Grandma was right—scientists
have confirmed that chicken
soup boosts the immune
system and helps fight colds
and flu.

Scientists believe that chicken soup relieves the symptoms of colds and flu by stimulating the production of infection-fighting cells. Using chicken bones in the soup greatly boosts the effect. A portion of lean chicken meat contains nearly half of a day’s recommended intake of protein for an adult woman, a whole day’s intake of niacin (vitamin B3), and makes a large contribution to our intake of minerals such as iron, the antioxidant zinc, and potassium. Chicken is rich in selenium, one of the minerals that is often lacking in our diets, and which has strong anticancer action. Studies also show that organic chicken contains higher levels of omega-3 fats, vitamin E, and other nutrients than nonorganic meat.

  • Helps boost immune system and protect against cancer.

  • Niacin content helps protect against Alzheimer’s disease and cognitive decline.

  • B vitamin content helps release energy from our food in the body.

  • Vitamin B6 content helps protect arteries from damage from homocysteine, a risk factor for heart disease.

Practical tips:

Fresh chicken should be kept covered in a refrigerator for no more than three days— longer storage increases bacteria count. Wash thoroughly before cooking. Use a separate cutting board for preparing raw chicken and wash hands and utensils carefully.

Chicken fat is in its skin. For it to be a low-fat food, you need to remove all the skin before cooking or eating it.

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