"Do you put soy sauce in bean sprout soup?" It's time to thi…
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Bean sprout soup is a representative home-cooked meal menu loved a lot for breakfast, hangover, or simple side dish soup.
But did you know that the habit of inadvertently adding soy sauce to bean sprout soup can be a surprising burden on liver health?
Sodium concentration is more dangerous than soy sauce and salty taste
Soup soy sauce looks lighter in color and softer in taste than regular soy sauce, but in reality, it has a considerably higher sodium density.
The recommended daily sodium level can be well over half even with just one or two spoons, especially if the soup is boiled for a long time and boiled down, the sodium concentrates more strongly. The saltiness may feel weak, but the burden on the liver increases.
Relationship between liver function decline and sodium
The liver is a very important organ that detoxifies toxins in the body and performs major functions related to metabolism.
However, excessive sodium intake can disrupt the body's water balance and affect the liver's detoxification ability.
In particular, if liver function begins to deteriorate gradually after middle age, salty eating habits can increase the possibility of liver health deterioration and fatty liver.
Bean sprout soup. Change it like this
You can boil bean sprout soup deliciously and healthily enough without using soy sauce. The key is the combination of ingredients and the broth.
If you use anchovies and kelp stock as a base, you can add a savory taste.
Spice vegetables such as garlic, green onions, and ginger bring the depth of the soup to life.
The liver can be controlled by using a very small amount of sea salt or even a pinch of salted shrimp.
Rather than boiling the entire soup salty, it is more desirable to take out the amount to eat and add a little seasoning on the time.
Whether it's damaged without sound, we need to take care of it now
Since the liver is an organ with little pain or self-awareness, it is not easy to know even if damage accumulates.
Therefore, you need to be careful about your small eating habits.
Even when boiling one bean sprout soup, choosing to taste it with aroma and broth rather than sodium can be a starting point for protecting liver health.
Starting with this morning's bean sprout soup, why don't you change it to a recipe that saves the taste with natural ingredients instead of soy sauce?
Small practice protects liver health.
But did you know that the habit of inadvertently adding soy sauce to bean sprout soup can be a surprising burden on liver health?
Sodium concentration is more dangerous than soy sauce and salty taste
Soup soy sauce looks lighter in color and softer in taste than regular soy sauce, but in reality, it has a considerably higher sodium density.
The recommended daily sodium level can be well over half even with just one or two spoons, especially if the soup is boiled for a long time and boiled down, the sodium concentrates more strongly. The saltiness may feel weak, but the burden on the liver increases.
Relationship between liver function decline and sodium
The liver is a very important organ that detoxifies toxins in the body and performs major functions related to metabolism.
However, excessive sodium intake can disrupt the body's water balance and affect the liver's detoxification ability.
In particular, if liver function begins to deteriorate gradually after middle age, salty eating habits can increase the possibility of liver health deterioration and fatty liver.
Bean sprout soup. Change it like this
You can boil bean sprout soup deliciously and healthily enough without using soy sauce. The key is the combination of ingredients and the broth.
If you use anchovies and kelp stock as a base, you can add a savory taste.
Spice vegetables such as garlic, green onions, and ginger bring the depth of the soup to life.
The liver can be controlled by using a very small amount of sea salt or even a pinch of salted shrimp.
Rather than boiling the entire soup salty, it is more desirable to take out the amount to eat and add a little seasoning on the time.
Whether it's damaged without sound, we need to take care of it now
Since the liver is an organ with little pain or self-awareness, it is not easy to know even if damage accumulates.
Therefore, you need to be careful about your small eating habits.
Even when boiling one bean sprout soup, choosing to taste it with aroma and broth rather than sodium can be a starting point for protecting liver health.
Starting with this morning's bean sprout soup, why don't you change it to a recipe that saves the taste with natural ingredients instead of soy sauce?
Small practice protects liver health.
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