That tasty miso soup you had for lunch may be more than delicious — it could help you burn away excess fat.
That’s the conclusion of preliminary research presented Monday at the American Chemical Society’s annual meeting, in San Francisco.
Researchers led by Kazuo Miyashita, a chemistry professor at the Hokkaido University Graduate School of Fisheries Sciences in Japan, investigated the effects of brown seaweed, Undaria pinnatifida — a type of kelp called wakame that is widely consumed in Japan.
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