Miso is one of the basic ingredients of Japanese cuisine. Fermented soybean paste is usually added to soups, but can also be a component of many other dishes. Now it has turned out that miso is worth eating not only because of the taste. This paste is also one of the secrets of Japanese longevity. Like other typical Japanese dish - natto.
Such conclusions come from studies conducted on a group of over 100,000 Japanese. They show that those who regularly consumed fermented soy products - such as miso or natto - were less likely to die prematurely. And that by as much as 10 percent. Scientists explain that this may be due to the fact that the dishes from fermented soy have a high concentration of beneficial compounds, which include help keep cholesterol stable.
Miso paste is most often used to prepare traditional soup, but it is also added to sauces and pickles. It is made on the basis of fermented soybeans with the addition of rice or barley, salt and yeast. And it is to this that he owes his extremely rich range of flavors. Due to the high content of protein, vitamins and minerals, miso is valued not only for its taste, but also for its health properties. It supports, among others digestive health. That is why many Japanese residents start their day with a bowl of miso soup, which not only constitutes a light, energizing meal, but also stimulates the digestive system. Miso, like other fermented products, also supports the immune system. At the same time, miso is a treasury of many nutrients: B vitamins, vitamin K, phosphorus, fiber, isoflavones and vegetable protein.
In addition, like other fermented products, it has a beneficial effect on the bacterial flora of the digestive system, and this is considered a "second brain". Thus, intestinal bacteria affect not only our health, figure, but also well-being. A research team led by the National Cancer Center in Japan investigated the links between several types of soy products and the risk of death from cardiovascular, respiratory and cancer. Researchers found that higher consumption of fermented soy was associated with a 10 percent reduction in mortality risk. People who ate natto also had a lower risk of dying from cardiovascular disease. It is surprising that the total consumption of soy, including products such as tofu, soy milk, did not affect mortality.
The study authors point out that fermented soy products are richer in fiber, potassium and bioactive ingredients than their unfermented counterparts.
- Increasing evidence suggests that fermented soy products have high health properties. Whether people eat them depends on their culinary culture, but some countries already include soy and fermented soy products in their diets, '' pointed out Kayo Kurotani and Hidemi Takimoto of the Tokyo National Institutes of Biomedical Innovation, Health and Nutrition.
