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| From: | Rima (lye4.ds.latimes.com)
| | Subject: | What's so great about miso? | |
Date: | October 20, 2007 at 5:39 pm PST |
I often come across folks extolling the virtues of miso (e.g. Gillian McKeith of BBC-TV's "You Are What You Eat" fame). But given how exceedingly high in salt even tiny amounts of lower-salt versions are, I can't understand this. These same experts also hammer on about the evils of sodium in the diet, so what makes miso OK? I don't get it.
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