Cream-soups should not be used by adults on a regular basis, stated physician Tatyana Rykalova.
Dietitian Rykalova explained in an interview, how cream soups can harm the body. The specialist said that such grinding of ingredients (the same vegetables) reduces the nutritional value of the products. In particular, the body receives less vitamins and microelements.
“Their nutritional value is reduced due to the technology of preparation: heating and mechanical grinding. And the fiber is boiled soft and becomes digestible instead of the necessary indigestible,” Rykalova said about cream soups.
In a conversation with Moscow 24, the nutritionist added that cooking such soups makes the complex carbohydrates contained in vegetables simple – as a result, their glycemic index increases. This means that eating a meal with a creamy texture that is practically devoid of fiber causes a rapid rise in blood sugar levels and its sharp fluctuations, which adversely affect the body.
In addition, when eating too soft food, the dentition does not receive the necessary for it loads.
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The nutritionist also drew attention to the fact that cream soups are often saturated with fatty, high-calorie, far from the most useful ingredients, such as fried vegetables, ham, cream cheese or cream. The abundance of fat in such dishes, which is also quickly absorbed due to the lack of fiber, can become an excessive burden on the pancreas and other digestive organs.
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Important!< /span> Information provided for reference purposes. Ask a specialist about contraindications and side effects and under no circumstances self-medicate. Seek medical attention at the first sign of illness.
Tatyana Rykalova healthy lifestyle nutritionist