Although Tieqiufang fish head soup is good, is it not suitable for people with "three highs"?
After the Beginning of Autumn, many people begin to apply autumn fat according to traditional folk customs, hoping to nourish the body through supplements, strengthen their physique, accumulate nutrients, and prepare for the cold winter in the near future. Among those who pursue diet therapy and health care, some patients with the "three highs" of high blood pressure, high blood lipids, and high blood sugar will want to know whether fish head soup can be drunk. The answer from nutritionists is no. Why is this?
The soup of fish head soup is milky white, rich and mellow, extremely delicious and looks very nutritious. Therefore, many people think that white soup contains nutrients such as protein and calcium. This is actually a misunderstanding. In addition to being rich in fat, meat soup (fish or broth) is lacking in other nutrients. The protein in a bowl of fish soup only accounts for about 2% of the fish, but it contains 40% of the fat in the fish.
The formation process of this milky white and thick soup is actually the process of fat emulsification. Cooking experience tells us that in order to stew milky white soup, we must use fresh animal raw materials rich in protein and fat, and before making the soup, we must fry the fish head, then simmer it over high heat to keep the soup boiling.
During this cooking process, the fat in the cooking oil and the fat contained in the raw materials, some water-soluble proteins in the muscle tissue and the lecithin in the bones will dissolve, and the collagen in the meat skin will dissolve. Partially hydrolyzed into gelatin molecules, the fat tissue is crushed into fine particles as the soup in the pot continues to boil.
Lecithin, gelatin molecules and some proteins with emulsifying properties act as emulsifiers in this process, forming an oil-in-water emulsion, which makes the soup thicker. White, eventually became "milk soup". Therefore, "milk soup" is "emulsified fat". Fish soup without fat will generally not be milky white.
Long-term consumption of fish soup cooked in this way can easily lead to excessive fat intake. For hungry people, fish soup is the happiest food. However, for the elderly and people with "three highs" who need scientific intake of protein, vitamins, and dietary fiber, regular consumption of fish soup will lead to excessive fat intake. and energy exceeding the standard. Excess calories and fat can directly lead to overweight and obesity, and promote the occurrence of cardiovascular and cerebrovascular diseases. At the same time, the satiety of fish soup will also affect the consumption of other foods, causing nutritional imbalance.
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