Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are. But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso? Here is a growing glossary of ingredients that may be slightly off the beaten path.
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A fermented bean paste used in Japanese cuisine. Miso is traditionally made from soybeans fermented with koji culture, rice, salt, and water. South River Miso, a company in Massachusettes, makes soy-free varieties using azuki beans and chickpeas. Miso is a source of healthy lactobilii bacteria, which can help regulate digestion and restore healthy gut flora. Since it is a live food, for the best benefit, miso should be added at the end of cooking, and never boiled.