What are the thoughts on miso

[annavon]

I have seen miso used in some raw food books. They say it isn't technically raw, but that it is a live food because it is furmented and contains cultures. Any more info on this subject? Thanks in advance for your kind responses.

[juliebove]

I used to eat and like the soy kind. But now I avoid soy. I had a thyroid problem and no longer do since I gave up soy. I tried the chickpea kind and didn't like the taste.

[Raspberry4]

I LOvE the stuff in my raw soups with ginger and garlic. I don't use much - just enough to give it that punch. It is not raw, but it is one of the foods that helps me eat and stay and enjoy raw. If you like it, use it.

[shashibala]

If you use it, try to buy it unpasteurized so the live cultures are still alive.
I used it once in a while in the winter when I really needed something warm.
I haven't used it since spring arrived, but I might again next year.

[cara4art]

I'm with shashibala on this one. Very good in the winter, and you only have to use a little bit in, say, a cup of warm water, or some in a salad dressing. During the cooler months, some denser, grounding foods are good, and necessary to keep you comfortable and help you stay the course, so to speak. Raw tahini, a dab of miso, and lemon juice make an awesome dressing or dip for raw veggies. Not technically 100% raw, but of value due to live organisms, etc. Unlike, say, soy protein powders, bars, supplements and the like, which give people problems, miso is a traditional, less processed food of the East.

[Eva]

I have heard some mixed things about miso, and I almost bought some at a health food store yesterday. But I'm glad I didn't because I generally feel less than stellar (like if I have cooked food) when I have kombucha, Nama Shoyu, or other fermented, live, not technically raw products.

Buuut, when I go through the same process using probiotics with raw nut cheese, I do not have any issues, so I don't think it's fermentation.

Hmmmm... Anyways, just my experience with similar products. But I guess I haven't ventured specifically into the miso realm since going raw.

Others seem to be OK with it, so I guess it's worth trying and seeing how you feel if you really want it and think it fits in with your life/choices. I know when I first went raw, Nama Shoyu felt fine to me but Braggs liquid aminos did not, so I did use the NS sometimes. At this point, though, they're both a "no" for me most of the time.

But... for me this isn't a religion, so nothing is set in stone! :)

[Raene]

Fermented foods ARE living. But yes, the soy doesn't start out that way. The base isn't living but it has live cultures on it, maybe???
I use it sparingly. I love it and I buy the unpasteurized. I gotta limit myself though or I start going crazy with it and can't stop and then feel all dehydrated from the salt.

[Raw Angel Mom]

You can purshace Brown rice miso. This is the one that i have and this is unpasteurized too.