Drinking Soup Before Meals Is Conductive To a Healthy Regimen

Drinking soup before meals contributes to the dilution and mixing of food, so it has the benefit of the gastrointestinal digestion and absorption of food, reducing the stimulation of the gastrointestinal tract and reduce the incidence of gastrointestinal cancer. “Soup before meals is better than medicine”, as for these words, there is a scientific reason. This is because, from the mouth, throat, esophagus into the stomach, as if a channel is the only way to food. Before eating, to drink a few mouthfuls of soup or into a little water is equal to add the lubricant to this gastrointestinal points, so that food can be smoothly swallowed to prevent hard, dry food to stimulate the gastrointestinal mucosa, protecting the digestive tract, and reduce the incidence of digestive tract tumors.

During the meal, half-way from time to time drink the soup is also useful. Because it helps to dilution and mixing of food, it is helpful to the gastrointestinal digestion and absorption of food. If you do not drink soup before eating, or do not drink water in a meal, after a meal due to the secretion of gastric juice excessive loss of body fluids and produce thirst, then drink plenty of water, it will dilute the gastric juice, affecting the absorption and digestion of food. Therefore, nutritionists believe that to develop the habit before meals to eat continuously into the point of the soup, you can also reduce the incidence of esophagitis, gastritis, esophageal cancer, gastric cancer. They also found that those people who often drink the soup, milk and soy milk, digestive tract is also the most easy to maintain a healthy state.

If you soak cooked rice or hard bun into soup to eat, it is different. Because we chew food, not only to chew food, easy to swallow, more importantly is by the saliva to make the food moist and saliva comes from the constant chewing, there are a lot of digestive enzymes in saliva, and help digestion and absorption and detoxification physiological functions, which is very useful for health. But rice with soup is soft and easy to swallow, people are often too lazy to chew without saliva digestion process and quickly swallowing the food, which increase the burden of his stomach. One day, it is easy to cause stomach and even the onset of gastric cancer. Therefore, we should not eat rice served in soup.

Of course, drinking soup before meals is healthy, not to say that drinking the more the better. It should vary from person to person, but also to grasp into the soup time. Moreover, it is better to adhere to the comfort degree of the stomach, do not drink too much before meals.

Different People Should Cook Different Kinds of Porridge

In China, people always cook rice porridge with dried fruits and nuts on the eighth day of the twelfth lunar month. People with different dietary habits and physical situations should cook the porridge with different materials so as to maintain their bodies healthy.

People who are troubled by diabetes should cook porridge with oat and buckwheat. Patients with diabetes should choose the carbohydrates with low high glycemic index. According to the medical research, the foods like oat and buckwheat contain abundant dietary fibers which can decrease the blood sugar and defer the absorption of glucose. The chromium contained in buckwheat can enhance the insulin. The nuts like peanut containing unsaturated fatty acid can adjust the blood fat. In addition, the patients should not add sugar into the porridge.

People with the cerebrovascular diseases can cook the porridge with the seeds of Job’s tears which can effectively nourish the spleen and remove the internal heat. In addition, ormosia, soybean and mung bean are all good choices for the patients to choose. Ormosia can enrich blood and supplement water for the human body, soybean contains abundant protein, coarse fibers and trace elements and mung bean can decrease the blood pressure. Therefore, the patients can choose these materials according to their dietary habits.

People with the intestinal and gastric diseases should cook dense porridge. Generally speaking, sparse food can cause the excessive secretion of gastric juice and stimulate the intestines and stomach to cause the ache. Therefore, it is necessary for the patients to prevent the sparse food. When people drink the porridge, they can eat bread or steamed roll at the same time.

People with obesity should choose the materials containing abundant dietary fibers. According to the experts, the dietary principle of fat people is to control the intake amount of foods. The medical research has proved that the obesity keeps a close relationship with dietary fibers. Therefore, fat people can choose the materials like oat, mung bean and soybean to cook porridge. What’s more, they should not put sugar into the porridge.

Women who want to beautify the skin can put some black foods like black kerneled rice and black soya bean into the porridge. Generally speaking, black foods can effectively beautify the skin for people. For example, black kerneled rice containing vitamins, zinc and iron can nourish the kidney and improve the eyesight. Black soya bean containing high-quality protein, beta-carotene and vitamin B complex can whiten the human skin and defer the aging.

Pho Noodle Soup Viet Nam

‘Pho’ (pronounce “fuh”), Vietnam’s signature dish, is a deeply satisfying bowl of beef, or sometimes chicken, noodle soup that “cures what ails ya” and provides a filling meal at any time of the day.

After living in Hanoi for over four years and travelling to a number of places in Vietnam, I have sampled many delicious Vietnamese soups, but almost all of them pale in comparison to the ubiquitous bowl of pho served in restaurants and on street corners across the country. Its only main competitor, in my list of favorites, is the ‘bun moc’ I ate several times in Nam Dinh city.

The origins of pho are a bit murky but that really doesn’t matter…wherever you eat it and in whatever form, it is delicious and absolutely hits the spot.

In northern Vietnam, most people claim that pho originated in Hanoi, but others insist it comes from Nam Dinh province. I do not know which argument is true, but the best pho I have ever eaten was “pho tinh” at a little restaurant in Hanoi on Ton Duc Thang Street, not far from Van Mieu (the Temple of Literature). As I cannot remember the exact address… I just said “Pho Ting, Ton Duc Thang to the taxi driver and he knew where to go.

It is hard to pinpoint what makes this ‘pho’ so special. Maybe it was the company of a very good friend, or perhaps it was the elegantly sliced scallions floating on top of the particularly delectable broth…whatever it was, it is the best pho I’ve ever had. I hope someday I will figure out the secret and replicate it at home.

My Vietnamese friend who accompanied me on the pho excursions to Ton Duc Thang Street tells me that this type of pho originates from Nam Dinh. She and I would also meet quite frequently at a local pho shop near her office, which I really liked, but my Vietnamese colleagues say is only so-so. Maybe the fact that the shop had air conditioning in the summer affected my positive impression…after all, I am a foreigner from a much colder climate and I consider the temperature of dining establishments to be a significant factor.

Pho can be had everywhere throughout Vietnam and it is usually eaten for breakfast. In my opinion, it is a perfect breakfast (or lunch, or dinner) and much more appealing than the traditional Western bacon, eggs and toast. Slurping it up from a porcelain bowl using chopsticks and a metal or ceramic spoon is also a lot more fun.

You cannot say you have been to Vietnam unless you have eaten pho at some point during the day. It is an enduring symbol of the country’s soul and it will definitely satisfy yours.

Two Tasty Soups Warm You up All Through The Winter

1. Chicken Soup — Preventing a cold. Chicken Soup is great for nourishing the deficiency. It can help ease the symptoms of a cold and improve human immunity. It is conducive to protecting you against influenza virus to drink chicken soup regularly. However, those people with inflammation had better drink less because chicken soup has a remarkable warming efficacy.

Recommended Recipe: Stewed Black Bone Chicken Soup.

Ingredients: a black bone chicken, a tsp snipped green onion, a bit of ginger.

Seasonings: 2 tsp cooking wine, 2 tsp salt, 1 tsp MSG.

How to make:1. Butcher and rinse black bone chicken, and then blanch it in boiling water for a while to remove blood foam. 2. Put chicken, onion, ginger, and cooking wine into the casserole. Boil it with a big fire, and then turn to a soft fire to simmer for 2 hours. You can serve it after adding right amount of salt and MSG according to your flavor.

2. Fish Soup — Nourishing spleen and stimulating appetite. Fish soup is great for invigorating spleen and nourishing stomach, relieving cough and preventing asthma. It can also mitigate the edema to stew with wax gourd and scallion. Fish soup is rich in comprehensive and high-quality protein, which is great for removing the wrinkles caused by the pressure, lack of sleep and other psychological factors.

Recommended Recipe: Yellow Croaker or Crucian Soup.

You will need: a yellow croaker or crucian, scallion, ginger, sesame oil, salt, light soup, and MSG.

How to make: 1. Butcher and rinse the fresh fish, and then cut it into small chunks. 2. Heat the pot with a little oil, and then put chopped onion and ginger to stir-fry until fragrant. 3. Pour fish blocks into the pot to fry for 2 minutes, and then pour right amount of boiled water to boil with a big fire. 4. Turn to a soft fire to simmer until the soup thicken and whiten. Remove the fish bone out, and then season it with a little salt and a few drops of sesame oil.

Tip: It can not only add its nutritional value, but also make fish soft fresh and tender to simmer the soup with adding a few slices of white radish, or a few drops of milk or beer.

Healthy Eating Cornerstone Recipes Basic Bean Soup

If you’re trying to eat healthy, beans are one of the best foods you can add to your menu. They’re hearty, filling, a good source of protein, and an outstanding source of fiber. Without exception, they have a very low glycemic index, so their impact on blood sugar is minimal. In short, beans are where it’s at nutritionally, but how to prepare them? One of the most versatile and delicious ways to get a full serving of beans is in a basic bean soup puree, which you can garnish in a variety of tempting ways. You can make one batch of soup, keep it in the fridge all week, and serve it in a completely different way each time you have a bowl.

This recipe calls for two cups of dried beans, soaked overnight. Dried beans are especially good for you because they don’t contain a ton of added sodium, which you frequently see in canned varieties. However, if you want to go ahead with this recipe and don’t have the time to let beans soak, you can use three cans of pre-cooked garbanzo beans with the canning fluid drained and the beans thoroughly rinsed.

To make Basic Bean Puree, you’ll need:

6 cups cold water2 cups of dried beans (Navy, Great Northern, pinto and broadbeans all work very well)1 slice of lemon

1/4 cup vegetable oil1 medium-sized yellow onion, sliced1 large carrot, sliced1 large celery stalk, sliced1 teaspoon soy sauce

2 cups skim milk or light soy milkseasoned salt2 egg yolks1/2 cup fat free sour cream

Combine the water, beans, and lemon in a large, heavy saucepan. Let them soak overnight.

Once the beans have soaked, discard the lemon. Add the oil, onion, carrot, celery and soy sauce to the undrained beans. Add more water if you need to, making sure all the ingredients are under about an inch of water. Bring to a boil over medium heat. Reduce the heat and simmer for about 1 1/2 hours, or until the beans are soft. Transfer the mixture to a blender or food processor in batches and puree.

Return the puree to the saucepan, and blend in the milk and seasoned salt to taste. In a small bowl, combine the egg yolks and sour cream. Stir about 1/2 cup of the soup into the yolk mixture, then stir the yolk mixture into the soup. Heat through on low heat.

You can either serve this soup hot or chilled, and it lends itself to creative, healthy garnishing. Here are a few suggestions:

Chopped Tomato and Chives:1 medium tomato, choppeda pinch of seasoned salt1/4 cup of finely chopped chives or 1/2 cup of chopped green onion

This will season one cup of soup. Place the tomato in a small bowl and sprinkle with salt to taste. Lightly toss in the chives or green onion. Blend into the soup and serve.

Curry and Toasted Nuts:2 teaspoons curry powder1/3 cup chopped cilantro1/3 cup toasted almonds, chopped

This will season your entire batch of soup. Stir the curry powder into the warm soup. Heat on low for about three minutes, stirring constantly. Serve topped with nuts and cilantro.

Spinach and Parmesan:1 cup finely chopped fresh spinach1 tablespoon grated Parmesan cheese

This will season one cup of soup. Stir the spinach into the warm soup. Top with Parmesan.