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I am including this information about Miso for several reasons. Most people do not know just how much detrimental radiation - from nuclear testing and nuclear accidents - they are exposed to on a daily basis.
It must be pointed out that the most medicinally beneficial Miso is actually well aged. Micro Disclaimer ↟↟ Miso typically has a high salt content so people who are salt sensitive should consider this fact and consult a Organic Or GMO? ↟↟ Please check - You can buy Organic Soy or GMO Soy, just so that you are aware of this. Soy is one of the most GMO'd plants on this planet so you need to be aware of this before you buy your Miso Paste. It is not any one particular component of Miso that makes it such an effective healing food, but rather a complex combination of ingredients and a unique double fermentation process that transforms soybeans and grains into a potent medicine. Although Miso can now be found in most natural food stores and is an important ingredient in natural food cookbooks, it is still greatly underrated as a medicinal food. It may have been our fear of radiation fallout from nuclear power plant meltdowns that first attracted Westerners to Miso. Dr. Shinichiro Akizuki's Theory ↟↟ When the USA dropped a nuclear bomb on Nagasaki in WWII, Dr. Shinichiro Akizuki (1916-2005) was working as director of the Saint Francis Hospital, Nagasaki well within the contamination radius of the bomb. Despite the fact that all of the people in and around the hospital showed signs of radiation poisoning, Dr. Shinichiro Akizuki and his immediate staff did not get radiation poisoning. For whatever reason, Dr. Akizuki had always insisted that his staff drank 8 cups of Miso Soup a day. Although Dr Akizuki spent years treating atomic bomb victims just a few miles from ground zero, neither he nor his staff suffered from the usual effects of radiation. Considering that it was the "only" abnormal thing that he could differentiate between his staff and other "regular people", Dr Akizuki hypothesized that he and his associates were protected from the deadly radiation because they drank 8 cups of Miso soup every day. In 1972, Dr Akizuki's theory was confirmed when researchers discovered that Miso contains dipicolinic acid, an alkaloid that chelates heavy metals, such as radioactive strontium, and discharges them from the body. ** Note: Using a binding agent like Chlorella or Spirulina helps greatly - especially when taken in conjunction with the leaves and stems of Coriander (also called Cilantro). Miso Research However, the most convincing evidence demonstrating the protection Miso offers to those exposed to radiation was published in Japan in 1989. Professor Akihiro Ito, at Hiroshima University's Atomic Radioactivity Medical Lab, read reports of European countries importing truckloads of Miso after the accident at the Chernobyl nuclear power plant. Professor Ito reasoned that if people were protected from radiation by Miso, then rats that were fed Miso and radiated should develop less cancer than radiated rats that were not fed Miso. Professor Ito was not surprised to find that the liver cancer rate for rats that were not fed Miso was 100 to 200 percent higher than that of rats that were fed Miso. Even more extraordinary is the fact that Professor Ito used commercial Miso powder, which is considered the lowest quality Miso. Many natural healers and Miso advocates consider long-aged Misos, such as hatcho, brown rice, and barley Misos, to be the most medicinally potent. Potent Medicinal Food? Although Professor Ito's radiation studies were very impressive, it was large population studies in Japan that were begun in the 60's and published in the 70's and 80's that first alerted researchers to Miso's potential as a potent medicinal food. One study of over a quarter of a million men and women showed that those who ate Miso soup every day had fewer cases of certain types of cancer. At first researchers associated the lower cancer rates with the orange and yellow vegetables that are traditionally cooked into Miso soup, and which were known to have their own health benefits. Ethyl Esters However, in the late 80's a team of medical researchers at Tohoku University, Japan, discovered a substance called The results of this work, which were presented to the Japan Agricultural Society, were extraordinary, because they showed that - at that time - Ethyl Ester was only made during fermentation. Since then, Ethyl Ester can be chemically made by gently heating a mixture of ethanol and ethanoic acid in the presence of concentrated sulfuric acid. They also scientifically demonstrated that the small amounts of Ethyl Ester found in a bowl of Miso soup could cancel the effects of nicotine - however there is a major problem when this is used in Genistein ↟↟ As stated above, most Miso incorporates Soy as a base. During the 1990's there was been an explosion of exciting research pointing to the extraordinary health benefits of soya foods in general and Miso in particular. Promoted by studies in Japan, China, and Singapore that linked lower rates of stomach, breast, prostrate, and kidney cancer and lower cholesterol levels with the consumption of traditional soya foods, scientists around the world began looking for a magic bullet in Miso, tofu, soya milk, soya sauce, tempeh and even TVP. Textured Vegetable Protein (TVP) is a meat substitute made from defatted soy flour and dehydrated soybeans. TIP: You seriously need to add some kind of sauce when eating TVP. What they found in the urine of people who ate these foods, and in the foods themselves, was high concentrations of a potent anticancer agent called Genistein, a plant isoflavone. According to a review article from the National Cancer Institute, in the US, and research at Children's University Hospital, Heidelberg, Germany, Without a growing blood supply, and unable to make new cells, the cancer slowly shrinks and dies. Genistein's ability to When added to tissue cultures of skin cancer cells, as reported recently in the British Journal of Cancer, Genistein rapidly suppresses growth and, before long, cancer cells look very different and begin to die. The 2017 study published in Nature by the British Journal of Cancer found that Genistein can Genistein and Miso have both been shown in laboratory experiments to have similar effects on animals with cancer. Genistein has been shown to be effective in both hormonal and non-hormonal types of cancer. Scientists believe that Genistein, like several other plant compounds called phytoestrogens, may have an influence on cancer via their estrogen-like action in the body. In fact, studies have shown that soya foods can reduce menopausal symptoms and influence the menstrual cycle. Although most soya products, even TVP, have some Genistein, it was discovered recently that Miso has about 25 times as much Genistein as unfermented soya foods, such as soya milk and tofu. Researchers at Tokyo's National Cancer Center Research Institute believe that during fermentation microbes cleave the bonds of Genistein's processor molecule, converting it to the active anticancer substance. Other fermented soya foods, such as natto (fermented soya beans), also have higher levels of Genistein. Even the ultra-conservative There are also early indications that the market will soon be flooded with both Natural Why Is Soya So Beneficial? ↟↟ There are studies in the scientific literature that demonstrate the medicinal qualities of Miso, but some offer no explanation as to why. For example, one little-known study of Miso, at Okayama University Medical School, in Japan, has shown that Miso is a powerful antioxidant aggressively scavenging free radicals from tissues in test tubes. Another study in Shenyang, China, concluded that Miso protects cell membranes from aging and therefore is a "good natural agent for resisting aging." Fermentation Process Yet another key to Miso's effectiveness as a medicine may be found in the unique lactobacillus fermentation process by which it is made. Not only does this process produce more Genistein, but numerous studies have shown that fermentation of food with lactobacilli increases the quantity, availability, digestibility and assimilability of nutrients. What's more, lactobacillus fermentation kills dangerous pathogens both in the foods before they are eaten and in the intestines. One study, published in the Annals of Medicine in 1990, reports the effective use of freeze-dried lactobacillus bacteria for the treatment of salmonellosis, shigellosis, and antibiotic-induced diarrhea. Folk Knowledge V's Science ↟↟ It's great when medical science confirms the medicinal properties of important traditional foods, but researchers are not yet close to understanding the full benefits of Miso. + Miso is a nourishing, high energy, whole food that helps maintain health and vitality. During fermentation, the complex proteins, oils, and carbohydrates of grains and soya beans are broken down into more readily digestible amino acids, fatty acids, and simple sugars. This is why Miso is considered an excellent food for people with a weak digestion and it is also a probiotic. Even today, in some parts of China and Japan drinking Miso soup every day is associated with a long, healthy life. Traditional Japanese breakfasts consist of Miso Soup, Rice-ball (+ condiment), Fish + Other fermented vegetables (like Daikon). In fact, having personally been in hospital in Japan, I can say with absolute certainty that it is still common to get miso soup with your 3 meals a day - if you ask for it. The Trivia Du Jour ↟↟ If you are buying
Chai'ro (brown) Miso is the most common color.
Soy contains PhytoEstrogens Further Research ↟↟ |
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