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Miso: Gift from the Gods

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Miso: Gift from the Gods

According to Japanese mythology, miso is a gift from the gods. I tend to agree. Miso is very good for you and is widely used in Japan. I love it in Miso Soup and also as a quick Miso Sauce.

Although not well know in the West, miso has been a staple part of the diet in the Far East for centuries. Because it is a fermented, living food; its flavor improves in time, much like a fine wine.

Miso is:

  • a fermented paste of soybeans and either barley or rice with salt.
  • a cultured and fermented soy food that helps digestion by  adding Lactobacillus acidophilus (the good kind of bacteria also found in yogurt).
  • full of lecithin, linoleic acid, and is high in protein.
  • is fermented with a B12-synthesizing bacteria making it great for vegans.
  • effective in treating some forms of cancer, heart disease and reducing the possibility of developing stomach ulcers, according to research.
  • can slow the aging process which may be one reason the Japanese are known for their longevity.
  • one of the foods useful in preventing radiation poisoning.  See below under medicine.

Soybeans can be difficult to digest so miso’s fermentation process enables the soybean to be assimilated more easily by the body.

Miso Used As A Medicine:

“After studying the use of miso as a preventive medicine Dr. Sinchiro Akizuki of Nagasaki demonstrated that miso plays a part in protecting against the deadly effects of radiation. In 1972, this was confirmed upon discovery that miso contains dipicolonic acid which chelates (attaches to) heavy metals like radioactive strontium and discharges them from the body. Additional research has also shown miso to be effective in treating some forms of cancer, and heart disease. Hatcho miso was imported by the truckloads to areas surrounding the Chernobyl nuclear reactor accident.”  -Sundance Natural Foods Online

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).


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2:17PM PST on Feb 3, 2015


7:26AM PST on Feb 1, 2015

Thank you

12:30AM PST on Jan 6, 2015


12:30AM PST on Jan 6, 2015


2:34AM PST on Dec 8, 2014

Miso is great. Makes awesome dressing, soup, gravy, everything. I even eat a small bit straight. Nice to see a list of the different types. If you are new to miso, try it!! It's not so expensive when you see how much you actually use. It's concentrated. I would suggest the white or yellowish types for starts.

8:59AM PST on Dec 6, 2014

good to know...thanks..

11:59PM PDT on Sep 29, 2014

Thanks for the info. I want to eat some miso

5:49AM PDT on Sep 7, 2014

I buy miso by internet in a japanese shop in Paaarisss (with the proper amount of radiations ;p) use some about every day and in fact it s not so expensive considering the few grams you need to use.
adopted for soups, sauces, dressings,excellent for marinades and so on...i use clear water instead of oil.
The one i prefer is Shinshu miso, with seedweed and bonite.

7:30AM PDT on Jul 18, 2014

too expensive :-(

8:47PM PDT on May 19, 2014

Something new to me. Thanks.

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