How much of an impact does pureeing your soup have on nutrient uptake? PurĂ©ed soup is my absolute fave but if itâs a massive impact I 100% need to readjust!
It can apparently have quite an impact. Here is where I first heard of it, so I tracked down the article that talked about it, which (can you believe it?) did not contain the name of the researchers or a link to their study! Please, if anyone of you ever writes something referencing research, write down your sources!
The 1970s research in question seems to be this piece by L Hallberg, E Björn-Rasmussen, L Rossander, and R Suwanik: Iron absorption from Southeast Asian diets. II. Role of various factors that might explain low absorption, and specifically here Study V (results p. 6) which concluded that Thai women absorbed 70% more iron when the food studied wasnât homogenized (read: pureed). Although it is a limited result on a small sample of food type, it raises interesting questions. I could not, in a rapid search, find any more study done to look at that effect, but I didnât look very far. The study in question was a follow-up to this one, by the way.
Iâm often anemic, and the points raised in the NYTimes article are sound, so here you have my reasoning ;) Happy soup anyway!










