Guest guest Posted June 25, 2010 Report Share Posted June 25, 2010 Hello my dear. Thank you for posting! I had a simliar discussion with a friend this week, she made us some miso soup and said she didn't think she should add the miso till it was in our bowl. She suggested that it was unpasteurized and that if we put it in to simmer (as I've been told to do for 2-3 mins) in essence we are pasteurizing it. So now you say what you say..... Do you agree with my friend? Should we NOT let it simmer in the soup? So many things change with macrobiotics eh? I remember Michio Kushi AND Lino Stanchich telling me that we add no salt at the table, it must be cooked into the food. I was considering a probiotic lately but what you say is interesting.... could you explain please? Love, Reg Quote Link to comment Share on other sites More sharing options...
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