5 types of people who should not drink chicken soup to replenish their health in autumn

　　Because the nutrients contained in chicken soup are small amounts of water-soluble small molecular proteins, fats and inorganic salts dissolved from chicken fat, chicken skin, chicken and chicken bones. The protein contained in the soup is only about 7% of that of chicken, and most of the chicken fat in the soup is saturated fatty acids.

　　So if you fall into the following situations, then you are not eligible to enjoy chicken soup!

　　1. Hyperacidity: Chicken soup can stimulate gastric acid secretion. Therefore, patients suffering from gastric ulcer, hyperacidity or gastric bleeding should generally not drink chicken soup.

　　2. Biliary tract disease : Those who suffer from frequent cholecystitis and cholelithiasis should not drink too much chicken soup because the digestion of fat in chicken soup requires the participation of bile. Drinking chicken soup will stimulate the contraction of the gallbladder and easily cause cholecystitis attacks.

　　3. Hypertension: Drinking chicken soup by patients with hypertension will not only cause arteriosclerosis, but also cause blood pressure to continue to rise and make it difficult to lower it.

　　4、Hyperlipidemia Symptom: After the fat in chicken soup is absorbed, it will further increase cholesterol. Excessive cholesterol can deposit in the intima of blood vessels and cause coronary artery sclerosis and other diseases.

　　5. Renal insufficiency: Chicken soup contains some small molecule proteins. For patients with acute nephritis, acute or chronic renal insufficiency or uremia, because the patient's kidneys and liver cannot process protein breakdown products in a timely manner, drinking too much chicken soup will cause hyperazotemia and aggravate the condition.

　　There are a few things to pay attention to when making chicken soup:

　　(1) Slaughter live chickens and eat frozen chickens

　　Needless to say, buying live chicken is mainly to ensure the delicious taste of the meat.

　　But after buying fresh chicken, you should put it in the freezer of the refrigerator for about 3 hours before taking it out to defrost and make soup. This is the same principle as removing sour pork. When an animal is suddenly killed, a variety of toxins are naturally released in the body; and the body temperature of freshly killed chickens is more suitable for bacterial reproduction. Freezing at this time can not only sterilize, but also allow the chicken to naturally transition from the "rigid stage" to the "mature stage". Such chicken meat is of the best quality, and the soup made will taste more delicious.

　　(2) Necessary steps: flying water

　　Nutritional research shows that before any meat is stewed in soup, the main ingredients should be boiled in boiling water. This can not only remove the raw fishy smell, but also a thorough cleaning process of the meat. It can make the stewed soup cool but not turbid, fragrant and without peculiar smell. This process is called flying water.

　　There is also a skill in flying water. If the meat is cooked in cold water, the nutrients of the meat will be seriously lost from cold water to boiling. It is best to put the pot into the pot when the water is warm, and then cook it for seven to eight minutes. During the cooking process, turn the meat pieces in time. Of course, you can also put the pot under boiling water and cook it for three to five minutes.

　　(3) The soup begins to stew and the water becomes hot.

　　After the water splashing is completed, immediately rinse the meat pieces with cold water and then put them in a pot to stew the soup.

　　Because stewing soup is best done in cold water. As the water temperature slowly rises, the raw materials will fully release their nutrients. Raw materials that are at the same temperature as the water can cook better.