3 groups of people who use boiled water that are prone to metabolic disorders

NGUYỄN LY (T/H) |

Boiled meat water is often used by many families to pour rice and cook soup because it is considered naturally sweet and rich in nutrients.

However, nutritionists warn that not everyone is suitable for the habit of using boiled water regularly. For some groups of people, this can even increase the risk of metabolic disorders and long-term health effects.

People with cardiovascular disease, high blood fat

Boiled meat broth, especially pork and beef, often contains saturated fat and soluble cholesterol from meat. According to Dr. Dariush Mozaffarian, a cardiovascular nutritionist at Tufts University (USA), saturated fat in drinks from red meat can contribute to increased bad cholesterol (LDL) if consumed regularly. For people with cardiovascular disease, high blood pressure or dyslipidemia, consuming continuous boiled water can make the condition more difficult to control.

People with gout or high uric acid

Boiled meat water contains a lot of purine - a compound that when entering the body will be converted into uric acid. Dr. Edward Roddy, gout expert at the University of Southampton (UK), said that purine in meat and meat broth can increase uric acid levels in the blood, thereby triggering acute gout attacks. Therefore, people with gout or a history of hyperuricemia are advised to minimize the consumption or use of boiled meat water as a main dish.

People with liver, kidney disease or metabolic disorders

The liver and kidneys are the two organs responsible for metabolizing and excreting excess substances. Dr. Mark Hyman, a functional medicine doctor in the US, said that regular consumption of boiled water, rich in protein, fat and metabolic products, can increase the burden on the liver and kidneys, especially in people with fatty liver, mild kidney failure or metabolic disorders. For this group, the diet needs to be strictly controlled for protein and fat.

Experts emphasize that boiled meat broth is not a "nutrient" as many people still think. For healthy people, occasional use in small amounts does not cause problems. However, for high-risk groups, priority should be given to soup from vegetables, fish or lighter sources of protein. Eating in your new state is a way to protect your health sustainably.

NGUYỄN LY (T/H)
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