We chew food not only to break it down for easier swallowing, but more importantly, to moisten it with saliva. Saliva, which is produced during chewing, contains many digestive enzymes that aid in digestion and absorption, making it very beneficial for health. With rice soaked in soup, however, the rice is already softened, so swallowing can occur without chewing. As a result, the food often enters the stomach without undergoing the digestive process of saliva, which increases the burden on the stomach's digestion. Over time, this can easily lead to stomach discomfort.
Some experiments have been conducted where foods with high protein content, such as fish, chicken, and beef, were boiled for 6 hours. Although the soup looked very rich, the protein dissolution rate was only 6%-15%, meaning that over 85% of the protein remained in the "residue." In other words, no matter how long the soup is simmered, the nutritional value of the meat does not completely dissolve into the broth. Therefore, it is necessary to eat an adequate amount of meat after drinking the soup.
freshly made soup is often very hot, yet many people prefer to drink it this way, believing it warms the stomach and body. In fact, the mucous membranes of the human mouth, esophagus, and stomach can only withstand temperatures up to 60°C. Exceeding this temperature can cause burns to the mucous membranes and even lead to malignant changes in the digestive tract mucosa. Therefore, soup at a temperature below 50°C is more suitable.