Miso

Miso sensitivity may stem from soy proteins, fermentation byproducts, or salt content. Avoid for 8 weeks, try supplements like quercetin or probiotics, and use alternatives like tamari, coconut aminos, or plain soy milk if tolerated.

🌿 What is Miso?
Miso is a traditional Japanese paste made from fermented soybeans, salt, and a koji starter. It’s commonly used in soups, marinades, and sauces, offering a savory, umami flavor.

🤔 Why Do I Have an Intolerance to Miso?
Sensitivity to miso may result from:

• Fermentation Byproducts: Compounds like histamines can cause reactions.
• Soy Proteins: These proteins may trigger immune responses in sensitive individuals.
• Salt Content: High salt levels can irritate some digestive systems.

🛠️ What Can I Do About It?

• Avoid miso for 8 weeks and monitor symptoms.
• Check for miso in soups, sauces, and processed foods.
• Retest after 8 weeks to reassess your tolerance.

💊 Supplements for Miso Sensitivity

• Quercetin: Reduces inflammation from histamine reactions.
  
• Digestive Enzymes: Help process fermented and soy-based foods.
  
• Probiotics: Support gut health to improve sensitivity management.
  

🍽️ Popular Dishes with Miso

• Miso soup
• Marinades for meats or vegetables
• Ramen broths

🍽️ Alternatives (If Tolerated)

• Tamari (gluten-free soy sauce)
• Coconut aminos
• Plain soy milk
• Silken tofu