Soup Exposure: Why Healthy Diet Is Possible Without It

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Soup Exposure: Why Healthy Diet Is Possible Without It
Soup Exposure: Why Healthy Diet Is Possible Without It

Video: Soup Exposure: Why Healthy Diet Is Possible Without It

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In the post-Soviet space around the soup a whole cult arose - many argue that without it there will be no healthy diet. At the same time, what kind of soup is meant is not specified - although they can differ radically in terms of nutrient content and energy, not to mention texture and temperature. We understand when soups appeared, how they are useful and whether they can really prevent stomach ulcers.

Text: Masha Budryte

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First boilers

Archaeologists claim that the first stews appeared in the diet of our ancestors about 20 thousand years ago - this was due to the invention of pottery. Then, in the late Paleolithic, the climate on Earth was especially cold. During excavations in Xian'en Cave in Jiangxi Province, fragments of pottery were found, which, judging by the traces of fire, were used for cooking and served as cauldrons. Apparently, it was in them that the first soups began to be cooked.

In the modern sense, they are more like liquid cereals, the base was fried and crushed cereal grains. Similar observations have been made in other regions, although many of them date back to later periods. When nations discovered pottery, they used it to create containers for cooking food.

The word "suppa" itself came from the Germanic languages ​​- it meant "bread soaked in broth." Today, variations of the soup exist in all world cuisines - and this dish can even serve as an appetizer or dessert.

First restaurants

Another important phenomenon in the history of mankind is connected with soups - the origin of restaurants. Larousse Gastronomique, the main book in the history of French cooking, says that in 1765, a Parisian street vendor of soups by the name of Boulanger opened an establishment that served "restoratives," the French word for liquid food that was used to recuperate and was essentially soup.

The fact is that many residents of Paris in the 18th century did not have kitchens and were forced to eat in city taverns and small hotels, which served simple products - boiled or baked meat without spices or sauce, with seasonal vegetables as a side dish. Street vendors were also popular. The peculiarity of the Boulanger restaurant was, oddly enough, the possibility of choice - it offered lists of dishes that could be prepared according to the order of the visitor. The menu we were used to then became a revolutionary innovation for the world of culinary.

Some historians are inclined to believe that this is a legend and no Boulanger existed: "Larousse Gastronomique" is currently the only source indicating that such a person was. Nevertheless, it can be argued that restaurants are a French invention and their name is associated with the preparation of soups.

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Soups and health

Vegetables, found in almost any soup, contain water-soluble vitamins and minerals. Under the influence of boiling water, they are "washed out" from plant cells into the liquid in which vegetables or fruits are boiled. True, high temperature and oxygen destroy some substances, in particular vitamin C, and the longer the exposure period, the greater the loss. However, broth makes water-soluble minerals more readily available than fresh vegetables.

The fact is that each plant cell is surrounded by a wall of cellulose - these cell walls are not digested in the human body and can only be destroyed physically, during chewing and during contractions of the gastrointestinal tract walls. During the normal process of digestion, the substances contained in the cells of the plant are "squeezed out", and the indigestible residues move through the intestines until they reach the last destination.Soups allow you to retain some of the nutrients that are released from vegetables into the water, but at the same time provide a source of dietary fiber (indigestible constituents of fruits and vegetables), which help the normal functioning of the digestive tract.

A positive quality is the high water content in soups, which allows the body to replenish the lack of fluid. Daily recommendations for drinking liquids include not only clean water, but other foods as well. And if office workers who do not lose a lot of water with sweat can get enough fluid from drinks and other products, then it is difficult to imagine anything more convenient than soup for the recovery of people engaged in hard physical labor. A study by the American Journal of Clinical Nutrition found that eating chicken soup as a first course was more effective in helping to achieve satiety than drinking water with a similar diet.

Soup myths

In the USSR and in the post-Soviet space, a whole cult arose around the soup. Surely many have heard from parents or relatives that without soup, digestive problems, such as stomach ulcers, can appear. Also, according to popular opinion, soup can only be used as a first course - so as not to eat "dry food".

There are no weighty arguments in favor of these views. In particular, an ulcer occurs when the integrity of the stomach lining is destroyed - and this is due to problems with the production of mucus, which protects tissues from the effects of gastric juice. This process can be influenced by alcohol, smoking, some medications, but the most important factor in the development of ulcers is infection with Helicobacter pylori bacteria. It is believed that this microorganism enters the body through the mouth.

At the same time, the diet is not associated with the risk of developing an ulcer. Spicy foods were once cited as a risk factor, but research has shown that capsaicin, the chemical that makes peppers pungent, reduces stomach acid production. The same theories surrounded coffee, and in particular caffeine, but the analysis of numerous studies showed that this substance is not critically important in the development of the disease. As for alcohol, its effect on the development of ulcers is important when the patient is already infected with Helicobacter pylori. In case of infection, the doctor may prescribe antibiotics, as well as medications that restore the integrity of the mucous membrane and normal secretion of gastric juice.

Unfortunately, the consumption of soup cannot protect the body from infection with Helicobacter pylori - at best, cooking will help to disinfect the food. If a peptic ulcer has already developed, your doctor will recommend avoiding a number of foods during periods of exacerbation that can aggravate symptoms - including some vegetables and fatty meats. This means that the soup, depending on the composition, can worsen the condition.

PHOTOS: lyulkamazurkev - stock.adobe.com

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