Miso is believed to have effects of protection against radiation and can be used to treat radiation sickness.

What is Miso

Miso (みそ or 味噌) is a traditional Japanese seasoning. It is typically produced by fermenting soybeans, with salt and the fungus kojikin (麹菌). It is believed that miso was originated in China, Korea or Thailand. In Korea, the similar seasoning is Doenjang - a traditional Korean fermented soybean paste. In China, it is called Doujiang (豆酱, Doubanjiang, 豆瓣酱). Actually, Miso, Doenjang and Doujiang have similar taste. They all are salty and made from fermented soybeans.

Does Miso Protect against Radiation

Scientists suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki.

In 1945, after the atomic bombing of Japan, Japanese doctor Tatsuichiro Akizuki fed his staff and patients a strict diet consisting of: miso, brown rice, seaweeds and other food to help prevent radiation sickness from pre-existing exposure. He saved everyone in his hospital, while many others in the area died from radiation sickness.

Miso can be added to a soup, salad or eaten with breakfast. How to eat Miso? Here are three Miso soup recipes:

http://www.naturalremediescenter.com/4201/miso-for-radiation-and-food-poisoning-how-to-eat-miso-three-miso-soup-recipes/

For more information about natural remedies, go to Natural Remedies Center: http://www.naturalremediescenter.com/

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