Eating the surprising spicy breakfast that can lower your blood pressure

If you try to reduce cholesterol levels, your first thought could be to skip the full butter, replace fatty meat cuts or repay the hard cheese.

What would you probably not expect to land on the breakfast table? A steaming bowl of salty soup.

Tikok and Instagram users may have discovered the people who sip on shells with a calming Miso broth before drinking their morning coffee and welcoming him as the ultimate, health-related way of starting the day.

The dietary hack has collected thousands of views in social media as a staple food for the Blue Zone diet, the nutritional approach, in which the eating habits of people in regions live all over the world. Users claim that they feel energetic and balanced.

So should you exchange your Weeabix for a hearty bowl soup, or is this just another fashion for social media?

We asked a nutritionist to break up the facts.

What exactly is Miso soup?

Miso soup in salty and hearty taste is a traditional Japanese dish that consists of miso, a thick paste that is produced by fermenting soybeans and then stirred into a traditional stock called “Dashi”.

The MISO soup can be prepared in different ways, depending on the cook and soup, but ingredients such as seasoned tofu, sea tang straps and cut spring onions are often added to the liquid basis for additional texture and taste.

The history of the Miso soup is not entirely clear, but some historians theorize that Buddhist priests introduced the court in Japan up to the 7th century AD.

Usually it was hot, there is a staple of Asian cuisine and has been associated with a number of supposed health benefits over the years.

What does science say about Miso soup?

Miso soup may not be as comfortable as a bagel or muffin, but there are some encouraging evidence that we should take the time to put ourselves in a bowl at breakfast.

It could help reduce your blood pressure and heart rate

While known to well -known high salt diets are associated with increased blood pressure, a review of 2020 showed that ingredients in MISO seem to dampen the activity of the sympathetic nervous system, which leads to a reduction in blood pressure and heart rate.

The researchers believe that this is due to the fact that fermentation changes the way the sodium interacts in the body – the peptides and bioactive compounds in MISO can actually blunt the blood pressure effect of salt, although more research has to be carried out.

It could help regulate your energy levels

Other studies suggest that Miso soup can play a role in supporting blood sugar management and contributes to compensating for the energy level. In fact, a study of 2021 showed that women with type -2 diabetes who drank Miso soup every day, had a lower HBA1C mirror -had a marker for the average blood sugar control over two to three months -compared to those who did not.

It is also associated with an abundance of health advantages

In a broader sense, research into fermented soy foods such as Miso has associated these products with a number of potential advantages, including antiabetic, antioxidant, AN-ANCH and anti-inflammatory effects.

And since Miso is a fermented food, it is of course also probiotic – which means that it feeds the good bacteria in our intestinal microbiom. According to newly occurring studies on the effects of the intestine on our health, this could offer health benefits throughout the body, including better immunity, skin and mental health.

What does a nutritionist say about Miso soup?

“If you replace sugar breakfast flakes for something hearty, light and nutrient -rich exchange, many people can be a good option,” says nutritionist Rob Hobson, author of the cookbook that does not process your life.

“Miso soup does not deliver the fiber we need from wholesome, but it is only too sugar and first ensures moisture in the morning, and you can always add vegetables and protein to the mixture.

“In Japan it is often part of a breakfast beam that includes rice, fish and vegetables-a combination, the stable blood sugar and long-lasting energy compared to the sophisticated carbohydrate breakfast of the West,” he adds.

He also notes that Miso soup contains small amounts of protein, B vitamins and minerals such as manganese, copper and zinc. Since it is often made from seaweed, tofu and vegetables, it can provide iodine and phytonutrients that support the function of the shyroid function and antioxidant defense.

“After all, it is also a rich source of isoflavons,” adds Hobson, “vegetable connections that are associated with potential advantages for bone health and symptoms of menopause.”

Is the food of Miso soup safe for everyone every day?

Not exactly.

“Miso has natrium (there is approximately 600 to 700 mg per tablespoon), so the general health effect depends on its entire daily salt intake and the rest of her diet,” comments Hobson.

“Some studies indicate that the fermentation process in Miso can compensate for some of the blood pressure effects of salt, which is why in Japan a higher MISO consumption has not always been associated with high blood pressure in the same way as other salty foods,” he explains.

However, if you have high blood pressure or monitor sodium, he recommends making a lighter broth with fewer Miso paste and choosing a variety with reduced salt.

“Pack the soup with vegetables to compensate for things,” he suggests, emphasizing that everyone with advanced high blood pressure, kidney problems or heart failure should probably skip this trend for safety reasons.

Another big consideration is the preparation degree. Creating a soup every day from scratch is not exactly practical for most people, although Hobson ensures that you can batch cooking soup for several days after the other if you want if you want to jump on the train.

“You can produce a simple base broth with MISO and vegetable stock and then keep it in the fridge for up to three days,” he says. “Add all other ingredients such as fresh green, tofu or seatang shortly before warming up so that you can keep your color and liveliness.”

An important restriction for his advice? “I would not freeze a miso soup,” he warns, “since the texture and taste can change. However, you can freeze portions of homemade vegetable supply and stir in the fresh Miso paste when warming up to save time.”

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