Guest guest Posted February 7, 1999 Report Share Posted February 7, 1999 At 16:54 07.02.99 -0700, you wrote: >From: " suzanne.hedley " <suzanne.hedley@...> > >Can anyone enlighten me in regards to MISO. I know it contains alot of >organic sodium (as oppose to sodium chloride) but, the ratio of sodium to >potassium (approx.10:1) seems out of wack. Can that much organic sodium be >good for you? It is actualy full of NaCl,sodium chloride, but that is good, because that is keeping it fresh. Miso is not suppose to be eaten on bread, instead of butter. It is a spice for making soups and vegetable dishes, it must be boiled, and food should not taste salty. You are supose to use it enough to get taste, but not too much to make food taste salty. Do not give miso to the children younger than 8. Do not eat miso ever day! Do not eat miso the same week you are eating milk or milk products. Miso is cleansing bowels and whole body. The original receipt for Miso ( Chiang ) is over 2500 old. The Chinese monks kept it carefully as a secret for strengthening and keeping natural immunity, beauty and longevity. The alchemist who knew the secret receipt for making Miso was guarded like an emperor. Marko Polo was the first one who has mentioned Chiang in his notes and brought a quantity to Europe. In archeological excavations in 1972 the barrels with still usable Chiang 2140 years old was discovered (168. B.C.E). Read about miso here: http://209.170.56.240/imo12267/ Use only 2 years fermented miso. Soy miso that is short time fermented is not good. Sea salt in good miso is not only a NaCl. NaCl is only natural preservative. It contain ~84 other minerals, and that is the main advantage. Read more about salt here: http://home.sol.no/~dusan/saltpage.html Dusan Stojkovic Norway Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 1999 Report Share Posted February 7, 1999 > It is actualy full of NaCl,sodium chloride, but that is good, because that > is keeping it fresh. > It is my understanding that sodium chloride(table salt), cannot be used by the body. It is toxic, can increase blood pressure (which proves it's toxic). The body can only efficiently use sodium that has been chelated to a protein molecule which can only occur as the salt passes through the plant kingdom (organic sodium). So are you saying that the sodium content in MISO is sodium chloride (table salt), if so, than I would not consider MISO as a " health " food product. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 1999 Report Share Posted February 7, 1999 Dear Suzanne, You are operating under the impression that sodium is bad for the body. This fallacy has been perpertrated on people by the legal drug pushers since the 1970s, and has no basis in fact. Sodium is essential in maintaining cellular fluid levels and in the transmission of impulses. People with high blood pressure are suffering from a deficiency of essential fatty acids (Omega 3) easily obtained from flax oil. They are not suffering from an excess of sodium. Miso is good food. Don't worry, just eat it. Best of Health! Saul Pressman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 1999 Report Share Posted March 3, 1999 Dear Saul, Have you given; your analysis of SEACURE , Northern Fish powder, which; is supposed to have much Omega 3. Would appreciate your comments. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2001 Report Share Posted December 22, 2001 Hi Bonnie, Can you tell me more about miso? Is it an herb? Do you have anymore info on it? I've had four different infections in the past two months and would love to know what I can take that is natural. Thanks. Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2001 Report Share Posted December 22, 2001 Hi Lynn, Miso is a paste made from soybeans that has been used in Japan for thousands of years. It can be used during cooking many dishes or can be made into a soup very easily. I have miso soup almost every morning for breakfast. The kind to buy comes from the health food store and should be organically grown (the cheaper ones from the Oriental markets usually have a lot of preservatives in them and are not considered healing). Generally, the dark misos are considered the most healing, with barley or " mugi " miso being the best of all, but I also use white or " mellow miso " occasionally because it is so delicious -- you can mix mugi miso and mellow miso together. The important thing is to resist the temptation to use a lot because it's pretty salty. For miso soup, it's recommended to use one teaspoon miso per one cup of boiling water. Remove a little water from the pot and mush up the miso in it, then add it back to the water but don't let the miso boil because that destroys the beneficial enzymes. You can have it clear or with a few vegetables. I also eat brown rice and other grains, lots of vegetables, some beans and seaweed -- pretty much the standard macrobiotic diet, and I don't eat animal products for both nutritional and ethical reasons. But miso is a wonderful start. If you're wondering why I'm sick, I can tell you that when I don't follow this diet I feel a lot worse. And, as I've said before, some things just may be beyond diet (like this damned disease). Meanwhile I do the best I can. If there's a Wild Oats market in your area, probably they'll have miso. If not let me know and I have the name of a wonderful mail order company that carries several kinds of miso and a lot more wonderful things. Bonnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2001 Report Share Posted December 23, 2001 In a message dated 12/23/2001 4:48:15 AM Eastern Standard Time, writes: > Miso is a paste made from soybeans that has been used in Japan for thousands > > of years. Just a reminder to those of you who are hypothyroid: Soybeans are detremental to that condition so find another natural antibiotic besides miso. Pattie in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 Hi Jo, What sort of Miso did you get? Or, did you make it? My problem is that instant miso's usually don't taste anything at all like the real thing. But, I love miso and would like to start planning some stuff for post-surgery that I can eat and enjoy. Nick 309/??? Surgery 10/28/03 Dr. Wetter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 Nick, I'd agree that the instants don't taste like the real thing, but I like the convenience of them. The best instants I've gotten were at Central Market (health food section) and Trader Joes. I try for the organic misos myself and prefer red and brown over the golden or white miso. I've found pretty good miso at Central Market and Fred Meyers, but certainly Uyajimaya would have a better selection. I have found it best to avoid seaweed at the beginning and when too tight - best not to take chances if you're still on clear liquids. Yes miso has a lot of salt, but for some reason it wasn't as hard on my system as boullion cubes. When I used broth, I went for the highest protein level I could find and found it much more satisfying. Jo in Silverdale, who's really glad she made some lentil soup this weekend.... -120 > Hi Jo, > > What sort of Miso did you get? Or, did you make it? My problem is that > instant miso's usually don't taste anything at all like the real thing. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 Here is a pretty good site showing how hatcho miso is made in Japan: <http://www.yamasa.org/japan/english/destinations/aichi/ hatcho_miso.html#hatcho_miso07> No, tofu is not fermented. It is a bit like making cheese. First you make the soy milk, then you add a precipitating agent, I used magnesium sulfate (Epsom salts). It separated into a sort of curds and whey. You lift the white curds from the top and ladle them into a cheesecloth lined mold to drain and set up. On Jul 14, 2006, at 8:07 AM, Parashis wrote: > Not only fermented, but fermented by artisans who took up to 3 > years in > the process. Would love to know the exact process, but suppose would > have to go to Japanese fermentation school. > On Jul 13, 2006, at 9:38 AM, Lana Gibbons wrote: > >> I would just like to point out that miso, natto, and tempeh are >> always >> fermented. I'm not sure about the tofu. >> >> -Lana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 I finally got some koji rice and I'd love to make some miso! My question is: what is the ratio of rice to beans? There are two different recipes on the box: one uses about the same amount of rice as beans, the other uses more rice. Since I don't have all that much koji rice, I'd prefer that there be more beans than rice. Also, can I use other kinds of beans besides soy? There seem to be a wide variety of things used ... I have peruano beans, which are really tasty and I think they'd make good miso! Any hints appreciated! -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2008 Report Share Posted October 4, 2008 Hi Reggie, I was using the Mugi Miso, but because I was concerned about yeast (having cancer) - I switched to hatcho, which I actually prefer. I saw a nutritionist, who told me that it is not that I have to yin, but rather I have a lack of yang - when I see Sanae, I will let you know what she says. I am excited at getting my children involved in eating macrobiotically also. Best wishes Fern Re: Counselors again.> > > > Date: Tuesday, September 30, 2008, 7:32 PM> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > I have tried raw, I have tried various cancer > > protocols, and I have tried macrobiotics. The food that makes me feel best > > and which feels right for me is macrobiotic food. Some days I am too sick > > to do much, and other days are better.> > I would really like to see an experienced > > counselor. Many of you on this list have recommended Warren or > > Danny. Please would you let me know if either of them are going to be in > > LA in the near future. It looks like I am going to do surgery, just to > > reduce the bulk of what my body is dealing with. I do not want to do chemo > > or radiation, which is what my doctors suggest. I want to use macrobiotics > > to heal and then live as a way of life. I already have lymph involvement > > and need to get going on a well directed diet, by someone experienced in these > > matters. I was diagnosed over 3 months ago, and have still not taken any > > proactive action allopathically. I feel really sick somedays, and I know > > that the cancer is just a symptom of the real problem. I have an idea of > > what they are, but need a counselors feedback.> > > > Thank you all.> > Best wishes> > Fern> >> > > > > > > ---------------------------------------------------------------------> > > > No virus found in this incoming message.> Checked by AVG - http://www.avg.com > Version: 8.0.173 / Virus Database: 270.7.5/1702 - Release Date: 10/1/2008 9:05 AM> No virus found in this incoming message.Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.7.5/1702 - Release Date: 10/1/2008 9:05 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2008 Report Share Posted October 4, 2008 Hey Fern, I look forward to hearing what happens with Sanae! Keep us posted. Reg > > > From: Fern <fern_s@> > > > Subject: Re: Counselors again. > > > > > > Date: Tuesday, September 30, 2008, 7:32 PM > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > I have tried raw, I have tried various cancer > > > protocols, and I have tried macrobiotics. The food that makes me feel best > > > and which feels right for me is macrobiotic food. Some days I am too sick > > > to do much, and other days are better. > > > I would really like to see an experienced > > > counselor. Many of you on this list have recommended Warren or > > > Danny. Please would you let me know if either of them are going to be in > > > LA in the near future. It looks like I am going to do surgery, just to > > > reduce the bulk of what my body is dealing with. I do not want to do chemo > > > or radiation, which is what my doctors suggest. I want to use macrobiotics > > > to heal and then live as a way of life. I already have lymph involvement > > > and need to get going on a well directed diet, by someone experienced in these > > > matters. I was diagnosed over 3 months ago, and have still not taken any > > > proactive action allopathically. I feel really sick somedays, and I know > > > that the cancer is just a symptom of the real problem. I have an idea of > > > what they are, but need a counselors feedback. > > > > > > Thank you all. > > > Best wishes > > > Fern > > > > > > > > > > > > > > > > > ---------------------------------------------------------- > ----------- > > > > > > > > No virus found in this incoming message. > > Checked by AVG - http://www.avg.com > > Version: 8.0.173 / Virus Database: 270.7.5/1702 - Release Date: 10/1/2008 9:05 AM > > > > > > > > > ------------------------------------------------------------------- ----------- > > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.173 / Virus Database: 270.7.5/1702 - Release Date: 10/1/2008 9:05 AM > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 Speaking of miso, i just wanted to say i really enjoy the Mituko brand Sakurazawa Yuuki Barley Miso. It tastes great, and you can actually see the whole grains in it. And as my kids say, It's bangin'. We all just have to be cautious not to overdo it with the tamari and miso because they are so delicious, but too much salt will of course make us crave alot of sugar.From: Fern <fern_s@...>Subject: Re: Re: Miso Date: Saturday, October 4, 2008, 7:09 PM Hi Reggie, I was using the Mugi Miso, but because I was concerned about yeast (having cancer) - I switched to hatcho, which I actually prefer. I saw a nutritionist, who told me that it is not that I have to yin, but rather I have a lack of yang - when I see Sanae, I will let you know what she says. I am excited at getting my children involved in eating macrobiotically also. Best wishes Fern Re: Counselors again.> > > > Date: Tuesday, September 30, 2008, 7:32 PM> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > I have tried raw, I have tried various cancer > > protocols, and I have tried macrobiotics. The food that makes me feel best > > and which feels right for me is macrobiotic food. Some days I am too sick > > to do much, and other days are better.> > I would really like to see an experienced > > counselor. Many of you on this list have recommended Warren or > > Danny. Please would you let me know if either of them are going to be in > > LA in the near future. It looks like I am going to do surgery, just to > > reduce the bulk of what my body is dealing with. I do not want to do chemo > > or radiation, which is what my doctors suggest. I want to use macrobiotics > > to heal and then live as a way of life. I already have lymph involvement > > and need to get going on a well directed diet, by someone experienced in these > > matters. I was diagnosed over 3 months ago, and have still not taken any > > proactive action allopathically. I feel really sick somedays, and I know > > that the cancer is just a symptom of the real problem. I have an idea of > > what they are, but need a counselors feedback.> > > > Thank you all.> > Best wishes> > Fern> >> > > > > > > ------------ --------- --------- --------- --------- --------- ------------> > > > No virus found in this incoming message.> Checked by AVG - http://www.avg. com > Version: 8.0.173 / Virus Database: 270.7.5/1702 - Release Date: 10/1/2008 9:05 AM> No virus found in this incoming message.Checked by AVG - http://www.avg. com Version: 8.0.173 / Virus Database: 270.7.5/1702 - Release Date: 10/1/2008 9:05 AM Quote Link to comment Share on other sites More sharing options...
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