Why don't doctors recommend drinking soup regularly

Doctors usually do not recommend drinking soup frequently, mainly due to factors such as high purine, high salt, high fat, nutritional imbalance, and digestive burden.

1. High purine

broths, bone broth, and other soups cooked for a long time contain a large amount of purines, especially those made from animal organs and seafood. After purine metabolism, uric acid is produced, and long-term excessive intake may induce hyperuricemia or gout. Gout patients need to strictly control the frequency of intake of such soups to avoid worsening symptoms such as joint pain.

2. High salt

Most soups add seasonings such as salt and soy sauce during cooking, resulting in excessive sodium content. Long term high salt diet may cause problems such as hypertension and edema, increasing the risk of cardiovascular disease. Some populations, such as hypertensive patients and those with renal insufficiency, need to be more vigilant about the hidden salt intake of soup products.

3. High fat

Milk white thick soup usually contains a large amount of emulsified fat, such as floating oil on the surface of pig bone soup and chicken soup. Excessive intake of saturated fat may cause dyslipidemia and increase the risk of atherosclerosis. Obese individuals or patients with metabolic syndrome should reduce their consumption of such high-fat soup products.

4. Nutritional imbalance

The dissolved nutrients in the soup are limited, mainly consisting of water and a small amount of amino acids. Long term use of soup as a substitute for meals may lead to insufficient intake of nutrients such as protein and vitamins, especially for special populations such as children and pregnant women who need to pay attention to pairing solid foods to ensure comprehensive nutrition.

5. Digestive burden

Drinking a large amount of soup before meals can dilute stomach acid and affect subsequent food digestion and absorption. Excessive consumption of soup by patients with gastroesophageal reflux may worsen the symptoms of acid reflux. Some people who drink greasy soup on an empty stomach are also prone to gastrointestinal discomfort.

It is recommended to control the frequency of soup consumption to 2-3 times a week, and prioritize using low purine ingredients such as vegetables, mushrooms, etc. to cook soup for no more than 2 hours. Before drinking, skim off the surface oil and pair with whole grains and high-quality protein foods. Hypertensive patients can choose low sodium salt seasoning, and broth should be avoided during the acute phase of gout. Maintaining dietary diversity is more beneficial for health than relying solely on soup.