MISO

Da se malo osvrnem na tematiku – zdravlje.

Tema: Hatcho Miso, oliti fermentirana soja.

Podosta o njemu napisao je drug Podravec, pa za njegovo viđenje istog, klikni OVDJE.

A ono što bih ja samo još želio skromno dodati na njegov post, jesu beneficije uzimanja istog:

Health effects of eating miso

Cancer prevention: Takeshi Hirayama of the National Cancer Centre Research Institute in Japan in 1981 found that cancer could be prevented by miso. According to his research, people who eat miso soup daily are correlated with 50% lower stomach cancer rates than people who do not eat miso soup at all. He also clarified that the vegetables accompanying miso soup also have cancer prevention effects. In 1992, Akihiro Ito from the Research Institute for Radiation Biology and Medicine (Hiroshima University) also revealed that miso has such effects on mice. Male mice were divided into 2 groups and received neutron radiation. One group of mice was fed normal food as usual and 62% of them got liver cancer although only 13% of another group, which had 10% of miso in their food, got liver cancer.

Detoxifying radioactive substance: In Hiroshima, the aftermath of radiation was investigated by some researchers and according to a report, some people who had eaten miso suffered less from radiation disease. Akihiro Ito at Hiroshima University confirmed the effects by using mice. He divided mice into 4 groups and fed normal food, food with 10% of dried red miso, food with 10% of soy sause and food with the same amount of salt as miso to the groups. 3 days later, the mice were examined for the survival rates of their hepatocytes of small inestinal mucous membrane. In the results, the rate of the group which had miso was the highest and moreover some of the damaged cells in the mice which had miso or soy sause reproduced themselves. This is known widely in Europe as well and miso was exported in large amounts in the aftermath of the Chernobyl nuclear accident in 1986.

Antiaging: Vitamin E, amino acids, saponin, melanoidin, lipofuscin and so on in miso have antioxidant punch. To remain young and maintain health, it is important to get rid of active oxygen that force substances in the body to be oxidised. Hiromichi Katoh from Otsuma Women’s University disclosed how well miso controls active oxygen in 1995. According to his research, active oxygen was greately controlled in both normal and low-sodium miso but low-sodium miso had greater effects. Low-sodium miso such as Hatcho Miso has a more beneficial impact on health. Supporting the research, Tokugawa Ieyasu lived to 75 years old when the average life expectation was 37.8 years old. He tried to maintain his health and had 5 different types of leaf vegetables and 3 kinds of root vegetables in miso soup everyday.

Aid digestion: Soy protein itself is poorly assimilated but it transforms itself through enzymes and microorganisms in the fermentation process to be assimilated easily. It also contains active digestive enzymes, which help digestion of other

Detoxifying: Microorganisms in miso discharge putrefactive bacteria and harmful substance from the intestines

Arteriosclerosis prevention

Control of blood pressure

Whitening and stain removal

Removal of soy allergen

Negating the effects of smoking

The perfect cure for hangovers!!!!! (apparently)

Bone-thinning prevention

and so on.

LINK

E, sad, što se okusa dotikavlja, meni on sam po sebi nije ukusan (onak, ak ga probaš samog ili samo sa vručom vodom), ali u kombinaciji sa pravom povrtnom juhom, savršen.

Miso se u juhe dodaje netom nakon kuhanja, jer se kuhanjem izgube svi toliko važni enzimi u njemu, te gubi svoju svrhu i funkcionalnost.