Chicken broth is bad or good. How to cook healthy chicken broth and minimize its harm? Only natural broth

Chicken bouillon is the main product in the period of therapeutic nutrition. The broth is a decoction that is prepared from the bones, meat and cartilage of a chicken. Fat that forms on the surface must be removed. On average, it takes up to 2 hours to cook chicken broth over low heat. He looks like clear liquid with slight yellowish greenish tint(see photo).

Beneficial features

The benefits of chicken broth are the presence of various kinds of vitamins and minerals. V folk medicine it is recommended to use it for colds and flu. The composition of the liquid includes the amino acid cysteine, which helps to cope with colds, and it also thins phlegm and helps to remove it. The broth helps to recover faster from fractures, as the fusion of bones occurs faster. Chicken broth activates the secretion of digestive juices and bile. Given this property, traditional healers recommend using the broth for hypoacid gastritis and pancreatitis.

Warm broth helps improve the functioning of the digestive system, as it improves the activity of the stomach and duodenum. In addition, it has a positive effect on the functioning of the nervous and cardiovascular systems. It is recommended to include it in the diet of people with gastritis. Low-fat versions of chicken broth can be consumed by people who want to lose weight or are watching their weight.

Cooking use

Chicken broth is an excellent stand-alone product, and it can also serve as an ideal basis for preparing a huge number of first courses, including mashed soups. Chicken broth is also included in the recipe for various sauces, aspic, and it is also added when stewing vegetables and when preparing cereals.

Secrets of making homemade chicken broth

Even such a simple dish as chicken broth has its own characteristics in cooking:

How delicious to cook?

Each housewife has her own broth recipe, we propose to consider the most popular one. To prepare it, you need to take a chicken leg, about 300 g, 2 liters of purified water, onion, carrot, celery root, some greens, a couple of bay leaves and the same number of black peppercorns, as well as salt. Chicken meat must be clean, if you want to get a dietary dish, then remove the peel and fat. Wash and peel vegetables. If you need a broth without vegetables, then you can not cut them, but use them whole.

Take a saucepan, put the chicken in it, fill it with water and bring to a boil. Periodically remove the resulting foam on the surface. Add vegetables, spices to the pan, do not forget to reduce the heat. Cook the broth for 45 minutes with the lid slightly open. Make sure that the liquid does not boil too much, otherwise the broth will be opaque. At the end, add greens. After cooking, it is recommended to strain the broth. Keep it in the refrigerator for 5 days.

Harm of chicken broth and contraindications

Chicken broth can be harmful due to the presence of extractive substances that can provoke complications in ulcers, acute pancreatitis and gastritis. For some people, it can cause heartburn. It is forbidden to eat broth with gout and urolithiasis. It is also worth considering that too fatty broth can lead to weight gain, as well as to the accumulation of cholesterol. This, in turn, increases the risk of tumors of the intestines and stomach. It is worth saying that it is necessary to exclude chicken broth and dishes prepared on its basis from the diet if an individual intolerance is detected. Chicken broth made from cubes is considered harmful.

There are several ways to reduce the harm from eating chicken broth:

It is best to use not chicken, but a young chicken, which contains much less extractives.
Choose a breast or fillet that contains less cholesterol.
The skin and any visible fat must be removed from the chicken used. During cooking, remove the fat that forms on the surface.
Do not use offal for cooking, as they contain a lot of cholesterol.
Use secondary chicken broth, that is, first boil the chicken in one liquid, and then pour it out and fill it with new.

From childhood, my mother always said that you need to eat thin, but when I grew up, I realized that this thin was not so healthy! Let's figure out how to cook the broth so that it does not become for the body!

Eat right, exercise and!

How to make healthy broth

Hot liquid dishes such as broths, soups, borscht, hodgepodges and others are increasingly being squeezed out of life. modern man. They are replaced by such liquid components as beer, wine, juices, mineral water or "synthetic" drinks, tea, coffee. They do not require a lot of time to prepare, are convenient for sale, they can be consumed practically on the go.

Even theories have been created in which the broth is called heavy food, harmful to the digestive tract and poisonous due to the presence in the meat for the broth of antibiotics, pesticides, cadaveric poison, hormones that were fed to animals, and fear hormones, salts of heavy metals, arsenic and mercury compounds. , fat, extractives. However, many of those who condemn meat broths eat quite calmly and recommend cutlets, steaks, baked or fried meat, as if the “poisons” have disappeared somewhere in these products. Another category of broth opponents recommends eating only boiled meat without broth.

Our parents and grandparents did not know anything about the dangers of the broth and could not afford to throw away food. They calmly ate both the meat from which they cooked the broth and soups based on the broth, considered them healing, as they felt it.

Perfectly described the effect of chicken broth Boris Polevoy in the book "The Tale of a Real Man." Remember, in order to save the pilot Maresyev, who was dying from frostbite and exhaustion, who had been crawling through the snow after being wounded for 18 days, the old woman sacrificed the only laying hen in the village and cooked broth from it. An excerpt from the book is given at the end of the publication.

So what is broth - a harmful and poisonous product or a healthy and even healing dish? What components of the broth make it healing or harmful? What good do we lose when we pour out the broth? In what diseases is the broth contraindicated? How long do contraindications last? These issues will be discussed in the next post. And now - about the benefits of the broth.

What is in meat or fish broth

Only things that are soluble in water or that can dissolve in water when heated can get into meat or fish broth.

The main nutritional protein of the broth is collagen dissolved in water. Meat and fish collagen is insoluble under normal conditions, therefore, in the gastrointestinal tract, its ability to come into contact with stomach enzymes that dissolve collagen to amino acids is reduced. This makes insoluble meat collagen a "heavy" food product. We get undissolved collagen in food, for example, as part of lightly fried meat, as well as fried and baked meat (if the process of frying and baking was accompanied by a loss of liquid from the meat). People with low acidity of gastric juice especially feel the “heaviness” of such meat.

When heated in the presence of water, both contained in meat and used for cooking, collagen undergoes the following changes: at a temperature of 50-55 ° C, collagen fibers swell, absorbing a large amount of water; at 58-62°C they denature (change their natural configuration), with further heating, collagen breaks down into separate polypeptide chains - collagen turns into soluble glutin.

Glutin (not to be confused with cereal protein gluten) is a transparent viscous mass that forms when animal collagen dissolves when it is heated with water. It is to glutin that we owe the transformation of strong broth into jelly in the cold.

The conversion of collagen to glutin is the main cause of meat softening during heat treatment in the presence of water. Depending on the culinary readiness, 20 to 60% of collagen passes into glutin.

In the stomach, glutin easily comes into contact with digestive enzymes and, under their influence, is broken down into individual amino acids that can be absorbed in the intestines. Any proteins cannot be absorbed and enter the bloodstream. Only components of proteins - amino acids - can be absorbed into the blood.

When meat enters the stomach, it must be processed by digestive enzymes. Undissolved meat collagen reduces the contact of enzymes with muscle proteins. Only after the dissolution of collagen, the proteins of muscle tissues begin to actively break down into amino acids and short proteins (peptides). Preliminary dissolution of collagen makes the meat easily digestible. Such meat does not cause "heaviness" in the stomach. Meat with undissolved collagen can stay in the stomach for up to 8-10 hours before it can move forward.

Supporters of the raw food diet claim that boiled meat, like fried meat, is poorly digested, as it denatures. Fortunately, they are wrong. Assimilation of meat without prior denaturation will never be assimilated. Meat can be denatured both when cooking the broth and in the stomach. Otherwise, it will come out undigested.

For people with reduced acidity of gastric juice, the broth is very useful. Muscle meat proteins are broken down into amino acids under the influence of the pepsin enzyme, the optimum of which is achieved only with normal acidity of gastric juice (pH = 0.9-2.0), therefore, with reduced acidity (the higher the pH, the higher the acidity) of gastric juice, the action of pepsin both collagen and other proteins are reduced. The enzyme gelatinase (also known as pepsin B), capable of breaking down collagen (glutin) into amino acids, has an optimum acidity of pH = 3.0-4.0, that is, even in people with reduced acidity. At pH=5.6 and above, the action of the enzyme is inhibited.

Thus, meat broth containing glutin may help people with low stomach acid to provide themselves with important amino acids, but not all. There are no such amino acids as tryptophan, cystine, thyroxine in the broth. Cystine and thyroxine are non-essential amino acids, as they can be synthesized in the body from other essential amino acids. Tryptophan is an essential amino acid that must be ingested with food. That is, only broth cannot be used as a protein product. It is necessary, along with the broth, to use other products with a complete amino acid composition (meat, fish, dairy products, eggs).

But the broth is a very good source of such important amino acids as glycine, proline, lysine, hydroxyproline, and hydroxylysine, which are necessary for the synthesis of the most important connective tissue protein, collagen, in the body.

Collagen is a complex fibrous protein of animal origin. Vegetable collagen does not exist. Maybe the collagen is, as they say, of "plant-marine origin", such a veiled name is intended to impose the opinion that the source of collagen is algae, not fish.

The rate of conversion of collagen to glutin and, consequently, the rate of achieving culinary readiness depends on a number of factors: the type and age of the animal, the part of the meat, temperature, environment. There are parts of meat in which collagen does not dissolve. As the temperature rises, the breakdown of collagen accelerates. It occurs especially rapidly at temperatures above 100°C (under autoclaving conditions). An acidic environment accelerates the breakdown of collagen. This is the basis for marinating meat, stewing it with sour sauces and seasonings.

Amino acids from glutin are the "building" material for the synthesis of our own collagen in the body.

Please pay attention, collagen (from any products, broth, dietary supplements, masks) is not able to integrate into our body. It has a positive effect on collagen building only as a source of amino acids necessary for collagen building. It is not a fact that the body will be able to synthesize collagen from these amino acids. The construction and renewal of collagen protein in our body is a very complex biochemical process.

To synthesize any protein in the body, first of all, building materials are required in the form of certain amino acids. However, the presence of "bricks" is far from always a guarantee of the construction of a building. In addition to building material, a project, sand, cement, builders, energy, allocated territory, building permits and much more are required. It's the same in the body.

A project is a building program different types collagen embedded in the human genetic code. If there is an error in the project, the walls will not be strong or unfinished. In the body, similarly, mutations in genes or the structure and shape of collagen will differ from normal protein (“the building will not be strong or will remain unfinished”). With hereditary disorders in the genes responsible for the construction of collagen, little collagen is synthesized, or the structure and shape of collagen is different from the normal protein, no matter how many building materials are supplied. Identify errors in the "project", i.e. algorithm for building collagen helps genetic analysis. If genetic changes are detected, the diet should be agreed with a geneticist. Known hereditary diseases that lead to the synthesis of low-quality collagen: imperfect osteogenesis, Knist disease, Stickler and Wagner syndrome, a group of hereditary diseases Ehlers-Danlos-Rusakov syndrome.

The process of building collagen is a multi-stage process that requires the rapid flow of many reactions. Almost all reactions recorded in the genes require certain enzymes that speed up these reactions, as well as cofactors. Enzymes (or enzymes) are usually protein molecules that speed up chemical reactions in living systems. Without the necessary enzymes in our body, we would burn small amounts of glucose for years and could hardly be human.

Biosynthesis of enzyme proteins from amino acids usually requires vitamins. They don't serve themselves. building material for biosynthesis, however, are needed for the functioning of enzymes. Inorganic substances usually act as enzyme activators - ions of zinc, copper, potassium, magnesium, calcium, iron, molybdenum, etc. In many cases, vitamins without minerals are absolutely useless, since the enzymes created with their help are not activated. And vice versa, if there is a necessary microelement, but not the right vitamin, the enzyme is not synthesized and there will be nothing to activate.

Some trace elements are necessary to ensure the work of hundreds of enzymes (zinc is a member of about 300 enzymes, magnesium is 350). There is a certain synergy between vitamins and trace elements that provide certain reactions. So iron, in addition to being necessary for the creation of hemoglobin and myoglobin, thyroid hormones, a large group of P-450 enzymes, is also necessary for the synthesis of collagen. When building collagen, iron works in synergy with vitamin C.

With a deficiency of vitamin C, certain violations occur in the synthesis of collagen, which leads to the development of such known disease like scurvy. With scurvy, less strong and stable collagen fibers are formed, which leads to great fragility and fragility of blood vessels. The clinical picture of scurvy is characterized by the occurrence of multiple petechial hemorrhages under the skin and mucous membranes, bleeding gums, tooth loss, and anemia. However, vitamin C in the process of building collagen, only acts as a cofactor that keeps iron Fe 2+ in the right form. With a deep iron deficiency, we will also not be able to build strong collagen, symptoms similar to those of scurvy will appear.

The dependence of our body on enzymes, that is, certain amino acids, vitamins and trace elements, is written in the genetic code - given from above. In the human body, essential amino acids, many vitamins, and no trace elements are not able to be synthesized. All this in without fail should be in food.

There are also hereditary forms of enzyme deficiency. So, deficiency or inactivity of the copper-containing enzyme lysyl oxidase, which is necessary for the synthesis of complete collagen, is possible with a deficiency in the diet of vitamin B6 or copper (they work in synergy), a hereditary deficiency in the formation of lysyl oxidase, as well as a hereditary malabsorption of copper (Menkes disease).

Hereditary or acquired insufficiency of the enzymes necessary for the construction of collagen can be considered as the absence of "builders".

In the absence of hereditary disorders in the synthesis of collagen and enzymes, the main causes of collagen weakness may be the absence or deficiency in the diet of at least one of the nutritional nutrients:

amino acids glycine, proline, alanine, lysine;
vitamins C, B6, B2, B3, A;
trace elements iron, copper, zinc, magnesium, chromium, molybdenum;
oxygen (all types of anemia, vasoconstriction, hypoxia, etc.).

These deficiencies can occur in diseases of the digestive tract, in which absorption disorders occur (diarrhea, low acidity, diseases of the pancreas, impaired bile synthesis in the liver and its outflow, etc.).

The broth, with collagen (glutin) dissolved in it, is a source of amino acids, some vitamins and trace elements necessary for building the collagen of our body. However, they are also needed for other purposes.

Consider the main amino acids of dissolved collagen, that is, broth.

Glycine

Glycine appears in collagen much more often than other amino acids, making up about 35% of collagen. It is a non-essential amino acid as it can be synthesized in the liver. However, it is better if it comes from food, because the synthesis of glycine comes with energy costs and needs other amino acids, vitamins.

Glycine is essential for more than just collagen synthesis. It is part of many proteins and biologically active compounds. Porphyrins are synthesized from glycine in living cells, which are necessary for the synthesis of hemoglobin, myoglobin, cytochrome c, cytochromes P450. Without cytochromes P450, the synthesis of sex, stress hormones, the process of detoxification of steroids, and fat-soluble toxins in the liver is impossible.

With the help of glycine, bile acids are synthesized, that is, digestion and cholesterol excretion improve. From glycine, the strongest antioxidant in the body, glutathione, can be synthesized. Glycine supports the prostate gland.

Glycine acts as an inhibitory neurotransmitter, has a calming, weak antidepressant effect, reduces feelings of anxiety, fear, psycho-emotional stress, aggressiveness, conflict. Isn't that why in Russia after the funeral, broth with noodles was an obligatory memorial dish.

Glycine is able to reduce the toxic effect of alcohol, so dishes based on rich broth are eaten after excessive consumption of strong alcoholic beverages or before. So common throughout the Caucasus and Transcaucasia is the hot liquid dish khash, as well as shurpa in Central Asia usually eaten in the morning, before breakfast or for breakfast after the New Year, wedding. Among the Slavic peoples, such snacks are common festive table like jellied meat and jellied fish.

Glycine facilitates falling asleep, normalizes sleep, increases mental performance, and improves memory. Glycine reduces cravings for sweets.

Pouring out the broth, together with it we “throw out the baby” - the amino acid glycine, that is, we reduce the nutritional value of meat. With a deficiency of glycine for the most important functions (for example, the synthesis of stress hormones), the body is forced to take glycine from the body's collagen, having previously destroyed it.

It is especially important to get a sufficient amount of "ready" glycine in case of impaired liver function, since in this case the synthesis of the nonessential amino acid glycine may be disrupted and it will become indispensable.

Proline

The amino acid proline is responsible for the formation and accumulation of glycogen (glucose stores) in the muscles and liver, participates in detoxification reactions, stimulates the pituitary gland, takes part in the synthesis of hormones thyroid gland and adrenal glands, takes part in hematopoiesis.

Proline improves the function of the gastrointestinal tract, has a tonic effect, reduces the sensation of pain, helps to relieve headaches and pain and pain associated with diseases of the joints, spine, as well as menstrual pain.

Alanine

Alanya is present in human muscles and connective tissue collagen. It is also one of several amino acids that, under the action of glucocorticoid hormones, can turn into glucose when it is deficient in the blood. This is important for “saving” the brain (which feeds only on glucose) during hunger, lack of carbohydrates in food, stress, increased physical activity. Alanine is involved in the production of lymphocytes, helps with prostate diseases in men (if used with glycine), regulates the adrenal glands, and strengthens the immune system.

Lysine

Lysine is an essential amino acid found in almost all proteins. It is especially necessary during the period of growth and tissue repair, for the production of antibodies, hormones, enzymes, and blood albumins.

Protein synthesis obeys the “all or nothing” law and is carried out under the condition that the cell has a complete set of all 20 amino acids and, above all, 8 essential amino acids. Lysine is the first of the limiting amino acids necessary for the digestion of dietary proteins. With a shortage of the essential amino acid lysine, food amino acids will be poorly absorbed, and protein synthesis from amino acids will be possible only as much as the content of lysine in food allows. Amino acids not used to build protein will be excreted or will be used for energy purposes, and not for plastic ones. With a lack of lysine, the entire protein metabolism is upset.

Lysine deficiency leads to fatigue, fatigue and weakness, poor appetite, stunted growth and weight loss, but not at the expense of fat, but due to a decrease in muscle mass.

Lysine is necessary for the synthesis of the vitamin-like substance L-carnitine in the body, without which it is impossible to "transport" fatty acids into the "energy factories" of cells - mitochondria. Fats can burn only in mitochondria, there is no other way to naturally get rid of excess fat mass. Without carnitine, people with huge reserves of body fat cannot turn it into energy, because of this they have an increased appetite. During hunger, lysine, which is part of collagen and muscle, is used to create L-carnitine and convert fats into energy, that is, first of all, we lose proteins, collagen, and then fats.

Fats are an excellent source of energy, especially at night, for the cells of many organs (muscles of the heart, liver, kidneys, skeletal muscles, etc., except for brain cells). L-carnitine is required to “feed fats into the furnaces of cells”. People with L-carnitine deficiency usually wake up at night and cannot sleep. Their blood pressure rises, their heart rate rises - this is a by-product of an increase in the level of the stress hormone cortisol, the synthesis of which stimulates the brain to provide itself and other organs with energy due to the breakdown of muscles and their conversion into glucose. Low-fat broth, as a source of lysine for the formation of L-carnitine, helps to reduce the level of triglycerides in the blood. We can get L-carnitine directly from food, especially from the meat of young animals. The synthesis of L-carnitine in the body can be disturbed even with a normal amount of lysine in food. This occurs with a deficiency of iron, vitamins C, B1 and B3.

Lysine has an antiviral effect, especially against viruses that cause herpes and acute respiratory infections. To prevent recurrence of a herpes infection, it is important to maintain the correct ratio between the amino acids lysine and arginine - it should be above 1, and even better - closer to 2 or higher. That is, lysine should be more than arginine. If you pour out the broth, then in the remaining boiled meat, the correct ratio between lysine and arginine may be violated.

Deficiency in the diet of these amino acids can lead to serious violations in the synthesis of its own collagen.

What does collagen mean for the human body?

Collagen is the main building block of the animal body and our body. It provides strength to body tissues, organ formation, tissue regeneration, and more. Collagen is moderately flexible, very durable, does not dissolve in water, that is, it is a reliable material.

Normally, collagen makes up more than 30% of the total protein in the human body. It, like a web, permeates the entire body, connecting and gluing it into a single whole. Approximately 10% of collagen proteins are located between the cells of various organs: lungs, kidneys, liver, heart, spleen, endometrium, uterus, placenta, esophagus, all blood vessels, cornea, vitreous body, heart and venous valves. 50% of the body's collagen is the main protein of bones, tendons, ligaments, fascia, cartilage, joints, intervertebral discs, teeth. The remaining 40% of collagen protein is found in the skin.

Congenital or acquired weakness of collagen is always a pathology of these organs and structures. So the backbone of bone tissue, into which calcium is embedded, consists of 30% collagen, and only 70% of the bone is a mineral component. There is no collagen backbone - calcium has nowhere to be embedded. Actually, osteoporosis is the destruction of the collagen backbone, and not the primary loss of calcium. Primary low level calcium in the bones is osteomalacia in adults or rickets in children.

With weakness and insufficiency of collagen synthesized in the body, the risk of many diseases increases sharply. Here are some of them:

spinal deformities (scoliosis, hyperkyphosis, hyperlordosis),
osteocondritis of the spine,
intervertebral hernia,
mitral valve prolapse,
weakness of the vascular wall (aneurysms, varicose veins veins of the upper and lower limbs, hemorrhoids, endothelial dysfunction),
arrhythmic syndrome (ventricular arrhythmia, extrasystole),
pathology of the organs of vision (myopia, astigmatism, strabismus, nystagmus, retinal detachment),
prolapse of the gastrointestinal tract, kidneys, pelvic organs,
dyskinesia,
reflux,
incompetence of the sphincters,
hiatal hernia,
flat feet longitudinal and transverse,
clubfoot,
joint hypermobility (frequent joint dislocations),
malocclusion,
pronounced asymmetry of the face,
limb deformity (O- or X-shaped),
skin abnormalities (thin, overly extensible, vulnerable skin),
tendency to gastritis,
the formation of ulcers
blue sclera,
increased fatigue, deterioration in the tolerance of physical and psycho-emotional stress,
depression and others.

As you can see, the list of diseases associated with the formation of low-quality collagen in the body is very long. Naturally, it is important to ensure the construction of strong collagen. Unfortunately, many current recommendations lead to degradation of collagen or a deficiency in the diet of substances necessary for its construction. The advice to pour out the broth, which is an important supplier of "building blocks" for building collagen, belongs to such harmful recommendations.

Of course, you can replace the required amino acids with collagen from dietary supplements, amino acid complexes in the form of dietary supplements, gelatin, but this is only necessary in some situations, not on an ongoing basis. And amino acids for collagen are constantly needed, otherwise it will not be able to fully recover, especially after hunger, serious illnesses. On an ongoing basis, the source of amino acids is a complete food. By pouring out the broth, we violate the necessary optimal ratio between the amino acids of meat and fish, which will gradually affect health.

Other broth ingredients

A large amount of calcium enters the bone broth. After dairy products, broth is an excellent source of calcium, especially for children.

When meat is cooked, fat melts, and a significant part of it passes into water. The melted fat is insoluble in water, so it floats to the surface of the broth. A small part of it emulsifies with water, that is, it mixes with water (does not dissolve in it), which makes the broth cloudy. This usually happens when the broth boils violently. To make the broth transparent, slowly heat the meat with water, and then maintain a barely noticeable boil.

With a sufficiently long heating in contact with water and a temperature above 100 ° C (when cooking in a pressure cooker, for example), the fat undergoes chemical changes, which changes the aroma of the broth for the worse, gives it the smell of salting. Salting is associated with the oxidation of unsaturated fatty acids that make up the membrane of meat cells. The more actively the broth boils and mixes, the more contact with oxygen, the more unsaturated fatty acids are oxidized. The broth should boil barely noticeable, it is not recommended to mix it often. In the process of cooking the broth, it is desirable to constantly remove the top layer of fat.

Decrease nutritional value fat depends on the hardness of the heating. So at high temperatures during the frying of meat and fish, processes occur that lead to spoilage of fat.

Cholesterol is found in meat in the form of esters with free fatty acids, and about 80% of cholesterol is in free form (in cell membranes). Cholesterol is insoluble in water. Cholesterol esters and free cholesterol are insoluble in water, therefore, like fat, it accumulates on the surface of the broth, from where it can be partially removed by simmering. In the blood, cholesterol is in protein-bound form (part of lipoproteins), which makes it soluble in water. With proper cooking of the broth, only cholesterol in combination with proteins can remain in it. By eating meat with cholesterol partially transferred to the broth, as well as broth with the top layer of fat removed, we will get much less cholesterol than when frying and baking meat.

Vitamins, primarily water-soluble vitamins, enter the broth from meat. Some of them are not stable when heated and are destroyed. Vitamins B1 and C are the least stable. Fat-soluble vitamins A and D generally do not pass into the broth. When cooking meat, vitamins A and D practically do not change (withstand temperatures up to 130 ° C. With strong dry heat in contact with air, for example, when frying meat products, vitamins A, E, D and C are actively destroyed.

Numerous substances are involved in creating a specific "bouquet" of taste and aroma of meat and various meat products. They appear in the process of autolysis from proteins, lipids, carbohydrates and other constituent parts meat and during heat treatment. As a result of heating meat, complex reactions occur, leading to the formation of new products with taste and aroma properties. These substances are either released from the bound state in which they were in the meat, or appear as a result of the transformation of precursors, or are formed as a result of the interaction of one substance with another.

Extractive substances play a decisive role in the formation of the taste and smell of boiled meat. Thoroughly washed from water-soluble substances, meat after cooking is tasteless and has a very slight odor. The extractive substances of meat accumulate as a result of the decomposition of high-molecular compounds, and at the same time, their quantity decreases as a result of their own decomposition under the influence of heating. An important role in the formation of the taste of boiled meat is played by 1-glutamic acid and its sodium salt (monosodium glutamate). It is they, in small quantities, that give the product a taste close to the taste of meat. Glutamic acid can appear when meat is exposed to heat as a result of the release of glutamic acid contained in muscle tissue.

In recent years, there has been constant discussion about the dangers of glutamic acid and monosodium glutamate. If they are formed naturally (in broth, soy sauce, hard cheeses, miso paste), then they are completely harmless, unlike the chemically created food additive monosodium glutamate, which is added to chips, crackers to give them a characteristic taste of meat.

In the manufacture of bouillon cubes, glutamic acid or its salt, monosodium glutamate, is added to give a rich taste to the broth. They are obtained from blood protein - fibrin, containing 14% glutamic acid, as well as from milk protein - casein, containing 15-20% glutamic acid and other sources. Other components are also involved in the formation of taste.

Glutathione is also a possible source of glutamic acid formation.

100 ml of chicken broth contains:

3-4 g of proteins (average daily rate- 54 g of animal protein), the amino acid composition of the broth proteins is incomplete;
1.5-2.0 g of fat (average daily allowance 110 g);
1.5-2.0 g of carbohydrates (average daily intake of about 400 g). Carbohydrates in meat come from glycogen stored in the muscles (or liver).

Calorie content of 100 ml of chicken broth 30-40 kcal.

Note: 54 grams of protein does not mean you have to eat 54 grams of meat or fish. For an approximate calculation, it should be taken into account that 100 g of meat or fish contains 17-20 g of pure protein. That is, if you meet the need for animal protein only at the expense of meat or fish (excluding dairy products, eggs), then to get 54 g of pure animal protein per day, you need to eat 270 g of meat or fish.

So, if you eat only meat or fish broth, then the amino acid composition of the diet will be inferior. But no one does this (only for a short time during illness, after surgery). Many people eat boiled meat and broth. However, more and more often in our time it is recommended to boil the meat, and pour out the broth completely. As a result, in boiled meat without broth, the correct ratio between amino acids decreases, which affects its nutritional value.

How to cook healthy broth

The meat for the broth should be "tested" and dietary.
Residual amounts of animal growth stimulants (including hormonal preparations) are controlled in meat, medicines(including antibiotics) used for fattening, treatment and prevention of diseases of livestock and poultry (groups of bacitracin, tetracycline, penicillin, streptomycin, chloramphenicol.
Buyers control the quality of meat by smell, the depth of the indentation formed when it is pressed on the meat and the speed of disappearance of the indentation, color.
From the point of view of taste, the meat of more mature is the most delicious for broths, but the meat of young animals (chicken, turkey, guinea fowl, rabbit, as well as veal and even young lamb) is more dietary.
Proper rapid freezing of meat and fish does not affect their quality. Incorrect defrosting is affected. Defrost the meat slowly by transferring it from freezer into a regular refrigerator chamber or into a zero chamber.
When cooking meat for broth, the bones do not need to be removed. Inert broth is especially useful for children.
The meat should be washed well, remove visible fat, cut into pieces, put in a saucepan and pour clean cold water.
Meat should not boil quickly. It is advisable to bring it to a boil for 20-30 minutes. Fish for broth should boil even more slowly (up to 40 minutes). It is very important not to miss the moment when the water starts to boil. Firstly, at this moment it is necessary to actively remove the foam from the surface of the water, and also reduce the fire in time so that there is absolutely no violent boiling. The foam should be removed a few more times after the start of a slow boil.
Boil the meat for about 15 minutes, and then it is not necessary to pour it out (for well-washed meat). In the first minutes after boiling, extractive substances enter the broth, giving a pleasant aroma to the broth. The "second" broth will be less fragrant.
The lid of the pot must be closed when preparing the broth.
A tasty and healthy broth cannot be cooked quickly. The cooking time for young meat is from an hour (for young poultry, rabbit and fish), up to 2-3 hours for other types of meat (the older, the longer to cook). Cooking meat for more than 3.5-4 hours should not be. For 4 aces, the meat is cooked for jelly.
During the cooking process, constantly remove the top layer of fat.
Avoid violent boiling. If this rule is violated, the broth will become cloudy.
Salt the broth should be about half an hour before readiness.
After readiness, the broth should be filtered. There are ways to increase the transparency of the broth (adding egg whites and then straining), but at home this is useless.
If the foam has settled at the bottom of the pan and stuck, you should carefully pour the broth through a sieve into another container, but so that the foam does not get into it.
At the end of cooking, onions, celery, parsnips, carrots can be added to the broth, but not everyone likes it.
The broth should be stored in the refrigerator, but it is better to eat it fresh.
To reduce the amount of fat in the broth, cool it in the refrigerator, and then remove the top frozen layer of fat.
The broth can be used as a separate dish, for example, in the morning or in the evening instead of tea, and you can also cook various soups based on it.

Meat broths are very common among many peoples. Even in those countries where broths are not particularly accepted, they are present in a "hidden" form. Few people know that a delicious Spanish paella cannot be cooked without a strong fish broth.

The broth and boiled meat were presented to the person. They had a decisive effect on the restructuring of the human digestive organs, and primarily the stomach, which began to drastically decrease in volume. A person, having received digestible collagen and well-digestible meat from the broth, was able to for real straighten up, become slim, straight, tall. And, who knows, people would be able to reach the modern level of civilization, to survive in the conditions of global glaciation without hot broth and boiled meat.

In modern conditions, the value of dissolved collagen and meat has not lost its significance. The broth is especially indicated for people with weak collagen caused by a lack of certain amino acids. You can go back to the list of problems that occur with weak collagen to see if you belong to this group.

And now the promised excerpt from the story of Boris Polevoy "A Tale of a Real Man":

And here, look, I brought some soup ... Maybe the soup will take a soul.

Aunt Vasilisa! Varya screamed. - Really...

Well, yes, chicken, why are you alarmed? Ordinary business. Touch him, wake him up - maybe he will eat.

And before Alexei, who heard all this in a half-consciousness, had time to open his eyes, Varya shook him vigorously, unceremoniously, joyfully:

Lexei Petrovich, Lexei Petrovich, wake up! Grandma Vasilisa brought some chicken soup! Wake up, I say!

The splint, crackling, burned, stuck in the wall at the entrance. In the uneven fumes of her light, Alexei saw a small, hunched-over old woman with a wrinkled, long-nosed, angry face. She fiddled around at a large bundle that stood on the table, unrolled the burlap, then the old shushun, then the paper, and there a cast-iron was found; such a tasty and fatty spirit of chicken soup hit the dugout from it that Alexei felt convulsions in his empty stomach.

Grandmother Vasilisa's wrinkled face maintained a stern and angry expression.

I brought it here, do not disdain, eat to your health. Maybe, God willing, it will be useful ...

And Alexei remembered the sad story of the grandmother's family, the story of the chicken that bore the funny nickname: Partizanochka, and everything - the grandmother, and Varya, and the cauldron smoking deliciously on the table - blurred in a haze of tears, through which they looked sternly, with infinite pity and participation his stern old woman's eyes.

Thank you, grandmother, - he only managed to say when the old woman went to the exit.

And from the door I heard:

On nothing. What is there to thank? Mine also fight. Maybe someone will give them soup. Eat to your health. Get well soon.

And right next to his face Alexei saw a large spoon, blackened with time, with a gnawed wooden edge, full of amber broth.

The very first spoonfuls of the soup awoke in him an animal appetite - to the point of pain, to a spasm in the stomach, but he allowed himself to eat only ten spoons and a few fibers of white soft chicken meat. Although his stomach insistently demanded more and more, Alexei resolutely pushed the food away, knowing that in his position, excess food could be poison.

Babkin's soup had a miraculous property. Having eaten, Alexei fell asleep - did not fall into oblivion, but fell asleep - a sound, healing sleep. He woke up, ate and fell asleep again, and nothing - not the smoke of the hearth, not the woman's talk, not the touch of Varya's hands, who, fearing that he was dead, no, no, and bent down to listen to whether his heart was beating, could not to wake.

He was alive, breathing evenly, deeply. He slept the rest of the day, night and continued to sleep in such a way that it seemed that there was no force in the world that could disturb his sleep.

Rich chicken broth is often seen in history as a complete remedy. With flu and colds, gastric upset, after serious illnesses and operations, this simple dish is often prescribed, which literally puts the patient on his feet. So, what is its real benefit, and how to apply it?

Ingredients of chicken broth

The first thing to answer is - can the broth be more useful than the product on the basis of which it is made? If speak about fresh meat, then of course not, however, raw chicken breasts nobody eats. But when cooking, all the nutritional components of them pass into the water and are stored there. During frying, in contrast to the first option, most of the macro and microelements are destroyed.

First of all, it is worth noting that rich chicken broth contains 2 g of protein and only 15 calories per 100 g of the finished product. This ensures its satiety and nutritional value, which allows you to maintain strength, even with a serious restriction in nutrition for a long period. During cooking from chicken meat and bones, the following components pass into the water:

vitamin B4 (choline), B6 (pyridoxine), B12 (cobalamin);
vitamin H (biotin);
vitamin PP and niacin;
potassium, magnesium, sodium;
sulfur, phosphorus, iron;
molybdenum, chromium, zinc.

Especially a lot goes into the cobalt broth! In addition to everything, there are ascorbic acid, other B vitamins, vitamin A, calcium, chlorine, iodine, manganese, fluorine, almost all essential and essential acids, saturated and unsaturated fats. As can be seen from the composition, the nutritional value of chicken broth is indeed very high. For this reason, it is used as a supportive supplement during rehabilitation and even the treatment of debilitated patients.

But you need to remember about contraindications. This simple dish is highly allergic, and in a strong version it is not recommended to use it even healthy people due to the high concentration of fatty acids in the composition. Don't eat it often hyperacidity stomach, as well as with individual intolerance to cobalt and other substances that are part of the product. Given these nuances, you should carefully consider not only the beneficial properties of the broth, but also some recommendations for its use during illness.

Benefits of chicken broth

The choline content in the dish provides essential support for the brain. Throughout life, this substance protects brain cells from destruction, helps strengthen memory, while maintaining important neural connections. People who regularly include chicken broth in their diet have a strong memory and healthy thinking until old age. Choline is especially important for pregnant women, since the lack of this substance causes underdevelopment of the brain in the fetus.

Vitamin B6 or pyridoxine is important for optimal cardiovascular function, vascular health, and liver and kidney cleansing power. Eating some chicken broth with boiled vegetables before a long drive or flight will help your body deal with seasickness and, in general, feel more comfortable. In addition, the optimal use of B6 allows you to maintain the strength of bones and nerve fibers. Together with pyridoxine, cobalamin or B12 is of great importance for hematopoiesis and the development of the nervous system. This substance is a binder in amino acid interaction reactions, and also participates in the synthesis of DNA molecules, that is, it is important for the transfer of the genetic code.

In combination with other B vitamins, as well as with biotin, niacin and vitamin PP, the above components are involved in the prevention of skin diseases, strengthening nervous responses, developing reactions and memory, maintaining vision. correct operation stomach and intestines. The mineral composition provides strength to the skeletal and muscular system, maintains joint mobility and their health.

Chicken broth also has a positive effect when you need to lose weight. This product helps to improve the absorption and processing of fats, liver function, intestinal activity, which allows you to normalize the entire digestion process and speed up metabolism. In addition, this simple dish quickly satisfies hunger and throughout the day allows you to control your appetite, preventing food breakdowns.

You can use chicken broth with the addition of vegetables to maintain immunity, especially in the autumn-winter and winter-spring period. When the diet lacks natural vitamins, such a dish is an excellent analogue of taking maintenance medications and vitamin complexes, which today are increasingly replacing natural remedies maintaining health.

Taking chicken broth when sick

To use chicken broth during an illness, first of all, you should get acquainted with simple recommendations on how to prepare it.

1. Choice of chicken. You should not choose to boil fattened broilers. Remember that in order to build muscle tissue, they are often fed fortified feeds that contain special additives. Do not forget about the large number of antibiotics that prevent the increased incidence of birds. All this goes into liquid and significantly reduces the benefits of the broth. The best option there will be thin, plain-looking chickens or country hens from household. As a rule, they allow you to get the most delicious and nutritious broth.

2. Before preparing a healthy dish, first bring the water with chicken to a boil, remove the foam, remove all fat and skin from the meat, you can leave the bones. Drain most of the first decoction. Top up the pot clean water and cook until fully cooked.

3. Medicinal broth should contain a minimum of salt, or it should be completely absent.

4. Depending on the initial task, various vegetables can be added to the chicken. For example, for colds and flu, put garlic or onions in the broth. Throw more parsley into the hot broth. It is an excellent preventive and restorative remedy. To increase physical and mental abilities, it is good to use chicken broth with carrots, celery, turnips, leeks.

5. After the broth has cooled down, do not boil it again. Use it slightly warm.

To speed up recovery and for the rehabilitation period, chicken broth should be taken in small portions. Remember that a hot dish should not be consumed if a person has a very heat. You can proceed to additional methods of treatment only when the thermometer is not higher than 37.5 ° C, and the patient himself does not complain of abdominal pain, nausea or dizziness. Reception of the broth should be divided into three main stages: morning, afternoon and evening. In the morning and evening hours, the amount consumed should be approximately two times less than in the afternoon. When a person feels relatively well, and his condition is stable, you can add dried croutons of white bread and a little non-fat chicken meat to the broth.

As you recover, even more nutritious components can be added to the broth, thereby increasing the average caloric content of food without harming the body. First, you should introduce a little more protein, then add carbohydrates in the form of potatoes, steamed rice or barley, which can be added during cooking.

Zinaida Rublevskaya
for women's magazine website

When using and reprinting the material, an active link to the women's online magazine is required

The broth is the basis of medical nutrition. It was even called "Jewish penicillin" when everyone knew about its benefits. But today the question of the usefulness of the broth has become controversial. To the question “Is the broth useful”, some answer that it is useful, others talk about its harm. Let's try to figure it out.

Bouillon

Useful properties of the broth

The broth is saturated with phosphorus, magnesium, zinc, it contains a lot of vitamins, especially group B. Magnesium helps nerve cells to work normally, it is an excellent tool in the fight against fatigue, it relieves irritability, improves memory. Phosphorus helps to strengthen muscles, bones and teeth. Zinc contributes to the rapid healing of wounds, it is also useful for brain function.

Useful substances of the broth:

B vitamins;
Vitamins C, PP, H, C, E;
Trace elements (iron, iodine, zinc, phosphorus, potassium, sodium, calcium, magnesium and others).

The broth will increase the body's resistance to stress, help stabilize blood sugar levels, and also have a beneficial effect on the nervous and digestive systems.

Is chicken broth healthy?

Chicken broth is not just a delicious first course, but also a healthy food that strengthens the immune system. It has long been given to a person during an illness. In terms of the amount of animal protein, chicken is superior to lean pork and beef. Chicken meat contains a lot of healthy fatty acids that are perfectly absorbed by the body. Such food is recommended for hypertensive patients and cores.

The high content of vitamin B2 in chicken meat regulates the rate of metabolic processes in the body, strengthens the immune system, and normalizes the central nervous system. nervous system. Vitamin B6 is responsible for the course of fat and protein metabolism, is responsible for the condition of the skin. Vitamin B9 is involved in the process of hematopoiesis, it plays a particularly important role in the body of a pregnant woman. Vitamin B12 normalizes blood pressure, supports the reproductive organs, and calms the nervous system. Chicken broth is good for strengthening the immune system.

Sometimes when raising poultry, "forbidden tricks" are used. Therefore, there is a risk of concentration in the broth of salts of heavy metals, antibiotics that protected the chicken from diseases, growth hormones and preservatives.

Is meat broth healthy?

Meat broth helps to reduce blood viscosity, preventing the formation of blood clots. Drinking a cup of broth at night, you will ensure a restful sleep.

Meat broth is also rich in phosphorus, magnesium, zinc and a whole range of vitamins, especially group B. But nutritionists recommend abandoning meat or bone broth, as it is especially saturated with purine bases - nitrogenous extractive substances that provoke salt deposition. They are contained to a lesser extent in other types of protein broths, because chicken broth, for example, is less harmful to human health.

Is fish broth healthy?

The unique composition of fish broth makes this product useful for the human body. It contains vitamins of groups B, E, C, H, as well as PP, iron, iodine, zinc, phosphorus, potassium, sodium, calcium, magnesium and other compounds of natural origin, saturate the body in the required amount, ensuring normal human life.

However, here too one must be careful. Fish caught in ecologically unfavorable areas contain salts of harmful metals, toxic compounds, and carcinogens. Fish farmed in artificial reservoirs, such as the salmon family, may contain dyes. Some types of fish, such as perch or tuna, reach large sizes since in the process of growth they are “enriched” with mercury.

Is beef broth healthy?

Beef broth will help maintain normal gastrointestinal tract. This first dish saturates the body with protein, B vitamins, essential amino acids, it contains a minimum amount of fat and cholesterol. This is the first dish of children and dieters. Its use will help digestion. Iron-rich beef broth is indicated for anemia, exhaustion, loss of strength.

Nutritionists do not recommend boiling beef broth on the bones, as heavy metal salts accumulate in them, and the high concentration of extractives in the broth overloads the digestive tract, making it difficult for the liver to work.

What makes beef broth dangerous is the purine bases found in low-quality beef, as well as antibiotics, hormones, and preservatives.

The broth is harmful:

People with a weakened pancreas;
With a stomach ulcer;
Children under 2 years old;
With gout;
With metabolic arthritis;
With increased secretion of the stomach;
With diseases of the kidneys and urinary tract.

How much broth can you eat per day

For the normal functioning of the body, a portion of the broth per day is enough.

How to cook broth

The best broth comes from proven, lean, pitted meat. Preference should be given to chickens, rabbits, veal.

Before cooking, the meat should be washed, cut off all the veins and fats. Place meat in cold water, bring to a boil, then cook for another 10-15 minutes. Drain the first broth - dangerous extractive substances will leave with it. Again, fill the meat with fresh water, you should continue cooking.

By adding fresh herbs and vegetables to the broth, it will become more saturated with vitamins and microelements, the aroma will become more pleasant, the taste will be more saturated.

Healthy Broth Recipes

meat broth

We cut the beef meat into cubes, put it in a large saucepan, fill it with cold water, bring to a boil over low heat.

Remove the foam from the surface, add finely chopped onion, diced carrots, chopped chives and celery. Salt to taste.

Cook the broth on a low heat for about 3-4 hours. Remove the pot from the heat and strain the broth. The dish is ready. Meat broth can be refrigerated and used to make soups, sauces, risottos, or gravies.

Fish broth

We collect water in a saucepan, add herbs (thyme, parsley), diced carrots, chopped onions, celery. Pepper and salt to taste. Bring the water to a boil and put on a slow fire. Cook another 30 min. Remove the pan from the heat and leave the vegetable broth to cool.

When it becomes warm, put the fish in it, put it on the fire again, bring to a boil, reduce the heat and cook for 20 minutes.

Remove fish broth from heat and let cool. Strained broth can be stored in the refrigerator and used to make soups, risotto with seafood.

Chicken bouillon

Is chicken broth good for you? When properly prepared, it is extremely useful. For chicken broth, it is better to find homemade chicken or chicken. Remove the skin and excess fat, put in a saucepan with onions, carrots and celery and pour so much water so that it completely covers the bird. Salt to taste. Bring the water to a boil over medium heat, then reduce the heat and cook the chicken at a light boil for another 2 hours. Do not forget to remove the foam from time to time. Ready broth should be filtered through a sieve and allowed to cool. This dish is served with dumplings, vegetable strips, and noodles.

Bon Appetit!

chicken broth count diet dish, which is recommended for patients in the process of rehabilitation from serious illnesses and for children in the process of growth and development. For some people, chicken broth is their favorite culinary product, and for others it is the only cure for a hangover.

V Lately there are remarks about the dangers of chicken broth. Many nutritionists and nutritionists proper nutrition argue that decoction and bones are harmful, since all harmful substances, as well as excess fat and cholesterol, pass into water when boiled.

What are the benefits of chicken broth

Chicken broth is a product saturated with useful substances: amino acids, unsaturated fatty acids and peptides. If vegetables and spices are added to the broth during cooking, this enhances the benefits of the broth. and onions make chicken broth a prophylactic against colds and viruses. Root vegetables are added to the broth: carrots, parsnip root and celery.

By consuming hot chicken broth, you can improve the functioning of the digestive tract, stimulate the work of the stomach and duodenum.

Chicken broth is shown to patients with gastritis. By drawing out excess "acid" from the stomach, the product alleviates the condition. The content of cysteine - an amino acid, allows you to dilute sputum and alleviate the condition in diseases respiratory system- bronchitis and tracheitis.

Chicken broth is useful for those who have problems healing fractures. Many substances are digested from bones and cartilage, and when ingested, have a positive effect on the condition of bone, cartilage and connective tissue.

Hot chicken broth is a concentrate nutrients and vitamins that have a beneficial effect on the nervous system, regulate cardiac activity and strengthen the immune system, so this dish is included in the diet of people who are weakened, ill and have undergone surgery.