Soups are coming to the forefront in these chilly winter months, and rightfully so — they're full of vegetables, spices, and (often) good-for-your-gut bone broth. Basically, they're the warming, savory version of a smoothie. Naturally, we were curious to find out how soup (or a soup cleanse) stacked up against juice. The below excerpt from the team at Soupure explores the benefits of soup in a new way.
With a juice shop on every corner, you might think that cold-pressed juice had all the answers. We get it! It’s tempting to think we can cure all of our ailments and complaints with what’s in those attractive bottles. Plus, who doesn’t love a refreshing glass of juice? We’re certainly not opposed to the occasional green juice.
But let’s face it, cold juice that is void of fiber and protein is not a meal, so how do you have a whole day of it and feel satisfied? Or nourished?
Soups, on the other hand, are full of all the nutrition and sustenance you need to not feel depleted or deprived. It’s why we say, “Souping is the new juicing.”
We don’t think juice is necessarily bad if enjoyed in moderation or as a supplement to your regular diet, but we do believe — and doctors, nutritionists, and fitness experts agree — that soups are a better way to support the body. Here’s why:
1. Foods like to be whole.
Plants, especially fruits and vegetables, hold a tremendous amount of nutrients in all of their bits and bobs — the peel, pulp, rind, seeds, and flesh. That’s why we believe that all of it should go into our nourishing soups. But most important, using whole fruits and vegetables means getting every bit of their fiber.
2. Fiber is king.
As we mentioned above, fiber is essential to total health. So why throw it away?!
Think about the little tray under your juicer after you’ve juiced some carrots, Swiss chard, or beets. That mound of stringy confetti? That’s fiber! Not including it in the mix reduces most fruits and vegetables to simple sugars, which spike your blood sugar levels, leave your liver overworked, and create imbalance in your kidneys.
Plus, when you dismantle a whole food, you’re not getting all of its macronutrients, like protein and good fats. Without them, your body has a harder time absorbing other good stuff, rendering many vitamins and minerals unusable.
Last, all that fiber is what’s going to bind to the toxins in your system and pull them out of your intestinal tract and colon.
3. Some vegetables need cooking.
The body requires food in a variety of forms — raw and not raw — in order to feel optimally good. While eating raw food is necessary for good health, it’s important for your absorption of plant protein and your nutrient diversity to include gently cooked food too.
4. Don’t get left in the cold.
According to ancient wisdom shared by Traditional Chinese Medicine and Ayurveda (Hindu medicine), warming foods are more healing, nourishing, and soothing to the body.
They are the first real “comfort foods” known to mankind. They also help stoke the digestive fire, which is at the center of your body’s ability to break down and assimilate foods and all their nutrients.
Having a lot of cold foods can put out that fire and dampen your digestion as well as your energy level. Just think about it: Would you rather have a day of cold liquid or hearty, warm comfort food?
Above all, our favorite feature of souping is that it’s not something you do before you start your diet. It is the diet! It’s not something you have to get through in order to get to the next phase. It is the phase.
It’s a lifestyle that you can maintain forever and ever because you’re not starving and you’re eating in a way that continuously supports the body. And it’s easy enough to follow this program that souping won’t disrupt all the other things you have going on in your busy life.
Give these soup recipes a try:
Excerpted from the book The Soup Cleanse by Angela Blatteis and Vivienne Vella. Copyright © 2015 by Angela Blatteis and Vivienne Vella. Reprinted with permission of Grand Central Life & Style. All rights reserved.
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