Millions of people all over the world prefer borsch, a traditional dish of Ukrainian cuisine, from all first courses. It is loved for its unsurpassed taste and attractive appearance. It is a pleasure to eat it. In addition, even a small portion of borscht is able to provide the body with substances necessary for life. However, there are also opponents of the dish who doubt its usefulness. So, Ukrainian borscht: benefit or harm? Here's what nutritionists have to say about it.
About the benefits of Ukrainian borscht
Ukrainian borsch, prepared according to a traditional recipe, is a perfectly balanced dish. The ratio of proteins, fats and carbohydrates in it - carriers of energy necessary for the normal functioning of the whole body, as well as minerals, vitamins and enzymes is such that you don't need to wish for the best. The indicator of the optimal ratio of nutrients is not suitable only for supporters of separate nutrition and vegetarians when it comes to borscht in meat broth. For the rest of the people, the dish is an example of the harmony of products in one plate.
When everything in a dish is balanced, then, for example, fats (vegetable or animal) give a mild choleretic effect, which is good for the liver. Based on this, the entire digestive system begins to work like a clock.
Real Ukrainian meat borscht with bacon is a real storehouse of protein, which is an energetic of amazing strength, which guarantees vigor and a high level of performance. Complete protein nourishes, gives a feeling of fullness for a long time, increases the efficiency of metabolic processes. Vegetables and spices supply the body with macro- and microelements, organic acids, fiber, vitamins A, C, K and group B.
Fiber is worth mentioning separately. Borscht is an excellent detoxifier that detoxifies the body. It is no coincidence that the mixture of vegetables that are used to prepare real, traditional Ukrainian borscht is called the “magnificent seven”. Beets, potatoes, cabbage, onions, carrots, tomatoes, greens (sometimes garlic) - all together they perfectly complement each other and form the very "magnificent seven", which in the sautéed and boiled form acts as an excellent sorbent, "brush". Due to the fiber present in these vegetables - a rather coarse part of them, which is practically not digested by the stomach, the "seven" gently removes decay and decay products accumulated in the body.
Even one broth of Ukrainian borscht can claim a high degree of usefulness. He, as the Japanese centenarians would say, sends energy to the fire of digestion and revives the blood, i.e. regulates its viscosity, making it more fluid, which is beneficial for the heart and blood vessels.
About the dangers of Ukrainian borscht
Here are the claims made by its opponents to the Ukrainian borscht:
- meat broth is harmful, it causes diseases of blood vessels, joints, kidneys;
- carrots and cabbage - leaders in the assimilation of nitrates;
- borscht contains oxalic acid and dangerous compounds that lead to caries, osteoporosis and other diseases;
- frying, an indispensable element of Ukrainian borscht, is the cause of the development of gastritis, stomach ulcers, and also carries cholesterol, which affects the blood vessels and the heart.
What can be said about that. Broth cooked on the "wrong" meat can do some harm. That is, obtained from an animal whose diet was supplemented with growth hormones or antibiotics. There is only one way out - buy meat from trusted manufacturers and you will have nothing to fear.
There is a good way to keep the broth safe. As soon as the meat in the saucepan boils, remove it from the heat and drain the liquid. Rinse the meat, fill it with fresh water, put a whole onion, put it on the fire again. Then discard the onion.
Regarding nitrates: the opinion that a large amount of them enter the body together with cabbage and carrots contradicts another opinion based on the studies. According to the conclusions of scientific research, heat-treated vegetables, in contrast to fresh ones, provide easy transit of nitrates through the intestines and their safe removal from the body.
As for oxalic acid: yes, it is present in borscht, but in a concentration that is not hazardous to health. In addition, it is easily neutralized with sour cream, which is mandatory when serving Ukrainian borscht.
Frying. The very process of frying onions and carrots does not take long, only before the appearance of a light golden color. As is known, carcinogenic substances with a high carbon content are formed only in burnt foods that have been fried in oil or fat at high temperatures for a long time. Just do not allow this when cooking fry, and then it will not be dangerous to your health.
So what harm does Ukrainian borscht do? Yes, in general, none. This is nothing more than a far-fetched and unconfirmed myth. The benefits of this dish have been proven by a thousand-year culinary history of its use and many objective studies. It is only important to use high-quality products and know the rules for making real traditional Ukrainian borscht.
