by Rosanna Martella
Postwar studies in Japan have revealed that cancer as a result of radiation was significantly reduced in those who regularly ate miso as a component of their diet. Miso is comprised of minerals and agents that assist with the digestion of your food.
These days, where we hear about soy in such a controversial way, it is good to hear about positive research of soybean products. In Michio Kushi’s book “The Complete Guide to Complete Health” you can find documented research on the idea that miso soup reduces the risk of cancer. The active ingredient in soybeans called genisten helps to prevent and relieve tumors. Other research suggests that fermented soy products could reduce breast cancer.
Miso soup is a mixture of fermented grain, salt, vegetables and seaweed. It is primordial and desirable for almost daily consumption.
There is a big variety of miso, but barley miso fermented for a minimum of two years, is the most medicinal of the many varieties and the one that is best for maintaining health and is suitable for consumption each day. There are other types of miso, made with various grains and varying lengths of fermentation. For example, barley miso that has been aged for a shorter period and is lighter in color, called white miso, soybean miso, rice miso, chick pea miso and others.
Seaweed is an important component of miso soup because it supplies hard-to-find trace minerals as well as very high quality potassium, zinc, calcium and iron.
Everyone on the healing path should have miso soup as the backbone of their daily diet, preferably at the beginning of a meal. This soup is comprised of minerals, fats and protein and offers an ideal environment in the body for the culture of the flora that is required in our intestines for successful digestion and conversion of the foods we eat, into the energy we need.
Barley miso has a rich dark brown color, and is delicious with a slightly salty taste. It gets you going in the morning and increases the beneficial flora that is so important for the health of the intestines. Here’s how you make enough for four or five servings in a few minutes: