Miso is a fermented paste of Japanese origin, made primarily from soybeans, sea salt, and a ferment called koji, made from rice, barley, or soybeans. It has been used for centuries as a condiment, nutritional food, and healing food.
Miso contains all the essential amino acids and is an excellent source of vegetable protein. Through the fermentation process, it provides lactobacilli and other beneficial microorganisms, supporting intestinal flora. It contains vitamins B2, B6, and B12, and is an ally of the nervous system and metabolism. It also contains zinc, copper, manganese, phosphorus, and calcium, which strengthen bones and the immune system and help combat oxidative stress.
In addition, it contains beneficial enzymes and bacteria that promote intestinal health, boosting the immune system. Miso can neutralize and eliminate toxins from the body, such as heavy metals and radioactive waste. Its alkalizing effect helps balance the body's pH and reduce inflammation. Miso improves vital and emotional energy. It is considered a food that warms the body and soul, provides inner strength, and promotes emotional, mental, and spiritual balance as it is a natural energizer.
It can be consumed as: Miso soup, salad dressing, or as a sauce for fish or other foods. If you'd like to learn more, watch the video in Spanish.