Quote Originally Posted by rebeccaC View Post
shootingstar...certified organic soy miso (fermented for at least 6 months) is one of my favorite ways of getting probiotics. It’s especially good for those who do like a salty taste with cardiovascular benefits rather than the cardiovascular problems associated with sodium chloride…..plus among other benefits miso is high in antioxidants and scavenging free radicals which helps healthy cell survival during radiation therapy.
If it helps you feel better, Rebecca because it's a tough time for you. No doubt you are highly mindful of what you eat.

Sometimes I'm shocked by recipes that throw in a ton of miso because often miso is high salt content. I have no idea about organic..and what that actually means for miso. Non GMO-soy bean based?
Smothering a fish with miso paste, as an example which I saw a chef on tv do... No way. A thumb dab for cooking a hot soup broth for myself is ok. As a child, a practice for a small dab of miso with cooked meat (like having mustard on the side at table), .the whole amount of miso to "dab" as a condiment for 4 people would be in our family, equivalent to size of bouillon cube.

My mother has been told by the doctor to be extremely careful with soy sauce and other salty foods. She has hypertension (high blood pressure) ..and takes a pill...for past 15 yrs. to control it. She does avoid salty food. So since that time, her Chinese cooking actually hardly or not even use any salt. It is possible to cook Chinese cuisine without soy sauce or very little salt. She does it. Her Toronto doctor is fully bilingual (English-Chinese) to convey all this information to her and he is CAnadian western medicine educated- licensed. So this doctor would have some personal knowledge of sort of common foods my mother would tend to cook and hence, advise her to reduce in certain amounts.

Maybe PubMed ..National Institute of Medicine's database has scientific studies..if one can even interpret study results for layperson. All this info. and wading through..