Miso

🌿 What is Miso?
Miso is a traditional Japanese paste made from fermented soybeans, salt, and a koji starter. It has a rich, savory umami flavor and is commonly used in soups, marinades, broths, and sauces. Because it is fermented, miso contains natural byproducts like enzymes and organic acids that contribute to its unique taste and aroma.

🤔 Why Might a Sensitivity to Miso Occur?

A sensitivity to miso may occur due to:

• Fermentation Byproducts: Fermentation can produce histamines and other compounds that some individuals may react to.

• Soy Proteins: Natural proteins in soybeans can affect sensitive systems.

• Salt Content: Miso is high in sodium, which may irritate the digestive system in certain individuals.

• Additional Ingredients: Some miso varieties include barley or rice, which may add other reactive components.

🛠️ What can I do about it?

• Avoid miso and miso-based products for 8 weeks.

• Check ingredient lists for miso in soups, marinades, dressings, ramen broths, and sauces.

• Gradually reintroduce miso after the elimination period to assess your tolerance.

• Keep a symptom log before and after reintroduction to track any changes.

💊 Supportive General Supplements

Consider:

• Quercetin: Helps support a balanced histamine response.

• Digestive Enzymes: Assist in breaking down fermented and soy-based foods.

• Probiotics: Support overall gut health and digestive resilience.

🌟 Why Might I Have a Sensitivity to Miso but Not Other Soy Products?

Key differences include:

• Fermentation: Miso’s fermentation produces histamines and organic acids not present in non-fermented soy foods like soy milk or tofu.

• Concentration: Miso is a concentrated form of soy, making its natural compounds more potent.

• Added Grains: Some miso varieties contain barley or rice, which may contribute additional compounds that affect certain individuals.

🍽️ Popular Dishes That Contain Miso

• Miso soup

• Ramen broths

• Marinades for meats and vegetables

• Miso-glazed dishes

🍽️ Alternatives (if tolerated)

• Tamari (gluten-free soy sauce)

• Coconut aminos

• Plain soy milk

• Silken tofu