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
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