gout patients, drinking chicken soup can also affect the following populations.
1. Hyperacidity:
Chicken soup stimulates the secretion of gastric acid. Therefore, patients with stomach ulcers, hyperacidity or stomach bleeding should not generally drink chicken soup.
2. Biliary diseases:
Cholecystitis and cholelithiasis often make the author, should not drink chicken soup, due to the digestion of fat in chicken soup requires bile participation, drinking chicken soup will stimulate gallbladder contraction, easy to cause the onset of cholecystitis.
3. Renal insufficiency:
Chicken soup contains some small molecules of protein, suffering from acute nephritis, acute and chronic renal insufficiency or uremia patients, because the patient's kidney protein degradation products can not be treated in time, drink more chicken soup will cause high azotemia, increase Condition.
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