A
Vegetarian Protein Substitute
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|
Rich
in High Quality Protein
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|
| Boosts
Usable Proteins of Other Food |
|
| Aids
in Digestion and Assimilation |
| Digestive
agents in all non-pasteurized miso are: |
|
•
|
Natural
digestive enzymes |
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•
|
Lactobacilli
(Lactic Acid forming bacteria) |
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•
|
Salt
resistant yeasts |
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•
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Koji
(aspergillus oryzae mold and other microorganisms present in it) |
They
all combine to help break down and / or digest complex proteins,
carbohydrates, and fats. But they are sensitive to heat, so should
not be over boiled when cooking.
When purchasing miso, look for "unpasteurized" to benefit
from these digestive agents. |
|
| Flavors
Low Salt Diets |
| Miso is
a good substitude for salt when cooking. Salt accentuates inherent flavors
in food, but Miso has its own rich flavor. Substituting it for salt in
various dishes will add taste and aroma with considerably less salt. |
| Low
Fat |
| Miso has
about 5% of mostly soy oils, 100% free of cholesterol and unsaturated.
These unrefined and unprocessed oils are rich in lecithin and linoleic
acid, which helps our arteries from clogging up. |
| Great
Food for Calorie Counters |
| Miso has
excellent protein to calories ratio, as little as 11 calories per gram
of protein. Fermentation reduces the Miso carbohydrates into simple easily
digestible sugars. |
| Alkalizes
the Bloodstream |
| Miso is
alkaline as opposed to acidic coffee, sweets, alcohol and meats. A cup
of miso in the morning in place of coffee and a bowl of miso complementing
other meals will help counterbalance the negative effects of acidic intake.
While most of us use Alka-Seltzers and Calcium Tablets to settle acid
indigestions, upset stomachs and hangovers, many East Asians use Miso
to help with those situations. |
| Good
Non-Animal Sources of B Vitamins |
| Through
the fermentation process, miso derives the Vitamin B-12 Vitamins (bacteria)
and the B-2 Vitamins (aspergilli mold). |
