Barley Squash Soup Recipe
radiation poisoning Miso
MISO
Miso is a smooth puree, made from dark beans or grains or a combination of both. Normally is soybean miso, barley or rice and sea salt that has aged for a period of several months or years. The ingredients are cooked first, then inoculated with koji, a special mold that promotes the fermentation process. The mixture is placed in wooden barrels and allowed to stand for one year or more, similar to wine.
Miso is a salt, sweet and very delicious. Miso is used in making soups, pickles aging, preparation sauces and condiments for the broadcast and casual instead of sea salt in cooking. Miso contains living organisms that help digestion of grain. It also strengthens blood and provides a nutritional balance of complex carbohydrates, essential oils, proteins, vitamins and minerals. According to legend, miso was a gift from the gods to ensure the health of mankind, happiness and longevity. Miso has been an important food in the Far East since the beginning of civilization and became popular in the United States.
A number of important advantages are:
• Ability to chelate heavy metals * body radiation including radioactive strontium. Miso contains dipicolinic acid.
Downloads the body.
• Microorganisms beneficial to protect against harmful microorganisms.
• Help clean nicotine poisoning
• helps dissolve an accumulation cholesterol
• Promotes resistance to disease
• Reduce the risk of breast cancer: Journal of National Cancer Institute in June 18, 2003.
• Exemption from the effects of heavy smoking
• Exemption from the effects of excessive alcohol consumption
• Helps prevent allergies
MISO word itself means "source of flavor," MI means "taste" and N means "source". A bowl of miso soup is soothing, relaxing and stimulates the appetite. I have for breakfast every day (and everyday). I feel refreshed thereafter. Miso soup in the morning sets the atmosphere throughout the day. It took some getting used to, but now I feel much better.
The variety of soups you can prepare in the kitchen are endless. Here are some of my favorites:
1. Carrot, onion, wakame, miso Soup
2. Squash Summer Corn Miso Soup
3. Miso Soup Noodles and Pasta
4. Cream of mushroom soup miso
5. Miso soup creamy parsnip
Leaning how to create a balance with the soup, our day begins with a harmonious note and contribute to deep feelings of pleasure, satisfaction and accomplishment.
Me so happy!
Try some through the links below! For more recipes delicious contact me!
Have fun!
About the Author
David Snieckus
617-964-2951
davidsnieckus@hotmail.com
www.davidsnieckus.com and click on natural Import Company
http://www.naturalimport.com/david_snieckus
David Snieckus, Macrobiotic Counselor, Coach and Chef is a 1981 graduate of the world-renowned Kushi Institute and lives in Newton, MA. David empowers individuals to experience optimal health, well-being and happiness through the biological, psychological and practical application of Macrobiotics, particularily as it applies to the proper selection, cooking and eating of healthy, wholesome plant-based foods.