Free Republic
Browse · Search
News/Activism
Topics · Post Article

Skip to comments.

How soup can help you lose weight
BBC News (U.K.) ^ | May 26, 2009 | Jack Challoner

Posted on 05/27/2009 2:11:33 AM PDT by Schnucki

In the battle to lose weight, hunger is the dieter's worst enemy. But research has revealed a simple aid to taming the appetite: soup. It's dieting's best kept secret says one science writer.

Imagine a typical lunchtime meal - say, chicken and vegetables with a glass of water.

If you eat the food and drink the water, you will feel full for a couple of hours before hunger kicks in. But if you blend the food with the water - to make soup - you will stay hunger-free for much longer, and less likely to snack through the afternoon.

How can blending the food into soup make such a difference? The answer lies in the stomach. Scientists have used ultrasound and MRI scans of people's stomachs to investigate what happens after eating solid-food-plus-water meals compared with the same food made into soup.

After you eat a meal, the pyloric sphincter valve at the bottom of your stomach holds food back so that the digestive juices can get to work.

Water, however, passes straight through the sphincter to your intestines, so drinking water does not contribute to "filling you up".

When you eat the same meal as a soup, the whole mixture remains in the stomach, because the water and food are blended together. The scientists' scans confirm that the stomach stays fuller for longer, staving off those hunger pangs.

The key to this low-tech weapon against hunger is a hormone called ghrelin. It is one of the major players in the body's appetite system.

Discovered as recently as 1999, ghrelin is released by specialised cells in the stomach wall.

'Cupcake circuit'

These cells produce a constant stream of ghrelin whenever the stomach is empty. The ghrelin travels via the blood stream to the brain's appetite centre, an organ called the

(Excerpt) Read more at news.bbc.co.uk ...


TOPICS: Culture/Society
KEYWORDS: diet; food; soup
Navigation: use the links below to view more comments.
first previous 1-2021-4041-57 next last
To: CapnJack
I can't eat most store bought brands of soup because of the MSG they contain. Campbells is one of the worse brands. The manufacturers can use low quality ingredients and use MSG to mask the flavor.
21 posted on 05/27/2009 4:30:38 AM PDT by seemoAR
[ Post Reply | Private Reply | To 11 | View Replies]

To: CapnJack

BUY A CROCK-POT!!

Throw in some water, veggies and meat in the AM, set it on low and when you come home from work you’ve got a hot meal waiting with enough left over for another meal or two. Plus, your house will smell great. The only sodium will be what you throw in yourself. You can take some leftover to work the next day for lunch if practical.


22 posted on 05/27/2009 4:31:44 AM PDT by Roccus (The Capitol, the White House, the Court House...........America's Axis of Evil)
[ Post Reply | Private Reply | To 11 | View Replies]

To: CapnJack

I make homemade soup on days when I am doing other stuff around the house so I can monitor it while it cooks. I usually make a BIG batch and then pressure can the broth for future use.

Homemade soup can be made low salt and still taste good if you put the right seasonings in it. That takes some experimenting. I use basil, rosemary, marjoram, and parsley.

To make the broth from scratch, put the meat of choice in a pot with seasonings, a chunk of onion and a stalk or two of celery. I cook for 1 1/2 to 2 hours. Take out the meat and strain the broth. Let the meat cool and put if back in, toss the overcooked chunk of onion and celery, then add the veggies you want to cook them.

If you make a barely soup, you have to put the barley in the strained broth and cook it for about an hour before adding meat and vegetables. Barley takes a long time to cook and has no flavor if not cooked in the broth.


23 posted on 05/27/2009 5:44:55 AM PDT by metmom (Welfare was never meant to be a career choice.)
[ Post Reply | Private Reply | To 11 | View Replies]

To: metmom; CapnJack
Let the meat cool and put if back in, toss the overcooked chunk of onion and celery, then add the veggies you want to cook them.

Try again.....

Let the meat cool and put it back in, toss the overcooked chunk of onion and celery, and then add the veggies you want. Cook it for about 15 mins so the veggies are not overdone.

The chunk of onion and celery stalk give the broth a nice flavor but are not appetizing after being cooked so long.

24 posted on 05/27/2009 5:48:16 AM PDT by metmom (Welfare was never meant to be a career choice.)
[ Post Reply | Private Reply | To 23 | View Replies]

To: CapnJack

No reason to buy soup. It is so easy to make. And cheap as well.


25 posted on 05/27/2009 5:52:12 AM PDT by BunnySlippers (I LOVE BULL MARKETS . . .)
[ Post Reply | Private Reply | To 11 | View Replies]

To: RU88
Is this some kind of cryptic preparation for soup lines?

Funny, but isn't it amazing how cynical this administration is making us?

26 posted on 05/27/2009 5:58:11 AM PDT by stayathomemom (Beware of cat attacks while typing!)
[ Post Reply | Private Reply | To 17 | View Replies]

To: stayathomemom
Funny, but isn't it amazing how cynical this administration is making us?

LIFE made me a cynic. However it did prepare me to deal with the ruling class. (see tag)

27 posted on 05/27/2009 6:44:16 AM PDT by Roccus (The Capitol, the White House, the Court House...........America's Axis of Evil)
[ Post Reply | Private Reply | To 26 | View Replies]

To: Schnucki
Bean soups, (pinto, red, navy, black, lentils, etc.) are high in fiber and when cooked with broths, vegetables, rotel tomatoes and chilies are delicious! Lifestyle Centers of America recommends you eat 1/2 cup of beans before any meal, including breakfast, to make you feel full and eat less. We're on a campaign to try to prevent type 2 diabetes as it runs in my family.

I make a great potato soup with southwest flavorings that my family loves and asks for at least once a week when the weather is cool. (see below)

Boil diced potatoes with sliced yellow onions and poblano peppers in chicken broth. Add some butter and diced green chilies and continue to cook until ingredients are warmed through and potatoes are cooked. Add chili powder, black pepper and cumin to taste - no salt as chili powder and the broth contain salt. Add some heavy cream to give it a creamy consistency (you can substitute milk if you want) then use an immersion blender to blend soup to desired consistency (we like the potatoes to remain a bit lumpy). Add some already cooked diced ham and spoon into bowls, add a bit of grated cheese, a dollop of sour cream and some finely diced green onions for garnish. Yum! (While not low in calories, it can be enjoyed in moderation)

28 posted on 05/27/2009 7:15:33 AM PDT by texgal (end no-fault divorce laws return DUE PROCESS & EQUAL PROTECTION to ALL citizens))
[ Post Reply | Private Reply | To 1 | View Replies]

To: Schnucki
Here's my favorite Black Bean Soup...

Clarita Garcia inspired generations of restaurateurs and Florida home cooks. Pebbles (Restaurant) founder Manny Garcia didn't have to look far for the perfect black bean soup to serve at his popular restaurants. This recipe was developed by his mother, Clarita, who recently died of heart failure at age 91.

Note that the soup does not contain meat or animal fat, but it doesn't lack flavor. (The secret is in the splash of sherry.)

Clarita Garcia's Black Bean Soup

1 pound black beans

2 tablespoons olive oil

1 whole medium ripe tomato

1 bay leaf

1/2 of a medium onion

1/2 of a medium green pepper

1 clove garlic, crushed

For the soup:

1/2 cup olive oil

1/2 of a medium onion, chopped

1/2 of a green pepper, chopped

1 garlic clove, minced

1 teaspoon crushed oregano

1/4 teaspoon cumin

2 tablespoons wine vinegar

1 tablespoon salt

1/2 teaspoon hot sauce

2 tablespoons dry sherry

Wash beans and discard imperfect ones. Place in a bowl and cover with water 2 inches above beans. Soak overnight.

Pour beans and soaking water into a 4-quart kettle. Add more water if needed to cover beans 1 inch. Add 2 tablespoons olive oil, tomato, bay leaf, onion, green pepper and garlic. Bring to a boil, skim foam as necessary. Lower heat to moderate and cover. Cook 1 hour or until beans are tender, stirring occasionally with a wooden spoon.

Remove bay leaf and what is left of tomato, onion, pepper and garlic. In a skillet, heat remaining oil and saute chopped onion and green pepper until transparent. Add garlic, oregano, cumin, wine vinegar and salt. Mix well. Cook 2 minutes longer, then add to beans. Stir in hot sauce, cover and cook for 30 minutes. Add sherry. Serve with white rice and chopped onions. Makes 1 gallon or 8-10 servings.

All of the above was from the Orlando Sentinel, so they are good for something!

29 posted on 05/27/2009 7:51:05 AM PDT by Prov1322 (Enjoy my wife's incredible artwork at www.watercolorARTwork.com! (This space no longer for rent))
[ Post Reply | Private Reply | To 1 | View Replies]

To: mylife

Pho yeah!!!!!


30 posted on 05/27/2009 7:54:30 AM PDT by BigBlueJon ("And shepherds we shall be....For Thee, my Lord, for Thee....")
[ Post Reply | Private Reply | To 13 | View Replies]

To: mylife

I had the large combo pho in Lexington this weekend. There are two great pho joints in Lex that I know of......Pho BC and Fusion Cafe. Yum!


31 posted on 05/27/2009 7:56:53 AM PDT by BigBlueJon ("And shepherds we shall be....For Thee, my Lord, for Thee....")
[ Post Reply | Private Reply | To 13 | View Replies]

To: Prov1322

Soup bookmark...


32 posted on 05/27/2009 8:04:27 AM PDT by Betis70 (Keep working serf, Zero's in charge)
[ Post Reply | Private Reply | To 29 | View Replies]

To: mylife; Rebelbase; martin_fierro

33 posted on 05/27/2009 8:06:00 AM PDT by Constitution Day
[ Post Reply | Private Reply | To 13 | View Replies]

To: Clara Lou

We had a winter condo in Incline Village for a few years and whenever we were there we would eat at the Black Forest where they had the best oxtail soup I ever tasted — try as I might, I could never make my own as good.


34 posted on 05/27/2009 8:10:01 AM PDT by Old Professer (The critic writes with rapier pen, dips it twice, then writes again.)
[ Post Reply | Private Reply | To 15 | View Replies]

To: Schnucki

Okay...for someone as time strapped (English translation = kitchen challenged) as myself, are there any off-the-shelf soups that are low in sodium and MSG but still taste great?


35 posted on 05/27/2009 8:21:14 AM PDT by IrishPennant (Obama: Succeeding Where Bin Laden Failed)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Constitution Day; mylife; Rebelbase


36 posted on 05/27/2009 8:39:34 AM PDT by martin_fierro (< |:)~)
[ Post Reply | Private Reply | To 33 | View Replies]

To: texgal

“Bean soups, (pinto, red, navy, black, lentils, etc.)”

And in your selfishness to lose weight you’ll kill us all through adding to the methane content of the atmosphere, melting the ice caps and raising sea levels where we all drown. I hope you can live with yourself!


37 posted on 05/27/2009 8:41:59 AM PDT by Rebelbase
[ Post Reply | Private Reply | To 28 | View Replies]

To: Constitution Day

An Viet place close to my house has gone out of biz a couple times and re-opened again. Hopefully they’ll stay around for a while.

I only like to eat soup when it’s cold outside. Forget it in the summertime.


38 posted on 05/27/2009 8:44:08 AM PDT by Rebelbase
[ Post Reply | Private Reply | To 33 | View Replies]

To: Rebelbase
If you eat a high fiber diet, you will after a while not add to the methane content of the atmosphere. And, yes, I can live with myself quite well, thank you! And so will the ice caps, glaciers and the polar bears too!

Al Gore is a liar!

39 posted on 05/27/2009 8:46:19 AM PDT by texgal (end no-fault divorce laws return DUE PROCESS & EQUAL PROTECTION to ALL citizens))
[ Post Reply | Private Reply | To 37 | View Replies]

To: Schnucki

Cutting out the junk, eating less, but more often, and exercising 3-7 days a week until you’re on the verge of puking will also help you lose weight.

Actually, I haven’t lost any weight doing this, but it has moved to where it belongs.


40 posted on 05/27/2009 8:50:47 AM PDT by Jack of all Trades (Incompetence - that's change ain't it?)
[ Post Reply | Private Reply | To 1 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-2021-4041-57 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
News/Activism
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson