Souping Is The New Juicing
Juicing shot up the popularity meter ever since people have attested to its benefits. Soups, on the other hand, have been around way longer and has its advantages, too. However, people more often than not, confuse the two. …
Souping Is The New Juicing
Juicing shot up the popularity meter ever since people have attested to its benefits. Soups, on the other hand, have been around way longer and has its advantages, too. However, people more often than not, confuse the two. So I’m glad to have Cherie Calbom back on the show to explain why souping is the new juicing.
Cherie Calbom graduated with a Master of Science degree in Whole Foods Nutrition from Bastyr University. Aside from her interest in the Holistic world, her passion was initially triggered by her health journey.
It turns out that Cherie Calbom dealt with fibromyalgia and chronic fatigue for years. However, after doing juicing and souping for three months, she was able to heal herself. This led Cherie Calbom to develop juicing and soup recipes to help other people as well.
Soup Recipes
“I have a lot of raw soups. We came up with title to encompass a broad range of mixtures,” said Cherie Calbom. “Souping encompasses all the blending such as cold soups, cooked soups, and chunky soups.”
Out of all the type of soups, Cherie Calbom says that raw soups have the most enzymes and vitamins are well-preserved. Soups 118 degrees or below is likewise still considered raw food as well as dehydrated foods.
Essentially, souping is a new concept. More importantly, it does not eject the pulp of the ingredients. Hence, it preserves the nutrients. Because of this, Cherie Calbom says that raw soups are often requested by her clients in her detoxification program.
Continue reading: http://learntruehealth.com/souping-new-juicing/
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