It can be used instead of the kitchen dice and is good for the line and health. Find out what benefits it has and why you should eat it
At the table is oriental food boom, including the miso, a condiment of Japanese origin obtained from the fermentation of yellow soy beans, sea salt and cereals, in particular rice or barley. In addition to being good to taste, this condiment is in fashion and is very popular with fans of ethnic cuisine. Its strong flavor is ideal for flavoring broths, soups and soups instead of the classic kitchen nut. But is it really healthy for the line and for health? Let's make it clear with the help of the nutritionist Valentina Schirò, specialized in nutrition sciences.
What benefits it has
Miso promotes intestinal regularity. «It brings probiotics,“ beneficial ”bacteria that rebalance the flora of the intestine and promote the health of the organism in general. These micro-organisms in fact help the body to better assimilate nutrients, including vitamins and minerals explains nutritionist Valentina Schirò. Miso is also an excellent ally of the line. «It brings so many enzymes that facilitate the digestive process and therefore counteract heaviness and swelling. In addition, it ensures many valuable nutrients including B vitamins, which are essential for the proper functioning of the metabolism, the mechanism that transforms food into energy and burn calories. It is also a source of vitamin A and many minerals, in particular calcium, magnesium and iron, useful for health and for the line. However, it should be consumed in moderation: the miso contains high amounts of sodium, which taken in excess favors overweight, high blood pressure and other disorders specifies the expert.
How to consume it
«To preserve its beneficial effects, it should be dissolved in a little water and added to the dishes at the end of cooking without boiling it in soups or soups. The "good" bacteria of which it is rich are particularly sensitive to heat. To enhance the virtues the ideal is to combine it in the same meal with foods that provide prebiotics, substances that promote the survival and proliferation of the beneficial bacteria of which it is particularly rich at the expense of harmful ones, such as whole grains, rocket, bananas , broccoli, onion, chicory, leeks and many others suggests the nutritionist Valentina Schirò.
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