Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains.
The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.
Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years. Today, most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate the digestion and energize the body. When purchasing miso, avoid the pasteurized version and spend your money on the live enzyme-rich product, which is also loaded with beneficial microorganisms.
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 vegetable 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.
Read more: http://www.care2.com/greenliving/10-benefits-and-uses-for-miso.html#ixzz1JOtk66B8
味噌由黃豆經醱酵製成，而黃豆的高營養價值已是眾所皆知，如DDMP-saponin是黃豆中一重要的成分，其可排除活性氧所導致的疾病及老化現象。
黃豆經過醱酵及熟成成為味噌後，更能增強蛋白質的消化及吸收的能力、保留體內年輕的細胞並延緩老化；
另黃豆在降低膽固醇方面亦有功效，即使經由醱酵製成味噌其 降低膽固醇的功效亦不會有所改變，而味噌、醬油及納豆同時也被確認為抗過敏的食物。
味噌是種健康食品，不但可有效預防癌症發生、降低血壓，更可預防老化及與老化相關的一些失調性疾病。
味噌因為含豐富的植物性蛋白質，因此可以降低攝取動物蛋白質與動物性油脂的膽固醇，像腦內革命一書就曾提及味噌能取代肉類使人體不致趨於酸化，並促進腦內嗎啡的分泌,也有預防癌症的效果，像是乳癌,胃癌,肝癌等甚至是對胃潰瘍也有幫助。
其作用主要是說乳癌患者如果將癌細胞抑制劑每日與味噌一同食用，治療效果將更為顯著。而且目前在放射能抑制的成效上也受到世界注目，其他諸如防止宿醉、動脈硬化,美肌效果等等....
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