Miso neutralizes toxins and alkalizes the blood. It contains an excellent source of digestive enzymes, probiotics, essential amino acids, vitamins and minerals!
'Fermented soy in small, condimental amounts as practiced in traditional Asian cultures is the only safe way to consume this legume and even then, only for those who have healthy thyroid function because it is so extremely goitrogenic. Miso, tempeh, natto and soy sauce (If traditionally brewed) fall under this category.' (see full article in link below)