1. Miso
Miso is made from fermented soya beans, plus barley or rice, and contains a range of goodies such as helpful bacteria and enzymes. A savoury paste used in dips, dressings and soup, it can also be used as a marinade for salmon or tofu. It's a representative food of traditional Japanese cuisine, and is very suitable for those who wish to avoid dairy. Further research is needed to determine its effectiveness on gut protection, nevertheless in regions where Miso is a staple food source the population have better gut health and less bowel disease.
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