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Longevity expert Dr. Vicente Mera has traveled the world in search of the best superfoods. After spending time in Japan, where he studied the practices associated with the Blue Zones, he became passionate about fermented soybeans, also known as miso.

Miso, a favorite of nutritionist Dr. Olivier Courtin-Clarins, is a paste made from fermented soybeans, sea salt, and Aspergillus oryzae. “It’s a huge source of minerals and vitamins,” Mela says. “It’s reasonably priced and delicious, and it becomes even more delicious when combined with other vegetables.”

A Japanese study found that people who consumed miso had lower rates of stomach cancer and heart disease, and miso also has anti-diabetic and anti-inflammatory properties. Many fermented foods, including miso, contain natural probiotics. This means that this ingredient naturally balances the intestinal flora necessary for general health.

How to incorporate miso into your daily life

Miso soup is a daily meal in Japan, and Dr. Mera recommends it to his patients, especially in the morning. “Miso has a direct effect on aging, especially on skin and cognitive function,” she added.

In addition to traditional miso soup, which also uses tofu and seaweed, miso has many possibilities that can be incorporated into meals at other times of the day, such as during lunch or dinner. Dr. Ma Mira recommends dissolving miso paste in 1 tablespoon of hot water and adding tofu, seaweed, green onions, green onions, etc. “It’s a dish with a lot of food.” lactic acid bacteria and Bifidobacterium It’s bacteria,” she explains.

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