Miso soup is made from fermented soybeans, sea salt, koji and some blends are made with barley, brown rice, buckwheat and white rice. Some miso is fermented from three months to three years. It has been a traditional Japanese food. It dates back 2500 years to ancient China.
Benefits of Miso:
- Eating miso soup regularly keeps the gut healthy by restoring the flora. Keep your gut healthy and it will keep your body healthy.
- Miso soup is a complete food meaning it has all the essential amino acids. It’s full of beneficial bacteria, enzymes, protein, vitamin B12, B2, vitamin K, vitamin E, tryptophan, choline, lecithin and linoleic acid.
- Miso can help to alkalize the body. Disease can’t live in an alkaline environment.
- It helps to lower LDL cholesterol.
- It’s wonderful for your skin. Miso soup contains linoleic acid which helps the skin stay soft and clear. People with higher intakes of linoleic acid have fewer wrinkles.
- Miso soup stimulates your digestive system.
- Eating miso soup can help to reduce your risk for prostate, breast, colon and lung cancers.
- It can protect you from radiation. In 1945, when the atomic bomb was dropped in Nagasaki, Japan, patients and staff at the St. Francis Hospital were 1.4 kilometers from the epicenter of the fallout. They all managed to survive and stay healthy, while others who were the same distance or even farther away suffered from leukemia and radiation burns. Under the supervision of Shinichiro Akizuki, M.D, the patients and staff ate a daily diet of miso soup, brown rice, vegetables and seaweed. Neither Dr. Akizuki nor his patients suffered from the effects of the nuclear bomb. They all agreed that it was their daily diet that saved them. To read this incredible story, see http://yufoundation.org/furo.pdf Miso soup can also protect you from radiation from EMFs and ELFs given off by transformers, powerlines, computers, electrical stations, microwaves and air conditioners.
- Miso soup is high in antioxidants.
- Miso soup is a good source of B vitamins, even B12. Any vegans out there looking for vegetable sources of B12? Here ya go!
Buy Organic Non-GMO
It is very important to choose a brand that is organic and non-GMO. Miso soup paste can be found in Asian and health food markets. Miso paste can last several months in the refrigerator. It’s very easy to make. Make sure to never let it boil. The paste can also be used for sauces, dressings, and spreads,
Most soy is genetically modified and has been for many years.
Miso is a food that has been acclaimed as a general protector against radiation sickness and chronic disease. Miso is an alkaline-forming, fermented paste made from soybeans which may also be mixed with rice or barley. Unpasteurized miso, which is the only type to eat, has many healthy bacteria and enzymes which help digestion and keep the bowels healthy. –Gabriel Cousens, M.D. “Conscious Eating”