The broth is the king of Polish tables and in virtually every home the recipe for this spectacular dish is slightly different. Many people add onion fired on fire to a decoction of meat and vegetables. However, scientists have doubts about this solution.
The sunbathed onion gives the broth a distinct taste and smell. It also improves the color of our national soup due to the fact that the caramelization process occurs in it. Once the housewives put a cut vegetable on a hot baking tray. Today, we most often tan the onion over the fire and throw it into the boiling decoction. And it was the operation of the fire that caught the attention of scientists who indicate the dangers of this solution. One of them is Bashar El-Helou, a clinical dietitian and lecturer at the Medical University of Warsaw.
He draws attention to the fact that When sunbathing, acrylamides arises on its burned surface. This is a toxic compound that accumulates in our body and disturbs the nervous system. In the future, it may also affect the development of cancer cells. Most of this harmful compound is in the charred parts of the onion.
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Many people ask themselves if there is a way to sunbathe onions without harming health. The scientist advises that Before throwing, scrape the charred vegetables from the surface. The color of the broth will also change the throwing of a shell with shell into the decoction. Of course, remove it from the soup before serving. The onion can also be tanned in a dry frying pan with a non -stick coating. A careciver or an electric grill will also work. When baking, however, you need to make sure that the vegetable is not charred. Thanks to this, we will avoid the presence of toxic acrylamide.
There is one more, much healthier way to give broth golden color. All you need is a teaspoon of turmeric for two or three liters of decoction. In this way, we not only do not risk that we will eat toxic substances. In addition to color, chicken soup with turmeric takes on additional health properties, and the spice will not radically change its taste. Turmeric has antibacterial, strengthens immunity and supports digestion. It also has potential anti -cancer properties. Add the spice to the broth when the water with the meat begins to cook.
Source: NowowoPuje.pl, fit.poradnikzdrowie.pl
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