START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x

10 Benefits and Uses For Miso

  • 1 of 2
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

  • 1 of 2

Read more: All recipes, Appetizers & Snacks, Basics, Blogs, Eating for Health, Food, Rejuvenate your Body with Delia Quigley, Soups & Salads, Whole Soy Benefits, , ,

have you shared this story yet?

go ahead, give it a little love

Delia Quigley

Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle based on her 30 years of study, experience and practice. She is the creator of the Body Rejuvenation Cleanse, Cooking the Basics, and Broken Bodies Yoga. Delia's credentials include author, artist, natural foods chef, yoga instructor, energy therapist and public speaker. Follow Delia's blogs: brcleanse.blogspot.com and. To view her website go to www.deliaquigley.com

623 comments

+ add your own
6:52AM PST on Jan 4, 2014

Sorry about the multiple posts...

6:51AM PST on Jan 4, 2014

So, here's the thing... Even I do not have so much use for a tub of miso. You can get individual packets at Asian markets for a lot less. This is nice because you only use what you need. Also, there are dehydrated packages of miso available.
So, you don't need to have the huge miso tub in the fridge!

These individual packets are really awesome. There are so many varieties. Some come with seaweed, some with vegetables. It is really nice if you don't use miso all the time.

6:51AM PST on Jan 4, 2014

So, here's the thing... Even I do not have so much use for a tub of miso. You can get individual packets at Asian markets for a lot less. This is nice because you only use what you need. Also, there are dehydrated packages of miso available.
So, you don't need to have the huge miso tub in the fridge!

These individual packets are really awesome. There are so many varieties. Some come with seaweed, some with vegetables. It is really nice if you don't use miso all the time.

6:51AM PST on Jan 4, 2014

So, here's the thing... Even I do not have so much use for a tub of miso. You can get individual packets at Asian markets for a lot less. This is nice because you only use what you need. Also, there are dehydrated packages of miso available.
So, you don't need to have the huge miso tub in the fridge!

These individual packets are really awesome. There are so many varieties. Some come with seaweed, some with vegetables. It is really nice if you don't use miso all the time.

11:40AM PDT on Oct 11, 2013

Interesting article, thanks; although I was hoping for some 'proper' recipes (rather than just what it could be used in)

12:17PM PDT on Oct 4, 2013

thanks

11:44AM PDT on Oct 4, 2013

Thanks

7:03AM PDT on Sep 9, 2013

Too bad they don't make a low-salt version. This is a very high-sodium food.

11:26PM PDT on Jun 10, 2013

This is what I do with my live miso. Unpasturized. I boil 2 cups of old fashioned oatmeal for about 10 minutes or until done, let it cool for 20 minutes, add 1 1/2 to 2 tablespoons of unpasturized miso. I use hatcho miso mostly but any unpasturized will work. I stir it until the miso is dissolved, cover, leave overnight or up to 12 hours, strain, bottle and refrigerate. I add sweetener and drink it cold and just slightly warm in the winter. I get my organic live miso from Natural Import Company.

4:48PM PST on Jan 12, 2013

Love Miso soup, has to be one of my favourites, thanks for sharing the article. My friend has recently had a lot of chemo and miso was one of the things that was recommended to her to have as it's probiotic.

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

@ Maureen W: You're kidding me, correct? Who's trying to convert whom? 1: This article. Talk abou…

Another good use for vinegar I see. Don't have air fresheners in our car. We keep it clean and ope…

Absolutely adorable and uplifting!!

We definitely need to open windows regularly, in a car or at home, even for a few minutes when it is…

Story idea? Want to blog? Contact the editors!



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.