Miso, a fermented soy product, often garners mixed opinions when it comes to its consumption for those with yeast infections. Some individuals are under the impression that it’s completely off-limits due to its content of yeasts and molds, fearing that these could intensify a Candida overgrowth. On the other hand, there are many who advocate for its benefits and encourage its consumption. Our stance is clear: Miso is an entirely suitable choice for those with a Candida infection, given that it is of high quality. A well-chosen Miso will be unpasteurized, unhomogenized, and aged for at least two years. Such a product offers a myriad of health benefits and consuming a moderate amount daily is perfectly fine.

We perceive Miso as more advantageous during the cooler months, given its warming nature. However, everyone has their own preferences. The discussion on soy products is vast and intricate. While we won’t delve into the broader soy debate here, we highlight in our book Candida Crusher that soy, especially when unfermented, can be suitable for many. Like all foods, moderation and balance are crucial. Overindulging in any single food type, whether it be red meat, eggs, or even tofu, can lead to imbalances in the body.

Bringing the focus back to Miso, it’s not just a healthy choice but also a delightful one. When prepared as a warm broth, accompanied by ingredients like Benito flakes, onions, and other sea vegetables such as wasabi, it transforms into a nourishing meal. Rich in essential minerals, especially iodine, Miso is a food that we recommend incorporating into your diet, especially during the cooler seasons. Consuming one to two cups of Miso soup daily can be a healthful addition to your meals.

We trust that this provides clarity on the topic. Our aim is always to guide and inform, based on our expertise.

Disclaimer: While we offer insights based on our knowledge and experience, it’s vital to consult with your healthcare professional before making any dietary changes or decisions.