Souping is more cost efficient. Have you ever found yourself paying $60 at the Organic Food counter only to be able produce a few glasses of green goddess homemade juice, you will understand the high cost of juicing. And then just to toss all that pulp? It can be almost heartbreaking. Soups are remarkably more inexpensive with absolutely no waste.
Souping has less sugar than juicing. During the juicing process, the natural sugars of the fruit or vegetable will
become concentrated in the juice whereas there is much less natural sugar in vegetables and that sugar will stay with the fiber which will reduce the amount you are absorbing.
Souping has less sugar than juicing. During the juicing process, the natural sugars of the fruit or vegetable will
become concentrated in the juice whereas there is much less natural sugar in vegetables and that sugar will stay with the fiber which will reduce the amount you are absorbing.
Soup is so easy to store. An added benefit comes in the fact that you can easily store your homemade soups in the refrigerator for up to four or five days and up to 4-6 months in the freezer making the whole venture more
sustainable. Souping retains the fiber of the vegetable. When you don’t have to throw out the bulk of the vegetable as you do with the pulp of the fruit you hold on to a good part of the fiber. So, not only providing your body with a wide variety of nutrients and minerals, souping retains the fiber and the integrity of the vegetable. And don’t forget that you can add barley, quinoa, brown rice and fiber rich potatoes to the mix to add even more fiber.
And since fiber supports detoxification, that fact is a very good thing. Soluble fiber will aid and promote successful movement of the feces through the intestines and colon, as it binds many of the toxins in the bowel. This improves elimination.
Souping is mentally less challenging to sustain than juicing. Because souping is more appealing it becomes more natural for the person doing the cleanse to participate. Souping is also kinder to your body and your mind. Naturally, it takes a bit of time for foods to travel to our stomachs and for our psyches to register that sensation of fullness. Juices are ingested quickly and take hardly any time to travel through the digestive system so rarely do you get that full feeling from juicing. Thicker more concentrated food takes a good deal more time to digest. It can be critical to weight management, as well, to experience that sensation of fullness. It also leads to better assimilation of nutrients from the food.
It’s also wise to give your body a little break for a few days or a week just consuming soups and provides a variety of vegetables that perhaps you have never had before or in such combination or amount.
Soups are loaded with a variety of veggies. Juicing allows you to pack more servings of vegetables into one
single meal but soups provide the same benefit while adding a wide variety of diverse vegetables to be consumed. Vegetables and many legumes like beans, root veggies and green leafy vegetables can be easily pureed in a blender. They not only provide increased energy and all the antioxidants you need, but they stabilize blood sugar as well.
Soup allows a benefit of the addition of a variety of herbs, spices, and broth. Juicing uses fruits and sugars to create flavor and variety, but there are so many herbs and spices, as well as broths you can use to customize your soup.
Juice limits the flavor diversity. Since juices are basically sweet by nature, they become limiting in the amount of flavors we can incorporate; ginger, parsley, mint and cinnamon and any sweet-complimenting taste is all that can be done. Souping lends itself to a whole new world of savory flavors, such as cumin, turmeric, pepper, cayenne, coriander, lemon, citrus, etc. to flavor the dish.
More Benefits from Souping Herbs, spices and vegetables are rich in phytonutrients, which are nutrients inherent in vegetables and plants and possess an array of other active ingredients that are associated with the prevention and treatment of many common illnesses, conditions and disorders. These include cancer, diabetes, Alzheimer’s, high blood pressure, and cholesterol and even chronic skin diseases like psoriasis and eczema.
You can literally also boost a soup’s nutritional power in an instant! By using bone broth, or adding a scoop of miso (be doubly sure the soup isn’t too hot when adding), or stirring in some chopped greens like, a bit of parsley, kale, chopped spinach, finely chopped Swiss chard, dandelion, beet greens or collards.
It won’t leave you feeling hungry. The extra bulk and fiber in soup, along with the soothing warmth will stay with you and not leave you wanting more food. Raw foods are actually more difficult to digest than food that is cooked. With souping, not only are you cooking the foods, but the combination of more fiber and protein has staying power to keep you satisfied longer.
More textures. Juice can get a bit mundane as you get tired of just drinking your meals. The variety of textures can help so much in keeping you interested longer. So if we can get all the benefits of cleansing through a more satisfying, flavorful and comforting means then why not?
- How to Use Hair Serums - August 17, 2024
- 9 Vitamins, Minerals, and Enzymes That Promote Hair Growth - April 16, 2024
- How to Choose the Right Hairstyle for Your Texture and Face Shape - April 16, 2024
