Soy is such a scandalous food in the nutrition world. I’ve met countless health coaches and nutritionists who are very passionate when talking about soy … so much so that it makes me nervous to even utter the word.

There have been countless contradictory articles published on soy: it’s a vegetarian’s dream come true; it’s a nightmare that will make your PMS rage like a wildebeest. I mean, can you get through a month of nutritional research on soy without pulling your hair out?

So why am I talking about miso paste today? Isn’t it soy? Yes … but it is fermented soy. Why is fermented soy special? Well let me tell ya.

The major difference between fermented and unfermented soy is phytic acid. Phytic acid — which some believe blocks the ability of our digestive track to absorb minerals — is neutralized during the process of fermentation, making fermented soy a better choice.

Benefits of Miso:

  • Strengthens your immune system
  • Helps keep our glowing faces, well, glowing — Linoleic Acid is found in miso paste, which is an essential fatty acid that contributes to healthy skin.
  • High in antioxidants (bye fa-wrinkles … get it?)
  • Miso is a complete protein that contains all essential enzymes
  • Is a great probiotic food source for digestive health
  • Full of enzymes, b-vitamins and protein

How you can incorporate miso paste into your balanced diet:

  • Add a tablespoon of miso paste into a pot of hot water for a healthy soup
  • Mix a teaspoon of miso paste in with your salad dressing of choice to add saltiness to your salad
  • Use miso paste as a flavour enhancer for your sautés and vegetable stir-fry’s