Miso - Properties and Benefits

Miso is a fermented paste, rich in properties, which eliminates acid waste and helps to purify the intestine: how to use it

Miso is a cream with a particular sweet-salty flavor, produced by fermenting soy beans with sea salt and koji, a Japanese mushroom. Often the mixture is mixed with rice, barley and other cereals. Pasta can also ferment for up to one or two years, which makes miso a food full of enzymes. Miso is effective in detoxifying and eliminating the elements that the body absorbs due to industrial pollution, especially for detectable chemical additives in the soil and in food production.

Miso: ideal for those who follow a meatless diet

Miso is in itself a complete food because it contains all essential amino acids, it is an excellent source of B vitamins, especially B12.It is therefore the perfect food for those who do not consume meat. Furthermore, the long fermentation offers a large quantity of live lactic ferments, useful for the proper functioning of the intestine. The length of the fermentation period is essential to make miso such a healthy food.

Add miso always after cooking

In order not to disperse the miso properties, this must always be added at the end of cooking (with the fire off). The miso must not boil because it would sacrifice the micro bacterial flora and enzymes. To prepare the famous miso soup, bring to a boil a strip of already soaked wakame seaweed, half a sliced ​​onion and a cup of water and let simmer for twenty minutes. Add 4-5 shiitake mushrooms, already soaked in water (for about 30 minutes). After about 20 minutes, pour the soup into a bowl and add a shaved spoon of miso (choose the rice miso). Leave to cool and season with a sprinkling of spring onion or cress and chopped parsley.

With two cups of miso a day gut ok

You can consume the miso in the form of herbal tea, pouring a teaspoon in a cup of warm water and sipping the drink away from meals. Consume two cups a day to regulate the bowel and up to three cups a day if you are in menopause, because it fights bone fragility.

Miso soup removes acid toxins

With miso we prepare the typical Japanese soup, with detoxifying, digestive and even anticancer properties, of which we have described the preparation a few lines above. Consume as in Japan before the meal: serves to stimulate digestion, warm the body and "activate" the secretion of digestive fluids in the stomach. Continuing in the intestine, miso enriches the cultivation of probiotics, true allies in the correct intestinal assimilation of the nutritive properties of each food.