STIR IN MISO AF­TER COOK­ING

Good Health Choices - - Health bites -

We have more mi­cro-or­gan­isms in our bod­ies than cells, and whichever strains are pop­u­lat­ing us can swing our health ei­ther way. As most of our mi­crobes are in our gut, we can in­flu­ence them by what we eat. Foods with ben­e­fi­cial mi­cro-or­gan­isms, or pro­bi­otics, are a fea­ture of hotspot eat­ing. Symiots have a large ca­per af­ter a meal, the tor­tillas in Ni­coya come ‘con natilla’ – with a dol­lop of live, sour cream – and, in Ok­i­nawa, it’s fer­mented soy prod­ucts, such as miso. We want our pro­bi­otics to be alive when we eat them. That means un­pas­teurised, fer­mented veg­eta­bles, such as sauer­kraut and kim­chi; or pick­les, such as ca­pers and olives; and live yo­ghurt, ke­fir or lassi. When it comes to miso, don’t boil it with your soup – put it in af­ter cook­ing.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.