STIR IN MISO AFTER COOKING
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.