Gas- Help Please

[Guest guest]

The beneficial bacteria in miso clear the intestinal fermentation produced by

a number of foods. Miso soup works better than yoghurt. Meat takes 5 days to

eliminate and putrefies in the gut. Vegetarian food passes in 24-36 hours.

This is the real source of the vegetarian advantage and it gives a more positive

outlook and attitude.

Miso and wakame seaweed in soup also clear alcohol, tobacco, drugs, automotive

pollutants and radioactivity. Source: Soybean Diet by Herman Aihara. Rice and

miso soup give a huge advantage over those eating burgers and fries. I'll show

you how to make it next time.

Stephen Jared ND

[Guest guest]

Are you saying that whenever we eat any kind of red meat it stays in our gut for

5 days? Why does it stay that long? What is miso? Thanks, Genevive

 

 

 

 

 

, " Bach Choi Arts, LLC " <bach.choi

wrote:

>

> The beneficial bacteria in miso clear the intestinal fermentation produced

by a number of foods. Miso soup works better than yoghurt. Meat takes 5 days

to eliminate and putrefies in the gut. Vegetarian food passes in 24-36 hours.

This is the real source of the vegetarian advantage and it gives a more positive

outlook and attitude.

> Miso and wakame seaweed in soup also clear alcohol, tobacco, drugs,

automotive pollutants and radioactivity. Source: Soybean Diet by Herman

Aihara. Rice and miso soup give a huge advantage over those eating burgers and

fries. I'll show you how to make it next time.

> Stephen Jared ND

>

[Guest guest]

 

 Miso can be bought in dried powder form -in  little sachets from health food

stores--if you have gas -check your diet as well-drink lots of water-coffee 

can  upset digestion and  form  gas- also beans etc -if you have this problem

periodically-take note of your diet-- and yes meat  is difficult to digest- so

eat less of it if you are a big meat eater.- 

 

 

Miso soup

 

From Wikipedia, the free encyclopedia

 

Jump to: navigation, search

 

 

 

Miso soup (with Tofu, Wakame and Scallion).

Miso soup (味噌æ±, miso shiru?) is a traditional Japanese soup consisting of

a stock called " dashi " into which is mixed softened miso paste. Although the

suspension of miso paste into dashi is the only characteristic that actually

defines miso soup, many other ingredients are added depending on regional and

seasonal recipes, and personal preference.

 

 

 

 

 

Contents[hide]

 

1 Miso paste

2 Stock

3 Solid ingredients

4 Preparation and serving

 

4.1 Instant miso soup

4.2 Wappani

5 Health benefits

6 References

7 External links

 

//

 

 

[edit] Miso paste

Main article: Miso

The choice of miso paste for the soup defines a great deal of its character and

flavor. Most miso pastes can be categorized into red (akamiso), white

(shiromiso), or black (kuromiso), with darker pastes having a heartier, saltier

flavor. There are many variations within these themes, including regional

variations, such as Sendai miso; pastes designed to be used with specific

misoshiru ingredients, such as yasaimiso, a white miso for use with

miso-vegetable soup; and seasonal variations.

[edit] Stock

Main article: Dashi

The most common dashi soup stocks for miso soup are made of niboshi (dried baby

sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked

bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake mushrooms). The

kombu can also be used in combination with katsuobushi or hoshi-shiitake. The

kelp and/or shiitake dashi serve as a vegetarian soup stock.

Outside of Japan, American or European style miso soup is sometimes made by

dissolving miso in a Western vegetable stock. The stock might include

ingredients such as negi, carrot, potato and daikon radish. In some versions of

the dish chicken stock, Western-style fish stock, and other non-dashi bases can

even be used, but there is some debate over whether or not miso soups made using

these non-traditional bases count as true misoshiru. Christian Japanese refugees

who came to the Philippines during the Edo period brought along miso soup, but

the Filipino recipe differs mainly by the inclusion of tamarind, which gives it

a more sour taste than the original Japanese version.

[edit] Solid ingredients

 

--- On Mon, 12/10/09, Genevive 3 <genevive32 wrote:

 

 

Genevive 3 <genevive32

Re: Gas- Help Please

 

Received: Monday, 12 October, 2009, 2:40 AM

 

 

 

 

 

 

Are you saying that whenever we eat any kind of red meat it stays in our gut for

5 days? Why does it stay that long? What is miso? Thanks, Genevive

 

, " Bach Choi Arts, LLC " <bach.choi@.

...> wrote:

>

> The beneficial bacteria in miso clear the intestinal fermentation produced by

a number of foods. Miso soup works better than yoghurt. Meat takes 5 days to

eliminate and putrefies in the gut. Vegetarian food passes in 24-36 hours. This

is the real source of the vegetarian advantage and it gives a more positive

outlook and attitude.

> Miso and wakame seaweed in soup also clear alcohol, tobacco, drugs, automotive

pollutants and radioactivity. Source: Soybean Diet by Herman Aihara. Rice and

miso soup give a huge advantage over those eating burgers and fries. I'll show

you how to make it next time.

> Stephen Jared ND

>

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

______________________________\

__

Get more done like never before with 7 Mail.

Learn more: http://au.overview.mail./

 

 

[Guest guest]

Yes, Stephen is correct - any meat stays in your digestive system for around 5

days and it rots and putrefies in there. Humans were not meant to eat meat,

that's why we have such a long digestive system - unlike carnivores who have a

very short intestinal tract where meat goes through quickly.

 

Miso is fermented soybeans. That's the only kind of good soy -- if it is

fermented, such as miso or tempeh.

 

Carol

 

, " Genevive 3 " <genevive32 wrote:

>

> Are you saying that whenever we eat any kind of red meat it stays in our gut

for 5 days? Why does it stay that long? What is miso? Thanks, Genevive

[Guest guest]

Speaking of fermented soybeans - anybody know where I can purchase a quality

natto online?

 

 

 

_____

 

 

On Behalf Of algaelady1

Monday, October 12, 2009 10:08 AM

 

Re: Gas- Help Please

 

 

 

 

 

Yes, Stephen is correct - any meat stays in your digestive system for around

5 days and it rots and putrefies in there. Humans were not meant to eat

meat, that's why we have such a long digestive system - unlike carnivores

who have a very short intestinal tract where meat goes through quickly.

 

Miso is fermented soybeans. That's the only kind of good soy -- if it is

fermented, such as miso or tempeh.

 

Carol

 

@ <%40>

, " Genevive 3 " <genevive32 wrote:

>

> Are you saying that whenever we eat any kind of red meat it stays in our

gut for 5 days? Why does it stay that long? What is miso? Thanks, Genevive

 

 

 

 

 

 

[Guest guest]

Hi- Thank you for asking. I didn't say " red " meat. I said " meat " . Nobel

Prize winner N. Metchnikoff attributed the source of disease and premature aging

to toxic bacteria that propagate in the intestine. Meat is tough to digest and

triples the load on the kidneys. It also leaves cystlike deposits in the

kidneys which are often a problem for older people. The food industry and the

doctors would rather make money off you than tell you this.

To be fair, the National Cancer Institute did note that regular consumption of

miso soup reduces breast cancer risk by half. Source: flyer in Miso Master

miso. A couple of years ago the AMA came out in support of vegetarian diets- we

just never hear about it.

Don't let anyone tell you there's no vitamin B-12 in vegetarian diets- B-12 is

present in both miso and seaweed.

Miso is a fermented food made from soybeans and grains inoculated with a

beneficial microorganism (aspergillus oryzae) and aged 2-3 years in a crock.

The Japanese cultivated specific strains of bacteria for use in food several

centuries before the western world 'discovered' bacillus Koch (1880). Other

Asian cultures also produce a variety of fermented foods that aid the digestion

and assimilation of whole grains.

When I learned Macrobiotics (1981) I abandoned the foods my mother taught me

to eat without looking back. Recommended reading: Book of Miso by Shurtleff

and Aoyagi, Macrobiotic writers especially George Ohsawa, Noboru Muramoto,

Michio Kushi and Herman Aihara.

 

Stephen Jared ND

[Guest guest]

Hi- Final thoughts on miso.

Outside of Japan there is a tendency to take a casual approach or use the same

condescension to public taste that creates an inferior product- such as '365'

brand miso soup.

I learned about it from the Macrobiotic teachers who passed on the Meiji era

tradition. We shouldn't respect tradition for its own sake, but if the

tradition is a complex and subtle herbal formula, there is a danger of the

potential benefits being lost by intuitive meddling. The same is also true of

the Chinese herbal formulas. Here is the authentic recipe with its constants

and variables.

Soup stock or 'dashi': wash and soak a 6 " length of kombu (laminaria seaweed)

in a gallon of water, remove and use for soup, cooking and tea. Kombu

normalizes blood pressure and shrinks tumors. Some fish eaters add shaved

bonito but the Zen tradition is vegan.

Wakame or alaria seaweed is customary. It is the best plant source of

assimilable calcium (specific for thumb sucking) and other vitamins and minerals

Soak 15 minutes and drain. Cook in the pot with your choice of vegetables

and/or noodles.

Mix a heaping teaspoon of miso with enough water to make a smooth sauce. Do

not add to the pot until after the cooked ingredients have cooled to below 120

degrees as higher temperatures kill the beneficial bacteria.

Brown rice, barley, and hatcho misos are the most biologically active.

Lighter varieties (Shiro miso- almost always found in restaurants) have a

sweeter taste and are less active.

Some recommended vegetable combinations (from Soybean Diet by H. Aihara):

combine a root vegetable with a green one , e.g. squash and green onion, spinach

or cabbage or chard and daikon.

Miso tradition is broad and rich and any study of it brings rich rewards

 

Stephen Jared ND

[Guest guest]

Hi,

There was a piece on gas on Good Morning America last week by Dr. Oz. You might

look it up on their site. One of the causes is allergic reaction to wheat

gluten. Broccoli and brassicas cause gas and such too. Living Without is a web

site that gives lots of recipes. I have been toying with this for awhile but am

not getting very good results with bread yet. Gluten is in many products in

small quantities too-buillion, vanilla, and possibly chocolate chips. It is a

lot of work to remove gluten but many have done so and stores are beginning to

sell gluten free Corn and Rice Chex and some pasta. Give it a try.

 

 

 

 

________________________________

algaelady1 <carol

 

Mon, October 12, 2009 9:07:58 AM

Re: Gas- Help Please

 

 

Yes, Stephen is correct - any meat stays in your digestive system for around 5

days and it rots and putrefies in there. Humans were not meant to eat meat,

that's why we have such a long digestive system - unlike carnivores who have a

very short intestinal tract where meat goes through quickly.

 

Miso is fermented soybeans. That's the only kind of good soy -- if it is

fermented, such as miso or tempeh.

 

Carol

 

, " Genevive 3 " <genevive32@ ...>

wrote:

>

> Are you saying that whenever we eat any kind of red meat it stays in our gut

for 5 days? Why does it stay that long? What is miso? Thanks, Genevive

 

 

 

 

 

 

 

 

[Guest guest]

, " Bach Choi Arts, LLC " <bach.choi

wrote:

>

> Hi- Final thoughts on miso.

> Outside of Japan there is a tendency to take a casual approach or use the

same condescension to public taste that creates an inferior product- such as

'365' brand miso soup.

> I learned about it from the Macrobiotic teachers who passed on the Meiji era

tradition.

---SNIP------------------------

 

Wow, fascinating stuff, Stephen. Thank you for that. It's nice to know some of

the details of how it is made. I can't add anything other than the brief note

that my Japanese wife (and in-laws) made a big fuss about miso as we travelled

around Japan in the past. It seemed to me that every town had its own

'speciality' type of miso and my wife and in-laws got so excited as they tasted

(and sometimes bought) them. It's a pity we don't have things like that while

travelling around the UK; we do have traditional dishes in different areas

(going back several hundred years), but, in my view, they are often very

unhealthy. I wonder *why* Japanese food is so much healthier than, say, British

food. What part of their culture made it work for them, so to speak?

 

With all best wishes

Derek Haines

****

Quick Cash Generating Techniques to help you in a Recession ...>

http://marketof.extramoney.hop.clickbank.net/?tid=aa01