Recently, the temperature has plummeted, and people all over the country have felt the chill. In this season, it should be the happiest thing to drink a bowl of steaming hot soup. But warm, delicious soups can also be the culprit, and here are a few types of soups to avoid.
- Salty soup. Studies have found that people who eat a lot of salt have a two-fold increased risk of developing diabetes when their other lifestyles are similar. In addition, people with type 2 diabetes who eat a high-salt diet are more likely to develop cardiovascular disease. Therefore, when making soup, diabetic patients should control the amount of salt and grasp the timing of salt. It is suggested that salt should be added after the soup is cooked to ensure the salty taste and reduce the amount of salt.
- Long-cooking stock. On the surface, soups tend to taste more intense the longer they are cooked, which is why many people believe that soups are more nutritious the longer they are cooked. In fact, the longer the soup is cooked, the more nutrients will be dissolved out, and nutrients such as amino acids and vitamins will not only be destroyed under high temperature, but also tend to increase the purine content. The best cooking time for soup is 1.5 hours for meat, 30 minutes for fish and 2 hours for bone soup.
- Thicken the thicken. The starch used to thicken the starch is a substance that rises blood sugar very quickly, which can easily lead to the increase of blood sugar after meal in diabetic patients.
The sugar friend diet pays attention to the reasonable collocation each kind of food material, as long as conforms to the less oil less salt does not stir up the soup water, all may choose edible. Soups made with vegetables, egg yolks and tofu are especially recommended because they are low in energy and fat. A bowl of soup before a meal can help you feel full and reduce your intake of other foods.