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Miso Soup — Cancer-Fighting Probiotics in a Bowl

Discussion in 'Health and Healing' started by Veritas Dolor, Sep 30, 2017.

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  1. Veritas Dolor

    Veritas Dolor vActivist Administrator

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    Miso Soup — Cancer-Fighting Probiotics in a Bowl

    Miso is a salty paste made from fermented beans (usually soybeans) that has been a staple ingredient in the Japanese diet for thousands of years. It can also be made using certain grains, such as fermented barley, rice or oats, mixed with salt and a bacteria called koji — which results in a range of miso tastes, colors and uses. Miso is one of the best condiments to keep on hand, as it’s versatile in recipes and packed with some noteworthy health benefits.

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    Last edited: Sep 30, 2017
    Veritas Dolor, Sep 30, 2017
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  2. Veritas Dolor

    Veritas Dolor vActivist Administrator

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    Check out this study on miso soup!!...

    Title:
    Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension

    Author: Hiromitsu Watanabe
    PMCID: PMC3695331

    This study covers the following healing topics regarding Miso:

    1. Radiation Protection by Miso
    2. Prevention of ACF and Cancer of the Large Intestine
    3. Effects of miso, salt, kojic acid and biochanin A on the development of ACF
    4. Effects of long-term fermented miso on ACFs
    5. Effect on large intestinal adenocarcinomas
    6. Effects of soybean products on colon carcinogenesis
    7. Prevention of Lung Cancer
    8. Prevention of Breast Cancer
    9. Prevention of Hepatic Tumor
    10. Prevention of Gastric Tumors
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3695331/#!po=61.8812
     
    Last edited: Sep 30, 2017
    Veritas Dolor, Sep 30, 2017
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