The 28 (at least) health benefits of miso soup and how to make it in 2 minutes

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Make miso soup in 2 minutes using authentic ingredients

I substantiate 28 health benefits of authentic miso (made in 2 minutes from scratch with traditional ingredients) – and show you how to locate the raw ingredients without getting scalped and how to make enough dashi (stock) to last for 3 days in the second part.

The reason there is no obesity in Japan and why the Japanese and Koreans have great skin

Ever wondered why obesity does not exist in Japan? (Or Korea for that matter where they also eat miso soup with every meal). Why do the Japanese (and Koreans) have such great skin? Why do they live around 7 years longer than us? If you discount the high rate of suicide in Japan skewing the average it’s actually a lot longer.

Breaking news:  Japan is virtually untouched by covid-19

Could this be because a sulfated polysaccharide called Fucoidan in the seaweed (Japanese Kelp) used to make miso is:

17.21 immuno-stimulant 

17.28 Anti-viral.

17.44 anti-inflammatory 

and kills covid-19 in vitro?

The Comparative Analysis of Antiviral Activity of Native and Modified Fucoidans from Brown Algae Fucus evanescens In Vitro and In Vivo* Krylova et al 2020

“…Thus, native and modified with enzyme Fucoidan have comparable potency against several DNA and RNA viruses, allowing us to consider the studied fucoidans as promising broad-spectrum antivirals….”

Sulfated polysaccharides effectively inhibit SARS-CoV-2 in vitroKwon et al 2020

“…Our results reveal that specific sulfated polysaccharides bind tightly to the S-protein of SARS-CoV-2 in vitro, which suggests that they can act as decoys to interfere with S-protein binding to the heparan sulfate co-receptor in host tissues3,11, inhibiting viral infection. …”

I recommend watching in 2 or more sessions.

0.48 The 3 kinds of Dashi (stock used to make miso)

1.54 Why it prevents obesity

2.47 Okinawans have the highest consumption of Kombu (Seaweed used to make miso stock) in Japan and also the highest life expectancy. Are these 2 things related?

3.21 How miso is made

4.38 to 7.11Fermentation process of miso: Anti-nutrients transformed to beneficial nutrients Beneficial aminos, vitamins and minerals improved and made more bio-available

7.13 The 3 types of Dashi a) Shiitake Mushroom Dashi

7.20 to 8.01 How and where Shiitake is grown 8.05 to 11.15 9 x health benefits of Shittake

11.11 Kombu (Janpanese Kelp) Dashi to

11.36 How & where it’s grown and harvested

11.44 How not to get scalped when buying your kombu

13.06 to 16.55 health benefits of iodine and alginin in kombu

17.00 Fucoidan (polysaccharide) and Fucoxanthin (carotenoid)

17.06 to 16.04 Fucoidan – 12 health benefits – the medical studies

18.11 to 18.34 Fucoxanthin – 4 health benefits – the medical studies

18.40 Dashi (stock) no. 3 Katsuoboshi aka bonito flakes (dried fermented skip jack tuna)

18.41 to 19.11 How it’s made – how to use it to make dashi (stock)

19,11 to 20.01. 8 x health benefits of bonito flakes

20.05 2 reasons not to overindulge in bonito flake dashi

21.06 to end How to make authentic miso soup with authentic shiitake mushrooms and Kombu (dried Japanese kelp). I SHOW YOU HOW TO MAKE ENOUGH DASHI TO MAKE MISO SOUP TWICE A DAY FOR 3 DAYS AND KEEP THOSE IMPORTANT HEALTH GIVING NUTRIENTS FRESH..

22.40 Wash the salt off the kelp by quickly rinsing it under the tap

22.52 How to buy and store dried shiitake mushrooms 23.15 How to test shiitake for snap

23.31 to 25.29 How to avoid getting scalped when you buy your kombu (kelp) (Kelp is a Japanese/Korean commodity and so should be very cheap. I give ebay price of the brand I recommend in UK, US and Australia)

25.38 to 28.43 How to buy and store your shiitake mushrooms 30.01 to 33.37 Making the shiitake and kombu dashi DO NOT OVERCOOK! 34.47 How to quickly cool your dashi so the nutrients are preserved 36.23 Making the second batch of dashi