Miso, a culinary staple in the Japanese culture, is made by fermenting soybeans with barley or brown rice and mixing with salt and a fungus source. The final product is made into a paste that can be used in soups, salad dressing and sauces. Miso, like other fermented products such as sauerkraut, kefir, pickles, wine and natural yogurt, contains good bacteria known as probiotics, which have many health benefits.
Probiotics
The word "probiotic" means "for life." A probiotic is defined as a live bacteria found in the food supply, which helps to create a microbial balance within the intestinal tract. Probiotics work to reduce intestinal overgrowth that may be caused by a lack of fiber, certain birth control medications, antibiotics, gastrointestinal infections or consuming over-chlorinated water. By adding probiotics, gastrointestinal problems such as constipation, excess gas, bloating and diarrhea may be corrected.
Probiotics and Miso
The most common strain of probiotic bacteria found in miso is lactic acid and lactobacillus. Miso contains enzymes which provide chemical by-products that prevent overgrowth of bad bacteria in the intestinal tract. Miso is an effective probiotic because of its low pH, it is able to get past the stomach acid intact allowing for the active probiotics to effectively enter the small intestine.
Health Benefits of Miso and Probiotics
Miso, like other foods that contain probiotics, work to reduce cholesterol levels in the body. Miso also generates B vitamins and vitamin K in the small intestine and helps to regulate the gastointestinal tract. Research has also shown that eating miso on a regular basis can reduce risk of breast, prostate, colon and uterine cancer. Miso may also be protective against developing heart disease, osteoporosis and reducing symptoms of menopause due to the soy content of this food product.
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