Nutrition and health
The nutritional benefits of miso have been widely touted by commercial enterprises and home cooks alike.
Claims that miso is high in vitamin B12 have been contradicted in some studies. Part of the confusion may stem from the fact that some soy products are high in B vitamins (though not necessarily B12) and some, such as soy milk may be fortified with vitamin B12.
Some, especially proponents of healthy eating, suggest that miso can help treat *** radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki . Notably, Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki during World War II theorized that miso helps protect against radiation sickness.
Some experts suggest that miso is ***a source of Lactobacillus acidophilus[ , Lecithin, a kind of phospholipid caused by fermentation, is effective in the prevention of high blood pressure. However, miso is also relatively high in salt which can contribute to increased blood pressure.
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Il miso è un condimento derivato dai semi della soia gialla, di origine giapponese cui spesso vengono aggiunti altri cereali come orzo (Mugi Miso) o riso (Kome Miso). Il miso di sola soia è detto Hacho miso. È diffuso in tutto l'estremo oriente, maggiormente in Giappone
_ high in the minerals iron, copper and manganese, rich in mineral zinc, fiber and probiotics
_ high in :
protein, ***vitamin K, and ***vitamin B12.
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.
One MISO SOUP recipe :
- 3 cups VEGAN dashi soup stock
- 1 block tofu
- 3-4 tbsps miso paste
- 1/4 cup chopped green onion
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.
*Makes 4 servings
VEGAN Dashi - Soup Stock
4 cups of water
8 inch by 2 inch kombu (dried kelp)
you can :
Wipe the kombu with clean cloth.
or wash it.
Put water in a deep pot and soak the kombu for about 30 minutes.
Put on low heat. Just before the water comes to a boil, remove the kombu. Stop the heat.
*Makes 4 cups