Miso soup, a nourishing salty broth made from fermented rice or soybeans is a Japanese staple as well as the base broth for the macrobiotic. Miso is famous all over the world for it’s unique composition of cancer-fighting isoflavanes and probiotics. However it also includes unique properties that help eliminate heavy metals and radiation from the body. This is because miso soup contains dipicolinic acid, a chelating alkaloid that removes radioactive strontium, lead and other dangerous metals from the body.
Researchers at Japan’s National Cancer Centre monitored the eating habits of 21,852 women aged between 40 and 59 for 10 years from 1990. Their study Soy Isoflavones and Breast_Cancer Risk in_Japan discovered women who had three or more bowls of miso soup each day reduced their risk of getting breast cancer by about 40% to those who had only one bowl
To cure cancer or clear radiation and heavy metals from the body, drink three cups of miso soup a day.
How to Make Basic Cup of Miso Soup
The basic recipe for making Traditional Miso Soup is very simple and involves adding one tablespoon of miso to one cup of very hot or boiling water. To this you can also add green onions, slivers of garlic or even just a sprinkle of dried parsley.
To make a more traditional style of Miso that you can use as a vegetable stock, boil 8 cups water with 8 inches of kombu seaweed and 2 cups bonito flakes. Strain the mixture and then had four tablespoons of brown rice or barley miso, a sliced green onion. You can also add a bit of ginger, shredded shitake mushrooms, minced onion, carrot, celery, corn, watercress, turnip, dried or fresh garlic and dried chilies.
Note that some types of miso have a stronger taste than others and that you almost always have to adjust the amount of miso paste you put in the broth to taste.
For best results, buy a miso product (of any color, whether it be white, brown or red) that is certified organic and artisanal in manufacture rather than one that is mass-produced. All varieties of miso have profound chelating and cancer-fighting properties.
The Additional Benefits of Miso
Miso has many other benefits, the most notable being it’s ability to help it’s body digest boost starch and protein, thereby improving digestion. Miso is also a powerful live probiotic that works in the gut to improve a person’s entire constitution from head to toe, fighting high blood pressure, cholesterol, inflammation and oxidative stress.
Miso is also a low-calorie, fat-free vegan food option. One tablespoon contains 34 calories, 2 grams protein as well as many minerals including zinc, phosphorus, choline, manganese and copper.
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