Do you know about the Miso Miracle Food?

I firmly believe that miso ["me-so"] really is a miracle food. Good thing it is inexpensive, easy to get and very delicious.

One time I was talking about radiation and cows, beef, and especially milk with a farmer. I asked him if he liked miso. I kinda cracked-up when he replied: “Y’know? I don’t even know what a miso is.”

I have some really great news about miso. Best known for the soup, miso has been proven to have radio-protective properties, it tastes good and has been known for centuries as a healing food.

Iodine is an amazing element and a lack or deficiency of iodine can have disastrous effects on one’s health. Consuming enough iodine can have incredible results. There are MUCH better sources for iodine than “table” salt. I’ll explain why “table” salt should not be found on anyone’s table. Ever!

First, Miso…(I’ll expand this and the salt thing later)

During the aftermath of the disaster in Fukushima, one branch of my research on radiation prevention and remediation landed me on the fermented soy product: miso! First used 2 or 3 centuries BC, it has been called a “complete food” (protein, minerals, vitamins and more) which one could survive on; many have. Delicious with added sea vegetables for iodine, minerals and other important nutrients.

Here is an impressive and long list of conditions which extensive studies (long-term & large number of people) have demonstrated can be treated, cured and/or prevented by as little as one bowl of miso soup per day! (two for cancer and heart disease). I’ve always said: eat like a        (diabetic, heart patient, etc.)     to avoid becoming one.

Here are a few conditions that Miso has shown to have fantastic results with:

CONDITIONS:

Coronary Heart Disease (#1 cause of death in the US)

Breast cancer & Other cancers (lung, liver, leukemia, prostate)

Radiation sickness (nausea, bloody nose, and more) & resulting cancers

Cardio- & Cerebrovascular disease  (dysfunction of blood supply to brain/heart)

Dementia

Hypertension (high blood pressure)

Hypercholesterolemia (high cholesterol)

Diabetes (blood sugar disorder)

Liver cirrhosis (scarring)

Peptic ulcers

Chronic pain

Osteoporosis (especially in non-dairy consumers)

ADDITIONAL USES:

Food tenderizer

Marinade

Salting agent

Pickling medium

Antacid / digestive aid

Anti-oxidant source

Immune system enhancer

Side effects: a sense of well-being and calm…(compare that to the side-effects from drugs)

Shelf life: a decade or more (refrigerated)

The darker the better. Organic. NEVER Pasteurized.

Current favorite:  Miso Master Red and Miso Master Barley mixed half-and-half

Avoid all unfermented soy products like soy milk and tofu

(due to hormonal and mineral effects)