Drinking miso soup every day can boost your immunity.
In the past, rice, miso soup, and tsukemono were the norm for breakfast in Japanese food culture. However, as lifestyles have changed, people have gradually moved away from Japanese food. At a time when it is difficult to go out due to the spread of infectious diseases and the declaration of a state of emergency, eating mainly Japanese food will help boost your immunity. So much so that in the past, Japanese food culture had a nutritious and balanced diet.
One of them is “miso soup”. Miso is made by fermenting soybeans. In addition to the ingredients contained in the soybeans, the fermentation process further enhances the nutritional content. Furthermore, by making it into miso soup, the ingredients dissolve into the soup and you can consume all the nutrients such as vitamins, proteins, and amino acids.
A look at the nutritional components and expected effects of miso
【Main ingredients】
Isoflavone
A natural component of soybeans, a type of polyphenol
Effects: Antioxidant effect, prevention of lifestyle-related diseases and menopausal disorders, beautiful skin, etc.
Vitamin E
A type of fat-soluble vitamin
Effect: Removes active oxygen and has an antioxidant effect
Vitamin B
Vitamin B group consisting of 8 kinds of nutrients
Effect: Supplements energy metabolism in the body
Choline
Nutrients necessary for the composition and repair of cell membranes
Effects: Prevention of dementia, etc.
Soy lecithin
A type of phospholipid contained in soybeans
Effects: metabolism of lipids, improvement of memory, sleep promotion, improvement of liver function, etc.
Trypsin inhibitor
A type of protein
Effect: Prevention of diabetes, prevention of infectious diseases such as influenza
Linoleic acid
Fatty acids
Effect: Fat loss, dieting effect
Saponin
Substances produced to protect the cells of vegetables and fruits from UV rays and insects.
Effect: Antioxidant effect, antiviral effect
Melanoidin
A substance made by the reaction of amino acids and sugars
Effect: Antioxidant effect, prevention of diabetes, inhibition of carcinogens
Glycosyl ceramide
Natural plant ceramide
Effect: Anti-aging effect, moisturizing effect
Tryptophan
A kind of amino acid
Effects: anti-aging, analgesic effect, improved immunity
Phytochemicals
Chemical components found in plants, substances created to protect against UV rays and pests
Effects: anti-cancer, stabilizes blood pressure, strengthening immunity
Miso soup’s cancer prevention announced by National Cancer Center Research Institute
Dr. Takeshi Hirayama and his colleagues at the National Cancer Center Research Institute have published the results of an epidemiological study showing a change in the mortality rate of stomach cancer among those who drink miso soup and those who do not. In the presentation, it was acknowledged that people who consume miso soup every day have a lower stomach cancer mortality rate. The institute also announced the results of a study showing that the more miso soup people consume, the less likely they are to develop breast cancer. Isoflavones, a component of soybeans, appear to be associated with a decrease in cancer incidence. A study by Professor Hiromitsu Watanabe and his colleagues at Hiroshima University has also shown that miso soup is effective in preventing cancer and stroke.
Miso soup is expected to have many benefits. If you don’t have any allergies, you may want to consume it every day, but isn’t it possible to drink too much miso soup and get too much salt? As far as I’m concerned, Professor Yoshio Uehara of Kyoritsu Women’s Universityhas also published a study showing that salt in the frequency of miso soup consumption does not affect blood pressure. It is said that there was no effect if it was up to 3 cups a day. If you take in too much salt from other foods, the salt content will be high. We need to be careful about the balance of our diet.
See: ci.nii.ac.jp
www.hiroshima-u.ac.jp
www.kyoritsu-wu.ac.jp
Types of Miso Soup and timing of adding miso
There are three types of koji used in miso: Kome-koji, Mugi-koji, and Mame-koji. The longer the maturation period, the more active the microorganisms in miso become, but the longer the maturation period, the higher the salt concentration. The aging period and salt concentration increase in the order of Kome-Miso → Mugi-Miso → Mame miso. You can change the type of miso or use a combination of miso in your three meals a day.
When making miso soup, turn off the heat and add the miso at a temperature of about 50 ° C to 60 ° C. If the temperature is too high, the nutritional components of miso soup will be lost.
The most powerful fermented food that can be easily made
With Covid-19 (new coronavirus) infections showing no signs of abating, drinking miso soup has been found to boost immunity, have many nutritional components, and preventive effects. The food culture that was commonplace in the past contains the wisdom of Japan’s predecessors about food. First of all, I want to drink “miso soup”, the strongest fermented food that can be easily made, regardless of the world situation.
