The Power of Miso

[postlink]http://itadakimasutube.blogspot.com/2013/03/the-power-of-miso.html[/postlink]http://www.youtube.com/watch?v=jD3CxrUJL-8endofvid 
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The Power of Miso by Dr. Lawrence Kushi and Chef Edwin Bellanco 

Japan Society Lecture - February 21, 2013

http://www.japansociety.org/

1:51 The making and types of miso
3:18 Japanese food and life expectancy
7:40 Foods and colon cancer
9:25 Country comparison of cardiovascular disease
10:03 Miso soup may lower stomach cancer risk
13:45 Soy can reduce breast cancer risk
19:40 Sodium intake and stroke rates in Japan
23:43 Salt in miso and cardiovascular disease
27:41 Miso-glazed salmon demonstration
36:51 Q&A
40:29 Health implications of soybean oil
46:25 Miso used to be sold unrefrigerated
49:08 Should women with breast cancer eat soy?
52:22 White rice vs. whole grain rice
55:49 Chef Edwin Bellanco's start with Japanese cuisine
56:53 Gut microbia and nutrition extraction

Miso, the main ingredient of miso soup, is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt. High in protein and rich in vitamins and minerals, miso plays an important nutritional role in Japan. Widely used in both traditional and modern Japanese cooking, it has been gaining interest world-wide. In this event, we welcome Dr. Lawrence Kushi, internationally recognized for his expertise in nutritional epidemiology and his research on the role of diet and nutrition in the cause of cancers, to discuss the health benefits of miso. Owner Chef of VITAE restaurant, Chef Edwin Bellanco, demonstrates new and innovative usages of miso. Audience members will leave this event with a free sample and recipes to try at home.

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