MISO

by Dr. Lawrence Wilson

July 2016, L.D. Wilson Consultants, Inc.

 

All information in this article is for educational purposes only.  It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

 

I. INTRODUCTION

 

Miso is a very simple and wonderful food that adds beneficial bacteria to the body.  It has been eaten in Japan and some other parts of Southeast Asia for thousands of years.  It has a mellow, somewhat salty taste.

Miso is a fermented soybean paste.  In some types of miso, other cooked grains are added to the soy paste, such as rice or wheat.

The traditional way to make miso is that one mashes up cooked soybeans and adds se salt to it.  Then one exposes the mixture to various ferments or bacteria cultures.  These grow on the soybean paste, producing the miso.

Today, however, I suggest buying miso ready-made at the health food store.

 

Miso and mercury.  Miso is a special food for nutritional balancing because one type and brand of miso helps reduce mercury in the body.  Mercury toxicity is a severe problem for most people today.

 

II. THE BENEFITS OF EATING MISO

 

Miso has many benefits.  They include:

 

1. Reducing the mercury load.  One brand of miso, Cold Mountain (brand) Mellow White Miso and no others, contains a bacteria that helps reduce mercury in the body.  It is able to transmute mercury into less harmful elements. 

Other brands and other styles of miso do not have the same bacteria, so they are not recommended for mercury removal.

 

2. A probiotic food.  The bacteria in miso help maintain the proper intestinal flora.  

Miso works well as a probiotic.  Sauerkraut, yogurt, cheese and kefir are also acceptable.  However, many other fermented foods do not work well and some make our clients quite ill.

Ones I do not recommend include kombucha tea, pickles, kimchi, fermented vegetables, and others.  Some cause aldehyde poisoning and do not provide the correct intestinal flora.  For more on this topic, please read Fermented Foods on this website.

 

3. Miso provides a wide range of important trace minerals.  This is due mainly to its salt content.

 

4. A more yang food.  The high salt content of miso, and the fact that it is made of cooked beans, makes miso much more yang than most other fermented or probiotic foods.  This is a distinct advantage.

In contrast, yogurt, kefir, cheese, sauerkraut and most other fermented foods are much more yin.  This is harmful for healing and for Development, no matter what other benefits such foods may offer.

 

III. HOW TO PREPARE MISO CORRECTLY – THIS IS VITAL

 

Miso is eaten as a small cup of soup.  It is vital not to overheat miso, as this kills the live bacteria it contains.  Thus, in order to make miso soup:

 

1. Warm up some water on the stove.  Instead of water, you can use bone broth, another special food for nutritional balancing.  Instead, you could cook a small cup of vegetable soup.  Do not use more than about half a cup of water per person.

Traditionally, miso soup is very simple, such as just plain water with a little scallion in it.

2. When the hot water or soup is ready to eat, turn off the flame and leave it until it stops boiling.  This is very important to cool it down so it does not harm the bacteria.

3. Put a small quantity of Cold Mountain Mellow White Miso into a small bowl.

4. Mix this with a small amount of cool water until the miso has completely dissolved.

5. Then add this liquid to your soup, provided it is no longer boiling.  The soup can be hot, but not boiling.

6. Because it is a liquid, ideally have miso soup away from meals.  Instead, have it as a snack between meals, or have it 5-10 minutes before your meal.

Having liquids of any kind with meals dilutes the stomach acid and impairs digestion.

            One need not eat a lot of miso.  A small cup every day or every other day is plenty.

 

 

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