When many people squid soup, they like to pick up the fish soup. If they are not white, they will do everything possible to ask for advice. However, in the eyes of experts, fish soup is not as white as possible, and the whiter soup has a higher fat content. For those who suffer from three high and high uric acid, this type of soup is better than drinking less. Experimentation Stew for 10 minutes and increase fat content In fact, whether the fish soup is as white as possible is always controversial. The statement that the higher the fat content of stewed fish soup is, the higher the CCTV financial channel’s large-scale interactive verification program “Is it true?†was specifically designed for experimentation. Each soup was stewed in two different periods and 4 fish soup samples were sent. To the National Food Quality and Safety Supervision and Inspection Center, for the detection of fat content. From the results, the higher the fat content of the fish soup is, the more true it is. Carp soup Stewed to a light milky color after 10 minutes stewing; fat content 0.5%; Stewed to a dark creamy color after one serving stew for 20 minutes; fat content 1.8%; (fat content increased to 3.6 times) Fat head fish head soup After stewing for 10 minutes, the fat content was 0.92%; After one serving stew for 20 minutes, the fat content was 1.6%; (the fat content increased to 1.73 times) Expert statement The secret of fish soup turning white is fat "The secret of the whitening of fish soup is indeed fat." In this regard, Wang Dongxu, deputy director of the ointment clinic of Nanjing Hospital of Integrated Traditional Chinese and Western Medicine, said that the decoction is similar to decoction, and that certain time components will change. The Chinese medicine is an effective therapeutic ingredient. The fish soup is a fatty tissue of fish. These soups are crushed into fine-grained adipose tissue, and lecithin, gelatin molecules and some proteins in fish soup. The reaction takes place and acts as an emulsifier, forming an emulsion that forms a thick white “milk soup†that looks appetizing, and these white substances are mostly fish fat. The more fat, the more color the fish soup becomes. White. The fat in the soup is actually different However, Wang Dongxu said that although there are many fats in the soup, there are differences. According to different structures, fatty acids are divided into saturated fatty acids and unsaturated fatty acids, and unsaturated fatty acids are divided into two kinds: monounsaturated fatty acids and polyunsaturated fatty acids. The fat in fish is polyunsaturated and relatively high, which is beneficial to our body's absorption and utilization. The content of saturated fatty acids in bone soup is relatively high, which is also a feature of meat fat, so the relatively healthy fish soup is relatively speaking. Correspondent Yang Lan reporter Qi Zaibing Four high populations and mothers should not drink too much Maternal, if the body is not very weak, excessive consumption of these high-fat fish soup is not conducive to postpartum recovery, and may even cause weight gain or cardiovascular burden. Excess fat milk is also not conducive to the absorption of the baby's digestive tract. Four high populations: Hypertension, hyperlipidemia, hyperglycemia, high uric acid and gout patients must try not to drink this kind of soup. China Extract Powder For Use As Dietary Supplement Extract Powder, Extract Powder Manufacturer Shaanxi Kang New Pharmaceutical co., Ltd. , https://www.anabolicsteriod.com