The Health Benefits Of Miso Soup

The soy bean paste "miso" is a variant of tofu that is used in Japanese cuisine and is a delicacy enjoyed most by vegetarians who substitute meat with soy. Miso soup is a popular side dish with sushi entrees, and recently studies have shown that between miso and other forms of soy, "miso" is the best option. Why?

Here are a few facts that might change your order:

Reduces risk of cancer  - Studies have shown that consuming one bowl of miso soup per day can drastically reduce the risk of breast, lung, prostate, and colon cancer.

Immune system boost - Miso has an alkalizing effect on the body and strengthens the immune system to prevent disease and infections. It's also rich in antioxidants, giving it anti-aging properties.

Nutritional balance - Along with beneficial enzymes and bacteria, miso is also loaded with protein, vitamin B12 (good for maintaining short term memory, many vegetarians are B12 deficient), vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fiber.

Fermented - Of all reasons to choose tofu in the form of miso soup, the fact that it is fermented is what wins us over. In recent years research has suggested that vegetarians be much more cautious about their soy ingestion due to its high levels of estrogen. Fermented tofu is recommended because the process requires breaking down more bacteria. 

Healthy skin  - The high content of linoleic acid, which is an essential fatty acid, makes miso a good source of skin preservation as it works to keep the skin soft, smooth, and free of pigment.

Courtney Gilmour
		About the author:
		Courtney is a published writer, stand-up comic, and shameless Internet enthusiast. She holds a double bachelors degree in English Literature and Communication Media Studies, specializing in semiotic theory, however she doesn't get Shakespeare and has never won a game of Scrabble. Currently she lives in Toronto and works as a writer for WOMAN.CA.
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