Health Benefits of Miso
Miso has been used as a flavoring ingredient for over 2000 years in the Orient, and is one of the world's most important soy foods. It combines the goodness of soybeans with a fermentation process, making miso very benefitial to us. It is a highly versatile seasoning and is available in a variety of flavors and colors. So what are some of the health benefits of miso?
- A Vegetarian Protein Substitute
- Rich in High Quality Protein
- Boosts Usable Proteins of Other Food
Aids in Digestion and Assimilation
Digestive agents in all non-pasteurized miso are:
They all combine to help break down and / or digest complex proteins, carbohydrates, and fats. But they are sensitive to heat, so should not be over boiled when cooking. When purchasing miso, look for "unpasteurized" to benefit from these digestive agents.
- Natural digestive enzymes
- Lactobacilli (Lactic Acid forming bacteria)
- Salt resistant yeasts
- Koji (aspergillus oryzae mold and other microorganisms present in it)
Flavors Low Salt Diets
Miso is a good substitude for salt when cooking. Salt accentuates inherent flavors in food, but Miso has its own rich flavor. Substituting it for salt in various dishes will add taste and aroma with considerably less salt.
Miso has about 5% of mostly soy oils, 100% free of cholesterol and unsaturated. These unrefined and unprocessed oils are rich in lecithin and linoleic acid, which helps our arteries from clogging up.
Great Food for Calorie Counters
Miso has excellent protein to calories ratio, as little as 11 calories per gram of protein. Fermentation reduces the Miso carbohydrates into simple easily digestible sugars.
Alkalizes the Bloodstream
Miso is alkaline as opposed to acidic coffee, sweets, alcohol and meats. A cup of miso in the morning in place of coffee and a bowl of miso complementing other meals will help counterbalance the negative effects of acidic intake. While most of us use Alka-Seltzers and Calcium Tablets to settle acid indigestions, upset stomachs and hangovers, many East Asians use Miso to help with those situations.
Good Non-Animal Sources of B Vitamins
Through the fermentation process, miso derives the Vitamin B-12 Vitamins (bacteria) and the B-2 Vitamins (aspergilli mold).