First Courses: Benefits, Harms And Contraindications

The hearts of all the world’s grandmothers bleed when they find out that their children have had a “dry soup” for lunch. Meanwhile, some experts believe that the benefits of soup are exaggerated, and there are those who believe that the first course is harmful.

The absence of first courses in the diet is often associated with gastritis. Unfortunately, this disease is currently present in almost everyone, regardless of whether they eat liquid dishes for lunch. All the products that people eat now leave much to be desired. As for the soup, it is not necessary to eat it every day, just like any other dish.

Soups themselves are no more harmful or healthy than other healthy foods, which is confirmed by the experience of people who do not mind the absence of first courses on the menu and eat healthy food and do not suffer from diseases of the digestive system.

Soup is a liquid dish that contains at least 50% liquid. Soups are common in many countries. It is believed that soups began to be cooked no more than 400-500 years ago, with the advent of fireproof, chemically neutral cookware. Soups are the same dish as the second course, only with the addition of water, which often makes them easier to digest and less caloric (except for very fatty soups with meat and fish broths).

Soups can be completely different in content – meat and fish broths, mushroom, vegetable, cereal, dairy, fruit – and, accordingly, different in properties.

Contraindications to eating soups

But there are some types of soups that may be contraindicated for people with certain diseases. For example, in case of atherosclerosis and diseases of the cardiovascular system, it is not recommended to eat soups made from fatty meat, fatty fish, offal, and poultry with skin – they contain a lot of cholesterol. On the contrary, people with phosphaturia (a disorder of phosphorus and calcium metabolism in the body that leads to the precipitation of insoluble phosphate salts) will benefit from meat broths.

Fatty soups can be harmful to people with liver and pancreatic diseases. Okroshka with kvass or fruit soups with rice and added sugar or compote are contraindicated for those with diabetes. For obese people, light vegetable soups or soups with lean chicken breast or lean turkey, and lean fish: cod, hake, pike perch, walleye, whiting, and pollock are suitable. People with gout and impaired protein metabolism should eat vegetable, cereal, and fruit soups, but exclude mushroom, legume, and protein broths. In the case of oxalaturia (a disease in which there is an increased content of oxalic acid calcium), sorrel soups are contraindicated. For edema, rice and rice milk soups are good, while salty soups with ayran and sauerkraut are not recommended.

Moreover, the first courses increase acid formation. Therefore, they are only useful for people with low acidity. If a person has peptic ulcer disease, duodenal disease, or inflammation of the stomach with high acidity, soups are contraindicated.

So, the main thing in a healthy diet is a sufficient amount of fats, proteins, carbohydrates, and vitamins with minerals, and in what form to use them is your choice!

Avatar photo

Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scientists Tell How to Prevent a Common Liver Disease

Do You Need to Wash Watermelon and Melon With Soap – The Answer of a Nutritionist