Myth 1: Drinking bone soup can supplement calcium "What to eat, drink bone soup to make up calcium," but this is not the case. The amount of calcium in the bones that dissolves in the soup is very low, and the amount of calcium in 10 kg of pork ribs is less than 150 mg. It has been detected that a bowl of bone soup contains about 2 to 3 milligrams of calcium. According to the daily requirement of 800 mg of calcium in adults, it is estimated that 300 to 400 bowls of bone soup are needed to meet the needs of human calcium. Myth 2: Eating meat is better than soup As the saying goes, “It's better to eat meat than soup.†The broth of broth often exceeds the umami of meat, and people mistakenly believe that the essence of meat goes into the broth. The soup is better than meat. In fact, the flavor of old fire soup is because some of the nitrogen-containing extracts in the meat after boiling are dissolved in the soup, but most of the protein in the food is still in the state of coagulation, but not in water. . In soups that lasted more than two hours, the protein content was only about 5% of the meat, and 95% of the nutrients remained in the “meatâ€. Therefore, only drinking soup does not eat meat, but only to meet the taste, but a lot of nutrients in the meat residue. Myth 3: Everyone can drink soup "The more soup you have, the better your nutrition is." This is not the case. Pork bones, chicken meat, duck meat and other meat foods after boiling, can release carnosine, purine base and amino acids and other substances, these are collectively referred to as "nitrogen-containing extracts." Obviously, the more delicious the soup, the more nitrogen-containing extracts, including "purine," the more, and the long-term intake of excessive "purine" can lead to hyperuricemia, which is the culprit causing gout . Not everyone can drink these delicious old fire soups, like gout patients and diabetics, because purines and other nitrogen-containing extracts have to be processed by the liver to be excreted into the uric acid and excreted by the kidneys, resulting in excessive "purine" aggravation. Liver and kidney burden. The deliciousness of the soup is also related to the leaching of oil and sugar in the soup, which is not conducive to the control of diabetes conditions. Myth 4: The longer the soup, the better the nutrition Cantonese people have the habit of “old fire soupâ€. They believe that the longer the soup is heated up, the better the nutrition. Therefore, "old fire soup" often takes a few hours. In fact, after a long period of boiling, many nutrients have also been destroyed. The longer the time spent licking, the more severe the protein denaturation and the more vitamins are destroyed. Old fire soup contains only a very small amount of protein leaching, sugar and minerals. It can only be said to be a little more nutritious than boiled water. Therefore, it is not advisable to spend a long time in the soup, usually within two hours. Portable Color Doppler Ultrasound Machine Portable Color Doppler Ultrasound Machine,Obstetric Color Ultrasound,Prostate Color Ultrasound,Obstetrical Examination Instrument Mianyang United Ultrasound Electronics Co., Ltd , https://www.uniultrasonic.com