Unlearning the Relationship between Water and Salt Through Making “Miso and Miso Soup”. Implications for Cancer and Radiation Therapy

This paper explores a novel, bio-inspired concept for addressing global health and water scarcity challenges by "unlearning" conventional perspectives on water and salt, focusing on the potential of using steamed soybeans for seawater desalination and subsequent production of health-promoting foods like miso. Drawing inspiration from traditional food practices and established health benefits, such as a large Japanese epidemiological study correlating daily miso soup intake with a significantly lower stomach cancer mortality rate (Hirayama, 1982), the work investigates a method to mitigate the "salt problem" historically associated with miso. We highlight recent findings indicating miso's broader health effects, including the prevention of various cancers, potential improvement in cancer patient survival, and notably, radioprotective effects suggesting relevance for mitigating radiation injury. Here, we demonstrated that steamed soybeans effectively adsorb salt from simulated seawater (3% concentration), reducing it to 0.89% after four 1-hour exchanges of soybeans, and further to 0.77% with additional treatment, suggesting potential for achieving potable water standards. An intriguing observation also indicated that exposure to a low-frequency sound of 116 Hz appeared to enhance this salt reduction, a frequency previously linked to reductions in chloride ion concentration in water and hypothesized to influence biological functions relevant to cell proliferation and response to cancer. This process yields salt-enriched soybeans that could be used for making miso, potentially creating a sustainable cycle of seawater desalination and production of a highly nutritious fermented food. The robustness and nutritional value of miso, even in challenging environments, are underscored by its recent successful production on the International Space Station (Coblenlz et al., 2025). While preliminary, these findings suggest a promising interdisciplinary avenue for empirical verification of the health effects of miso made from seawater-treated soybeans and dedicated investigation into the biological relevance of specific physical stimuli like the 116 Hz frequency, proposing a potential shift in value perception towards integrated benefit, goodness, and beauty for global health and supportive strategies in fields like oncology and radiation therapy.