Having a bowl of low-calorie soup prior to a meal may help cut the total mealtime intake of amount of food and calories, said Padma Shri & Dr. B.C. Roy National Awardee Dr. KK Aggarwal and President, Heart Care Foundation of India.

As per the Penn State researchers, diners who were given, low-calorie soup made of chicken broth, broccoli, potato, cauliflower, carrots and butter to volunteers before they ate a lunch, consumed 20 percent fewer calories. The NIH study showed that all versions of soup recipe — separate broth and vegetables, chunky vegetable soup, chunky-pureed vegetable soup, and ureed vegetable soup proved equally filling.

Consuming a first-course of low-calorie soup, in a variety of forms, can help manage weight. Using this strategy allows people to get an extra course at the meal, while eating fewer total calories.

One should take only low-calorie, broth-based soups that are about 100 to 150 calories per serving and not higher-calorie, cream-based soups.

Remember anything that is bad for your heart is bad for your brain.


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