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Re: I use miso and soy yogurt a lot....       05/29/13 09:57 AM Edit Reply Quote Heather Reged: 12/09/02 Posts: 7799 Loc: Seattle, WA I'd try several and see what you like. I'm not sure I've seen miso that wasn't made from soy (though you can get seitan, also fermented, made from grains instead). I get white miso for mild flavored foods and a dark red miso for richer, winter foods. I'm lucky that I have a lot of big Asian markets around me so the miso selection, brands, quality is excellent. You don't need much miso for a whole recipe. I'd just start adding a teaspoon or so to things like a pot of soup or pasta sauce. It adds great depth of flavor but you don't actually "taste miso". And you'll get the health benefits. There is also rice and maybe even almond yogurt out now, those should have live cultures. Best, Heather -------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook! Print     Remind Me     Notify Moderator

Entire thread fermented foods mradams1 05/28/13 12:04 PM I use miso and soy yogurt a lot.... Heather 05/28/13 04:08 PM Re: I use miso and soy yogurt a lot.... mradams1 05/29/13 02:30 AM Re: I use miso and soy yogurt a lot.... Heather 05/29/13 09:57 AM Re: fermented foods Syl 05/28/13 04:00 PM Re: fermented foods mradams1 05/29/13 02:27 AM

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