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Fermentation is a tried-and-true food preservation technique that makes use of microorganisms to extend the shelf life of fresh produce. Besides preventing these foods from spoiling, fermentation also unleashes significant changes to the sensory and nutritional properties of food, providing numerous benefits. For instance, fermentation improves the digestibility of foods and in certain ways increases their nutrient content. It also makes it easier for the body to absorb those nutrients.

Organic miso is a great example of a fermented food whose full nutritional potential is unlocked by fermentation. In fact, the fermentation process radically alters the nutrient composition of organic soybeans and turns them into an anti-estrogenic food. The fermentation process also improves other things, such as the digestibility of organic soybeans, their nutrient content and the bioavailability of those nutrients.

In this featured article, you will learn why fermented foods like miso are some of the healthiest foods on the planet and what eating organic miso can do for your health.

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