Health Benefits Of Miso Essay

Do Not Miss The Health Benefits of Miso

Miso is a fermented food preparation, which is a staple food of the Japanese diet. Miso is enjoyed all throughout the year in Japan and is recognized as a nutritious food. But, many people in the other parts of the world, besides Japan are unfamiliar with miso.

Miso is made using soybeans and fermented with salt and koji, a bacteria. Besides soybean, legumes, peas and beans can also be used for making miso. Other ingredients used to make it include, barley, rice, hemp seeds, rye and buckwheat. Each ingredient used in preparing miso imparts a different flavor and color to the final product. This miso paste can be used to make soups, spreads, sauces or to pickle meat and vegetables.

Health Benefits of Miso:

Excess generation of free radicals in the body can attack and kill the healthy cells. Miso nullifies the effect of free radicals and protects the body against oxidative stress.

Such an action of miso is attributed to the existence of A. oryzae in it. Miso prepared using A. oryzae enhances the effect of natural antioxidant defense system in the body. These antioxidants scavenge the free radicals and guard the cells against damage and death.

Beneficial for diabetes:

This traditional Japanese food ingredient is useful for individuals with uncontrolled diabetes mellitus.

Research has found that miso reduces the activity of various digestive enzymes that play a pivotal role in carbohydrate digestion.

When food is consumed, carbohydrate present in it is broken down to a simpler form- glucose. Miso inhibits the activity of enzyme that helps in carbohydrate digestion. This delays formation of glucose as well as its entry into the blood stream. Thus, miso prevents rise in the blood glucose level post meal.

Trypsin inhibitor found in soybean-based miso increases the secretion of insulin from the pancreas, which helps in preventing rise in the blood glucose