Posted by Richard640
@ 10:58 on March 14, 2020
Nutritional highlights
- Miso is a source of copper, manganese, vitamin K, protein, and zinc.
- The fermentation process means that miso is rich in enzymes. Fermentation enhances the number of beneficial bacteria in the food. These bacteria are known as probiotics and are thought to help a wide range of health issues, especially for digestion, absorption and assimilation of nutrients.
- By consuming fermented foods you are adding beneficial bacteria (known as probiotics) and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system.
- Studies in 1997 and 2013 have shown that beneficial bacteria synthesise vitamins in the gut, primarily vitamin K and vitamin B12, as a by-product of their metabolism.
- There is much research on the benefits of including soy products in the diet. Although miso is made from soy beans, the quantity consumed is quite small and unlikely to have a profound oestrogenic effect.
- Soy products are widely produced from genetically modified (GM) soybeans. To make sure miso is made from organically grown, not genetically modified soy beans, make sure to read the label. The label will also indicate if the miso is gluten free.
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- https://www.bbcgoodfood.com/howto/guide/health-benefits-miso
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