Having a bowl of low–calorie soup prior to a meal may help cut the total mealtime intake of amount of food and calories.

As per the PennStateresearchers, 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 pureed 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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