Super-food miso is loaded with live digestive enzymes and minerals. It is nutritionally concentrated and definitely of benefit in the diet when you’re “going for the gold.”
Miso is a paste of fermented legume, bean, and grain, alone or in combination.
You don’t need a lot and each portion contains a dense source of nutrients. For this reason, claims of what miso is good for include of spectrum from cardiovascular health, improved digestive function, booster of immunity, and toxic- waste cleanser.
Miso consists of living enzymes, the friendly bacteria lactobacillus, and the minerals zinc, manganese, phosphorous, iron, and copper per portion. Research is currently underway on the role of lactobacillus in digestion.
Serving size- one heaping teaspoon per person, or to taste
Use- miso comes in a paste, which adds some texture to soups, dressings, and sauces
Flavor- miso plays a supporting role to the key ingredients in the recipe- some are saltier, some are mild
Exceedingly IMPORTANT POINT: Cooking destroys the live components in miso, so add at end of cooking or stir in heated water- as long as there is no exposure to boiling temperature
Ingredients and fermentation time affect the color (light to dark, pale yellow to dark red, flavor (miso is a salty product), and texture (thick paste)
In addition to miso made from chickpea, brown rice, and aduki bean, there is soy miso, soy and white rice miso, soy and barley miso, soy and buckwheat miso, soy and brown rice miso, and ginger and soy miso.
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