Health

Miso helps especially now in the cold season - strengthens the immune system, best support against viruses - including Corona - proven to help (proven by studies) with nuclear contamination (especially interesting now because of Ukraine) - binds toxins in the body and helps with the elimination - also with heavy metals, smokers etc... - proven to be about 25% less colon cancer - builds up healthy intestinal flora - alkaline - lowers blood pressure - preventative against breast cancer, uterine cancer.

Special probiotic strains such as lactic acid bacteria and yeast are known to promote intestinal health. Active live cultures are able to continually form new bonds with each other and with amino acids and polyphenols. This has a positive effect on all biochemical processes. Artificial products are comparatively unable to do this.

the risk of developing cancer is minimized Study Summary

Cardiovascular diseases are prevented study

there is a positive effect on bone metabolism

Menopausal symptoms are alleviated

Protection against free radicals and antioxidant effect study

blood pressure is lowered in many cases

cholesterol in the body is lowered study

Isoflavones have anti-inflammatory effects

Spermidine – cell renewal – with exceptional taste experience and spice

Blood sugar is reduced Study summary

All of this is particularly enhanced by fermentation – especially when it matures in wooden barrels for at least 2 years – unpasteurized – regional and of course organic and also with chickpeas or lupins.

The long-term Asian fermentation ensures optimal bioavailability. Insufficiently digested food can cause toxic reactions.

The extensive fermentation process gives miso the ability to have a positive effect on health. The resulting concentrate is rich in enzymes and contains live cultures that offer unique bioavailability. Fermentation causes the ingredients to enter a "pre-digested" state that can be easily absorbed by the intestines. Food in the pre-digestion stage allows a pH value of 3-4 in the stomach, which means that the body's own enzyme pepsin is only slightly active and does not break down the valuable protein compounds. (Pepsin requires a pH value of 1.5 - 2.5 to be active.)

All components are easily absorbed by the body, reach the intestine and are available there.

Scientific evidence and health benefits

Studies have shown that fermented foods provide numerous health benefits. Fermented foods contain lactic acid bacteria that promote gut health and strengthen the immune system. These bacteria can reduce inflammatory proteins in the gut, which helps maintain overall health. Fermented foods such as miso, tempeh and sauerkraut are rich in probiotics that improve digestion and support the balance of gut flora.

In addition, fermented foods have antioxidant properties that can help reduce oxidative stress and protect cells. Regular consumption of fermented foods can also improve nutrient absorption and provide the body with essential vitamins and minerals.

These scientific findings underline the importance of fermented foods for a healthy diet and a strong immune system.

: [ Study shows: Fermented foods are particularly good for health ]
: [ The Science of Fermentation: Health and Benefits ]
: [ Naturally ingenious: How fermentation makes our food healthier ]
: [ The effect of fermented foods on health - FITBOOK ]
: [ The effect of fermented foods on health - FITBOOK ]