For women, it's best to drink soup made in a pressure cooker, as the trace elements in bone marrow are more easily absorbed.
Pregnant women need ample nutrition, so many turn to various bone broths. But how should bone broth be prepared to maximize nutrient retention without affecting digestion...
Many pregnant women who believe in nutritional supplementation enjoy drinking bone broth, thinking that the longer it simmers, the more flavorful and nutritious it becomes. In fact, this belief is incorrect. No matter how high the temperature, calcium within bones cannot be dissolved because the calcium in animal bones is not easily broken down. Prolonged boiling actually damages the proteins in the bones. Therefore, bone broth should not be simmered for too long.Nutrition experts recommend the following method: Before stewing, crack the washed bones. Place them in cold water, adding enough water at once. Slowly bring it to a boil. Once boiling, add a moderate amount of vinegar, as vinegar helps dissolve phosphorus and calcium from the bones into the broth.Additionally, avoid adding salt too early, as salt causes moisture to escape from the meat quickly, accelerating protein coagulation and diminishing the broth's flavor. Furthermore, experts recommend using a pressure cooker for simmering, as it reduces cooking time, minimizes nutrient loss (including vitamins), and facilitates the absorption of trace elements from bone marrow.Broths simmered for extended periods, or those made from pork bones, chicken feet, skin-on poultry, or fatty meats, contain high levels of saturated fat and have a greasy texture. Such broths can irritate the gastrointestinal tract and are therefore unsuitable for pregnant women.