With the deepening of medical research in Zhang Chengyu, the medical community has gradually discovered that fermented ingredients such as miso and yogurt have good health care effects, which can not only inhibit fat absorption and prevent hyperlipidemia and constipation, but also promote metabolism and help burn fat. The director of the Japanese clinic even recommended a simple dish, pickled fruits and vegetables with miso and yogurt, which successfully helped more than 3000 local residents lose weight! Doctors helped more than 3,000 people lose weight by simply cooking "yogurt and miso kimchi". Guangwu Clinic in Kashima City, Saga Prefecture, Japan successfully helped more than 3,000 people lose weight through a kind of "picking vegetables with yogurt miso", and some people even lost weight from 60.5kg to 47kg, a total loss of 13kg, which was called "miracle" by Japanese programs. In this regard, Guangwu He Yan, president of Guangwu Clinic, believes that yogurt and miso can become bait for beneficial bacteria after entering the intestine, so that beneficial bacteria can secrete short-chain fatty acids, which can inhibit fat absorption, help prevent hyperlipidemia, improve metabolism and promote fat burning. It has a good weight loss effect and is even called "thin acid" in recent research; Pickling vegetables with yogurt miso can ferment vegetables and improve their nutritional value. (Editor's recommendation: Soy milk yogurt is healthier than soy milk: 2 weeks to eliminate constipation and reduce blood fat) Kozuki Tsuyoshi, a nephrologist at the University Hospital of Cherokee, Japan, also said that eating yogurt can promote intestinal peristalsis and improve constipation, while lactic acid bacteria can also improve the intestinal environment, help the old waste to be discharged, prevent redundant nutrients from being absorbed again, and help to lose weight. Akashi Ding Dian, a famous Japanese management nutritionist, also said that soybean saponin in miso can help to inhibit the absorption of sugar and lipid and prevent obesity. With the deepening of medical research in Zhang Chengyu, the medical community has gradually discovered that fermented ingredients such as miso and yogurt have good health care effects, which can not only inhibit fat absorption and prevent hyperlipidemia and constipation, but also promote metabolism and help burn fat. The director of the Japanese clinic even recommended a simple dish, pickled fruits and vegetables with miso and yogurt, which successfully helped more than 3000 local residents lose weight! Doctors helped more than 3,000 people lose weight by simply cooking "yogurt and miso kimchi". Guangwu Clinic in Kashima City, Saga Prefecture, Japan successfully helped more than 3,000 people lose weight through a kind of "picking vegetables with yogurt miso", and some people even lost weight from 60.5kg to 47kg, a total loss of 13kg, which was called "miracle" by Japanese programs. In this regard, Guangwu He Yan, president of Guangwu Clinic, believes that yogurt and miso can become bait for beneficial bacteria after entering the intestine, so that beneficial bacteria can secrete short-chain fatty acids, which can inhibit fat absorption, help prevent hyperlipidemia, improve metabolism and promote fat burning. It has a good weight loss effect and is even called "thin acid" in recent research; Pickling vegetables with yogurt miso can ferment vegetables and improve their nutritional value. (Editor's recommendation: Soy milk yogurt is healthier than soy milk: 2 weeks to eliminate constipation and lower blood fat) Kozuki Tsukiyoshi, a nephrologist at Tochiku University Hospital in Japan, also said that eating yogurt can promote intestinal peristalsis and improve constipation, while lactic acid bacteria can also improve the intestinal environment, help the old waste to be discharged, prevent redundant nutrients from being absorbed again, and help to lose weight. Akashi Ding Dian, a famous Japanese management nutritionist, also said that soybean saponin in miso can help to inhibit the absorption of sugar and lipid and prevent obesity. Yogurt miso pickles, this homemade super-simple slice, prepare your favorite vegetables such as cucumber, sweet pepper and radish. Salt, no yogurt and miso. Honey and oligosaccharide are about 1 tablespoon each. The practice is to cut the vegetables into edible sizes, then pinch them with salt to remove the water from the vegetables. Mixing yogurt and miso at the ratio of 2: 1, adding appropriate amount of oligosaccharide can help increase short-chain fatty acids, and adding appropriate amount of honey for seasoning. Put the prepared yogurt miso into a chain bag, and then put the vegetables in the refrigerator for pickling 1 night. Takeo Koizumi, a Japanese fermented food expert and doctor of agronomy, also recommended using miso yogurt to marinate food, and the marinated sauce can be used for about 2 ~ 3 times. In addition, it can also be used as salad dressing, or as a marinade for meat and fish to soften the meat and help remove the fishy smell. However, remember that the sauce should not be used after pickling raw fish or raw meat.