Superfood Natto!

Natto is a fermented food from Japan, somewhat similar to China's fermented black beans (douchi), but not entirely identical. It is an improved and healthier version of China's salted fermented black beans. Like douchi, natto is also made from soybeans as the main ingredient. Soybeans are highly nutritious, and after fermentation, not only are many of the original nutrients well preserved, but many new substances beneficial to human health are also produced. Regular consumption of natto offers numerous health benefits.

Natto has the following 4 nutritional benefits:

Dissolving blood clots:

Natto contains an enzyme called nattokinase that can dissolve blood clots. This enzyme effectively breaks down blood clots in the bloodstream, playing a significant role in preventing thrombotic diseases.

Lowering blood pressure:

Natto contains angiotensin-converting enzyme inhibitors that can lower blood pressure, which are found in higher concentrations in the sticky substance on its surface. This substance can help prevent and treat hypertension.

Cancer Prevention:

The flavonoids, dietary fiber, selenium and other elements in natto can effectively prevent cancers such as breast cancer, skin cancer, prostate cancer, and kidney cancer. Therefore, regular consumption of natto has excellent preventive effects against cancer.

Osteoporosis Prevention:

The vitamin K in natto can promote the production of osteocalcin, a protein that works together with calcium to increase bone density and help prevent osteoporosis.

How to consume natto;

Methods of consuming natto

The sticky substance in natto has very high nutritional value, so be sure not to discard it when eating natto.

The enzymes in natto are not heat-resistant; if heated above 70°C, they will lose activity and fail to provide optimal health benefits. Therefore, it is best to consume natto without heating it directly. You can mix natto with vegetables, rice, or other foods for consumption.

About nattokinase:

Commercially available fresh natto contains purines, which can worsen symptoms in gout patients. However, products made from nattokinase extract lack the unpleasant taste of natto, contain higher enzyme concentrations, and are free from purines and vitamin K2. This makes them safe for consumption by those taking anticoagulants or suffering from gout. Convenient and precise dosing allows for easy thrombosis prevention.