Is drinking old soup for a long time good for your health?

　　It is said that Cantonese people "can't have a feast without soup". Guangdong folk advocate "boiling three times and stewing four" for chicken, duck, ribs and other broths, that is, boiling the soup for three hours and simmering the soup for four hours. According to relevant data, 80% of Guangzhou people love to "cook Laohuo soup", and 60% of them have excessive uric acid levels related to this.

　　Zhang Ling, a professor of nephrology at the Second Affiliated Hospital of Chongqing Medical University, said that if food is stewed for too long, the purine and fat content in the soup will be very high. After people drink it, they are prone to hyperuricemia, which can cause gout, kidney disease, etc. Zhang Zhengxiong, the relevant person in charge of the Chongqing Catering Industry Association, also said that stewing soup for too long will also lead to the loss of nutrients.

　　“Different soups have different stewing times and methods, so we can’t generalize! ”daping Hospital Jiang Baoquan, director of the Nutrition Department, told reporters that soup is a very nutritious food and is good for digestion. Drinking soup is beneficial. The longer the soup is cooked, the better, but the time cannot be too short. This needs to be determined by the temperature and the type of raw materials. The more substances in the raw materials are dissolved into the soup, the higher the value of the soup. However, the longer the soup is cooked, the amino acids in the food will be easily destroyed, the purine content will be increased, and the nutrients will be lost. Generally speaking, it is appropriate to control the broth within 2 hours. Not only may nutrients be lost if it is too long, but drinking thick soup for a long time will also damage the kidneys.