10 Benefits and Uses For Miso

I often introduce miso in my cooking classes or recommend its use for healing diets. As it is not a common American food staple, I often find that people are reluctant to pay for a tub of miso that will sit in the back of their refrigerator for most of eternity. Coming to embrace the benefits of serving miso soup on a daily basis can take time for some, unless it is a necessary part of a diet meant for healing purposes. Otherwise, what to do with the soybean paste with Japanese credentials?

Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.

Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years. Today, most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate the digestion and energize the body. When purchasing miso, avoid the pasteurized version and spend your money on the live enzyme-rich product, which is also loaded with beneficial microorganisms.

The 10 scientifically researched benefits of eating miso

1. Contains all essential amino acids, making it a complete protein.

2. Stimulates the secretion of digestive fluids in the stomach.

3. Restores beneficial probiotics to the intestines.

4. Aids in the digestion and assimilation of other foods in the intestines.

5. Is a good vegetable-quality source of B vitamins (especially B12).

6. Strengthens the quality of blood and lymph fluid.

7. Reduces risk for breast, prostate, lung and colon cancers.

8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9. Strengthens the immune system and helps to lower LDL cholesterol.

10. High in antioxidants that protects against free radicals.

Miso has a wonderful sweet/salty flavor that can be used in a wide variety of recipes. The color of miso can vary from light yellow, good to use in a sweet miso soup during warm weather, to a deep dark brown with earthy tones and hearty flavor, which can be cooked with cubed root vegetables, wakame sea vegetable and dark leafy greens during the colder months. When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste.

Next: 10 ways to use miso

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Betty C.

8:53AM PST on Dec 18, 2011

Thanks

send a green star

Claudette C.

11:21PM PST on Dec 17, 2011

It all sounds good except for the fact that since Japan's Nuclear Reactors leaked from March 2011 to November 2011 all the foods coming from Japan and S.E. Asia, and Australia and NZ are heavily polluted with toxic nuclear radiation. The whole Pan Pacific region was inunadated. Please be careful what you eat.

Carol Y.

8:22PM PST on Dec 17, 2011

Thanks for reminding me of the benefits of miso.

Jo A.

8:25AM PST on Nov 11, 2011

wonderful information. thanks!

Paula H.

12:34PM PDT on Aug 17, 2011

Thanks, will try in incorporate more miso in my diet

Mike O.

4:47PM PDT on Jul 14, 2011

Here is a good miso noodle soup recipe http://followfoodchain.blogspot.com/2011/07/miso-noodle-soup-serves-1.html