Natural Remedies: Miso

Over the years, I’ve been so fortunate to have Pamela Salzman as a trusted resource not only for healthful recipes and their preparation, but also for information about the ingredients inside. In keeping with our recent posts on natural remedies, I wanted to highlight one of my delicious favorites, miso. Pamela was kind enough to share a bit about the types of miso, its preparation, and all the benefits that go along with. XXJKE

PS: A traditional Japanese food rich in umami flavor, miso’s benefits are many. Because it is fermented, it contains healthy bacteria that help our digestive and immune systems. It is also a complete protein and contains all of the essential amino acids and a dense concentration of nutrients, and has been shown to have remarkable disease-fighting properties.

Miso is high in antioxidants, making it anti-aging, contains isoflavones that help regulate hormones, and also linoleic acid, a fatty acid that helps you maintain beautiful, healthy skin. In addition, it contains an acid called zybicolin that helps detoxify the body and eliminate elements taken in through pollution, radioactivity, and artificial chemicals in our soil and foods. A good source of the B12 vitamin (most commonly found in fish and land animals) it can be incredibly beneficial for vegetarians and vegans. And unlike table salt, its sodium does not have a negative effect on the cardiovascular system.

The different types and colors of miso are affected by how long it is fermented and its composition of ingredients (usually rice or barley). White miso is fermented for the shortest period of time and has the lightest/sweetest flavor, followed by yellow, and then red. Brown miso is fermented for the longest period of time, and thus has the strongest/saltiest flavor.

Some miso dos and don’ts:

– Do buy organic or at least non-GMO since miso’s main ingredient is soybeans, which are almost always GMO, unless organic.

– Do buy miso that is naturally fermented.

– Do buy unpasteurized miso, so it’s live.

– Do substitute white or yellow miso for dairy products such as parmesan (but leave out the salt in the recipe).

– Do keep miso in the fridge – it can last for months.

– Don’t boil miso – it will destroy the live enzymes.

– Don’t assume miso is gluten free – it can often contain barley and other gluten grains. For a gluten-free alternative, opt for miso made with chickpeas rather than rice or barley.