Miso
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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. Fermentation, which takes place due to a yeast mold known as koji, may be allowed to proceed anywhere from several days to several years.
Special Precautions of Miso
- Some cheaper miso soups contains MSG (E621)
The benefits of Miso are
- Contains all essential amino acids, making it a complete protein.
- Stimulates the secretion of digestive fluids in the stomach.
- Restores beneficial probiotics to the intestines.
- Aids in the digestion and assimilation of other foods in the intestines.
- Is a good vegetable-quality source of B vitamins (especially B12).
- Strengthens the quality of blood and lymph fluid.
- Reduces risk for breast, prostate, lung and colon cancers.
- Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
- Strengthens the immune system and helps to lower LDL cholesterol.
- High in antioxidants that protects against free radicals.
