Miso contains probiotics and antioxidants to promote kidney health! But be aware of 1 hazard

Miso, widely used in Japan, is made of soybeans and grains. The probiotics and antioxidants in miso play an important role in promoting kidney health and cell protection. However, due to the high calcin content of miso, excessive intake may increase hypertension and gastric cancer risks. Therefore, it is recommended to take miso appropriately in your daily diet and eat well to achieve its best health benefits.

According to the grain species used, miso can be divided into different types such as rice miso, maize miso and mixed miso. This traditional fermented food is not only rich in protein, ginger, small amounts of vitamins and minerals, but also contains a variety of non-nutrient compounds that contribute to health.

1. Antioxidant properties protect cells

Miso is rich in antioxidants, can neutralize free radicals, help reduce cell damage, and prevent health problems related to aging.

2. May promote cardiovascular health

Although miso is high in calcification, it also contains rich dietary fiber and compounds that are beneficial to heart health. A random comparison study explored the impact of miso soup on night blood pressure. The subjects of the study were patients with mild or first-stage hypertension, and they were divided into two groups, respectively taking miso soup containing 3.8 grams of salt, or soy foods with low calcines (0.2 grams of salt). The results showed that participants who drank miso soup for eight consecutive weeks had decreased at night, while those who drank no significant changes during the day.

However, there have been a large number of evidence that high calcification intake increases the risk of cardiovascular disease. Therefore, although miso soup may help lower blood pressure, its effect still needs further research and confirmation.

3. It may reduce some cancer risks

There have been many discussions on the relationship between soybean food and cancer. A brief analysis of seven team studies, which tracked between 7 and 18 years, showed no significant correlation between soybean products and cancer mortality.

Another study pointed out that high amounts of soybean products may be related to reduced cancer risk. However, when a variety of soy products (including miso soup, fermented and unfermented soy products) were further analyzed, it was not found that a particular soy food could significantly affect cancer risks.

In addition, studies have found that the correlation between soybean food and gastric cancer is still unclear. Some evidence shows that proper amounts of soy products may reduce gastric cancer risk; on the other hand, excessive amounts of high-calf food may increase gastric cancer risk. For example, studies have shown that people who drink three to four bowls of miso soup a day have a 60% risk of gastric cancer than those who don’t drink miso soup at all. Therefore, miso intake should be properly controlled to achieve a healthy balance.

4. Fermented food promotes kidney health

Miso is a fermented food that contains probiotics and helps maintain the balance of kidney bacteria. During the fermentation process, bacteria and yeast transform soybeans and grains into probiotic-rich foods such as miso, ego and kombucha. Probiotics such as Bacillus species in miso help inhibit harmful pathogens, produce antibacterial compounds, enhance the function of the kidney barrier, and promote nutrient absorption.

Probiotics have potential benefits for a variety of health conditions, including:

1. Improve kidney diseases, such as dysfunction and antibiotic-related abdominal distension.

2. Reduce lightweight constipation and secret problem.

3. Relieve allergic diseases, such as anaplastic dermatitis.

4. Supports skin and respiratory system health.