Here's the science behind organic miso's health-supporting properties

Miso is one of the oldest fermented foods known to man. Rich in both history and flavor, this unique and versatile condiment has been a staple of the Japanese diet for more than a thousand years. One of the things that makes miso so incredibly healthy is the fermentation process it undergoes. Fermentation is an age-old technique that makes use of microorganisms to transform easy-to-spoil foods into flavorful and more nutritious, shelf-stable products. Fermentation was our ancestors’ solution to food spoilage before modern conveniences like refrigerators and freezers were invented.

During fermentation, microorganisms break down carbohydrates to produce energy. Simultaneously, they release beneficial byproducts that protect food from food-spoiling bacteria and give it a unique, pleasant flavor. Fermentation also destroys the natural toxins present in some edible plants and the non-nutritive compounds that make them difficult to digest. And because fermentation frees up more nutrients for your body to absorb, fermented foods are considerably more nutritious than their original forms. Miso's abundance of essential nutrients and beneficial phytonutrients allows it to support the healthy functions of many organs and organ systems.

In this feature article, you will learn all about miso, the many benefits of fermenting food and the science behind organic miso's health-supporting properties.