This type of soup Japanese people eat 3 meals a day, knowing the use is surprised everyone, unfortunately few people pay attention

Miso is a popular fermented condiment in Japan, it has many good uses for health.

What is Miso?

Miso is a traditional Japanese condiment made from fermented soybeans with salt and koji.

Miso sauce is often processed into sauces, soups, salted vegetables and meat. It is described as having a salty taste, a pasty texture, and the color can be white, yellow, red or brown depending on the type of bean used.

Although miso is traditionally made from soybeans, there are others made from other beans or peas. In addition, certain ingredients such as rice, barley, buckwheat, hemp seeds, etc. all affect the color and flavor of miso.

Miso contains a large amount of vitamins, minerals and plant compounds with health benefits. It also contains small amounts of B vitamins, calcium, iron, magnesium, selenium and phosphorus.

Legumes are considered a complete source of protein because they contain all the essential amino acids required for human health. Furthermore, the fermentation process that produces miso makes it easier for the body to absorb the nutrients contained in it. The fermentation process produces beneficial bacteria such as A. Oryzae.

The Japanese often cook miso soup in the meals of the day, just add some other ingredients such as tofu, seaweed, eggs… and have a nutritious soup right away.

The main effects of miso

– Improve the digestive tract

The gut is home to thousands of bacteria, some beneficial and some harmful. If you have a healthy gut, it can help your body fight toxins and harmful bacteria.

Consuming miso will help improve the digestive tract, reduce bloating, constipation, diarrhea.

A. oryzae is the main probiotic strain found in miso. Research shows that the probiotics in miso can help reduce symptoms associated with digestive problems including inflammatory bowel disease.

In addition, fermentation improves digestion by reducing the amount of antinutrients in the soybeans. If you consume antinutrients, they can bind with nutrients in the gut, reducing the body’s ability to absorb them.

– Reduces the risk of certain cancers

Regular consumption of miso may protect against certain types of cancer. Although the salt content in miso is high, it does not increase the risk of stomach cancer like other high-salt foods.

One study compared miso to foods containing salt such as salted fish, processed meats, and pickled foods.

The results showed that fish, meat and pickled foods were associated with a 24–27% higher risk of stomach cancer, while miso was not associated with any increased risk.

Experts believe this may be due to beneficial compounds found in soybeans, which are able to counteract the cancer-promoting effects of salt.

Studies report that regular miso consumption can reduce the risk of liver cancer and breast cancer by 50–54%.

This spice is also rich in antioxidants, which can help protect your body’s cells against the harmful effects of free radicals, a type of cell damage that is linked to cancer.

– Strengthen the immune system

The probiotics in miso can help strengthen the intestinal flora, thereby boosting immunity and reducing the growth of harmful bacteria.

What’s more, a diet rich in probiotics can help reduce your risk of illness and help your body recover faster from an infection or the common cold.

– Other effects

This Japanese spice can also promote heart health, lower cholesterol levels, lower blood pressure, fight type 2 diabetes, and benefit the brain.

Eating miso is safe for most people, but because it contains large amounts of salt, it is not a good choice for people who need to limit their salty intake due to medical conditions.

Since miso is derived from soybeans, it contains goitrogen. This is a compound that can interfere with the normal functioning of the thyroid gland. Therefore, people with poor thyroid function should avoid it.