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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.
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  • Digestive Enzymes: Help process fermented and soy-based foods.
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  • Probiotics: Support gut health to improve sensitivity management.
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🌟 Why Might I Have an Intolerance to Miso but Not Other Soy Products?

  • Fermentation: Miso’s fermentation creates histamines not found in non-fermented soy.
  • Concentration: Miso is a concentrated soy product, unlike tofu or soy milk.
  • Additives: Miso sometimes contains barley or rice, which could contribute to sensitivity.

🍽️ 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