The Whys and Whyfors Chicken Noodle Soup Is Good for You - From Someone Who Knows

Chicken Noodle Soup is chockful of ingredients that can make us feel better when we have a cold and other ailments. Archive photos.

BY VW

YOU’RE sneezing. You have a runny nose. You are having slight dizzy spells. You are tired. You feel lousy. You have a cold and all you want to do is to get in bed and pull the covers over you. And sleep.

At some point during your convalescence, however, someone is going to mention that Chicken Noodle Soup is just the thing to get you on the road to recovery.

Since most of us were knee high to a grasshopper, we've known that chicken noodle soup is one dish that will make us feel better when we're under the weather - especially with a cold.

But few of us have probably ever stopped to think or ask why is that. What is it about chicken noodle soup that can lessen the effects of a cold (and numerous other illnesses)?


Carrots add a pop of bright color to chicken noodle soup. They also have numerous health benefits such as assisting in reducing inflammation.

Now, someone who knows about such things – a clinical dietitian from Boston’s Beth Israel Deaconess Medical Center – explains why, major ingredient by major ingredient.

“Studies have shown that a hearty bowl of chicken noodle soup may help clear nasal congestion and ease cold symptoms,” says Sandy Allonen. “It’s all about the ingredients.”

Chicken
Chicken is full of protein that helps support the immune system. It’s also a good source of vitamins and minerals such as B vitamins. They boost immunity and help regulate digestion.

“Chicken is also high in tryptophan, which helps your body produce serotonin that can enhance your mood and give you the feeling of ‘comfort’ that helps make chicken noodle soup a true comfort food,” SA says.



Celery is not the brightest vegetable in chicken noodle soup but it is rich in vitamins C and K.

Vegetables
Carrots are high in beta-carotene and can help reduce symptoms because of their anti-inflammatory properties. Celery and onions also figure prominently in chicken noodle soup.

Like carrots, they are great sources of vitamins C and K, as well as other antioxidants and minerals. “Not only does this help build a healthy immune system to fight off viruses, it also helps your body recover from illness more quickly,” according to SA.

Noodles
Noodles are carbohydrate-rich, which is filling. “Carbs,” SA stresses “are the preferred source of energy for your body, so getting in a good dose through soup can help you feel less sluggish.”

Broth
A broth provides hydration, a necessary weapon when fighting a cold. “A clear broth is warm and soothing, making it a great source of hydration while you’re sick, especially if you have a sore throat,” SA says.

For those on low-salt diets, SA recommends a low-sodium broth.

The low-sodium chicken broth from Pacific Foods is ideal for those adhering to low-salt diets.

Steam
The steam drifting off of a bowl of hot chicken noodle soup can help reduce nasal congestion.

Says S.A., "Steam can open up airways, making it easier to breathe. It also has a mild anti-inflammatory effect that can help relax your muscles and soothe the discomforts of cold symptoms."

Chicken noodle soup, anyone?

Grills Gone Wild: Filling Up and Slimming Down in Summertime, Plus Spending Summer by the Sea with Citymeals

Grilled pineapples can be a solo dessert or a duo with yogurt. Archive photos

BY YOURS TRULY

DON'T eat too much blackened and charred meat. Choose the leanest cuts of meat such as tenderloins and flanks. When choosing ground beef, purchase the kind with a lower ratio of fat (90/10). Marinade meat for moisture and prevent charring.

This advice from Lisa Cimperman, a clinical dietitian at Cleveland's University Hospitals Case Medical Center, may sound familiar. If not, these are tips for grilling foods in ways that aid weight loss and promote general good health. Essentially, to slim down while filling up on good food.

After all, it's (almost) summertime (21 June) and the grilling should be easy.

"Marinade vegetables and the grill caramelizes the natural sugars, enhancing the natural flavors in zucchini, squash, portobello mushrooms, peppers and tomatoes," says LC. "That's a great way to cut back on calories in your diet and fill-up and add some really great nutrition as well."

LC encourages leaner cuts of meat protein for the obvious reason that they are healthier but also because they are healthier. Melting fat causes flare-ups on the grill which chars meats and carries the risk of creating carcinogens (cancer causers). Yikes!

Leg of chicken can replace leg of lamb, for instance, on the grill.

Also bear in mind, according to LC and conventional wisdom:
* Substitute turkey and chicken alternatives for beef and sausage;
*Don't contaminate food by putting cooked meat on the same unwashed plate that held raw meat;
*Grill vegetables and seafood;
*Grill fruits like pineapple or peaches over frozen yogurt for dessert.

Yum!

Chefs' 'Summer by the Sea' Does a World of Good for Citymeals-on-Wheels

Citymeals-on-Wheels chef's class of 2014 on the steps of Rockefeller Center. Photo courtesy of Hart Media.

BY NEIL WOLFSON

AFTER feeding relentlessly on Jean-Georges Vongerichten's niftily packaged lobster sliders (a la Mickey D's), we retired to the VIP section in The Sea Grill to sip vintage Tattinger and slip into a deep food and wine coma.

Sea Urchin Toast with Robiolina and Jalapeno from Craig Koketsu. Photo courtesy of Hart Media.

This particular bacchanal was in support of a good cause, specifically the 29th Annual Chefs' Tribute to Citymeals-on-Wheels. “Summer by the Sea” was this year's theme, and last week the rink at Rockefeller Center was beautifully done up by iconic architect David Rockwell.

There was plenty more at “Summer by the Sea” to sink the teeth into, for instance Craig Koketsu's Sea Urchin Toast with Robiolina and Jalepeno, from a who's who of world-class chefs.

Daniel Boulud, who posed for fan pix for hours, obliges stricken Chef Melody McGinley Whitelaw with a get-well "card." Photo by Joel Levin.

Among others minding the stoves: Michael Anthony, Daniel Boulud, Leah Cohen, Stephanie Izard, Matthew Jennings, Elizabeth Karmel, Nobu Matsuhisa, Laurie Jon Moran, Silvana Vivoli, Michael Voltaggio, Jonathan Waxman, Jennifer Yee and Damon Wise, as well as Sang Yoon.

Artisans from Nobu line up beautiful lime-garnished seafood shooters. Almost 50 restaurants from around the United States offered menu samples at "Summer by the Sea." Photo by Joel Levin.

An ultimate foodie fantasy, “Summer by the Sea, the 29th Annual Chefs' Tribute to Citymeals-on-Wheels” raised more than $800,000 for the worthy charity.

Visit http://www.citymeals.org/ to learn more about Citymeals-on-Wheels.