A Healthy Indoor Garden - Provides fresh vegetables for a warm healthy bowl of MISO soup
An Ai Overview of NIH study of MISO Soup.
Article Title:
Miso: A traditional nutritious & health‐endorsing fermented product
NIH studies (Food Science and Nutrition) indicate that habitual miso soup consumption provides significant health benefits, including reduced risk of mortality, lower blood pressure (particularly at night), improved glycemic control in diabetics, and potential protection against sarcopenia. As a fermented soybean paste, miso is associated with reduced visceral fat, lower heart rates, and improved gut health.
Key findings from NIH-supported research:
Cardiovascular Health: Despite high salt content, studies show that miso soup does not increase blood pressure as much as equal amounts of salt and may actually lower nighttime blood pressure.
Diabetes and Metabolism: Daily miso consumption is associated with lower insulin resistance and improved glycemic variability in patients with type 2 diabetes.
Metabolic Effects: Miso has been shown to suppress visceral fat accumulation and reduce obesity in experimental models.
Muscle and Immunity: Research indicates that miso may help combat muscle atrophy and enhance immune function.
Reduction in Symptoms: A high frequency of miso soup intake is associated with lower GERD (gastroesophageal reflux disease) and dyspepsia scores.
These benefits are likely due to the fermentation process, which creates bioactive components and antioxidants, unlike non-fermented soy products. (Source NIH study - Ai Overview)
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