Debates about the foam that forms on the surface during the process of preparing soup have not ceased for many years. Some consider it harmful and recommend its mandatory removal, while others emphasize its benefits.
According to experts, the composition of this foam is natural and mainly consists of protein substances in meat - coagulated albumin and myoglobin, a small amount of fat layers, and a mixture of natural salts. That is, this is a natural consequence of the process of cooking the meat or bone in the soup.
From a scientific point of view, there is no evidence that antibiotics or substances dangerous to human health accumulate in the soup foam. Therefore, there is no reason to call it harmful to health.
However, most cooks and homeowners pay more attention to the aesthetic aspect. If the foam on the surface of the soup is not removed, the liquid may become slightly cloudy. Therefore, those who want to make clear soup carefully remove the foam.
At the same time, removing foam does not mean losing useful substances. Collagen, amino acids, and minerals will still remain in the soup. Therefore, whether to take the foam or leave it depends on each person's personal choice and taste.
Experts conclude: removing the foam from the soup is not necessary for health - it's more about the appearance and taste of the dish. The main thing is that the meat is of high quality, and the soup is prepared in compliance with hygienic rules.
Read “Zamin” on Telegram!
