雖然不知道這個習(xí)俗是從哪兒傳下來的,不過給生病的人燉一碗雞湯,是千百年來世界各國通行的習(xí)俗。不管是哪個的民族文化似乎都對雞湯的療效深信不疑。雖說美國的雞湯總是跟面條一起出現(xiàn),但是各種文化似乎都有自己的雞湯烹飪方法。
在西方,雞湯治病的記載最早可以追溯到公元60年一位名叫奧斯科里斯的羅馬軍醫(yī)。當(dāng)時正值羅馬皇帝尼祿統(tǒng)治時期,迪奧斯科里斯著有一部五卷的藥典,西方的醫(yī)生便是靠著這部《羅馬本草》給歐洲人看了一千多年的病。不過實際上,雞湯的起源可能還要追溯到幾千年前的古代中國。
眼下正是流感和呼吸道疾病高發(fā)季節(jié),所以我們不禁要問了:雞湯真的有科學(xué)療效嗎?還是它只是一種安慰劑,充其量只能提供一些心理上的慰藉,而沒有任何實際的治療效果呢?
作為一名注冊營養(yǎng)師和飲食營養(yǎng)學(xué)教授,我深知雞湯的魅力——雞湯鮮亮溫?zé)幔u肉加上蔬菜和面條更加溫補可口。雞湯的味道獨特之處在于其“鮮”,這是一種與酸甜苦辣咸并列的奇特口感。
雞湯能刺激食欲促進消化
雞湯的“鮮”是有緣故的,氨基酸是構(gòu)成蛋白質(zhì)的基石,而氨基谷氨酸廣泛存在于那些有鮮味的食物中。當(dāng)然,并非所有有鮮味的食物都是肉制品,奶酪、蘑菇、味增和醬油也有鮮味。
有研究表明,味道對雞湯的療效十分重要。我們可以注意到,一些患有上呼吸道感染的患者會突然胃口減弱,甚至完全吃不下東西,這是因為急性疾病引發(fā)的炎癥反應(yīng)會降低人的食欲。但是沒有食欲意味著你難以獲得維持免疫功能所需的正常營養(yǎng),因此是很不利于恢復(fù)的。
有證據(jù)表明,雞湯的鮮味可能有助于促進食欲。一項研究的參與者表示,他們在品嘗了一口研究人員添加的鮮湯后感到更餓了。
其他研究也表明,鮮味也可以促進營養(yǎng)的消化。當(dāng)我們的大腦通過舌頭上的味覺感受器感知到鮮味時,我們的身體就會優(yōu)先調(diào)動消化功能,使消化道更容易吸收蛋白質(zhì)。
這項功能可以減輕很多人感冒時的胃腸道癥狀。雖然多數(shù)人不會將上呼吸道感染與胃腸道癥狀聯(lián)系起來,但針對兒童的研究發(fā)現(xiàn),流感病毒會導(dǎo)致腹痛、惡心、嘔吐和腹瀉癥狀的增加。
雞湯能緩解炎癥和鼻塞
炎癥是身體對受傷和疾病的自然反應(yīng),當(dāng)白細胞向炎癥組織移動以幫助傷病愈合時,炎癥就會發(fā)生。當(dāng)這一炎癥過程發(fā)生于上呼吸道時,它就會導(dǎo)致感冒或流感癥狀,比如鼻塞、流鼻涕、打噴嚏、咳嗽和生痰等等。
相反,降低鼻腔中的白細胞活性就可以減少炎癥。有趣的是,研究表明,雞湯確實可以減少向發(fā)炎組織移動的白細胞數(shù)量。它是通過直接抑制中性粒細胞(一種白細胞)的活性來達到這一效果的。
關(guān)鍵成分
要真正理解雞湯的療效,你還得了解雞湯的成分。并非所有雞湯都是有營養(yǎng)療效的。比如過度加工的罐裝雞湯(不管它有沒有面條)就缺乏家庭自制雞湯中的多種抗氧化劑。而且多數(shù)罐裝雞湯里面也沒有多少蔬菜。
家庭自制雞湯的核心營養(yǎng)成分是區(qū)別于罐裝雞湯的關(guān)鍵。雞肉為人體提供了抵抗感染的完整蛋白質(zhì)來源。蔬菜提供了多種維生素、礦物質(zhì)和抗氧化劑。美國家庭做法的雞湯面提供了一種易消化的碳水化合化來源,便于你的身份恢復(fù)能量和康復(fù)。
雞湯的溫度本身也是有療效的。它的溫?zé)岷驼魵饪梢蕴岣呋颊弑乔缓秃粑赖臏囟龋@對化痰非常有效。研究表明,與只喝熱水相比,雞湯在化痰上更加有效。
雞湯中的胡椒和大蒜等配料也有化痰效果。另外,雞湯中的水和電解質(zhì)也有助于身體補水。
因此,為了最大限度地發(fā)揮雞湯的療效,我推薦一種自制的雞湯做法,配料包括胡蘿卜、芹菜、新鮮大蒜等。如果你懶得下廚,只想喝市面上的速食雞湯,我建議你仔細看看配料和營養(yǎng)成分標(biāo)簽,選擇那些含有多種蔬菜的湯,而不是那種超加工的毫無營養(yǎng)的湯。
簡而言之,最新的科研成果表明,雞湯盡管不能徹底治愈感冒和流感,但它確實有助于康復(fù)??磥磉@回奶奶又說對了。(財富中文網(wǎng))
譯者:樸成奎
雖然不知道這個習(xí)俗是從哪兒傳下來的,不過給生病的人燉一碗雞湯,是千百年來世界各國通行的習(xí)俗。不管是哪個的民族文化似乎都對雞湯的療效深信不疑。雖說美國的雞湯總是跟面條一起出現(xiàn),但是各種文化似乎都有自己的雞湯烹飪方法。
在西方,雞湯治病的記載最早可以追溯到公元60年一位名叫奧斯科里斯的羅馬軍醫(yī)。當(dāng)時正值羅馬皇帝尼祿統(tǒng)治時期,迪奧斯科里斯著有一部五卷的藥典,西方的醫(yī)生便是靠著這部《羅馬本草》給歐洲人看了一千多年的病。不過實際上,雞湯的起源可能還要追溯到幾千年前的古代中國。
眼下正是流感和呼吸道疾病高發(fā)季節(jié),所以我們不禁要問了:雞湯真的有科學(xué)療效嗎?還是它只是一種安慰劑,充其量只能提供一些心理上的慰藉,而沒有任何實際的治療效果呢?
作為一名注冊營養(yǎng)師和飲食營養(yǎng)學(xué)教授,我深知雞湯的魅力——雞湯鮮亮溫?zé)?,雞肉加上蔬菜和面條更加溫補可口。雞湯的味道獨特之處在于其“鮮”,這是一種與酸甜苦辣咸并列的奇特口感。
雞湯能刺激食欲促進消化
雞湯的“鮮”是有緣故的,氨基酸是構(gòu)成蛋白質(zhì)的基石,而氨基谷氨酸廣泛存在于那些有鮮味的食物中。當(dāng)然,并非所有有鮮味的食物都是肉制品,奶酪、蘑菇、味增和醬油也有鮮味。
有研究表明,味道對雞湯的療效十分重要。我們可以注意到,一些患有上呼吸道感染的患者會突然胃口減弱,甚至完全吃不下東西,這是因為急性疾病引發(fā)的炎癥反應(yīng)會降低人的食欲。但是沒有食欲意味著你難以獲得維持免疫功能所需的正常營養(yǎng),因此是很不利于恢復(fù)的。
有證據(jù)表明,雞湯的鮮味可能有助于促進食欲。一項研究的參與者表示,他們在品嘗了一口研究人員添加的鮮湯后感到更餓了。
其他研究也表明,鮮味也可以促進營養(yǎng)的消化。當(dāng)我們的大腦通過舌頭上的味覺感受器感知到鮮味時,我們的身體就會優(yōu)先調(diào)動消化功能,使消化道更容易吸收蛋白質(zhì)。
這項功能可以減輕很多人感冒時的胃腸道癥狀。雖然多數(shù)人不會將上呼吸道感染與胃腸道癥狀聯(lián)系起來,但針對兒童的研究發(fā)現(xiàn),流感病毒會導(dǎo)致腹痛、惡心、嘔吐和腹瀉癥狀的增加。
雞湯能緩解炎癥和鼻塞
炎癥是身體對受傷和疾病的自然反應(yīng),當(dāng)白細胞向炎癥組織移動以幫助傷病愈合時,炎癥就會發(fā)生。當(dāng)這一炎癥過程發(fā)生于上呼吸道時,它就會導(dǎo)致感冒或流感癥狀,比如鼻塞、流鼻涕、打噴嚏、咳嗽和生痰等等。
相反,降低鼻腔中的白細胞活性就可以減少炎癥。有趣的是,研究表明,雞湯確實可以減少向發(fā)炎組織移動的白細胞數(shù)量。它是通過直接抑制中性粒細胞(一種白細胞)的活性來達到這一效果的。
關(guān)鍵成分
要真正理解雞湯的療效,你還得了解雞湯的成分。并非所有雞湯都是有營養(yǎng)療效的。比如過度加工的罐裝雞湯(不管它有沒有面條)就缺乏家庭自制雞湯中的多種抗氧化劑。而且多數(shù)罐裝雞湯里面也沒有多少蔬菜。
家庭自制雞湯的核心營養(yǎng)成分是區(qū)別于罐裝雞湯的關(guān)鍵。雞肉為人體提供了抵抗感染的完整蛋白質(zhì)來源。蔬菜提供了多種維生素、礦物質(zhì)和抗氧化劑。美國家庭做法的雞湯面提供了一種易消化的碳水化合化來源,便于你的身份恢復(fù)能量和康復(fù)。
雞湯的溫度本身也是有療效的。它的溫?zé)岷驼魵饪梢蕴岣呋颊弑乔缓秃粑赖臏囟?,這對化痰非常有效。研究表明,與只喝熱水相比,雞湯在化痰上更加有效。
雞湯中的胡椒和大蒜等配料也有化痰效果。另外,雞湯中的水和電解質(zhì)也有助于身體補水。
因此,為了最大限度地發(fā)揮雞湯的療效,我推薦一種自制的雞湯做法,配料包括胡蘿卜、芹菜、新鮮大蒜等。如果你懶得下廚,只想喝市面上的速食雞湯,我建議你仔細看看配料和營養(yǎng)成分標(biāo)簽,選擇那些含有多種蔬菜的湯,而不是那種超加工的毫無營養(yǎng)的湯。
簡而言之,最新的科研成果表明,雞湯盡管不能徹底治愈感冒和流感,但它確實有助于康復(fù)??磥磉@回奶奶又說對了。(財富中文網(wǎng))
譯者:樸成奎
Preparing a bowl of chicken soup for a loved one when they’re sick has been a common practice throughout the world for centuries. Today, generations from virtually every culture swear to the benefits of chicken soup. In the U.S., the dish is typically made with noodles, but different cultures prepare the soothing remedy their own way.
Chicken soup as a therapy can be traced back to 60 A.D. and Pedanius Dioscorides, an army surgeon who served under the Roman emperor Nero, and whose five-volume medical encyclopedia was consulted by early healers for more than a millennium. But the origins of chicken soup go back thousands of years earlier, to ancient China.
So, with cold and flu season in full swing, it’s worth asking: Is there any science to back the belief that it helps? Or does chicken soup serve as just a comforting placebo, that is, providing psychological benefit while we’re sick, without an actual therapeutic benefit?
As a registered dietitian and professor of dietetics and nutrition, I’m well aware of the appeal of chicken soup: the warmth of the broth and the rich, savory flavors of the chicken, vegetables and noodles. What gives the soup that distinctive taste is “umami” — the fifth category of taste sensations, along with sweet, salty, sour and bitter. It is often described as having a “meaty” taste.
Improved appetite, better digestion
All that makes sense, because amino acids are the building blocks of proteins, and the amino acid glutamate is found in foods with the umami taste. Not all umami foods are meat or poultry, however; cheese, mushrooms, miso and soy sauce have it too.
Studies show that taste, it turns out, is critical to the healing properties of chicken soup. When I see patients with upper respiratory illnesses, I notice many of them are suddenly eating less or not eating at all. This is because acute illnesses ignite an inflammatory response that can decrease your appetite. Not feeling like eating means you’re unlikely to get the nutrition you need, which is hardly an optimal recipe for immune health and recovery from illness.
But evidence suggests that the umami taste in chicken soup may help spur a bigger appetite. Participants in one study said they felt hungrier after their first taste of a soup with umami flavor added in by researchers.
Other studies say umami may also improve nutrient digestion. Once our brains sense umami through the taste receptors on our tongues, our bodies prime our digestive tracts to absorb protein more easily.
This can reduce gastrointestinal symptoms, which many people experience when they’re under the weather. Although most people don’t associate upper respiratory infections with gastrointestinal symptoms, research in children has found that the flu virus increased abdominal pain, nausea, vomiting and diarrhea symptoms.
May reduce inflammation and stuffy nose
Inflammation is part of the body’s natural response to injury or illness; inflammation occurs when white blood cells migrate to inflamed tissue to assist with healing. When this inflammatory process occurs in the upper airway, it results in common cold and flu symptoms, such as a stuffy or runny nose, sneezing, coughing and thickened mucus.
Conversely, lower white blood cell activity in the nasal passages can reduce inflammation. And interestingly, research shows that chicken soup can in fact lower the number of white blood cells traveling to inflamed tissues. It does this by directly inhibiting the ability of neutrophils, a type of white blood cell, to travel to the inflamed tissue.
Key ingredients
To truly understand the soothing and healing effects of chicken soup, it’s important to consider the soup’s ingredients. Not all chicken soups are packed with nutritious healing properties. For instance, the ultraprocessed canned versions of chicken soup, both with and without noodles, lack many of the antioxidants found in homemade versions. Most canned versions of chicken soup are nearly devoid of hearty vegetables.
The core nutrients in homemade versions of the soup are what set these varieties apart from canned versions. Chicken provides the body with a complete source of protein to combat infection. Vegetables supply a wide array of vitamins, minerals and antioxidants. If prepared the American way, noodles provide an easily digestible source of carbohydrate that your body uses for energy and recovery.
Even the warmth of chicken soup can help. Drinking the liquid and inhaling the vapors increase the temperature of nasal and respiratory passages, which loosens the thick mucus that often accompanies respiratory illnesses. Compared with hot water alone, studies show chicken soup is more effective at loosening mucus.
The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.
So, to maximize the health benefits of chicken soup, I recommend a homemade variety, which can be prepared with carrots, celery, fresh garlic, herbs and spices, to name a few ingredients. But if you need a more convenient option, look at the ingredients and nutrition facts label, and choose soups with a variety of vegetables over an ultraprocessed, nutrient-depleted kind.
In short, the latest science suggests that chicken soup — though not an out-and-out cure for colds and flu — really helps with healing. Looks like Grandma was right again.