Why Souping Instead of Juicing is Taking the World By Storm
Looking to detox or just eat healthier in general and tired of juicing? Try souping. Soups are more generously offered in places like restaurants and delis, making it easier to achieve a soup detox over juicing.
Soup can also be served hot or cold, meaning you can eat it virtually anywhere, including at the office, without the need of appliances such as blenders, food processors, stoves, refrigerators, and microwaves.
Benefits of souping can include:
- Easy to digest
- Filling and satisfying
- Low in calories
- Retains fibre lost in juicing process
- Contains fruits, vegetables and other beneficial spices
- Served warm promotes healthy digestion and overall well being
- Flushes out harmful toxins; great for skin health
Unlike juicing, souping is versatile and lower in sugar. Try adding many flavors, spices, fruits and vegetables to create a new flavor for every meal. Soups may also include meat, which are great for a boost of protein and may keep you fuller longer than juicing alone.
Using an all organic vegetable broth, soups are a great choice for replacing electrolytes lost during periods of sickness or intense exercise.
Studies suggest that chicken soup has medicinal value and may ward off infections, such as the common cold. A study conducted over 10 years ago by the University of Nebraska confirmed that homemade chicken soup inhibited the movement of white blood cells. This may help prevent the common cold.
Souping is Easy on Digestion
Although eating a raw food diet has many benefits, some individuals cannot eat raw foods because of digestive issues. Soups provide a soothing dish involving cooked foods that are easier for digestion. In addition, some foods are more nutritious when cooked. For example, carrots and tomatoes both have more vitamins and beneficial compounds after cooking than in their raw state.
Research has indicated that calcium content of soups and stews could be increased by prolonged cooking with a beef bone. Three experiments were done to prove this theory: (1) a bone soup made with a beef bone and distilled water, cooked for 24 hours; (2) a bone-vegetable soup cooked the same way; and (3) a vegetable soup made the same way but without the bone. Results indicated that prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH (Rosen et al, 1994).
Dr. Sarah Schenker, a nutritionist and spokeswoman for the British Dietetic Association, believes that souping beats juicing hands down (sourced from Friday). “In terms of nutritional benefits, soup is generally low in calories and the high volume of fluid means you feel fuller more quickly,” she says. “Research has shown that veggie soup remains in the stomach longer than the equivalent amount of vegetables eaten with just a glass of water, so you also feel fuller for longer.”
Benefits of Bone Broth Souping
Bone broth is a delicious way to obtain important nutrients through a liquid form when eating solid foods may be too difficult. It contains protein, cartilage, and minerals, especially calcium.
Bone broth may provoke feelings of calmness and consoling. It may also restore energy and health to malnourished individuals. Specifically, bone broth may be an excellent choice for individuals with Crohn’s Disease, Ulcerative Colitis, and individual’s experiencing problems with their esophagus.
According to Tran et al, 2013, bone marrow soup, which contains only cell by-products, may be used to repair irradiation damaged salivary glands rather than transplanting the whole bone marrow cells that carries the risk of transferring unwanted tumor cells. The study found that bone marrow soup restored salivary flow rates to normal levels, increased cell proliferation and blood vessels, and regulated tissue remodeling and repair in mice with irradiation-injured salivary glands. Furthermore, bone marrow soup was an efficient agent as injections of live bone marrow cells.
The following is a list of ailments bone broth may be of benefit to:
- Aging skin
- Attention deficit
- Bean intolerance
- Brittle nails
- Carb intolerance
- Celiac disease
- Dairy intolerance
- Food sensitivities
- Grain intolerance
- Heart attack
- High cholesterol
- Increased urination
- Infectious disease
- Intestinal infections
- Joint injury
- Kidney stones
- Leaky gut
- Loss of appetite
- Meat intolerance
- Muscle cramps
- Muscle spasms
- Muscle wasting
- Muscle weakness
- Periodontal disease
- Rapid growth
- Shallow breathing
- Weight loss
- Wound healing
Rosen, H., Salemme, H., Zeind, A., Moses, A., Shapiro, A., & Greenspan, S. (1994). Chicken soup revisited: Calcium content of soup increases with duration of cooking. Calcified Tissue International, 486-488.
Tran, S., Liu, Y., Xia, D., Maria, O., Khalili, S., Wang, R., ... Mezey, E. (2013). Paracrine Effects of Bone Marrow Soup Restore Organ Function, Regeneration, and Repair in Salivary Glands Damaged by Irradiation.