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العربيةAnti-cold properties of semi-prepared soup
Semi-prepared soup is mostly prepared in winter in most central villages of Iran, especially in Kermanshah and Lorestan provinces. But this local food is originally related to the city of Golpayegan. semi-prepared soup is mostly cooked in the form of soup or soup on cold days. semi-prepared soup is very useful due to its large amount of natural antibiotics and vitamins needed by the body to treat colds and flu. Read more about semi-prepared soup properties and valuable benefits we meet.
Anti-cold properties “semi-prepared soup
In the past, people kept grains such as wheat or barley semolina in very sour, thick, fermenting dough for ten days, or cooked wheat semolina in sourdough, then rolled pieces of this dough-like mixture and added salt and turmeric. And peppers were dried on mint leaves under the sun, which was called semi-prepared soup,and used in the cold seasons to cure and prevent colds. In Persian, wet means wet or wet, and khan means food, which is collectively called watery food.
Even now, semi-prepared soup is prepared in traditional ways and with the addition of beans, dried vegetables, turmeric and hot onions, they make soups and stews with it. Of course, sometimes semi-prepared soup is prepared from a combination of wheat germ, lentils, barley, mung bean and chickpeas with doogh, whose soup has a double nutritional value. According to academic studies, the belief that semi-prepared soup is anti-cold is 60 to 70% true.
The presence of beneficial Lactobacillus bacteria in fermented wet tarragon in butter is the basis of probiotic properties that reduce the proliferation of other harmful microbes in the gastrointestinal tract. Of course, using fully cooked semi-prepared soup in soup eliminates the possibility of beneficial probiotic bacteria surviving, but the therapeutic and anti-cold effect of cooked semi-prepared soup soup or soup can be attributed to the presence of a substance called bacteriocin, which is resistant to cooking heat and properties. It has anti-cold.
The results of academic research have shown that the fermentation of wheat in buttermilk intensifies the effects of the estrogen-like substance semi-prepared soup, which in animal models indicates its positive effect on increasing the health of laboratory animals. In addition, the butter in semi-prepared soup has a significant role in preventing osteoporosis due to its calcium content, and due to its acidic properties, it eliminates harmful bacteria in the gastrointestinal tract.