Yummy !! Miso Does It!

With much credit to Care2.com…. I do not recommend using any unfermented tofu or soy, but fermented soy is different – like miso, tempeh and soy sauce – these are ok, especially miso. It is suggested that the amount of miso/all soy used should not exceed 2 teaspoons per person, per day.

The 10 Scientifically Researched Benefits of Eating Miso

  1. Contains all essential amino acids, making it a complete protein.
  2. Stimulates the secretion of digestive fluids in the stomach.
  3. Restores beneficial probiotics to the intestines.
  4. Aids in the digestion and assimilation of other foods in the intestines.
  5. Is a good vegetable-quality source of B vitamins (especially B12).
  6. Strengthens the quality of blood and lymph fluid.
  7. Reduces risk for breast, prostate, lung and colon cancers.
  8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
  9. Strengthens the immune system and helps to lower LDL cholesterol.
  10. High in antioxidants that protects against free radicals.

Miso has a wonderful sweet/salty flavor that can be used in a wide variety of recipes. The color of miso can vary from light yellow (good to use in a sweet miso soup during warm weather) to a deep dark brown with earthy tones and hearty flavor (which can be cooked with cubed root vegetables, wakame sea vegetables, and dark leafy greens during the colder months). When cooking with miso, use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste.

Ways to Use Miso in Recipes

  1. Use light colored miso as a dairy substitute in place of milk, butter, and salt in creamed soups.
  2. Puree with tofu and lemon juice in place of sour cream.
  3. Blend light miso with vinegar, olive oil, and herbs for salad dressing.
  4. Use unpasteurized miso in marinades to help tenderize animal protein and breakdown vegetable fiber.
  5. Use the dark rice or barley miso, thinned with cooking water, as a sauce for water-sauteed root vegetables or winter squash.
  6. Use dark miso in a vegetable-bean casserole to supply plenty of high quality protein.
  7. Make a spread using white miso, peanut butter, and apple juice to thin.
  8. Add miso to dipping sauce for spring rolls, norimake rolls, or raw vegetables.

Be careful not to get carried away and use miso in everything. Your body will respond to the excess salty taste with cravings for sweets, liquids, and fruit.

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