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Miso Dangers 

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Typically made with soybeans and fermented with rice or barley for an extend amount of time, miso is healthy condiment to cook with. The umami flavor provides a rich taste, and it makes every dish taste even more delicious. 

The protein and essential micronutrients play a key role in a healthy diet. Combine miso with additional ingredients to make quick soups, noodles, marinades or salad dressings with flavors like green onions, tofu, or seaweed.

Despite its numerous health benefits with low carbs and saturated fat, miso has several shortcomings, especially when consumed in large amounts. But you may question some of the potential risks or side effects associated with miso. 

What are miso dangers? Miso contains large quantities of salt, and eating too much sodium increases risk of health problems such as heart disease, stroke, and high blood pressure. 

Whether it is soup, marinade or salad dressing, miso has health benefits when eating the right amount.

Bottom line, consumption of miso must be done in reasonable measures to maximize health benefits such as improved digestion, lowering the risk of cancer, and enhancing natural immunity, among others. 

Most of those shortcomings and dangers apply when one consumes a large amount of miso. Again, during its preparation, check the amount of salt added and, if possible, try other additives that are a bit healthier. 

This article shares some of the dangers of consuming miso to help you avoid the risks. Answered below are frequently asked questions about the hazards that eating miso presents, and how to achieve the most from the fermented condiment.

Miso health risk

Miso is associated with major health risks like heart diseases, allergic reactions, and thyroid dysfunction. These three potential dangers are brought by the fact that miso is rich in sodium used for fermentation and preservation. 

Miso is a soy product that is considered a goitrogens, and some people are allergic or sensitive to soy intake. 

However, consuming moderate amounts of miso can prevent some of these health risks. But as with many things, overconsumption of a large amount of miso increases sodium intake, which causes blood pressure, especially in hypertension patients. 

On the other hand, miso can trigger allergic reactions such as vomiting, skin rashes and itching, diarrhea, and breathing difficulties. [1]

Miso soup is a goitrogen that may result in thyroid impairment leading to hypothyroidism. Recent research has shown that excess salt in miso is also associated with gastric cancer.

Keep consumption to a serving or two per day, and you should have concern about the dangerous limits.

Can miso make you sick?

Yes, miso can make you sick. It’s good to know how to store or handle it safely to prevent spoiling and excessive consumption of sodium.

Even though miso is fermented and has long shelf life, food poisoning is possible due to the growth of bacteria. 

That’s why it’s always recommended to store miso properly to prevent the unfortunate from happening. Check for any red flags suggesting the miso has gone bad before serving or adding it to any recipe.

Furthermore, consuming a large amount of miso can cause digestive discomfort, and eating too frequently has been associated with stomach cancer. Miso is also a goitrogenic soy product that can cause hypothyroidism due to thyroid impairment.

The high amount of sodium ions in miso soup increases concentration in the body, and can lead to heart disorders such as heart attack, stroke, and high blood pressure.

Miso is a healthy food, and consuming less than two servings per day should keep you away from any potential risks associated with eating miso.

Is miso cancerous?

No, miso is not cancerous. Research has demonstrated that there is no direct association with eating miso and developing cancer. 

According to a report by American Institute for Cancer Research, salt is a core contributing factor causing stomach cancer due to the presence of sodium ions. 

The larger concentration within the body or quantity of salt consumed, the higher the risk of stomach cancer. Therefore, consuming a moderate amount of sodium may not trigger the carcinogenic effects. [2, 3]

Furthermore, another report made in 2016 by Umesawa has shown that a large population in Japan who consume large quantities of miso soup is associated with gastric cancer. [4]

Based on generic results from the two reports, it’s reasonable to assume that miso is officially carcinogenic. However, this statement must be considered along with many other relative factors such as overall diet, lifestyle, and stress.

There are a number of major health benefits associated with eating miso, so keeping consumption to one or two servings of soy per day should associate no danger.

Is it ok to drink miso soup every day?

Yes, it is ok to drink miso soup every day. Therefore, consuming miso soup daily is generally safe for most people due to its rich protein content and low amount of fats and carbs, but only in moderate amounts. 

Research has shown that consuming a moderate amount of miso soup daily can lower the risk of breast cancer, help in weight loss, and improve the digestive system, among others. Because of miso has a very alkalizing effect on the body and strengthens the immune system to combat any infection. [5]

However, it depends on the diet restriction of an individual. Miso soup has a significant amount of salt that may not suit some people, especially those who are limited medically from sodium intake. [6]

Drinking too much miso soup can result in heart disease, stroke, and high blood pressure. 

Most brands are derived from soybeans, a common allergen for people sensitive to soy products. Some brands are also considered goitrogenic, which may cause thyroid impairment. 

Bottom line, if your diet allows the consumption of miso soup, then two key factors to be considered are the amount consumed and brand specifications. Eating one serving of miso soup should not pose any major health concerns.

Dangers of miso

Dangers of Eating Miso: Conclusion 

Miso is rich in protein and other micronutrients such as minerals and vitamins. As a result, miso has numerous health benefits as long as they are not allergic to soy products and moderate amounts of the ferment are consumed.

Typically, miso is preferred when consumed fresh without cooking and boiling to preserve the healthy bacteria. 

But eating an expired package of miso can cause food poisoning due to the growth of harmful bacteria. So, look for the expiry date of the miso package or any sign that it may have spoiled.

Most miso brands are made from gluten and soy products. Therefore, it’s advisable to keep away from miso because it may trigger allergic reactions from ingredients used in the ferment.  

Miso is mostly associated with increased sodium intake that has shown significant connection to thyroid dysfunction, hypertension and high blood pressure is people sensitive to salt. 

Consuming a small amount of miso everyday is safe due to high protein and low fat and carb content. Keep in mind that moderation in the form of one or two servings of soy per day is recommended to avoid serious concerns with overconsumption.

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