8 fermented foods for gut health

Here are eight fermented foods and drinks to try

Miso is a common seasoning used in Japanese cuisine. It’s made by fermenting soybeans with salt and koji (a type of fungus). Miso is most commonly used to make miso soup – a dish containing miso paste and stock traditionally served for breakfast.

Miso is packed full of probiotics and has been shown to improve digestion, and reduce gas, constipation, and antibiotic-related diarrhea or bloating. Oryzae is the main probiotic strain found in miso, which research has shown can help to reduce symptoms associated with digestive problems like inflammatory bowel disease.

The fermentation process also helps to improve digestion by reducing the amount of antinutrients present in soybeans. Antinutrients are natural compounds found in food, which, if consumed, can bind to nutrients in the gut and reduce the body’s ability to absorb them.

Other health benefits of miso include lowered blood pressure, improved heart health, and a reduced risk of breast cancer and stroke.

However, miso is also high in salt and should be eaten only in moderation to avoid health risks. For example, in this study, eating 3-4 cups of miso soup per day increased a person’s risk of developing stomach cancer.

Aside from stirring it into soup, miso can also be used to glaze cooked vegetables, marinate meat, or to add flavour to salad dressings. For more cooking ideas, have a read of these 8 ways to use miso paste from Cook Smarts.

Author: wpadmin

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