Drinking soup is a good way to nourish and warm up, but if you drink it unscientifically, not only can you not absorb nutrients, but also cause a burden on your body. Old friends should be especially careful.
High purine increases the burden of kidney. If the soup is boiled for too long, the purine content will be high. At the same time, because it is rich in protein, it will increase the burden of the kidney. As the age increases, the glomerular filtration rate gradually decreases. Therefore, the elderly people who drink soup have more damage to their kidneys. The elderly people should not excessively pursue the practice of drinking soup to supplement their health.
High salinity promotes cardiovascular and cerebrovascular diseases. Old people's daily salt intake should not exceed 6 grams, especially when drinking soup. The thick soup dissolves a lot of salt, which may cause hypertension and other diseases. According to research, a certain proportion of stroke and coronary heart disease are mainly caused by hypertension, and salt consumption is proportional to hypertension. Old people drink soup, it is better to put less salt or even no salt.
Oxalic acid is high, which affects mineral absorption. If the soup contains too much oxalic acid in vegetables, such as spinach, sugar beet, leek, bamboo shoots, balsam pear, fennel and so on, it will affect the absorption of calcium, iron and other minerals. If calcium is combined with oxalic acid, it becomes calcium oxalate, which can not be absorbed by human body and can not achieve the purpose of calcium supplementation. Excessive calcium oxalate deposition may also induce various organ stones, such as kidney stones and gallstones. Therefore, the elderly people drink vegetable soup, it is best to boil vegetables for tens of seconds before making soup.
Soup too hot, easy to damage esophageal mucosa. Many old people think that soup is delicious only when it is hot. But blindly pursuing "heat" will lead to esophageal mucosal damage. Studies have shown that people who eat hot food often have an increased risk of upper gastrointestinal cancers, such as oral and esophageal cancers. Because the upper gastrointestinal mucosa is very soft, can not withstand high temperature.
Old people are advised to drink soup light and less salt. Don't boil for too long. Vegetable soup should be softened slightly. Meat soup should be stewed for about 1 hour, not more than 2 hours. Before boiling soup, boiling meat and vegetables in boiling water can effectively reduce the content of purine and oxalic acid.
